Chris Makes Braised Short Ribs | From the Home Kitchen | Bon Appétit

boom who's ready I'll just start talking then alright action okay ah hey hey I have such fond memories of having you and in fact like we kind of cooked this dish with Zoey we fully did on her menu this is called Calvi geum right i'd be referring to the short ribs and jim referring to a brace whenever you hear any dish in Korean ending with Jim it means that it's a braised dish do you remember when she told us about like searing them yeah versus what you would normally see which is boiling the meat right you blanch it she opted for the very Western approach which is the deep hard steer the crusty outside of the meat and she does it to great effect I just remember how special it felt you know call bgm in the context of a Korean meal being like this is like feast food right to me in my experience it feels as special as like you know $100 ribeye you're not whipping that out on Wednesday night you're doing that for a birthday you're doing that for some kind of festive celebration or special occasion yeah so it's like that's what I associate it with yeah like birthdays my kids are getting restless in the background I'm gonna throw some lunch in the oven for them and I'm gonna get going with the recipe in a second okay well I guess I'll talk to you in a few hours then all right yeah I'm gonna get this going get it in the oven and then you can hang out with me while I well I short ribs for four for one I can't wait wait I'm destroying this in the oven now and then I'll bring over my knees and I will like a few minutes whatever you need to do I just did it it's already done gotta stay ahead all right great I'm gonna get into some quick prep I'm just doing a rough chop on this bunion it's just going into our breeze as part of our aromatic base certainly does not have to be perfect here so our ginger we're just gonna peel it and then do eighth of an inch thick slices no I'm not peeling the ginger with a spoon I just sometimes life's just a little too short you know sorry eighth of an inch thick slices and this can go actually right on top of my onion because it's gonna go all in at the same time all right now eight cloves of a lot of garlic a lot of flavor garlic has been crushed it's gonna measure out our sugars here real talk I don't have light brown sugar I've got dark brown big whoop honestly it's not gonna make a big difference all right so quarter cup of that now one thing that we just could not get mirin so it's sweet Japanese rice based cooking going ultimately Mirren's giving you a little bit of acidity but mainly sweetness we were gonna have a half a cup of that let's say two tablespoons of white sugar we're just kind of spitballing here but I feel like that's maybe about what you might get from half a cup of mirin you're never gonna have like every single ingredient you'd like to have these days but the important thing is to just keep going all right like that's it I think we're just about ready to move to the stove all right so let's talk these are flanken cut bone-in short ribs there's something about the flanken style the meat shrinks off the bone a little bit less and everything stays intact a little bit better I think so pot is heating I'm gonna lay out these short ribs and I'm gonna season them generously with salt making it rain turning so I want to turn them at least a couple of times and season most if not every side just enough oil to coat the bottom of the pot there we're gonna do these in two batches so everything's got room to breathe in there that level of color is what we're going for that's gonna be a lot of the flavor development that happens in this dish so it's super important to take your time at this stage all right so we're gonna do the rest we're gonna transfer them back into that same baking sheet and then we're gonna do our aromatics all right stay with me that was our first batch of short ribs that's the level of sear we're looking for this is the second batch just about finished one more turn should do it you just want to be mindful that the Fond you know those brown bits on the bottom of the pot aren't getting black you just don't want to burn them all right but we're good to go here so I'm gonna transfer these out if there's like crazy amounts of fat in the pot you can take some of the fat out but that's that's reasonable so I'm just stirring this around this is our garlic and ginger again just being mindful turned down the heat as needed so we're gonna let that cook out till it's nice and jammy then we're gonna throw in our wine on top of that we'll come back in at that point all right so all those aromatics are just nice golden brown around the edges here's where our red wine goes in two cups of that are gonna go in and increase the heat it's really important whether you're cooking with red or white wine to cook it out if you don't do that you will taste raw alcohol at the end it's not a good thing it's just not a flattering sensation all right cool we're about half way reduced on our red wine here so it's at this point that our combination of brown sugar and white sugar are gonna go in here I'm just gonna stir those in make sure they dissolve brown sugar has that tendency you know to clump up and just be annoying then we have third of a cup soy sauce so that's gonna go in it's dark in there it's already kind of pinky you know between the soy and that reduced red wine it's it's looking pretty cool so at this point in the recipe we would also be putting in a couple cups of water just to kind of bring the liquid volume up around the short ribs I'm gonna maybe plan to throw in a cup we'll see if we need the two cups we'll use it but work with me here okay so ribs are gonna go into this pot single layer I want to get as much of the meat as low as possible in the pot does that make sense maybe that doesn't make sense at all I don't even know if that made sense to me so rather than having the bone down have the bone up or on the side that way you know that your meat is what is being submerged there again it's gonna continue to lose some of its liquid so if everything doesn't fit perfectly in an even layer it's gonna be okay so I've got like one straggler who just doesn't really want to find a home but that's okay we're gonna we're gonna nestle em in all right nice so see how we could use a little more liquid in there right so I think a cup of water will do it I can always add more water during the cooking process but I preferred not to have to reduce the liquid on the back end to get a nice glazy sauce so we're gonna bring it back up to a simmer now that the water is in there make sure the cooking process is actually going so I'm gonna monitor this especially in the very beginning just to make sure that the heat level is appropriate I want to see active bubbles but not violent bubbles I want it to be bla bla bla that make sense cool daikon raddish I'm gonna peel it I'm gonna cut it into 1-inch pieces drop it in there about an hour before the meat is done braising let me tell you a story about this daikon it was very hard to find this okay Roda Boone culinary producer extraordinaire she found this and she messengered this daikon to me because she knows how much I love daikon in honor of Roda you know what changing the title on-the-fly this is now braised daikon with short ribs kind of just kidding but seriously thank you so much Roda for finding me that daikon all right so everybody's gonna sign off and then what time are we gonna come back in let's check in around four and I'll tell you how it seems like we're doing it maybe kind of like a five o'clock situation all right so we're back we've been braising the short ribs about three hours yeah the steam all that jazz they're just about fork tender they could definitely use another minute I've got rice going and I've got my table just about set with all of our other garnishes but before we do that we are here to make egg ribbons I haven't done this for a year so I may blow it so just bear with me so egg ribbons it's just literally scrambled egg rolled and then sliced into thin ribbons just as a fun garnish it's just it's just joyful hey guys I feel like I hear you I feel like we talked mister Komodo dragon mister whatever you are mr. Arthur guys I'm about to make egg ribbons so everybody needs to chill we're going to crack one egg we're going to lightly beat it okay maybe that wasn't the lightest beating but you know what I'm saying mix it well all right so a teaspoon of neutral oil in our nonstick it's gonna spread that around while I add the egg to the pan we're gonna tilt it almost like we were making a crap okay just try to get this into a rough circle can i redo this egg ribbon okay we're doing we're redoing the egg ribbon quite on set this is take two on Egg ribbon first time honestly I don't even know what that was takes a lot to get something to stick to a non stick but we did it okay a little hotter a little more heat this is good cuz I'm buying a little bit of time I didn't really mess up the egg ribbon I was just buying time on the short ribs honest yeah great here we go okay that went a lot better so basically that was like you know 30 seconds scrambled egg set an even layer don't mess with it don't move it around then we're gonna turn it out trying to keep it in one piece so we can roll it up we're gonna slice it crosswise egg ribbons so rest of my garnishes at the table we'll talk through that when we get over there but I think we're good to go awesome it's all coming together finally hi this morning was a lifetime ago yeah can I talk you through what I have here talk you through it alright so I have the braised short ribs which are looking pretty dynamite then we have like some pretty fun toppers I have kimchi still go choo then we have egg ribbons lovely and then we have our sliced scallions and I made rice boom Oh before I'm a complete can I have a drink of wine with you yes yes I thought that was the first thing you would have done in your plating what are you drinking so this is really really lovely right sellers Cabernet Sauvignon worst evils is their label on this it's a big Napa Valley cab I was explaining to these guys like big flavor food big flavor wine you know it's so true mmm alright sorry so now I'm gonna make myself a dish and now I have to apologize that you can't partake in this we're gonna see how we did here yeah I'm just responding to the sound of like a fork and knife hitting a bowl hmm that's the sound of a great car beating no sound at all cuz it's so soft happiness excuse me we can hear everything you're doing everybody can hear it okay what are you doing up there what are you getting no no no no no hey guys will you do the cheers with me apple juice Cheers let's do it cheers okay because I think we did a really good job today well I did a really good job see Christina cheers thank you for hanging out basically all day waiting for my short ribs to braise and then not having them [Music] hey guys everybody's gonna do a Cheers gently to hands I'm not doing are you but you're gonna drink the juice right you have to do the cheers to drink the juice where are you going no come back here for the chick hey it's gonna spin you cheers

Channel: Bon Appétit

Views: 1,746,566

Rating: 4.9511003 out of 5

Keywords: from the test kitchen, test kitchen, home kitchen, chris bon appetit, chris morocco, chris makes, chris makes short ribs, chris short ribs, chris braised short ribs, short ribs, braised short ribs, braised short ribs bon appetit, short ribs bon appetit, make short ribs, making short ribs, how to short ribs, how to make short ribs, short ribs recipe, braised short ribs recipe, make braised short ribs, making braised short ribs, how to braised short ribs, food, bon appetit

Id: XQccd3a8Nko

Length: 11min 59sec (719 seconds)

Published: Thu May 07 2020

Reddit Comments

[u/[deleted]]

The best part of BA at home has been seeing Chris, Brad, and Carla be parents. It’s so wholesome!

EDIT: And the fur parents too, of course! I mean, the best part of BA at home really is the whole thing, though!

[u/maddieyoungltg]

Officially confirm what can make chaos for Chris: his kid. I mean, never miss the outro (AGAIN.)

[u/catplanetcatplanet]

1) I think it's really great and relatable when there's mistakes in the kitchen -- Chris asking if he could do the egg ribbon again and then joking about it...I really like that!

2) I WOULD LOVE to share a glass of wine with Chris as he eats a full meal by himself and I am socially distant away from him; WHAT a DREAM

edit: I would cheers for you Chris Morocco. re-reading this comment tho, I gotta calm down. Thank god for BA videos during these difficult times.

[u/Lokaji]

This looked so good. I loved braised meat dishes. It was also great that he included his substitutions. I think we have all had those moments of what will work in place of my missing ingredient.

[u/kristal010]

Chris 100% the winner of quarantine cooking. I’m pretty sure everyone has fallen in love with relatable dad Chris, even if they were already fans of him as a talented chef. It’s makes my day to see a new video with him.

[u/MarshalThornton]

It's alright Chris, I'll apple juice cheers with you.

[u/Font-street]

Rhoda Boone to another rescue, everyone!

Truly a savior of the Test Kitchen.

(Between the mention of Rhoda and Chaey's appearance, this feels a bit like a Claire video)

.... Also, poor Chaey. All those kalbi and she can only watch....

[u/[deleted]]

cheers as a verb and noun is among the many things i learned from BA

[u/qawsedrf12]

bruh... why is the water yellow?

edit: yup, soy sauce