Scary Good Short Ribs | Back To Bourdain E48
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Roasted veal short ribs. I’ll be honest I thought this was fool-proof. Let’s put this recipe to the test. Learning to cook short ribs from …
If you'd like to see another veal dish, here's my first attempt – https://www.youtube.com/watch?v=FcUAI7LqtRI
You must be around completion of the book? Do you plan on doing one of his other books? Or have you done it already? I feel like apetites is his best book
As someone who works in the restaurant industry, get yourself some easy off, it will clean the oven perfectly in minutes.
You’re giving the most insane Will Ramos vibes at the end! INTO THE HELLFIRE! Happy Halloween!
Dude I just discovered you and I really appreciate your work man! I never worked with parsnip but it is on my list!
Watched this after my Diamondbacks got destroyed by the Rangers tonight. Sorry about the Phillies. Your video brought some comfort.
Dude you are the best! Love the honesty you bring to these videos, they feel very sincere. It's been a pleasure following along on your cooking journey!
Love the new intro! Personally, though, I prefer the stationary camera, I think it makes the video a bit unnecessarily chaotic.
looking good!.
I like making mash with mixes of different root veg, 50/50 potato/parsnip is great but also Jerusalem artichokes, celery root, percily root is great combined with each other and or potatos
Great video, I just bought the AB book, hopefully with your great work in this videos I can replicate some recipes, Greetings from Mexico!!
Happy Halloween!
ayo this video was epic dawg
Braising is the route to take with that cut of beef. The added moisture helps to regulate the temperature to enable all of the collagen to get converted into gelatin. Salt that carrot water! That's the opportunity to get seasonings INTO the vegetables. Pull them right when they turn bright and then finish in a saute pan with a knob of butter and a sprinkle of sugar if you want them glazed, though I prefer to use demi with the butter and skip the added sweetness.
Parsnips for me don't really go with beef or veal and pair much better with pork and game meat or poultry. The sharpness of their flavor tends to clash with the earthy tones of the beef. You could have stuck with mashed potatoes or gone with a rice dish, instead, such as risotto.
Good job on remembering to pre-salt and air dry the ribs. It's worth it, in my experience.
A note on the rib cut. If you keep the temp held at 275F for 45 minutes (at least) you can then reverse sear them and get the benefit of the collagen to gelatin conversion.
Keep up the good work.
Loved the video! Really enjoyed the honest critique at the end. Keeping AB recipies alive! keep up the ace work 🙂
They ĺook outstanding Mitch..
Hope you're OK…takè it easy