good morning youtube all right let's do something a little luxurious how about some red wine braised
short ribs you're gonna like this one all right let's cook y'all we got a family to feed
all right we're getting ready to raise some short ribs
we're gonna do a lot of stuff in layers or a lot of stuff in stages
nothing is difficult but short ribs are expensive you know i bought how many did i buy i bought
not quite six pounds and it's 40 bucks so anytime you're talking about seven eight dollars a pound
for something you want to make sure that you're doing the absolute best you can by it right so
this is what i bought there's two types of short ribs that you'll find one you'll find the entire
rib cut into about a three three four inch piece like that this is cross cut across the ribs and
so each piece of the beef that i've got here has some bone in it right that means tons of flavor
it also means the marrow is going to slowly cook out render into that all the cartilage and the fat
all of those are going to contribute to this amazing braising liquid that we're going to
end up with and we're going to turn that into gravy all right so the first thing i'm doing is
starting with a package of bacon and like i said i've got not quite six pounds of the short ribs
if you have the other kind that's fine you're gonna do the exact same thing
none of your cooking times are gonna be any different nothing the one thing about this
like i said none of it's difficult one thing you've got to have is a bit of patience okay so
actually you don't have to sit here and watch me cut this bacon here's what i'm gonna do
i'm gonna dice this onion i'm gonna dice these two carrots i'm gonna break apart about half that
head of garlic dice up all this bacon like i'm doing right here and get it browned off over here
uh over there in my big purple dutch oven okay i'll be back when there's something
more interesting to see all right so our bacon is all browned and we're just going to set it aside
that's popping there's a lot of grease down in here so at this point it's your choice you can
if you want to go ahead and drain the bacon grease or you can wait
because we're going to have actually i am going to pause in a second drain the bacon grease
because our next step is we're going to brown the short ribs you're not going to cook them fully
you're just going to brown the outside you're doing a couple things you're developing flavor
but i'll show you how to do this first okay so i'm going to turn that off
and i'm going to find the kosher salt all right so this is about a third of our our ribs
and at this stage all we're going to do is start to brown them all right so i'm going
to drain off most but not all of our bacon grease and then these are man my salt's being weird um
couldn't get enough now i've got too much so i'm going to drain off about all but a tablespoon or
so and then i'm going to start browning our ribs not crowding the pan if you crowd the pan there's
they'll steam and they won't brown and then your flavors just aren't going to be the same not going
to develop so there we go there we go i'm going to drain the grease start browning these on both
sides and then i'm going to keep going until i worked my way through the whole six pounds
all right we are browned off at this point take a look at the bottom of your skillet or your not
your skillet down in here look at the stuff down in here if you have more than just a little bit of
grease go ahead and drain it off we don't have all that much now we had a little bit from the
so couple tablespoons at most we're gonna go ahead and leave that in there
we had a little bit left over from the bacon okay so here's our onion our carrots and the
garlic we're going to throw these in here and let them just start to soften up we're not going to be
too precious about it anyway we had a little bit of oil left for the bacon we drained off all but
a tablespoon or so of that and we left all the bits and then we've got where we were browning
our meat a lot of brown bits in the bottom from that too and as your vegetables start to soften
and release their liquid it'll help pick all those flavors up off the bottom of the pan and
it's going to end up in your braising liquid right all right we're going to
give this about five minutes oh i did go ahead and preheat the oven to 350 degrees
all right in a prime example and do as i say not as i do i'm out of tomato paste however if
you really want this sauce to be incredibly rich and luscious put a couple tablespoons of tomato
paste in it after you've uh let your veggies go for about five minutes and stir it up real well
i'm out not going to the store not gonna do it okay anyway it's gonna be delicious even without
it all right so we're gonna throw a few things in here first of all we're gonna put our ribs back in
we're braising what is braising raising is when you cook with a little bit of liquid
over an extended period of time in a covered or enclosed container so braising anything
you do in a dutch oven you can braise just about anything some things are great braids
some things are too delicate but anything that has a lot of fat or cartilage or collagen in it which
this has all of those braising is perfect because you're really going to break down all those things
and your collagen your connective tissues are any liquid that's left on your pan right in there too
the collagen will dissolve over time you need to keep it nice and low and slow it'll dissolve over
time into your sauce that's what helps make your sauce so rich and silky all right a couple of big
sprigs of rosemary i have fresh rosemary if you're using dried rosemary um that's i'd say about a
tablespoon okay be careful though it can take over everything i'm gonna grab a bay leaf which
i forgot to do but i'm going to grab a bay leaf half a cup of red wine this is just a cabernet
nothing fancy you can use whatever you've got left over as long as it's not sweet you don't
want sweet all right this is equal parts garlic powder onion powder kosher salt black pepper
and msg i can hear the screams now there has never been any scientific basis
for stating that msg causes any kind of health problems if you don't like it
leave it out i'd love a god don't talk to me about it it's your choice you're making your own food
do what you want i happen to love how it accents flavors all right quarter chicken broth you want
just enough to cover and this is what's going to make our sauce
this does not quite cover so that was four cups i'm gonna put a lid on this
so we're gonna nestle these guys down in here all right so we lightly seasoned
oh the sos that's that spice mixture i was talking about onion powder garlic powder msg
equal parts so it's about two teaspoons of each if you do them separately okay so all in we had
maybe two teaspoons of kosher salt in the sos mixture that i put in there and we had a little
bit that we used sparingly when we did the ribs so i'm adding just a tiny bit more we want seasoning
to be done in layers and if you don't season from the beginning your food will never taste seasoned
it'll just taste salty all right this is going in the oven i'm going to put it on about 300 and
i'm going to walk away for about three or four three hours i'm gonna check it probably four
hours by the time it's done but i can't stand watching it so i have to watch i have to check
i'm just showing this is what is going on inside the pot i know that that lid doesn't match that
pot but i also wanted to be able to sneak a peek all right we're at two and a half hours
we're gonna check it here in about 20 minutes all right let me show you this little beauty
oh gosh it's heavy okay
how about that for a little nirvana okay all right now couple things i want to point out
all the fat that did not render when we were browning has now rendered and so you've got a
pretty thick layer of fat across the top so what i'm going to do is separate the fat from that
beautiful liquid so all i'm going to do is strain this whole thing and then i can get
the liquid to where i can get the fat off the top right i'm not going to make you watch me
try to maneuver this over a strainer but that's what's going to happen next so just strain it
i had this big flat bowl because i wanted you to see what i was talking about
you can see this layer of grease that has separated now that i've strained it
and all i'm going to do is take a spoon so i'm just going to take a spoon
and you just do that and you can pick up all that oil and grease and get rid of it okay so i'm going
to do this to the whole pot we have our short ribs here steaming away getting just tantalizing
and i'm gonna hurry up with this sauce i'll be right back okay
every once in a while i surprised myself all right so here are our beautiful short ribs
and give me this little piece over here i tasted this just a minute ago oh my god
you know maybe expensive and a little bit fiddly wow is it worth it okay so i'm just doing this
because i want to oh my god that was so good all right you can absolutely serve that over rice
or butter noodles if you want to mmm that'd be good or a big pile of mashed potatoes or
a bunch of creamy polenta how about that
all of those are really good ideas all right so i'm doing this real quick
all right so i'm going to take my spare ribs right over the top just like that
whoops oh they're falling apart that's such a beautiful thing
just like that and a little bit of the sauce and i'm gonna go bribe my kid
who's painting one of my apartments today ain't a bad thank you now is it
perfect red wine very short ribs
snake another bite know what you're thinking
you're thinking all right jan where's the bacon well
the bacon is still sitting in the cupboard where i hid it from the kids
when i put the short ribs in the oven and went to run errands so the bacon is um
to be sprinkled over the top of the spare ribs once you're finished
don't hide it
you