Braised Short Ribs - OrsaraRecipes

come on everybody today we make short rib nice is that the big little call outside at this it's good dish for this time almost it's the end of September come on Toby Zarda be cold now the short read but I got a moderate this for 24 hours what I use it for metadata this is to the short rib yeah I got over here carrots celery bay leaf thyme onion garlic my oh yeah baby a black paper packet peppercorn yeah I got the mail meat over here I stand for the meat inside gaga matter mail this okay we start the would meet over here two three four five is six now before everything this inside over here together all right okay now we put the wine over here even got a big cover the mate like this is good okay now this is gotta be marinated this for 24 hour already I was fixed the meat I was applauded black pepper is solved bando on the poor no more sort of a now that was a pull of salt or it underneath now this I got a bigger this out like this if we cover one time we cover this really good because this seal like this a you see you got a different parts and delight this it's not I put this in the refrigerator you gotta stay like I say for 24-hour hey I want to say something else thank you very much David buddy right the make nice-nice think for me what I do for everybody on my recipe thank you very much yeah see you tomorrow the finish this dish hi everybody today we got a finish in my short rib he was stay for 24 hour now we open up this I just take a router for the refrigerator a nice look now what I got to do with this I got a drain all the wine everything out I for the the short ribbon over here or look a nice the way mmm the wine it's really really strong wine if we put over here the drain a little bit okay look a nice piece mmm it's a really really nice piece this is a short rib okay this is big Moo this is a big maybe move oh boo yeah I think it's cow okay now this a little do like this and now we start with this nice parts make sure the pants you gotta be really thick parts at the not stick candy said you got a gurney on over the cover now we put oil and this I gotta make a nice the short rib over here Kay got a big nice brown I put a couple of pieces Golic Airpor inside like this okay now this we put on stove I wanna do the oil opponent you gotta be nice hot come when I put the meat I gotta make a nice color of the meat if it's a nice cold to me I got a down by the garlic onion you got a carrot celery I got a drain enough the wine separated with the old dust off but first we gotta fry the short rib and this nuts okay now the oil it's hot if I can see the garlic bubble now you take it it the rib like this you gotta put on the flour you total it nice and a flower like this god this is the flower you gotta make it a gravy Lilith take okay I gotta use it for the mesh but I gotta make it in the sauerkraut see there's enough look a nice mega show not the no burn yourself or wonder your pores and no damp inside make sure to put a nice like this okay you gotta use the flower like I said to make a nice gravy okay not everybody see got this you gotta make a nice color and at the same time at this you gotta make a nice color it cook a little bit what I do I gotta take my stop over here with the wine everything hey I got a drain of this yeah I got it over here and we drain everything like this all right everything looked good okay this nut over here come on over okay this you got a drain really good the not wine with this a no got to be too much we're right over here now this make a shoe to cook a little bit and low flame medium it's you want to look at the color look already you got a nice color and a battle and you turn each piece you turn like this take this you got to make a nice color all the side everything good okay now everybody see this a nice color regard a brown this to fifteen-minute a nice done now what I do I take the meat out yellow right on this dish that'll stop the weather all my doubts can't accelerate the fries in this oil over here look at look a knife look at this a beautiful say where is it beef where's the beef these it's a beep okay look at this I think everybody remember that warmer what is it big all right I'm not a big here not with Porter this is a nice wooden spoon the Sun nice down the one the user metal spoon I don't wanna scratch my beautiful parts over here it's why I use the wood okay now one time this it's a nice color too we for the leave the bar and wait for them why yeah I gotta some chicken stock the put it together okay now this we got a private update look mmm you can smell all right look II see you look yes ma'am I know everybody's melody okay now look nice not really nice color this it's done and now we put the meat together over here it would give a nice little Tauron and not it's a time the port of the wine yeah I got a chicken stock over here that is it to the one hmm good okay now we could ever think of the meter like this nice flat okay take less the space okay like this okay now I gotta the chicken stock I prepared this yesterday if we dump inside over here missus it's enough that's okay I think it's good to not for like this alright now this you gotta stay on low flame one of this is started to boil leave a boy who liked it maybe a couple of minute you put it inside of the oven but you gotta make a shooter cover the Cobra a you put a knee over it got to stay knee over a three hour and a half but once in a while making sure the check can you know one you never know maybe the meat is sticking about ft you carving it again you put her back in the yard maybe leave a boil in the oven for one hour here you check hour and a half and you check simply think okay it's alright to you cover it again it looks like they gotta cook this for three hour and a half okay everyone it's a cook I show everybody what it look like okay now I see a start of the boiler lock-in we put in the oven now this it's the cover is something oil if we gotta pour me over like I say for 325 degree for three hour and a half okay who can eyes that's it now we gotta wait every fall maybe hour hour and a half which I say everything okay now we wait for three hour and a half I'll pick it be nice cook the short rib thank you I'll see you later run after three hour and I have air show you what it looked like thank you okay now we check my ear short rib over here let's see what it come on all right okay one two three look a nice oh boy this is so beautiful this is my little nephew over here Edwin typify the penguin all right watch it Santa with you now wait wait wait oh yeah watch stay over there Wow look at this yeah baby okay okay now let me take one piece you see I put the South crowd together okay so good special now like this will sound crowd we want to taste this and now our goodness oh look a nice cookie look at the color oh all right look at that mmm-hmm and when is so good good okay okay now dizzy glass wine all right now the quest of another thing I don't want to forget also pick it up for this oh yes baby look at night you want to test this it's a GD salud everybody hours on tape okay good really good okay let me taste a little bitter Oh yet baby buddy Megan champ are gonna seal listen hmm under Michael Horton mmm-hmm all right look at this bait over here where's the babe so Panda from knife Bugle salute thank you close to the door hey Edwin look at me alright come on okay thank you very much and everybody out somebody making the same like updated and thank you goodbye I see next next one we make make it tomorrow another one but we gotta wait for a couple of days hey come on Costa in this original size una who rich guerrilla a colossus order published areola Oh risk area D ha boom

Channel: OrsaraRecipes

Views: 82,453

Rating: 4.9041805 out of 5

Keywords: short ribs, Technology, recipe, cooking, orsararecipes, foodie, Braised, Italian recipe, Health, chef, Insurance, food, chef pasquale, Braised short ribs, website, stocks, money, trading, banking, health insurance

Id: My8MrA44kCE

Length: 16min 25sec (985 seconds)

Published: Sun Sep 29 2013