Beef Short Ribs with an Asian Twist | Chef Jean-Pierre
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Hello There Friends, Today, I am excited to present a Delish Short Rib dish infused with delightful Asian-inspired flavors. Prepare …
Not really the most best-ist of your recipes.
Probably I just don't like the orange,…
But better the second day.
Like this recipe. I would pile it, on rice.
Can I cook them in a slow cooker? What do you think?
-wendy
"…tool on orange, not orange on tool…" Chef, you taught me years ago that only Ding Dongs put the fruit on the tool. I'm no Ding Dong!
I love beef short ribs. Haven't made them like this though, with the polenta or pasta. Will definitely make this recipe this wknd. Thank you again Chef Jean Pierre; you are superb.
Don't ever worry about your videos being too long or having too much talking. I could watch and listen to you cook for hours.
Amazing and looks so delicious. I'm in Europe right now – first time ever – and had a trio of dumplings in brown butter w/ onions, Parmesan and chives; each dumpling, and I assume they were potato dumplings – had other ingredients; one had cheese, one had spinach and the other was onion I believe. I'm searching for recipes – got any? This meal was experienced in Innsbruck, Austria, prepared in the German fashion I believe.
Chef, I just made a list of things I need at the store for this from your recipe link,…
Onions are missing! Please go over the recipe again,…
thanks
Enjoying those little quotes in the transitions — "Maillard Reaction, not Burnt Reaction" … I'm very keen to make this myself (or a close approximation at least) 😋 … Question: When doing slow cooked lamb shanks, would you begin with searing the meat (like you did here) — or not? Actually, let's make this my first video REQUEST = Slow Cooked Lamb Shanks … (mine are popular at home, or the occasional dinner party — but I would love to see how you tackle them)
Unique introduction ❤❤❤
cooked roo can be found in australian restaurants!
Chef,
You don't have the onion in your recipe. Love short ribs! Been cooking with them way back when they were dirt cheap. 😋
Made this last night and it was delicious! Will be making again!
I always "like" Chef J-P's videos before I've even finished watching them because I know I'm always going to like it!
"everything is so expensive"- especially at your shop.
Aloha Chef JP, I've been in Japan with my wife for a couple weeks so I've got some catching up to do, but thanks as always, this will be Sunday's dinner this week…
These are the best short ribs, I can just tell. I’m going to keep using your recipe here, and I’m not a huge orange fan – but I love orange, but many times it’s used in too high a ratio, so it overwhelms my palate. Not a fan of that. This I can adjust and tinker with, and it looks so unctuous and savory and citrusy and tangy sweet but the broth adding the beefy depth… LOL I can’t wait! 😍😊
And yes. Beef especially is OFF the charts $$$$$$$$ – and it’s only going to become much more expensive, because the WEFers (World Economic Forum greed monsters and agenda dealers) want us to stop eating beef, and to eat the pestilence of this world, instead! They’ll be dining on Gates Ranch Private Reserve beef. You’re expected to chew up beetle larvae and maggots. Keep watching! We are thought of as “a cancer on their Earth”, and have stated that exactly, so I guess they’ll be serving up pestilences for those they consider as pestilence.
They are just going to reduce the amount of beef available, which is already happening now, at common grocers, it’s all the back end beef 😁 lol, and the Choice or Prime looks Standard or worse. aaand then they will price it out of most average people’s reach. I mean up to $78.00 per lb. Keep! Watching! You’ll see, folks. The hubris-filled, rabid bastids, LOL Sorry! This old world is getting to me of late.
And thankfully we have the gift of Chef Jean-Pierre and his gorgeous, and happily shared talents to keep us from getting lost in the haze of the divisions they seek to keep us disunited as to whom we ALL are in America: the Americans. Together. 😍😊❤️👍
Never forget that. It’s our saving grace.
Thanks, yet again, Chef. I do look forward to getting some time to view your Stuff! 😁 You’ve excellent Stuff, Sir. This dish is just lovely and perfection for me.
Chef JP…please, my friend, do NOT worry about your cooking videos being too long! You always offer so much information in such a humorous way. Your videos are delightful, informative and inspiring. Keep it up my friend. 😊
Wow it looks amazing Chef JP 😍
Looks amazing
Love the recipe and the channel, according to me you forgot to add the content of the pan where you seared the short ribs to the pot – lots of flavor there!
I made the short ribs last night and man was it good. Searing the meat prior to baking in the oven was the key, mouth watering, tender, delicious. Thanks!
well done, Chef! You and Jack did a great job organizing and presenting this recipe in an easy to understand way!
Using the orange juice concentrate and zest to give short ribs a necessary "zing" is a great idea!
Ditto with the quirky presentation idea! I'd like to give that a try!
Please, Where do I find that rice ring that you used?
Thanks for sharing this recipe for bone-in, beef short ribs, and for sharing so many useful tips along the way. Adding the green parts of scallion and bok choy 10 minutes before serving works great. I do the same thing with green beans that I have already blanched and then "fast fried" to get color on them and get almost cooked! I also like to add chunks of red bell pepper that I have already sauteed enough to get good color. I think the red adds another level of fun to this already great fun recipe. Happy Cooking!
Love a good short rib. I will have to try them this way. Great job as always
BEAutiful!
Thank you for the fabulous recipe. God bless you chief!
You still talk too much but you are very entertaining!
First time viswer here Chef. And long time fan of food TV in every permutation…starting with Julia and my Mom as a 70s kid.
I wanted you to know that I made the like and subscribe decision within the first 45 seconds.
Love the short rib and your creation has got to be amazing. You just got recipe filed my man.
You kill it in the food show host/chef game too. Very polished, great communicator, and the humor too. Delightfully interesting and colorful you are.
Thanks Chef and team. I'll be back! 👏
I love you chef! Sad day here but I laughed out loud. God Bless you.
Why didn’t you pour the juice from the pan into the pot ?
always eat beef short ribs before an orgy, lol.
great video Chef thank you.
I love your channel!!
Hello Chef…
Firstly, I am SOOOO happy to know you are in America, my stomping grounds…
Specifically, TEXAS!!!
Secondly, I absolutely LOVE the way you pronounce:
Onion!
I pronounce “onion” like this:
“UNYON”
😂😂😂😂😂
Thirdly, when I need a recipe, I ALWAYS look you up!!!
Thank you for your fun & inspiring content…
Hugs from the Piney Woods of East Texas!!!
😎😎😎😎😎
Hello Chef, I am going to make this dish this week, it looks great – as usual. However, how do you wash your fruit? Do you use any kind of cleaner or do you just rinse it off? Thank you!
Instead of a cooked roux like you made ahead of time, you can just cook the flour and have just the flour to add at the end if you wanted and it acts just like a roux. Need to bake the flour in the oven by itself stirring every so often until you get it the color you want, light, medium or dark.
I HAVE MADE RIBS BEFORE I PUT THEM IN THE OVEN YAKE THEM OUT AND PUT THEM IN A PAN PUT A LITTLE CRISP AND THEY COME OUT fabulous
HOW YOU DOING DUDE , LOVE IT CHEF JEAN PIERRE.
LOVE YOU CHEF JEAN PIERRE, YOU MAKE COOKING FUN AND LIFE FUN , WHEN IAM FEELING DOWN ALL I HAVE TO DO IS WATCH ONE OF YOUR REALLY GREAT VIDEOS AND IT MAKES ME FEEL BETTER.
you forgot the potatoes😂
I'm dyin over here ! Drowning in my own saliva. My goodness.