The Best Braised Short Ribs | SAM THE COOKING GUY 4K

oh my come on I'm not a religious man but can I get an amen on this there's nothing better than slow braised delicate pull-apart short ribs and when you put them on top of cauliflower mash life gets even better so take note it's light outside it's a 10 after 3 in San Diego by the time we finish this it's gonna be dark but freakin amazing because they're so good and these are short ribs you buy them from any stores I mean ok you know maybe not like a candy store but almost any store will have them and by the time we're finished with them in the braise which just means to cook them slowly in some liquid they'll be falling apart tender so delicious you're gonna want them all the time so we start by seasoning these guys and then searing them and they're gonna be amazing ok so there's a bone side don't bother about seasoning that but we will the fatty sides and the edges just put everybody down like that and at this point only salt and pepper and we're seasoning you know quite aggressively these are thick they're meaty and we want them to have flavor it's gonna turn them on their edges again and then up to the other edge remember no bone we don't care about seasoning the bone side and then over to our Dutch oven the Dutch oven get some oil and we start to see it and they go and we're looking to give them a nice golden color on all three sides it's gonna take you you know maybe three or four minutes to get through all these take your time it's all good and yes that sizzling sound is what you want you know the right things are happening underneath just stand and breathe in the beautiful smell of cooking short rib and after about a minute and a half or so have a look and that's what you want you want that beautiful color it will lay them down on their sides now look it pretty my love short ribs man and do the same thing on that side and then on the side that hasn't been cooked yet and when they're ready on all sides we take them out and look how crazy beautiful they are clearly they're not done but they are looking fantastic would it be a sin if we didn't sear them and get them all brown and gorgeous on all sides absolutely it's about building flavor and that's gonna help make the flavor go from here to here now we dump in a bunch of vegetables you see what I've got I've got carrot celery and yellow onion and in they go and all we're trying to do is soften these a bit Mexico is a couple cloves of minced garlic like that and I like to wait a minute or so to let it get really fragrant before I add anything else so the garlic now starts to smell good we mix it in oh boy smell crazy and then two important things number one is about three tablespoons of tomato paste and about the same of flour and we mix this tomato paste flour combination is going to help make the sauce really beautiful by the time this finish is cooking and three more things the first is a bottle of Guinness for deep rich flavor the second is a couple cups of chicken broth now we want to bring this to a boil so crank the heat let it happen and you stir well so you make sure that you release any of the stuck on bits from the short rib that are on the bottom of the pan but also that the flour and the tomato paste mixture becomes one with all the liquid and when it comes to a boil back in go the short ribs oh boy this smell from here and once they're in we take our lid and put it on top we turn off the heat and the whole thing goes into an oven at 300 degrees if you think about that hurry this guy's got to come out now oh boy when you've done this before could I nope no pre-planning in this photos' just now we can close this I'll do that again by 300 degree oven two and a half hours maybe three until they're super fork tender I'm telling you you have no idea this needs to be New Year's for you get it in before people come it's cooking while they're here you're having champagne we're gonna make something with champagne when it's ready comes out you serve it on top of cauliflower mash could be mashed potatoes but cauliflower mash is insanely delicious Oh why don't we make some oh I forgot the time goes on top come on hello first time before we get to the cauliflower that's called a Dutch oven it's a big-ass huge heavy pot great for all kinds of things especially when you're cooking in the oven for an extended period of time you want the thing to hold the heat do all the right things it's perfect for that it's perfect we'll put a link to a couple of them that one's expensive necessarily like expensive things but owning a Dutch oven is a very good thing so you'll like that okay cauliflower now already so here's our cauliflower head of cauliflower we need to break it down I don't know that there's a right or a wrong way I just know what I do which is this I cut these big what do you call this part I cut the stalk parts off first like this and once they're out I go like this I don't want too much of that like the the stem part like in this case this guy I'm gonna cut close like this and he should come right off like that right so I take everybody off first everybody like they're people so we just cut them into roughly the same sizes roughly and get them in our steamer here we go and you don't have to be neat with this because it's all being pureed everybody now goes in our steamer and for our purposes today our steamer will consist of a pot of boiling water and a colander on top in goes the cauliflower and a lid and in about 15-20 minutes when the cauliflower florets are soft enough to poke a knife into really easily literally like a hot knife through butter we take them up and by the way just notice my arm it's not chickenpox and it's not adult acne it's freaking hot oil splatter from my restaurant yesterday gross but I do have good veins I could actually I shouldn't even say that see my beard oh that's mighty good not even a nice thing to say but if I wanted to and after 15 16 17 minutes we have this beautiful but here's what's important check out the cauliflower so if I take a piece watch the knife Pierce's easily now we take it and put it in the processor and it goes cauliflower in lid goes on and we mix [Music] so you're gonna need to just push the sides down a bit back into the middle a little bit more now we had a couple things that give it some flavor starting with the whipping cream tell you what I've only made this for my head I haven't actually written the ingredients down so we'll measure so we can be exact I'm gonna start with I think we'll see what a quarter cup of cream looks like looks like that looks beautiful so looks at this point like this look it's looking like mashed potatoes which is what you want now we're gonna add a quarter cup I think it's getting end up being more but a quarter cup Parmesan cheese shredded and we'll half a teaspoon of kosher salt and then the last thing some fresh ground pepper 1/4 teaspoon one more it's freaking heaven it's amazing gorgeous beautiful heaven that those short ribs when they come out and they're all anxious and gorgeous and falling apart are going to rest on it's gonna be a marriage made in I don't know cauliflower and short rib heaven and after about two and three-quarter hours were there come check this out and the lid comes off and it looks like this oh my come on please now someone I'm not a religious man but can I get an amen on this and look this the liquid has gravy DUP it's insanely beautiful okay so we got to have one all right let's get our mash first and we'll put some down right here I can smell the little bit of parmesan coming off of that let's get one of these guys with the bone oh come on check some vegetables of course we can put down we've got some celery we've got onions somewhere in here we've got more gravy oh boy and last but not least of course for me a little green and check that out goodness gracious so we have a bite and here's what it's all about this just pull apart look the shredding looking that's what it is that's that tender gorgeousness that happens after you've let it sit in that liquid for a little while in this case a couple hours so we take some of this beautiful little broth nonsense deliciousness that it's made we get some vegetable and we go for the perfect bite I have three words for you oh holy [ __ ] tender anxious delicious tons of flavor aided by the amazingness of this simple cauliflower mash if this is not the perfect New Year's Eve dinner I don't know what is look I know people are gonna be doing those the crab and the lobster and stuff like that that's fine but for me here's where I'm headed right here to this ridiculously good short rib slow braised in Guinness well I promised a champagne cocktail don't move okay so here's what we have a champagne glass the cooking guy one that I made a few years ago I only have like two or three left and I have a bottle of actually it's not champagne did you know some of you will you can only call it champagne if it comes from the Champagne region of France like you can't call it tequila unless it comes from the province of Jalisco in Mexico if it's from the United States it's called sparkling wine if it's from Italy it's called Prosecco if it's from Spain it's called cava I think so this is technically sparkling wine I know I said champagne but we're gonna make something great with this so when opening champagne quick little lesson be careful because once you release the cage it could blow quickly so never have that towards your face then you get yourself a towel because you want to preserve the bubbles that's where all the fun is you slowly turn turn turn turn turn and it doesn't go flying everywhere yes that's exciting and fine but you're losing the best part often so we poured a little bit we're going to add something to it that you're gonna like I hope so we've got our sparkling wine we had one more thing to it and it's gonna be more Guinness oh that was used in here wait a second Sam you're thinking that's got to be disgusting champagne and Guinness Oh quite the contrary champagne and Guinness is considered a black velvet the to make a remarkable combination okay so it looks like you're drinking Pepsi but you're not you're drinking straight deliciousness that by the way when you combine this champagne with wait for it with a bite of the cherub that melts your comfort food at its best what does life is good really good thanks for hanging out if you haven't subscribed we'd love you to if you've never commented we'd love that we want you to like I got nothing else except to say have a great new year and make this leap all those crab lobster people to themselves you make something that your guests are gonna be like holy [ __ ] that was amazing

Channel: SAM THE COOKING GUY

Views: 1,047,889

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Id: jfAe3Axrw7I

Length: 15min 35sec (935 seconds)

Published: Wed Dec 26 2018