How To make Savory Braised Short Ribs with Horseradish Sa

Simple Braised Short Ribs with Garlicky Mashed Sweet Potatoes

Medium Rare Short Rib Sandwich

Recorded on August 8, 2009 using a Flip Video camcorder.

The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

Passover (Alison's Version) | Home Movies with Alison Roman

It’s a Home Movies Passover! A top-two holiday for Alison. While this isn’t an uber-traditional Seder, you’ll definitely see some classics—looking at you, brisket and matzo ball soup. Will toasted rice pudding become your new favorite Passover dessert? Who will find the afikomen (aka Alison’s AirPods)? Watch and see!

Sweet Enough is now available in the US! It’s out 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK)

Purchase Sweet Enough HERE

Pre-order Sweet Enough AUS & UK HERE


RECIPE URL



CHAPTERS
00:00 Passover (Alison’s Version)
03:38 Not my Grandmother’s brisket (aka Braised Brisket with Horseradish and Shallots)
13:19 Toasted Rice Pudding
18:41 Crispy Potatoes with Onions and Chicken Fat
25:30 Peppered Carrots and Dill
29:48 Celery Salad with Sour Apple and Walnuts
32:37 OK, I’m hungry. Let’s wrap up these recipes.
36:45 Time for the festive meal! Harbinger of spring, antidote to wintertime.


#passover #sweetenough #alisonroman


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VIDEO CREDITS
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan
Sound: Yves Albaret (@yvesarmand)
Editor: Grace Palmer

The SHOCKING SECRET to great chili

Buy my custom chef knife before it sells out again:

***RECIPE***

Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.

Braised Beef Short Ribs | Braised Beef Recipe

These braised short ribs were made from leftover Asian inspired smoked beef short ribs. The key to the braising liquid was the parsnips. As a matter of fact, I may never use carrots. The parsnips gave a depth of flavor that carrots just cant bring. Since the ribs were marinated in Korean flavors last week, I carried that over to this. I used ginger, and some Korean marinade in place of tomato paste. When I removed the ribs, I blended up the stock, which made a delicious gravy. This was better than I expected.







Short ribs (UK cut: Thin Rib) (Commonly known in UK as 'Jacob's Ladder' ) are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.[1]

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an English cut; flanken cut across the bones (typically about 1/2 inch thick); or cut into boneless steaks. However, these boneless steaks are not to be confused with boneless country-style short ribs, a cut recently introduced in the United States as a cheaper alternative to rib steak, which are not ribs but cut from the chuck eye roll.[1][2]

In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin (1/4-1/8 inch thick) slices.

Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs (called galbi) are marinated and grilled over charcoal. Long-cooking thinner, shorter cuts are also a Korean favorite. A specific type from Hawaii is known as Maui-style ribs. Flanken is a traditional Eastern European Jewish dish, and the origin of that name for short ribs cut across the bone. Flanken are boiled in broth with onions and other seasonings, until the meat is very tender and the broth is rich, and served with grated horseradish. Other popular preparations are barbecue and braising. A highly regarded recent method is to cook them sous-vide for up to 72 hours.