Andy Makes Braised Short Ribs with Squash | From the Test Kitchen | Bon Appétit

we're making but short ribs I'm so I didn't realize I've done so much or recipes these are also they're amazing but I haven't done a brace or rib the recipe I think this is what I'm doing here yet is it beautiful yeah they're really nice it's our plan a few hours so I have a lot of certain recipes I've done once where it's like you go hot and fast with a boneless short rib and you treat kind of like a steak with half of that whipped a little bit of chili oil and vinegar that I love I've done ones or like a Korean style short rib the flanken cut where it's cut really thinly and you do a really quick sear and I have that with pickled daikon this is different these are short ribs cut crosswise into nice kind of square pieces you see they have a lot of fat and collagen so I'm going to season them really really well I'm gonna go high ideally you would season this you know overnight but even if it just hangs out for an hour it's gonna benefit if you season just that much ahead but you want to get all sides it can take it all that's all just because there is so much fat on these ribs these are really nice and well marbled okay so while our meat is hanging out be are using some dried chilies or guajillo don't want to go for kind of like a medium spice level chili don't want to go to too hot we're going to DC the chilies so I'm placing the chilies in a blender because they're eventually we're gonna puree it this is 5 cups hot water and we're just gonna let the chilies soak in the water I'm gonna let this go for about 5-10 minutes until the chilies feel soft we have our broiler on we're gonna boil 5 cloves of garlic I'm leaving the peel on just as they act as a kind of like a protective barrier of some kind of armor to the flesh the onions gonna trim the hairs you do want a most onion expose that's why I cut them into into rounds and I kind of just cut a little bit of the side like that just so Banyan's stable no oil just dried and just place the onions on the baking sheet like this I'm gonna pop them on the rack just like that but you know what while that's going I'm gonna do two things at once I'm going to start browning our meat pots been preheating these two tablespoons of neutral oil grape seed sunflower or vegetable okay I'm gonna do it brown these in batches not all at once because you don't want them to overcrowd cuz then they're gonna steam and not brown properly I'll press it down a bit just so they have a direct contact to the pot you'll see around the edges once they start to brown and then you'll check but I wouldn't check before like the 3-minute mark and then turn and then brown all all over probably gonna take about 10 to 12 minutes per batch so you see how like the garlic has charred in spots I'm gonna just turn them over this isn't looking pretty good that onions have almost like puffed and unraveled a bit or unfold but I'm gonna let them go a little bit longer just so these pieces get dark I'm going for this this could even get a touch darker okay so it's been about three minutes I'm gonna give these a flip Randy let that go the bread definitely Winterton fat you're gonna think I've taken it too far and I'm not gonna not gonna agree with you you want the top to be so dark and so you have this contrast between the very top part I had given you this like smokey slightly bitter flavor and then underneath which hasn't really gotten any carmelization and just has like softened a little bit and is still quite blonde and sweet our Chili's have definitely softened by now but to this which is gonna be our braising liquid we have the dried chilies the onions I'm gonna add a 1 teaspoon red pepper flake so that's why it's gonna get additional heat that's why you don't need your dried chilies to be too spicy TSP ground coriander a teaspoon and ground cumin and then I love this 1/2 a teaspoon of ground cinnamon which just that kind of sweetness from the cinnamon makes a big difference all like warm spices - the chili flakes before I puree that I'm gonna check on the short ribs they look nice I'm just turning them you can see how they're rendering a lot of fat and again we're on medium high but I'm kind of going back and forth between medium medium high just to kind of really control the heat so they Brown nice and evenly all over we're gonna flip them a few more times after this on the shorter sides it's not going to take as long it might take like two three minutes okay I'm gonna pop these clothes off out they're really quite soft they got a little bit dark which i think is will be fine they kind of almost get like they get Jaime and molasses like okay we'll puree this up since there's a lot of liquid you don't want to go high immediately and you just want the onions chilies garlic to be all kind of charade not gonna be perfectly smooth it's gonna be a little bit speckle from the onions which is what you want I feel pretty comfortable at this point since this these pieces have shrunk up uncomfortable adding these the last two pieces now two things here again just go back on the brownie link for obviously brown the meat just so we get that kind of nice deep dark flavor around all over the meat and you have the kind of brown bits on the bottom of the pan that are gonna add a lot of flavor to the stew but you also are rendering the fat you're breaking down the collagen so that is something why we're doing here rather than just kind of adding meat and everything together just kind of separating it I feel comfortable telling these pieces out now it already looks pretty damn good but it's it's so tough you're not gonna want to eat this right now they need to go low and slow low and slow we have our short ribs Brown ready to go we have our oil here I'm going to just dump it and see it's not too hot yeah see how dark that is I don't need that in my braise we have two tablespoons tomato paste I had just a touch it adds a little bit of acidity it adds a little bit of umami right now the oils getting hot I'm just gonna cook the tomato paste at least three minutes I find you really want to kind of fry it out until it's slightly darkens and it begins to split like this afterwards I'm gonna add my my liquid add a little bit and then for the Romanian liquid before I put my beef I'm gonna season the liquid just with that touch of salt because there is no salt in in our puree it needs a bit of salt or say Hugh Tommy you just want it to have a some salt it doesn't need too much it's gonna reduce it's gonna thicken and as it reduces that salt it's gonna concentrate so let's just snuggle these in like you're like you would with your best friends I bring this to a gentle simmer over medium-high you see around the edges it started to bubble once is happening you are going to reduce it I take it down to just medium low heat and then just slightly ajar like this you want some steam escape this is essential you don't want all the liquid to evaporate but you need some of it to evaporates because you want it to thicken I would let this go again on medium low if you see that it's bubbling a rapidly even on medium low just go all the way to low heat again this is a really slow phrase because the short ribs are a dense top cut of meat you really want that meat to soften that collagen to break down and get really nice and shred II will check back around the three-hour mark and then see where liquid is see how it meets doing and then a few other things we're gonna check it's been going for quite some time now you could see how the bones have kind of popped out from the meat it feels really nice not quite ready yet but almost there this can go for a little bit longer but some of these are actually pretty ready to go you're gonna see a good amount of fat rice at the top as it's brought braising try to skim is not all but a good amount of fat because the short ribs are so fatty you don't need too much fat on the surface okay so at this point I would say the short ribs are pretty much there they probably need like another 20 minutes they feel pretty tender I'm gonna give them one more check I just want to do a paring knife that's again a little bit of resistance but almost there I don't think it needs too much done I'm gonna add some squash of this winter squash today we have a corn squash they're cut into 1-inch wedges but I'm just gonna have the squash if your liquid has reduced by a lot you could just add like another 1/2 cup a cup of water I'm just gonna make sure the squash is submerged we'll let this go probably it's probably gonna have a check after 15 minutes could take another 20 minutes depending on how you just want this squash would be really tender and creamy and the meat to be shreddy so I'll let that go again over low heat and then I'll check back in a few okay so the squash is here I I'm gonna check on the braise it's bubbling okay you can see the sauce has definitely reduce I kind of like it in the stage where it's add right now where it's rafi like almost saucy and just test the squash out squash fields tender meat is absolutely tender I just want to taste the liquid because I seasoned it lightly and I know that meat has salt but it might need a touch more salt that's nice um I do think it needs a touch more salt does good heat so much flavor going on okay oh yeah I have some Greek yogurt here but whole milk all fat always I think it works really well here you're just like you want that kind of Tang and acidity to cut the fattiness from the from the in the braise I like cilantro it would work really well but any kind of tender herb I would say works really well for this dill basil and then I kind of want to touch more acidity so I add a sand lime but you don't have to do that this is on the thick side you could thin out a little bit of water add some salt I'm just kind of going for a dollop over here a little bit of cilantro hey Sola can I borrow some flaky I'm gonna have a touch a flaky salt it's pretty straightforward I would say this Bray's I think it just requires patience like any good Bray's I think like charring the onions and garlic is key putting them under the broiler it adds so much flavor okay I'm gonna take bite [Music] it's so good it's so rich and feel like I've haven't had lunch yet or a proper lunch thing is it's it's definitely meaty it but it's not heavy because I think the just the tomato paste adds a bit of acidity and then the lime and the cilantro kind of cut through it yeah hmm the short ribs just are so fatty and delicious I hope you guys make it throughout the fall and winter and I hope you guys enjoy it thanks for watching great it can cut how do you know that it's not in the frame the mics they know they just communicate they like work together it just looks so close to my head it's not in the frame or not I don't know okay

Channel: Bon Appétit

Views: 762,855

Keywords: from the test kitchen, test kitchen, andy, andy baraghani, andy bon appetit, andy makes, andy makes short ribs, short ribs, short ribs recipe, make short ribs, making short ribs, how to short ribs, how to make short ribs, braised short ribs, short ribs and squash, short rib, squash, squash recipe, andy makes short ribs and squash, short ribs bon appetit, ribs, rib, how make short ribs, braised short ribs recipe, making braised short ribs, braised, braising, food, bon appetit

Id: LBlZrjP2qO0

Length: 13min 56sec (836 seconds)

Published: Mon Feb 03 2020