welcome to another one in our series of
most-watched recipe videos on YouTube
videos
the problem is YouTube has disabled
these sorting features so we can no
longer sort by date or by most-viewed so
I had to come up with another plan and I
sort of thought I've seen a video that I
think will be the number one so if we
search beef short ribs
there you go slick top video in this
case is slow-cooked beef short ribs by
Gordon Ramsay and it has 7.1 million
views now even if it isn't the number
one video for this type of recipe 7.1
million views is an absolute pile of
views I think most people would would
give their left arm to get 7 point 1
million views so let's take a look and
see what Chef Ramsay has to say I think
we're onto something we're gonna give
this shot it should be really good so I
know the premise of this recipe is that
beef short ribs are supposed to be a
cheaper cut of meat I don't know what
planet Chef Ramsay is living on because
here these are only about $1 per pound
different than prime rib so but I mean
the flavors amazing so I guess it's
worth it the first thing I've done is
I've just started to salt and pepper
these ribs you want to salt and pepper
them on all sides and if they were
attached you just want to cut them off
so that they're one bone and one bone
only and you're gonna get some that have
a lot of meat and some that have very
little meat just cook them all the same
they all add flavor to this dish
now some olive oil in the bottom of the
pan and you want this pan sort of medium
hot it doesn't need to be screamin hot
we want to brown the beef but you don't
want to burn it you don't want to
introduce any sort of burnt flavors into
your final meal so that's induction
it's almost hot already and we'll just
start transferring this in beef side
down bones side up and we're still gonna
Brown on all sides but at least start
with the beef side down this is a recipe
with so few ingredients that every
ingredient and every step is crucial to
building the flavor there's nowhere to
hide absolutely nowhere to hide so get
the best beef
can use the best wine that you can at
least use a red wine that you would
drink at the table this is not a dish
where you should cheap out on any
ingredients
okay the beef is nice and brown so in
goes the tomato paste and the top tip if
you're to take away anything from this
video or Gordon Ramsay's video is you
need to fry out your tomato paste before
you add any other ingredients
if you don't fry it out it does have a
very tinny or metallic taste some people
will call it sharp I think it tastes
like the can and just the act of frying
it a little bit caramelizing some of the
sugars and takes that tin flavor away
doesn't take a whole lot you just need a
little bit and you can sort of mix it in
with the oil that's already in the pan
well that's frying off I've got one head
of garlic and you just slide the knife
through it cut it in half you don't have
to peel it but if some of the peel comes
off you just leave it behind and I know
that in my previous videos where I've
done this some people have gotten really
mad I'm disrespecting the garlic you
need to peel it you need to take care of
it you don't right into the pan
put it right in there with the tomato
paste in the oil and it just starts
frying off with everything else okay
now the wine
we want the wine to come up to a boil we
want it to mix together with the tomato
paste and the juices from the beef and
you want it to bubble away until it
reduces by at least half so this has
turned into an incredibly nice thick
sauce okay last thing into the pan is
beef stock now if you make your own beef
stock go ahead and use it um you can use
as dark a stock as you can make if
you're buying your stock from the
grocery store I would suggest not using
beef stock I've always found that in
this type of preparation as the
purchased beef stocks reduce and
concentrate in flavor I find they give a
really kind of strange off flavor to me
so if you're buying it I would use
chicken stock because the purchased
chicken stock doesn't seem to have that
flavor at the end but it's your dish you
can do whatever you want now lid on I've
got a preheated oven and I'm gonna stick
this in and we'll check back when it's
done okay so we're just a few minutes
from pulling the ribs out of the oven
and Chef Ramsay finishes this dish with
some pancetta and mushrooms so we're
just gonna fry off some pancetta here
get this going in this pan and while
that's cooking off I'm going to slice up
the mushrooms and he just sort of halves
in quarters I'm depending on how big
your mushrooms are Sattar 1/2 or 1/4
will be just fine and if you can't find
pancetta which I understand most people
can't bacon think it'll be just fine
I mean this is just to finish the dish
and I kind of think it's maybe a little
over the top but over the top might be
just what we're looking for okay the
pancetta looks great let's get the
mushrooms in
we'll just toss those around get them
coated with a bacon grease and just have
them release some of their liquid now
before we serve this we want to get all
of this sauce out of the bottom and just
strain it to press the liquid out of the
garlic buds there's gonna be so much
flavor in there a little bit of mushroom
and pancetta on top kind of on top kind
of around and then drizzle it with the
sauce so Flynn you've got like the
you've got everything here I see bacon I
see ribs what is not in this well I
wanted to do a really nice presentation
because in my head all I can hear is
chef Gordon Ramsay yelling at me that
I'm a donkey so I wanted to do I wanted
to do his recipe proud so I tried to
make a nice presentation I used the same
kind of plate that I used in his video
this is the one I think oh that's right
I think the number one watched beef rib
recipe on YouTube so like seven point so
many of a million views it's there's
enough that it's probably the most okay
so I think it's a little over the top
there's a piece for you
I think the mushrooms and the bacon are
a little over the top but I think that's
probably what makes the dish the Bacon's
a little too much for you Omar well let
me let me let me participate hold on
I don't know if over-the-top is the
right answer for that that oh that's got
some great flavor combinations it's
amazing it's me and I okay go ahead
it's another recipe where there's
nowhere to hide you've got beef ribs
you've got wine you've got beef stock
salt pepper and a little bit of tomato
there's no really so it is that simple
I didn't yeah oh and a bulb of garlic
but there's there's very few it's
another one of those very few
ingredients with an explosion of flavor
because the method is good ah
is that the key so that that's how all
the flavors got inside yeah it's the
method well way to go we like it so Chef
Ramsay is it worth the effort um is your
question I mean it's pretty is it so
there's not a lot of effort I mean it
comes together really quickly it does
sit in the oven for three hours oh
that's not effort that's just time it's
just time there is a huge amount of
flavor
I think the trade-off comes from beef
ribs not being as cheap as they used to
be ah it's almost the same price as
prime rib yeah so at this yeah so at
this point you guys have to make that
trade off it I mean well and then eating
me generally this can be very expensive
yes and I totally understand that which
is why this is such a rare event in our
house so if I saw beef ribs on sale this
is something that I would definitely do
okay do it and do it right if you got
the treat of having beef ribs do it
right you're right
do this and also this is just a great
base recipe then you could layer other
flavors on top if you really wanted to
you don't have to that's the thing you
don't have to this is so amazing but if
you wanted to you could okay so I'm
gonna ask another question yeah could
you take this same methodology and apply
it to other types of meat and you would
you think he'd be as successful any meat
that you would stoop to any type of beef
any beef that you would put in a stew
pot you could do this way okay thank you
stopping by and see you guys soon enjoy
you