Комментарии:
I love short ribs over dulce Gorgonzola gnocchi
ОтветитьI'm not sure we have the same definition of weeknight meal. Mine is something quick, easy, not too fussy, ready in half an hour max. Even if you prepare ahead, short ribs take hours to cook properly. Unless by quick you mean you cooked them for a fancy Sunday dinner and now you're reheating leftovers, which can be said about any dish.
ОтветитьGrits bro. Its called grits
ОтветитьGenuinely the best braising video around. So helpful!
ОтветитьWhat do you do with the fat that you solidify?
ОтветитьYou're funny as hell..😂
ОтветитьThis is epic recipe, helped me out a lot of evenings. Highly recommended.❤
ОтветитьAdded onion first, then sliced garlic, then carrots and celery. I also put cracked black pepper to the meat.
ОтветитьI made these when this recipe first came out with my boyfriend and it was 🔥 now I’m making them again 2 years later with my fiancé 😍
Ответитьgood grits take a HOUR to make properly
ОтветитьThis man knows how to do that thang!!!!!! SUBBED!!!
ОтветитьThis is basic cooking, I learned to do this from my mother. Finest food.
Too many unnecessary ingredients. Is this really a "spiritual experience?"
This guy had probably been cooking for not a long time.
Is table salt okay? Or what type of salt is best?
ОтветитьThis was the first recipe of yours I made (about a week ago). This was one of the best meals we've ever had. I'd be happy if I had this at a high-priced restaurant. It was so good!
ОтветитьExcellent! Much prefer your <= 10m videos over the long-form; just as much information and 4x faster. Thank you!
ОтветитьNice move with the garlic parsley Lennon zest and squeezed lemon .
Tasted so good
This was nice! I want to avoid potatoes and corn so I may make my base out of scrambled eggs :)
ОтветитьThought my go-to recipe for years was good, but the gremolata component and the reducing of the sauce to a glaze is making me smack my forehead. Downloaded the recipe, gotta give it a go.
ОтветитьHow you make a video acting like people are going to be able to resist not eating all the ribs and save for later? lmao
ОтветитьWhy does no one speak about how expensive short ribs are ?
ОтветитьWe had this for dinner tonight and it was a big hit. I made it two days ago and "finally" got to eat it. The gremolata .... meh.... but it didn't need it. I'll certainly make it again.
ОтветитьAwesome video. Thanks for the great lesson!
ОтветитьWhat is the best substitute for wine
Ответитьis there any one who can do a beef short rib without fluffing red whine??? How about the BBQ. We have to cook for our mom's who are gastric bland!!! Help
ОтветитьThat oil in the pan after searing is over heated and not very flavourful. I pour it out and replace it with fresh oil before continuing.
ОтветитьI wonder how many people would have put their oven on the night before if you didn't specify to put it on on the day
ОтветитьYou forgot a carrot!
ОтветитьIf I were to make more than 5 ribs do I make two batches or can I skip the cover the ribs up to 3/4 with the braising liquid and have a huge amount like 10-12 ribs?
ОтветитьBraising meat ,the best way when you cant cook
ОтветитьI just spent 3 days making bone broth just to make short ribs and demi glace, today it’s all coming together 😊
ОтветитьLove the knowledge
ОтветитьBraised meats are so mid, especially for the work required.
ОтветитьI don’t live under a rock 🪨 but I just discovered your channel and I’ve marathon it!! OMG! Fantastic Thank you for clear precise instructions on delicious dishes ❤
ОтветитьI made this over the span of three days and in accordance with the instructions. It was amazing. TYVM for the instructions.
ОтветитьWhere do you get the black serving plates?
ОтветитьWow my cooking vocabulary increased a lot after watching your video haha 🥹 beautiful chef ✨
ОтветитьMy mouth is watering just thinking about what I ate the past 2 days. I did braising all wrong until I seen this video so I was hesitant to do it again but I’m so glad I did. Literally one of the best dishes I have ever had. Replaced the grits with mashed potatoes too but I might have to try grits to see what that’s about. Also I live in an apartment so I can’t smoke meat but I finally have something better than smoking.10/10
Ответитьgets out the short ribs damn thats like a months value in groeries right there!!
ОтветитьIs there a way to cook this purely on stovetop and not in the oven?
ОтветитьBeef shanks for the budget
ОтветитьI stumbled upon Ethan's channel by accident. I've been cooking Gordon Ramsay's slow cooked short ribs for a while, and usually with some success, although one attempt was a dismal failure with undercooked meat discovered far too late, on the plate. Ethan's techniques explained where I went wrong. The notion of a dinner party meal cooked a day or two ahead is simply a game changer for me. I've subscribed and I'm an instant fan! It also never occurred to me to go to the butcher and describe exactly how I wanted the ribs to look. Thank you!
ОтветитьWhat do you do with the fatty part of the sauce? I see that you store it in another container.
ОтветитьI like sweet... like honey garlic. Can I add honey, soy sauce and garlic at the sauce reduction stage? I'm thinking, YES!
ОтветитьYummmmmo
ОтветитьHow did you reheat the veggies?
ОтветитьI had these at MGM Grand yesterday and were to die for. I wonder what the total cost would be for each dish.
ОтветитьI love the Maillard reaction. I want to make this dish, but I want to sub out the beef short ribs with another tough cut of beef. If I can make whatever cut of beef come out tender and enjoyable, then I'll grant that my understanding of the Maillard process has improved. If the choice of beef comes out like a boot, then I'll conclude that I need to re-watch this video.
Ответитьu overcooke yo shit
ОтветитьOof I thought we were drinking the sauce. Guessing that's actually a coffee 😂
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