how to make RED WINE BRAISED SHORT RIBS

[Music] [Applause] [Music] [Applause] [Music] so today we're making short ribs one of my favorite things a lot of us kind of think when we think of short rib like I just did something a restaurant can only do really well like that restaurant I had it at that was amazing I could never make it like that but you're wrong it's actually the easiest thing you could make it's almost foolproof and one of the reasons why restaurants love it is because it's an off cut of meat it's a little bit cheaper than a steak but they can charge a lot of money for it because now it's got this sort of prestige associated with it so we don't want to necessarily always have to order it out we want to be able to make it at home whenever we want and so that's what we're going to do today also next episode I want to get into the short rib grilled cheese that we served on the cart and in order to get there we sort of have to talk about short ribs first so that's what today is all about so let's just get right into it first thing we got to talk about is the short ribs so here I have about three and a half pounds of boneless short rib and you're gonna see either bone-in short ribs you're gonna see flank and short ribs you're gonna see boneless short ribs these are all different sort of cuts and styles a lot of times you think bone-in is sort of like the way to go because it's gonna add more flavor and you're not wrong the bone does add a ton of flavor but it also doesn't two other things it's another surface of the meat that you cannot Brown and develop the flavor on and because you're buying a bone that you're paying for that bone and then you're not gonna eat it right so you're just sort of extracting flavor which is somewhat marginal and the loss is a little bit more intense and sometimes I get those bone-in and cook them and they sort of cook down into nothing you shrink up a little bit so these gonna be smaller than they are now so that's why I prefer boneless short ribs it's a lot less sinew and gristle and all that kind of stuff that you have when it's connected to the bone and so this is just the way that I like to go flanken is a cross cut against the rib and it's something you find like Korean barbecue recipes use a lot this I plan is perfect you're gonna get this nice delicious piece of meaty short rib and what we've done is we've salt brine them dry brighten them about two hours ago and what I would normally do is kind of do these overnight let these sit in the refrigerator overnight with salt on them that dry brining what it does is sort of denatures the proteins and that meat and it allows for when this meat hits the heat and it starts to cook and those muscles naturally contract that denaturing of the meat is going to allow it so that less contraction happens in the meat which is what forces moisture out of it so the less kind of it contracts the more moisture it's going to maintain when it cooks and it's also kind of sucking a little bit of moisture out mixing in with that salt and dissolving and then sucking it back in through osmosis but let this sit for like four hours six hours overnight but a minimum of like two hours it's gonna really allow that salt to penetrate the meat so these are ready to go we're just going to Pat them dry before we cook them we're gonna coat them in some oil and then just season them with some pepper we're gonna let these hang out for a little bit longer while we cut the vegetables so here we've got two carrots two celery stalks and an onion and some garlic a little bay leaf some rosemary and some thyme and a little bit of tomato paste tomato paste is gonna add some depth to it and you know all these vegetables are aromatics and they're gonna add flavor and aroma and all of those things that you really look for in a braise sort of short rib dish we're just gonna dice these up we're not looking to be perfect but we kind of want just like a medium medium small size dice on all the vegetables and then I have bottle of red wine this is a Casti own cote de boudoir a product of france you know i don't really know what kind of wine this is its flavor profile as a fruity wine with a good structure I asked my guy I'm cooking with red wine I need something like that this is like a $13 bottle of wine it's drinkable he said it's gonna work perfect so we're just gonna aerate it a little bit before we use it yeah that's good then I just have some beef stock and then some flour cuz we're gonna dredge the short ribs dredging them in flour helps browning them and browning its flavor and it's gonna sort of help thicken the sauce a little bit so that's why we're gonna do that so I'm just gonna dice these guys up I just wash these real quick [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] so this is what we got we got our carrots onion celery garlic rosemary and thyme our bay leaf and a tomato paste that's done got our short ribs these are ready to be cooked we just need to Pat them dry I'm just gonna dredge them in the flour so now I got my short ribs dredged floured seasoned they're ready to go vegetables are cut now I just need my Dutch oven this is like my best friend whenever I am braising something or cooking something this way it's like a heavy cast iron that retains heat and creates like a nice environment for these to kind of cook and a lot of that meat to sort of break down and become tender if you don't have one of these you can sort of you can use something like this where you can kind of put it on the stove sear the meat in it and then throw it in the oven just throw some parchment paper over the meat and the braising liquid and then cover with foil and it's basically the same thing as this so try to invest in one of these you'll have it for like your whole life otherwise use something like this that's oven safe and safe to use on the stove and you should be good like that so I'm going to throw that onto the stove while I'm doing that I'm going to preheat my oven to 350 degrees because we're gonna take that pot from the stove into the oven and let this guy just kind of cook and we can just hang out get over to the stove and let's get this done [Music] [Applause] [Music] [Applause] [Music] that's in the oven 350 degrees the middle rack I'm not going to check that for another two and a half hours the beauty of this dish is you get it going and then you can go do something else which is what I don't always suggest in cooking this is one of the rare opportunities where you just get it in the right place put it in the oven and then this sort of is on autopilot and there to close it up we sprinkle a little of them to finish it up so let's check back in a little bit [Music] so I just want to pick out the bay leaf get those herbs out of there there just saw practically falling apart so I'm gonna get these out of here there's just some fat that I just kind of want to remove off the top as much as the fat off the skin I'm gonna make the short rib grilled cheese next week so I want to remove some of these four that I'm gonna shred it and then add some of this liquid and mix it up with all the carrots and stuff like that because that's literally what we did on the cart so I'm gonna try and replicate that [Music] pulls right apart so I'm just gonna store that in a little bit of this liquid so I have my shredded short rib with some of the braising liquid and the carrots and all the onions and stuff like that that's going to get stored for Thursday's episode when we make short rib grilled cheese from my food truck so now that that's out of the way let's move on to this episode all I'm gonna do to finish this a few knobs of butter I'm just gonna melt that into it first we got to check for seasoning I think that's plenty [Music] that just finishes it off in a really beautiful way well I want to dip my pieces back in there so they get nice and glazed in that sauce so while this was finishing up I just whipped up some of my mashed potatoes that I covered for Thanksgiving I'll leave a link down below just quick and easy mashed potatoes I'm gonna serve that out [Music] [Applause] [Music] [Applause] [Music] well worth the wait well we got going on here is this really soft meat it's tender that fat and that beef has rendered out making it super tender and fall apart you don't need a knife spork tender it's seasoned well because we gave that self time to penetrate the meat really get in there and make an impact we browned it nice added vegetables and nice flavors and that helped us create this easy sauce that didn't take anything fancy to put together and I believe that short rib should be served with mashed potatoes so that's how you make short ribs everyone should know how to do it as you could see it doesn't take much effort just a little bit of time and a little bit of patience and it comes together beautifully this is a good stepping stone into our next episode where we're gonna make one of the most famous grilled cheeses that was ever served in our cart this short rib grilled cheese thank you so much for watching hope you enjoyed that episode that's something I get asked about a lot so I hope you give this one a try next episode we got short rib grilled cheese pickled red onions watercress blackberry jam Gruyere on sourdough it sounds crazy I promise you it's delicious Saturday is another round of smoking and grilling with a B's battle the kitchens on his channel I'm gonna be competing live with Kent from daddy Dutch BBQ much love to Kent we're gonna we got a showdown on Saturday be cool if you guys all showed up voted for the best man not me not him whoever's the best on that day that's all that I have today thanks so much for watching I'll see you next time until then take care of yourself and go feed yourself [Music]

Channel: NOT ANOTHER COOKING SHOW

Views: 437,503

Keywords: RED WINE BRAISED SHORT RIBS, short ribs, braising (culinary technique), short ribs (food), bon appetit, comfort food, red wine, dutch oven, how to braise, how to make braised short ribs, braised short ribs recipe, short ribs recipe, how to make short ribs, beef ribs, how to cook fall apart short ribs, how to braise meat, how to braise beef short ribs, braised short ribs gordon ramsay, Cabernet-Braised Short Ribs As Made By Wolfgang Puck

Id: 9EHmJydeue0

Length: 13min 50sec (830 seconds)

Published: Wed Mar 20 2019