If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will …
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The ONLY Braised Short Rib Recipe You Need
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I like to use them in spaghetti sauce when I cook it all day in the crock pot. But you have to remove a ton of grease but they sure are good.
No dry salt brine?
Made this tonight; exceptional. You are talented Billy
ive braised it both ways, adding veggies, no veggies, no difference that I could distingush, in fact, steam the carrots on the side, brown the onions in the drippings, some crisp cold celery on the side and it is actually a pretty good complete meal. The key for me is not even browning, a wasted step, just braise in a dutch oven or collette for a few hours at less than 300 degrees with worcesteshire and terryaki, the sugars in the terryaki will sort of brown them anyway. Thanks for sharing.
Looks bomb 💣
Great presentation in its entirety .
I wish I could post a photo here (I did to your FB page) of my attempt at this. It was ridiculous good. That reduced braising liquid….pure GOLD. I can't wait to pour it over a chopped steak with onions and mushrooms for lunch tomorrow! On the fence? JUST DO IT! 🙂
Could you sear the ribs on the bbq, or would that change the whole dish.
Not a true braise. Do not submerge the ribs in broth. That's boiled ribs, very different from braised ribs.
My goodness I used this recipe tonight and everyone's plate was done. So gooood!!!!
When you season your braising liquid, you said it has be well seasoned.. wont it become too salty after you reduce the sauce?
You’re not supposed to use too much salt when browning
Bruh.
Thank you!
🤜🤛🤌
Ive now gotten to the point where we decide what we're going to eat then I vheck if there's a Parisi video. Theyre always delicious. Parisi short ribs it is. Thank you for what you do. My family and I eat very, very well.
I add chopped roasted green chilis to my grits and it’s a family favorite
Do you take off the membrane ?
Does anyone else get turned off of YouTubers whenever they use sensational titles like , "The ONLY ___ you need!" "The ___ I eat EVERY DAY!" "The ONLY __ you'll EVER make!"
I like to take the left over veggies from the sauce and turn them into a mash. It's delicious!!!
do you just not de-fat your sauce?
I always cook down my wine first too. For a long time I had a problem with not giving it enough time and ending up with a dish that still had a slight alcohol taste to it. I started putting my wine in a small pot on the side, on medium flame, while I did my veggie prep, and searing. That gives it a strong head start so by the time you add it to the dish it is nearly, if not completely, evaporated out. It also shortens your cook time to do this. As does prepping your Veggies while the meat is searing. Nice video! Thanks!
Heathen!!! Discard those beautiful vegetables!! Charlatan! Fraud! Mountebank!!!! Seize him and take him to the Tower!!!
sept 2023 – $12.99/lb. at my butchers
Made this a few weeks ago and it was SO good. I'm making it again today! Great recipe, thanks for posting it Billy😁😁😁
For the love is Frick and Shiite!! Just made this. Best anything I have ever made. Trust the process. Reduce!! Trust it. Unreal. Thank you!!!
Hands down the best technique I have ever seen. I can braise short ribs in a way that it will make your grandma salty and jealous, but thanks to your technique, I've reached another level of jealousy from my whole family. ❤
A few weeks ago I followed your recipe using beets and red wine in the braising liquid, and it was outstanding. Now I'm going for round two, but this time I made a Korean BBQ coffee stout braising liquid so they should have plenty of sugar and spice and everything nice.
Are Flanken ribs the same ?
Careful – mine turned out salty but otherwise, delicious
What are some options to end up with more meat on each bone/serving? My wife hates dealing with bones. I hate how roasts fall apart too much when braising. what's a happy medium? Maybe I'll cut and line up a chuck roast for braising in something more shallow and be really careful taking them out of the braise.
Haven't made short ribs in years. Thanks for the quick tips
No No No!!!! Do Not use a full bodied red wine! These have tanins that will comce trade during the reduction process. Use a light bodied wine such as pinot noir. Adam Ragusea suggests even a cheap white wine is acceptable though it creates a slightly different dish.
Cant wait to try this one. Man, im glad i found this channel, lots of great recipes but also tons of great info that is uping my cooking game, thanks for that. I do have a question, though. And this is for many of your videos. Im only cooking for one… me, lol. If im only cooking 1/4 of your recipes, can I just cut the measurements down to 1/4? I would waste alot if I cook the whole recipe. Thanks.
Great cooking instructions. Isn’t the point of adding tomato paste before (vs after as you advocate here) adding wine to brown the tomatoes in fat to develop more complex flavor: pincer (pin-sahr)? Not sure I could discern it either way. I just curious.
I have tried 4 braized rib recipes including this one and find the reduction is inedible due to salt. I even started out with about 1/2 the salt content based on three other braised rib recipe failures and still too salty. To prove the point I worked it backwards from a 3/4 cup of water I used a 1/8 teaspoon and found the salt content is acceptable. From this 1/8 teaspoon of added salt I repeated the recipe and I agree the taste is worth the effort. In my first attempt using this recipe I found a way to reduce salt content, with the reduction I added back 1/4 cup of water and place a 1/2" thick 3" diameter slice of diced diakon radish and reduced again. The result was almost useable reduction from my first attempt. Repeating or adding more diakon would have probably reduced salt to a fully pleasant taste. Ribs good when made, I disagree it came be made ahead reheated: this maybe why I avoid short ribs at restaurants with exception of Korean.
Side note- this salt issue is also similar with roasted prime rib which many recipes use excessive salt to penetrate the meat but the fonde becomes unuseable after roasting.
My magic number is 1/8 of a teaspoon, obvious it is based on my taste. I have to believe at restaurants this prep is not followed rather it is separated into multiple separate actions: braise is its own then added to a separate prepared reduction using a different meat to produce the fonde with vastly reduced salt.
Not bad. For anyone trying this dish, I would suggest not fully submerging the meat. Less liquid equals a more concentrated sauce as well as more Maillard reaction of the exposed surfaces of the meat.
What would you recommend as a wine substitute?