what's up guys welcome back to my youtube channel x-man and co today you guys are in for treat we're
gonna do beef short ribs slow cooked it's gonna be amazing it's gonna be full of flavor it's
gonna be so rich you guys gonna love it stay tuned today's to be our very first cook on
our beautiful big green egg now guys one of our subscribers we are so thankful for this person
gave this to us as a present to the channel he really liked our channel he would like to stay
anonymous so boy boy we just want to thank you so much what a great present that is
so in honor of this beautiful present this gift that we received today we're going to do a low
slow cooked beef short rib for you guys full of flavor you're gonna love it star
of the show is this beautiful beef short rib now guys sometimes you get five to six bones
today we're using just four bones and that's going to be perfect you guys will also see that
we've got some ingredients here and we'd like to share that with you guys before we carry on with
this cook we've got a beautiful red wine here guys don't use expensive one cheap one will be perfect
we've got some olive oil mushrooms streaky bacon if you guys got a thicker cut that's going to
work even better we've got onions tomato paste i'm going to use some mixed herbs here today
a beautiful house of garlic got some parsley flaky salt pepper and we've got a beautiful beef broth
here about 650 moles now with that said you know what happens next we have to start the scoop we're
going to start with cutting your beef short ribs alongside the bone and you guys will see there's
some beautiful marbling in between and it's just going to bring so much flavor to this dish
it's very straightforward dish thereafter we're going to move over to our fire you're going to end
up with four pieces like this they might not be the same size we're not worried about that you'll
also see as the beef short drips goes from the one side to the other that it goes a little bit
smaller but guys this is just gonna bring so much flavor and it's gonna explode and you're gonna see
exactly what we mean in a minute once we cut up our beautiful beef short ribs it's time for our
garlic now guys the house you just want to cut it straight down the middle try keep it intact
and we're just going to put that to one side next you want to spice your meat we're going to keep it
very straight forward and simple so we're going to add some salt we've got some flaky salt here today
just want to make sure that it's nicely covered do all the science that's definitely gonna
help you to bring all those flavors as always we just grab all the pieces that's on the bottom
what we do to the one side we're gonna do to the other side we're gonna add some pepper
we're gonna rest these short drips for five minutes so the salt and
pepper can really penetrate and remove a little bit of that moisture that we've
got here we're gonna sort out the fire we're gonna see you just now
we're going to use a little bit of olive oil for this cook today we're using a roasting dish
today we're just adding a little bit of olive oil we're going to sear these beautiful pieces of meat
remember if we don't sear it at the end of the day it's going to look like you boiled it in water
and you really want that beautiful brown color and the crust on the fat gap we're going fat side down
you want to sear it for about two minutes aside just to make sure it's nice and brown
we have to move our bra because of the weather so we're kind of
under the roof now next what you want to do is add some tomato paste
we're going to add about 50 grams and you want to cook this out so mix it there with the oil
try and cook it otherwise guys it's going to be very better so you can move your meat around mix
it in there give it about two three minutes it's time to add our beautiful garlic that we have
you're going to see what we're going to do at the end we're really going to incorporate it in such
a beautiful way this garlic is going to bring a sweetness to it remember if you roast garlic
like we do over here it's going to bring that sweetie tangy taste it's going to be absolutely
divine next you're going to add your red wine you really don't have to use expensive red wine
a cheap one will do and what you want to do right now is just to reduce the red wine so we're going
to cook it for about six seven minutes and you want to reduce it to about half of what you have
in this bowl at the moment so once your wine has reduced by 50 percent then it's time to add our
mixed herbs we're going to add the mixed herbs in between where the wine is and then the next step
is to add our stock now the beef stock we're going to add we don't want to fill the whole dish you
just want to bring it about 25 mil from the bottom you want to bring your beef stock to boil at this
stage you want to remove your dish get your grill ready for indirect cook we're going to put some
aluminium foil over this dish just to make sure at the bottom it braises and the top it steams it's
going to really lock in all those flavors for this dish we need to get our temperature between 100
and 780 degrees celsius remember guys you can do this on the reba as well it's just all about fire
control so we're going to get our green egg to the temperature and then we're going to put this dish
onto the grill we're going to leave this dish in the big green egg for about two and a half hours
guys if you're using a weber you're going to do exactly the same two and a half hours is going to
be perfect we're going to take another look at this station i'm sure it's going to be perfect
so about five minutes before your actual cook is done we need to sort out a beautiful sauce
and some add-ons that we're going to throw over this beautiful beef ribs you want to cut a few
mushrooms up you're going to cut them in half it's going to be very straightforward you don't
want to go smaller because you really want that texture of those big chunky mushrooms then we're
going to move over to the onion as always we're going to remove the skin if you do have a skin
around the onion cut off the edges then we're going to slice them small rings very finely
remember we don't want the onion to overpower this dish so we're going to stick with thin slices once
you've done the onions we're going to move over to your bacon now guys for the bacon we're using
streaky bacon or even use some pancetta if you have access to that so you want to cut it just
in small little streaks because we want this to be really crispy this is going to be our crispy
element to this dish next you're going to take all these ingredients that we chopped up prepared
for our side dish but we're going to enhance the beautiful flavors of this beef rib you want to put
it on a hot skillet with some oil now guys when you're adding your bacon it's entirely up to you
how crispy you want it we want it pretty crispy so we're gonna let it simmer for as long as it
takes until it's nice and crispy once your bacon is nice and crispy we're going to add our onions
now this is entirely up to you once again your onions how far you want to take it even if it's
just a little bit translucent that's perfect it's all about the different textures in this dish
once you're happy with your onions we're gonna add our mushrooms now guys you want these mushrooms to
really get nice and golden brown once you're happy with the brownness of the mushrooms
it's time to take it off put this aside and let's move on to the next step we've got a little side
edition here and that's going to be a beautiful loaf of bread that we're going to put on top of
this dish in the big green egg now guys the weather is quite crazy the rain is spurring down
it's coming down with a lot of force i hope you guys can hear me above that anyways let's get
this show on the road what you want to do is add a little bit of oil to this beautiful loaf of bread
we're just going to brush it on top like we're doing over here that's just going to help for
all the flaky salt to stick to this bread we're going to add some flaky salt on top so that's
going to be really really beautiful there's about 45 minutes left of this cook so i think 45 minutes
is perfect for this bread to crust nicely we're just going to add another rack and then place
the spread on top of the rack so that moment guys two and a half hours in a big green egg
let's take the bread off slice it and get the rest of the scoop to perfection
guys this smells absolutely amazing look at that beautiful
nice and brown almost like a smoky effect to it let's set it up quickly guys it's falling apart
it's absolutely beautiful look at that perfection the next step guys we want to take these garlic
houses cloves and mash it through that sift just massage it get all of those beautifulness
through that sift scrape it off in the end if you need to and then we're going to move over to our
sauce the rest of the sauce in the span is really full and rich full of flavor so we're going to
throw that through the sieve and just combine all of that you're going to stir it slightly
we're going to uplift this dish by just adding a little bit of sauce over all these short drips
before we move on to our toppings now it's time to introduce some beautiful sauces onto each of them
don't be shy guys it's all about uplifting this beautiful dish there you go last but not least
it's time for our toppings be generous grab some nice bacon onions and some beautiful mushrooms
just place it on top around everywhere you think it's necessary because this is going to bring
so much beautifulness and tastiness to this dish at this point we need some prettiness as well so
we're just going to add some parsley to that guys don't tell me that's not perfection now
all we need to do is taste it guys look at that oh beautiful let's get some of this bacon as well
a little bit of onion guys have a look at that that's so much goodness in there let's taste it
wow
this is like butter wow i don't know how to describe this guys but you you know you
have to try it out it's like soft butter just enough fat juices crispy bacon all the rest of
it and that garlic is really coming through not overpowering and a little bit of sweetness guys
this is the go-to dish i know i've said that before but seriously go try this out if you
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we upload new video thanks for watching we cannot do this without you we'll see you on the next one
it's amazing go try it out
you