Short ribs with egg noodles.
And short ribs is one of those things that
I actually think
the day you make it, I actually think the next day
it's actually better but- I agree.
It's still pretty fabulous the first day.
And this is from my family's cookbook,
"The family that cooks together",
it was written by my two daughters,
Madeline and Anna, along with my wife.
You put them on the show, yes!
Yes, they actually,
they use my name and my likeness
and that's about it.
Right, so.
(Rachael laugh) And I tasted a few things,
but that's what I did.
That was my contribution.
So I'm going to start here by showing you
all these fabulous ingredients.
And I'm going to just show you
the first thing you really need
is to get good ribs.
Right, now you love short ribs.
I know you do.
I'm just going to show you this.
I do, I love it.
These are about an inch by an inch, right?
And they're gorgeous.
You want them with the bone Rache,
because it keeps the structure intact.
It also is, when we serve it,
you'll understand.
You really get a sense of like, Abbondanza.
This is like great family meal kind of stuff.
And the extravagance comes at the serving table.
And so that's why I love it like this.
So, we salt and pepper it.
You can't put enough salt and pepper on it.
Cause they big giant ones and some fat,
and this is what they look like, Rache,
You get them like this,
They're nice and brown.
You can see that.
I hold them up. Gorgeous.
Really nicely color all over.
Okay.
And then,
we go to our magical.
What's magical?
It's leeks, carrots and onions.
Very simple cuts.
It's a very simple recipe.
There's not a lot of ingredients.
Everything comes from the market.
Nothing extravagant here.
Very simple.
We're just going to take a pan
and we're going to saute these
in some oil.
And we just want to like soften them up.
We don't want to fry them.
They just going to soften them up.
Get them nice and sizzle about,
say 10 minutes, 15 minutes.
The key here is,
Sweat them in a little bit, yeah?
Yeah, you want to get them soft.
You want them to release their juice, right.
All right. So we're just going to do that here.
And when I shake it a bit and put it aside,
because I have one
that's already done,
and if you get like a tight shot in there,
you can see a nice and soft it is, right.
See how nice and soft that is?
Everything is sort of just relaxed, laid back,
giving up a beautiful juice.
The carrots and the leaks are very sweet.
And then in goes all my,
we call these aromatics.
So an aromatic is anything that give extra flavor.
So here we have a head of garlic, coriander, pepper,
a good amount of rosemary and thyme.
We're going to pull those out after everything done,
we're going to stir, stir, stir.
And then just a few minutes
And then we're going to add
my second favorite ingredient
in the kitchen, wine.
Okay.
A nice glug or two of red wine.
You can put by the way,
the entire thing red wine.
But I've done it both ways.
I find that half red wine
and half stock really is the best.
I agree.
I think what it is Rachael,
is this stock carries a lot of gelatin.
It's ton of gelatin here,
but it actually needs more.
So that it's going to go in the oven
for a good three hours.
And by the way, your oven to 300 degrees,
this it low and slow.
Low and slow. Wins the race here.
Low and slow.
Okay, So we're going to put some stock in here.
And then all I like to do is,
I don't like to put an excessive amount of stock.
I think you put these babies right in
like bone side up
and you nestled them in there.
They're like going to be kind of tight and crowded.
But once they cook,
they sorta like shrink a bit
and you want them about,
just to cover, barely to cover.
You don't want it.
Nice to get up right to the edge.
I gotcha.
When it goes in the oven
at 300 degrees,
(pot lid clank)
for a good three hours.
You want it so it falls apart.
I'm going to show you this.
Now if you can just get in here
and take a look at that,
you see how everything is just
sort of given up.
The vegetables have given up their juice
and their sweetness.
They're still in there.
The rib, the rib eye,
the rib piece of the rib of really,
really fall off the bone tender.
And I'm going to show you exactly,
a big bowl of gorgeous egg noodles.
I love egg noodles!
Woo.
(Rachael laughing)
So you can see its beautiful hot.
And if there's a little bit of.
Oh, wow.
Don't worry about it.
Look at this.
Come on.
That goes to the table.
Everything we do here in this family
is because we do it family style.
Just look at that.
I mean, the sauce is made.
You don't have butter in this.
There's no butter.
There's no exit gelatin.
There's no flowers. It's just gorgeous.
No corn starch.
Nothing.
And some really expensive chop parsley on top.
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