For today's cook I'm making these beautiful slo w-cooked beef ribs that is
easy to do but most importantly it will fall apart in your mouth.
I started off with these beautiful short ribs. As you can see the marbling is just
incredible. When you're purchasing your short ribs
and you see something like this you already know it's gonna be good. For this
recipe the first thing I did was to cut them in individual pieces. Here you can
really appreciate the intramuscular fat on these amazing ribs.
As you saw that wonderful marbling there's no need
for additional fat on top so I made sure to
remove all of it. This does two things; the first one is to create an incredible
crust and the second one is to make sure my seasoning penetrates into the meat.
To ensure that my seasoning will stick I lightly coated with Worcestershire Sauce.
For today seasoning I am using Guga's rub if you have not seen that video make
sure you check it out because you can do it at home. One of the reasons I
separated these ribs individually was to make sure that I put the seasoning all
the way around so don't be cheap with it make sure you coat it every single spot.
As you might already know Guga's rub does not have a lot of salt so for
additional flavoring I am adding a little bit more. I'm going to be smoking
these beautiful ribs at 275 degrees Fahrenheit for 4 hours. But I say it is
enough talking and it is time to smoke them so let's do it!
As I removed them from the smoker you can really see the rich deep color
that's an indication of a beautiful smoke ring. But now it is time to prepare
for the brazing I started with two beautiful onions and a garlic split it
in half, then on a braising pan I added a little bit of olive oil and brown them
up. To give my beef ribs a beautiful crust I decided to sear them check it out.
To add some more incredible flavor to them I decided to braise them in wine.
This will do two things; braised the bottom and steamed the top
making them fall apart in your mouth
Now all there's left to do is wrap them up and put them back into the cooker. I like
to cook them at 325 degrees Fahrenheit until they are spoon tender which
usually takes about three more hours. As they were cooking I decided to make some
mushrooms and bacon and it is pretty straightforward. First slow cook some
bacon then throw in some baby portobello mushrooms. As the mushroom is soaking the
fat from the bacon I season it with salt and black pepper
then I mixed it well and cooked it slowly so the liquids would evaporate
from the mushrooms. It is important to make sure that you cooking it in low
heat so that you get a beautiful caramelization not only on the bacon but
also on the mushroom.
By that time my beef ribs were ready.
Once I remove the ribs, I use the remaining liquids to make a wonderful
sauce. All you have to do is strain it and reduce it under low heat.
To finish off my beef ribs I paired it with some beautiful steamed rice and
plated it up check it out!
Alright everybody we have our beautiful slow-cooked short rib over here. What do
you think Angel? You gave me a knife after breaking it up with a spoon? That's true.
I got you a ninja knife. You said Angel here get a knife so you can cut it. I don't think there's no need for a knife is
extremely tender everybody but at the same time I know what they're thinking, I know what
they're thinking. What are you guys thinking? They're think where's the sauce
where's the sauce that we reduce and you know supposed to put a nice sauce in the
What happened to the sauce Angel? I have no idea. Angel what happened?
This is what happened to the sauce everybody.
Look, I needed to get my shirt, and I could not find my shirt and then I was
looking for my shirt going crazy and when I came back you have charcoal
instead of sauce. Angel, that thing...
You see but that's okay everybody because this thing is so tender that I
don't think that the sauce would be necessary, but it would be nice to have a
little sauce. Make sure you don't go get your shirt before the sauce is done all right.
Enough talking are you ready to try it? It could be a little bit your fault because you told me Angel go find
your shirt hurry up put it on for the video. And then you forgot. And then I
went in and got my shirt. And then you forgot about sauce completely. No I
didn't forget I just couldn't find the shirt. No. All right enough let's go for it
everybody. So this is these are slow-cooked short ribs all right. Okay.
Bring your plate over here. We got a little bit of rice a little bit of short
rib all right. I need more rice, I got straight meat.
Oh really oh look at this it's like meat jello oh look at that a little bit more
meat for you and we're gonna get you some rice as well. Fall off the bone
literally fall off the bone right what about the mushroom? No that does not fall
off the bone that's fell off the bone it already fell off. That's true
Would you like some mushroom? I'm okay you know. No? No mushroom for you? I'm good
Smells like the wine reduction it's also smells a little bit smoky from the smoke
that I put. Oh it seems like it's gonna be a very nice bite. You ready
Angel? No, having fun pretending to use the knife. Pretending to cut it? Is gonna just fall
apart. Cheers buddy! Cheers!
Wow, wow
Ha, ha, ha. I rest my case!
I rest my case on this one everybody. Oh my goodness this one... wow.
That is soft. That is extremely tender my goodness
Wow
With the mushroom
You have to try the mushroom Angel. Oh my goodness! the combination of it
together everything even the rice to be honest Angel there's not even need for
sauce it's amazing as is. I think the sauce will be too much richness because
it is amazing. That's what I was saying, like, you don't really need the sauce so I'm just gonna burn it real quick.
So I'm gonna make some charcoal out of this sauce.
Well it happens you know things
happens when you're cooking it's okay it's not a big deal. It tastes like the
sauce is still a little bit there you could still kind of taste the sauce like
there is a little whiny taste on it, obviously because you could do with it.
Right. It's soft as can be I can't really think of a way of making this any softer
I mean he broke it with spoons like. Yeah extremely tender there's no other way of
describing he literally tore it off with some spoons. Yeah super smoky, extremely
tender, fall-off-the-bone, all the fat rendered tremendously and engaged inside
of the meat, wow, it is incredible if you never had slow-cooked short rib I took
at another level by smoking it a little bit smoked it it's worth it. The wine
reduction and everything together infused into the meat it is amazing I
recommend you also giving it a try to the mushrooms and the
combination all together even though my nephew angel does not like mushroom but
I recommend it it is really fantastic. How about the bacon? There's some bacon
here. I had some. Bacon is good? Bacon is good.
Anyway guys this is a lot of food and it's not only
for us for the whole family I hope you guys enjoyed this video. If you do enjoy
this video make sure you give it a thumbs up, if you're not a subscriber be
sure to subscribe for future videos. Remember if you're interested in
anything I use, everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one take care everybody.
And make sure not to use that sauce it's really bad you don't it's not it's not
worth it too soft. Well right now is charcoal. Ah?
What do you mean. Bring the sauce. I definitely did that on purpose.
bring the sauce. I didn't really want it you know I was like is gonna be soft enough as it is.
They want to see the charcoal sauce once again. Oh I don't really wanna smell it!
Let's see Angel, bring it over here
I gotta take a little bit of that bacon. Let me see, show it to us. Oh my gosh smells
so strong oh my god Angel. That's real charcoal right there.
My goodness! thanks for watching guys we'll see on
the next one. Uh I had to hold my breath!
Things happen when you are cooking is totally normal.