Grilled Short Ribs and Vegetable Casserole | America's Test Kitchen Full Episode (S23 E21)

Test cook Lan Lam makes host Bridget Lancaster Grilled Boneless Beef Short Ribs with Preserved Lemon and Almond Sauce. Tasting expert Jack Bishop challenges Bridget to a tasting of goat cheese, and science expert Dan Souza reveals the science behind Thai Jelly Beer. Test cook Becky Hays cooks Julia a Greek speciality, Briam.
Get our Briam recipe: cooks.io/4aswPhi
Learn more: cooks.io/3PPbKW2
Get the Boneless Beef Short Ribs recipe: cooks.io/3U3sdqL
Learn more: cooks.io/3Q83jVD
Buy our winning chefs knife: bit.ly/3UYlC1k
Buy our winning stainless skillet: bit.ly/4dRCy2d
Buy our winning broiler-safe baking dish: bit.ly/3wGUEmU
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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[@janetp5956]

Both recipes look delightful. I’m specifically drawn to the Briam.

[@Midori_Seabreeze]

17:00 for anyone wondering ❤

[@NanaPiper]

I made the vegetable dish and loved it. Making again for today❤️

[@gabrielclark549]

This was the hit of my community's social. What about adding artichokes or fennel?

[@KenS1267]

The US should make more goat cheese. Appalachia is ideal goat and sheep habitat as is big parts of the Mountain West.

[@gailaltschwager7377]

Thank you!

[@robertdayton5503]

I want to see the blooper ...where Becky eats out of the pan and says, "opps."

[@johnlord8337]

GOAT CHEEEEEEEEEEESE !!!!! Bring it on .... the best of the best of the best !

[@briannelson4493]

You’re making me hungry while I’m eating my bratwurst and Bavarian sourkraut . Thanks for sharing

[@LemonZest]

Becky kind of sounds like Rachel Dratch when she talks and I'm here for it

[@sendercorp]

Aww man I miss these guys...

[@nygreenguy]

? They are still there.

[@Judex-bg3gz]

Did not know where to make this suggestion. But would love a segment .. say on Thursday might... to get ready for Friday... to have simpler meals, less steps , common ingredients instead if special trip to store or specialty store (not all of us live near an Asian market).. and cheaper ingredients and appliances. I do not own a grill on my stove or even a food processor. Plus, when i make your foods there are too many things to clean after. One pan meals are excellent... So for hard working moms/dads with kids.... how bout that? Call it "Simple & Shrewd"...and make foods you would make after a hard day of work...but on a budget. I cannot afford to buy saffron or tahini..

[@eagletlonglegs5234]

There's a cookbook version they have called "Tuesday NIght Meals".

[@Midori_Seabreeze]

Becky with another in my palate. Every. Time. How does she do it? ❤

[@michaelbaumgardner2530]

Veggie casserole and short ribs...Please

[@DoughboyGod]

💯💯💯💯💯💯

[@marilynsnider8183]

Can you leave out the peppers? I can't eat them, or is their a substitute vegetable I can use.

[@janetp5956]

Eggplant, green beans , double the zucchini or add yellow squash.

[@msscamp100]

@@janetp5956 Ohhhh! I love the combination of zucchini and yellow squash!

[@SarahR5338]

I have never in my life heard of grilling short ribs. I thought you were supposed to braise them? Interesting!

[@michaelmiller1109]

Do we need to clean utensils during cooking? Lan dropped the raw beef on the grill using utensils and continues to use them throughout the cook. Is the answer different if it is chicken?

[@dhaag]

If you're baking the Briam, why use your best olive oil? Won't all the floral aromatic notes of the olive oil be driven off by the heat? In general I pull out my good olive oil for salads and dipping, or to drizzle on an already cooked dish to finish it.

[@brendandever8532]

They test these recipes many times so I”m sure they tested many different oils. I would guess because it’s in indirect heat it doesn’t affect the oil as much as if it was heated in a pan.

[@ahmedmorad7555]

i wish you success

[@PassiveAgressive319]

So glad it’s well seasoned, and for each layer. Veggies need seasoning otherwise you are just eating a bland dish

[@msscamp100]

I could do the grilled short ribs all day long! The briam? Not so much. I am not a fan of cooked tomatoes, and there is way too much olive oil in it for me. Everything else about the briam looks delicious!

[@Paula-zh3rm]

Everyone seems to like feta cheese, except me. I don’t like the dry crumbly texture and it doesn’t seem to have much flavor either. Maybe I need to shop around to find some quality feta.

[@PassiveAgressive319]

I would be worried the potatoes might not cook at the same rate as the other veggies. I suppose you could par boil if you were feeling confident?

[@MidnightFoodSearcher]

Hi, that’s why they selected yukon gold, which is more creamier and butterier. In my experiences, it takes way less time to cook comparing to Russell.

[@jlastre]

Com’on Bridgette, the only person that still says, “What’s the deal with these short ribs?” is Jerry Seinfeld.

[@JesusLordofmylife]

I don't like any red in meat during cooking , to me it's n9t fully cook yet!

[@msscamp100]

That is your choice, and I respect it. I like my steaks medium rare, for the most part. I don't want it bawling or kicking, however.

[@Jonny8859]

4:49 Toast Deeznuts

[@WastrelWay]

I would have made that like a pesto in my mortar and pestle, and I'm surprised they didn't whip out a blender for it.

[@jimwilliam4513]

That's inTRAmuscular fat, not intermuscular.

[@scottshoe842]

Wtf was that intro?

[@sharplez]

fake

[@tigerz8174]

Adam, the downfall of ATK!!!!!

[@pottieann]

You’re the downfall of ATK! Get a life!

[@sandrah7512]

?? Apart from occasional recipe contributor in recent years, Adam's role with ATK is TV cast member where his Equipment Corner segments take all of 2-3 days to record. A year. 🤨

[@DeviantmindOG]

Jesus woman I,don’t need to see you cut all your vegetables, do some mise en place for the video at least. We are living in the age of tiktok and youtube shorts, ain’t nobody got time for full dinner prep. At least she pre peeled the potato.

[@GenRN]

Go away. No one is making you watch this.

[@g54b95]

OMG, I know! It was all I could do to stay focused enough to read your excessively long comment!

[@msscamp100]

There is this lovely little invention called fast forward. You might try using it instead of whining in the comments section. 🙂

[@karenhavey2291]

Geez…I just don’t understand why people have to make negative comments. It’s just a cooking video. Is your life that miserable…