The final one we're working with
is the Grand Estates Cabernet Sauvignon from Columbia Crest.
The richness of the short rib
and the earthiness of the parsnips
will pair really well with the dark berry
and plum aromas from the wine.
I love making short ribs for the holidays.
This is like the show stopper.
Yeah, beautiful. Right?
You gotta bring it on home at the end,
give everybody what they came for.
To me, nothing screams the holidays
and wintertime. Right.
We're starting to braise, different cooking method.
And short ribs, you can just tell
by this beautiful meat right here,
you can see all the marbling, which is all the fat,
you can see all the tendons in there.
You wanna season these up with salt and pepper, right?
Just like we did here.
And you see how nicely brown these are?
Color equals flavor in food. This is probably,
So don't crowd the pan when you're browning your meats.
I was just gonna say,
this is probably the most important step
when you're braising something.
Really take your time and absolutely caramelize all edges,
not just the top and bottom, season 'em well.
And then we have some onions, garlic,
your traditional mirepoix, some celery in there,
and then take the short ribs.
Like she said, don't over crowd the pan,
if you need a couple different pots
at the same time, you can.
Put what you think is right. Yeah, but just brown them
in stages, brown a few at a time, let the pot get hot again,
add a little more oil, then keep going.
Then we're gonna add a little bit of soy.
We're gonna add some chicken stock to cover.
Got a little bit of, throw some fresh herbs in there,
Ginger, you going Give me some of that, yep,
with some ginger? Give me some of that
ginger in there Get some ginger
down in there. Hey, it wouldn't be
a soy braised ginger short rib without a little bit of soy,
little bit of ginger.
So it's soy, and this was
rice vinegar, right? Yep, and so,
a little bit of What a nice blend.
Salt and pepper
goes a long way. S and P.
Most importantly, bring it up to a nice simmer.
Don't boil it, cover it,
Slow cook it,
and if you want to go out, Slow cooking.
(applause) You can throw that
in the oven, too right? 100%
Nice low oven, yep.
(applause)
These pots are actually great for cooking in the oven.
Got your own dutch oven.
(applause) Beautiful.
Then what we did here
on the side, Ooh, that's gorgeous.
We did a little rich and creamy parsnip puree.
Oh, parsnip puree.
Yep. Fabulous.
We're gonna plate this up a little bit.
I love parsnips, my friend Emily describes them as
a carrot with a bit of an attitude,
and I think that's so perfect.
I've never heard that, but I'll be
Isn't that great? I'll be using
Just a great? that line sometime
in the future. Look at that.
Just a puddle of deliciousness.
A puddle of your parsnip puree.
Say that 10 times fast. Yep, take a little
bit of this green apple. Yeah.
Shave it carefully on that mandoline.
We're gonna do like a little green apple slaw over the top
with some fresh herbs.
Okay, very carefully, 'cause these are nice and tender,
and you really want 'em to fall apart right off the bone
is what you're looking for.
Beautiful, look at that. Good, a little bit of sauce
right over the top. I don't know
how much apple you need, just a bit?
Little bit. Want some fresh herbs?
Fresh herbs. (applause)
Beautiful.
Gonna julienne these. You want julienne?
Sorry, buddy, that's the setting they had on.
Okay, like a little slaw, green apple slaw.
I see. Fresh herbs.
I didn't know that's where you were going.
It's all right,
that's all right. Beautiful.
We're gonna end up in the same place
no matter what. Olive oil.
Horseradish? Little bit of olive oil.
Yep, horseradish in there.
A little bit of lime, a little bit of citrus,
cuts through everything.
Little bit of pepper, a little bit of salt.
Give that a little mix.
Give that a little toss. Yep.
Gonna wipe my plate a little bit,
just like at a fancy restaurant.
Pile 'em up on top? Boom.
Boom. (applause)
Isn't that pretty? Nice.
And then pour a nice glass of the Cav to go with it.
Gorgeous. (applause)
'Tis the season, everybody.
Beautiful. Thanksgiving is
around the corner.
Yes. Beautiful dish.
Again, thank you so much, and thank you to our friends
at Ste. Michelle, these are beautiful wines.
Cheers to them.
Cheers to you. Cheers to you.
And be sure to check out Josh's restaurants
next time you're in town, too.
(applause)