Glazed braised short ribs

[@silentverdict]

OK, that transition at 8:23 was just beautiful. Bravo.

[@RedMasterJV]

Right? I was just about to comment that

[@indianasquatchunters]

I don’t even care that he has adverts because of these smooth transitions. Beautifully done

[@sreichman1]

Came here to say the same thing

[@deadfr0g]

Is... is this editing porn?

[@wrlk636]

Dude, for real. I was reading comments to see who else mentioned it. Such a clean overlay, he's great with making ads palatable. 😏

[@monsieurcondottiero2685]

As a Muslim I love how Adam always mentions the proper substitute for alcohol or pork in his recipes! It makes me really feel like I can do every dish he makes!

[@sagebrushrepair]

That is dope. I didn't pick up on that, good on Adam, making sure everyone can eat beef butter.

[@user-fp8xc8lf3f]

fuck allah

[@nekoarcilya]

@@user-fp8xc8lf3f edgelord

[@user-fp8xc8lf3f]

@@nekoarcilya Im literally muslim

[@xgamer8218]

@@user-fp8xc8lf3f wdym ur Muslim and say fuck allah

[@BeefBronson]

Ahh, the white wine origin story

[@samsonmak8432]

What is Armond White’s review on this video

[@derangedcultist1160]

Prequel

[@KingDollaDolla]

@@samsonmak8432 he rates it an absolute catastrophic failure. Which would mean it's really good.

[@paxundpeace9970]

And every time mashed potatoes

[@mauz791]

Is Man of Steel the best superhero movie ever?

[@wright96d]

Your history in journalism makes you have some of the smoothest ad integrations on the platform.

[@leaframos789]

I gotta say just made this for my Girlfriend and it was really f*cking good and she said it was one of the best things I’ve made her in a long time. My hats off to you.

[@memerelievers]

Yall still together?

[@yeetusfeetus713]

@@memerelievers hope they are

[@mik4209]

This guy definitely got laid later

[@ThomDeWit]

After that much fat in the mash, i think they just napped haha

[@yeetusfeetus713]

@@mik4209 haha yes they did I hope.

[@justcallmebatman6666]

0:34 "you know, I'm something of a 3-4 people myself"

[@sahelahmed4083]

Underrated comment

[@Cringemoment4045]

Same

[@batt3ryac1d]

True he did a pretty small serving

[@shyguy_daniel3919]

yeah!

[@Nocivus_arulain]

holy shit 3-4 34 seconds??? Coincidence? I think not

[@SSVCloud]

Serious comment up front: Ohhh, can't wait to try this out. Joke: This is the second beef video where Adam's specifically said he wanted to cook it to the texture of jello. Is he scared of chewing?

[@CalebCalixFernandez]

SSVCloud ribs tend to be very tough because they work nonstop (at least until the cow stops). That's why they're full of fat and connective tissue. Because of that, the only way they are edible is when they're cooked to jello.

[@BlueDragon1504]

Beef that has been stewed to smithereens is just absolutely amazing, nothing to be done about it.

[@videonmode8649]

Leave Adam alone, he's an old man

[@benjammin2020]

At least he's not my grandmother. Whenever she goes to o resturaunt ofr steak, she orders it "very well done" then when it comes out, she asks them to take it back and cook it 5 more minutes.

[@ClaudeSac]

Maybe ... But maybe he just likes to suck...

[@drewpeterson9236]

Spent all day today braising them. They look really good on the outside! Hope they’re like beef butter on the inside. Gonna have them for dinner tomorrow I’ll be back with an update.

[@drewpeterson9236]

UPDATE: OMG. Dude they were amazing. Came out perfect. Like butter just like you said. The Glaze came out perfect and had such an amazing flavor. The potatoes were fantastic as well. I followed everything you said to a T and it paid off so well (Only thing I did different was use a big saucepan instead of a Dutch oven). Anyone else who wants to make this just follow everything he says and it will come out perfect. Short ribs are expensive but trust me if you can find them it’s worth it.

[@average.sting.enjoyer]

@@drewpeterson9236 nice

[@deadfr0g]

Adam: “CANDIED BEEF BUTTER” Me: **confused salivating**

[@musa_adeel]

I saw this same vid today, and the title said candied beef butter, now it says braised shortribs, like wth is happening

[@vispev3123]

Cream mixed with some beef stock and mix. Then glaze it in boiling sugar and chill overnight. A nice piece of candied beef butter

[@deadfr0g]

@@vispev3123 "cowramel"

[@iwannabehomern20]

Look up billionaire bacon if ya wanna be 400lbs

[@aahillakhani399]

@El Mercenario Cinco beef tasting candy*

[@joshuathompson3258]

Made this today for my wife and I as our Thanksgiving dinner. Used oregano, chili powder and a bit of crushed red pepper as the primary spices; this gave it a bit of kick that makes it like a really deep barbecue sauce. The beef fat also absorbed a good deal of pepper flavor, as well as some orange color, making for a mash that looks incredibly buttery but, again, with a bit of fire. It has now been added to the Household Food Canon, albeit as a rare specialty for parties and other gatherings.

[@zydeas]

White wine report: White wine was first mentioned at 2:15 This has been your white wine report.

[@sk8erin8er]

doing the lords work

[@purplepizza2159]

Thank you

[@kion9001]

White wine kripperino?

[@guscox9651]

can this be a weekly thing

[@bonzolo2358]

Thou shall be rewarded with great fortune, my good soldier.

[@MrNobbless]

I love that you take the plating order into consideration. I feel like that's the level of detail that great chefs strive for.

[@grif2894]

I’ve been making a ton of your dishes and at this point every new video becomes my weekend dinner project, thanks for keeping me inspired Adam. You’re easily my new go to KZbin cook

[@mxrtin2779]

I really wanna like ur comment but I don't wanna ruin the amazing number of likes u have

[@beserkff4143]

@@mxrtin2779 is it 69?

[@rustii3389]

"Yes, I put the fat from the meat into the potatoes" YOU WHAT

[@ApathyBM]

Alpha move right there

[@indianasquatchunters]

Brian Leong that’s what I’m saying I bet that mash was utterly delicious

[@1179125]

Well considering it's the same fat with butter but with more beef flavour, i don't see why it would be different if not better.

[@Poffogo]

Yeah, i think it was a good move, but i don't know if I would use only beef fat on the mashed potatoes, I think it can taste a little overwhelming, but for sure i would use like 50% fat/50% butter for a more subtle flavor

[@kazu2391]

That mash is probably one of the best mash ever

[@thekingofcucumbers4059]

Okay, you had me at the "Candied Beef Butter" on the thumbnail my man.

[@strider_hiryu850]

The King of Cucumbers had me when I saw it was an Adam Ragusea video.

[@136jab]

I just made this for the second time. I used Cinnamon, Cloves, Green Cardamom pods, Star Anise, Fennel seed, and szechuan peppercorns. Came out amazing.

[@theawes0me0ne]

I made it, it was a huge hit with my family. Was pleasantly surprised with how easy it was to put together, just a little nerve wracking trying not to burn anything. I prepped the meat a couple days before i finished the meal for dinner due to a scheduling mishap on my part but it ended up being extremely tender and flavorful anyway. It was cool trying some new spices. The glaze at the end was a liiittle too acidic at first (i added a dash too much of balsamic vinegar i think) but when it simmered for a bit longer while the meat was reheating it ended up being perfect. A bit of the glaze on the mashed potatoes really went a long way as well.

[@theawes0me0ne]

nice pfp

[@katekulas3853]

I made this recipe for the first time today, and served it as an early Mother's Day dinner. My family was blown away by the intense flavor and the tenderness of each bite. I will absolutely be repeating this one. Thank you for all of the hard work you put into your videos - I love the recipes and the informative discussions equally. Keep doing what you do! 😁

[@ScreamingRamen]

Just made this for Christmas dinner and my brother said it was the best meat dish he's ever had! Thanks Adam for another great recipe

[@mkwilson1394]

I've made an offshoot of this recipe a dozen times or so, try it with a bunch of fresh sliced ginger in the braise. It pairs really nicely with beef and carrots.

[@christopherpeery7436]

Adam back at it again again with the white wine. Thats the adam I know Good to have you back

[@Liamjlm]

When the white wine is delicious! 😳

[@socks8799]

I just love that Adam includes substitutes for alcohol, finally making me feel like I can try out these recipes because I'm Muslim (I know it's pretty straightforward but I didn't always know that)

[@ertandbernie7706]

Ribs are honestly one of the only good things left in this world

[@joelthomas6517]

We still have cheese.

[@TheHumanMC]

Buddy, why so negative? The world is full of great people and miracles.

[@thiccboi1779]

@@TheHumanMClike cheese

[@jormundaggrfarlier5010]

@@joelthomas6517 most of the cheese is too oily man idk

[@aq421]

Cheese sucks

[@Kumurajiva]

I made this last Saturday, had guests , it was a hit. I followed your process, cooked it the day before. Omg, the best meat I ever had.

[@richardrhodes9664]

I’m excited to be making this recipe this week. I adapted my now family famous bolognese sauce/baked ziti instead of lasagna from your recipe. Having a lot of fun (and success) making your recipes my own. Thank you for all of your inspiration, you’ve given me the confidence to experiment in the kitchen and discover what I like, rather than what I’m supposed to.

[@RHEarl]

I really appreciate that you add non alcohol versions of your recipe. I helps a bunch!

[@crazycurious9771]

8:24 "That's what they called me in college" Had me solidly dying of laughter on the bus. Thank you

[@obsession4842]

Crazy Curious ?? Where at

[@mylifeisaparty]

BC_Colt 8:49

[@shirleytang68]

BC_Colt it’s in text.

[@liggieep]

I tried this recipe and found that when I ate the beef the same day, the sauce was way way too intensely sweet and tart from the wine, but the leftovers the next day spread on a ciabatta roll were perfect after mellowing out over the course of a day in the fridge. I think cooking a day ahead is necessary, or use less wine.

[@chaseblunt495]

Im gonna do this recipe tonight. Im using beef stock instead of wine tho

[@ricoh633]

@@chaseblunt495 how did it turn out for you? I don’t have a large bottle of wine so I was gonna go half stock

[@chaseblunt495]

@@ricoh633 from what i remember that day they came out really well. Im sure wine would've gave it more of a bite but i rarely cook with wine tbh

[@ricoh633]

@@chaseblunt495 thank you soo much!

[@0ptriX]

7:04 Me: *bursts into teary applause*

[@Liamjlm]

When the imposter is sus! 😳

[@tom_something]

I like how so many of Adam's videos have a lot of unexpected helpful tips along the way. His channel is like an edgier America's Test Kitchen.

[@JohnJohansen2]

The fat, instead of butter is actually geniuses! I've never thought of that. Thank you! (Although I so like the taste of butter;-)

[@t_y8274]

Just make enough mash that you need to put in butter anyway. No such thing as too much mash

[@mochimio]

“Right before it does, I’ll deglaze with a whole bottle of cheap, dry-“ Oh god, here we go. *”WHITE WINE”*

[@Dragonmdk]

amazingly that this is what's started it all!

[@Nealrex101]

Matt Kundrick White Wine: ORIGINS

[@kewpiemayo2]

BAHAHAH 1 shot of VOdkA

[@allsmilez2day]

I made this last weekend, it was sooo good! Thanks for the recipe!

[@bobakproductions]

I love your work. Such straight forward, informative yet down-to-earth narration. A true gem of a channel.

[@Nic1700]

I saw this video and love short ribs, so I made it for my birthday meal using your recipe almost exactly. I decided to bend the rules instead of break them and go with a nice rose` wine, then I sweetened the glaze with a splash of soda. It was excellent.

[@knotikz]

I mashed in the Red Onion, Celery and Carrots into my potatoes. Life changing.

[@rdszhao]

that was the smoothest squarespace ad ever

[@Redditok111]

I made this with 2 Demi glase cubes in the glaze and it was heavenly

[@a.h.tvideomapping4293]

“Why I braise and glaze my Squarespace, NOT my short ribs”

[@iamsuperdumb6438]

Wrong video buddy

[@untungaimanmoeloeksukawati1207]

the joke is really getting old, its not rlly funny anymore

[@a.h.tvideomapping4293]

Untung Aiman Moeloek Sukawati Your opinion ≠ everyone’s opinion

[@untungaimanmoeloeksukawati1207]

Haven’t found Dad yet check his newer videos, you see this meme format on the top comments?

[@denzo2477]

I don’t know why I watch this over and over again but I do and I’m happy about it

[@tristank9821]

When you said “Candied beef butter” you made me audibly swear.

[@wkdjskdk8406]

Umm wut

[@Liamjlm]

@@wkdjskdk8406 the imposter is sus! 😳

[@solarash9299]

Thank you square space for making this video possible

[@vegardjohannessen3009]

Making these for the third time today. They are so incredibly good! My wife loves them. Thanks Adam!

[@andreasfinn1476]

In 2:56 as a person who really doesn't like star anise I'm glad you mentioned that it can be done with reduced amount.

[@marcelobulhoes6180]

Finally, was waiting for this recipe since the Instagram post

[@polyspheremusic3417]

Made this today. Best recipe I ever made and some of the best short ribs I ever had. Thanks adam.

[@cristalat101]

"Enough for two or three people" Is this a test?

[@THTRUBF]

He breaths enough for 3-4 people you can hear him breath every 3 seconds

[@MrWalksindarkness]

i made this for dinner this past weekend, pretty much exactly how you made it down to adding the fat to mashed potatoes and with peas, very delicious

[@ShrimplyPibblesJr]

Alright. It’s on the oven now. I’m a big fan of Adam’s method of using garbage veggies near throwing out to impart flavors. I throw out a lot of rotten stuff so it’s nice to use things when they aren’t edible but also not rotten. Found less than perfect apple I’m never going to eat. Hope it’s not too much sugar. I need to dig out my old chemistry seperatory funnel to separate my lipid and aqueous layer.

[@drunkenmasterii3250]

I personally use cognac or brandy to deglaze, for 1 cup of wine I use about 2 oz of cognac which is way more economic. 1 bottle of cognac cost me about 25$cad for 25 oz, a bottle of white wine cost me about 10$ cad for really cheap, but still acceptable wine, more like 14-15$ if I want to drink it too and there’s about 3 cups in it. So I get 4x more use of my cognac vs my wine for 2x the price. Also the wine I can keep it at most 1 week in the fridge so I have to use it fast while the Cognac stays on my shelves virtually forever. Also it doesn’t taste bitter after either.

[@xander3939]

The worst thing about Adams cooking is... Thinking about how much he has to wash at the end.. *This is a Joke, dont take Seriously.*

[@spookyskyes7661]

If you clean while cooking it isn't as bad

[@ramenyoun501]

He usually tries to make his sauce in one huge pot so that minimises it I guess

[@BloodSprite-tan]

uh it's not really that much, 3 pans 2 cutting boards 2 bowls and 4 serving plates + utensils if i missed anything oh well. you could get that done in less than 30 minutes.

[@poutinery]

I like how you explain everything visual and verbally like you did with the red wine and fat in glaze

[@DaveDVideoMaker]

I would season the short ribs with a Knorr beef stock pot Sir Ragùsea.

[@liamharney4997]

You must have a Michelin star or two 😊

[@alutis8536]

You don't season your meat if you are Ragusea

[@SuzanneBaruch]

... or not. It's your choice, really.

[@jakkank]

To begin with.

[@BigHenFor]

@@liamharney4997 Marco Pierre White didn't give a monkeys when he did his ads for Knorr, and who can blame him? I love a thick pork chop massaged well with half a Knorr Chicken stock cube crushed into a paste with vegetable oil, before being cooked. Yum.

[@Nanorisk]

I found ways to use up the spent mire poi, which is kneading some flour into the mushy vegetables to create a pancake dough, than either bake, broil or pan fry to your liking. If you eat rice, you can also add some of the spent mire por when cooking rice to enhance flavor.

[@murkartik]

Using the glaze fat for the potatoes instead of butter!!! You are one sick f*ck Ragusea, I LOVE IT!! Making this right now at a very delicate potential getting -back-tgoether stage. I have to do it one day but think I'll get there if I lay off the rest of the white wine. You are the king of these situations.

[@emorag]

Made this for dinner today, scaled down and improvising with what I had at home. Came out great! Thanks for the recipe and video, Adam!

[@mekumcream8279]

His recipes have been feeding my family for 3 months, these are next

[@harrybaals2549]

the star anise is what really takes the flavor to the next level hear in my opinion. it takes the sweetness, and make it feel much "deeper" and "rounded" rather than sharp and pronounced, if that makes sense.

[@OskarsRrr]

This is the best thing i've ever cooked myself.

[@esh31]

Don’t care for much of the presentation, but this is yet another absolutely brilliant recipe from Adam Ragusea

[@Adrian-gk6lq]

6:32 did he just put his finger into boiling glaze 😳

[@jamesyeung3286]

He has consumed enough white wine to no longer feel heat

[@OmniversalInsect]

@@jamesyeung3286 I like the way ur thinkint

[@viethuongvothai686]

reckless050 most chefs are superhuman man. Gordon ramsay once dunk his entire hand into boiling water that is cooking pasta, fish out one strand then immediately put it in his mouth and eat. Mozzarella making require you to dunk your hand in boiling water or whey. And many more

[@christopherdyer2046]

Hey Adam Indulge me please. I love this recipe and make it often the other day I got visitors sprung on me at the last minute and didn’t have time to refrigerate the sauce and separate the fat. I tried skimming the fat but gave it up and decided to reduce it as is I made a cornstarch slurry which I added just before the glaze reduced the perfect amount. The results were better than could have expected! The fat didn’t separate. And the addition of the fat in the glaze created a smoothness and luxurious ness to the dish I didn’t know it was lacking. Even after refrigeration and reheating the fat remains suspended and evenly distributed. Not sure if you care but I hope you try this slight addendum to your recipe in the future.

[@Chef_PC]

Adam is racing to be my favorite food tuber out here. Great stuff and the editing and lighting is always top notch.

[@yourbluewaffle]

Filipino here. soft, sticky beef and star anise is a favorite of ours. We have a dish called 'beef pares' where pares means to pair. beef and star anise definitely pair well together.

[@TheSpielkindLP]

So, i took the time to make this dish today. And oh my god, this was absolutly delicious. Great recipe! Thank you Adam!

[@Metabl1p]

God you can just FEEL the Alton Brown influence in his delivery it's terrific

[@JUICEJ04]

Kids: daddy why do I feel funny Adam pouring a whole bottle of white wine into everything: I dont know?

[@gsagabaen]

Have you watched Adam's video on cooking alcohol?

[@mateuszodrzywoek8658]

@@gsagabaen r/woooosh

[@onion2819]

@@mateuszodrzywoek8658 this isn't reddit. Fuck off.

[@mateuszodrzywoek8658]

@@onion2819 shut

[@rytyrocks518]

Onion bro chill it doesn’t have to be Reddit to say woosh he missed the joke and he pointed it out, so dare I say, r/woosh to you

[@YourLifeRedefined]

Best short ribs I’ve ever made, maybe even tasted. This recipe is legit!

[@TobyKBTY]

Adam: "This looks enough for about 3-4 people" Me: (laughs in white wine)

[@amanatee]

you gotta hand it to squarespace man, i'm kinda worried about what youtube would be without them at this point.

[@hugitkissitloveit8640]

I made this, and it was delicious. Thank you!

[@zacharywilson9596]

Perfect! We just bought short ribs for the first time in a while today, and by pure coincidence you upload this recipe just in time!

[@Astrohhh]

"this looks utterly phenomenal" ... I say as I'm eating refried beans out of the can

[@craigharris7808]

I love Thursday’s. Due to time zones I get to go to the gym in the evening and come home and be able to watch your weekly recipe video, this looks great, one I would love to try

[@MrCrow2014]

This video recipe made me glaze my pants

[@Ibegood]

Better take a soak in some white wine to deglaze yourself then.

[@obvioustroll.yetyoustillgo1634]

You shat your pants?

[@MikeMietlicki]

My wife and I made these for dinner last night and they were...fine. Definitely tasty and pretty easy, but I’ve made easier and tasted better (maybe not both at once, tho.). However, we had a couple ribs left over, so tonight I reheated these on top of Adam’s sodium citrate Mac and cheese and OMG mind blown. Two lessons: 1: definitely make the day ahead. We used a fat separator to remove the fat and make the glaze and whipped up the sides. The glaze was good, but everything thing was SOOOO much better the next day (like most things); and 2. Don’t be married to Adam’s recommended sides. Next we want to try these in tacos!

[@brentoctaviano7059]

That beef has as much structural integrity as most relationships.

[@davido9080]

Fell in love with short ribs last year. Love coming across videos - SUBSCRIBED!

[@Ryan-rp9hi]

Currently braising the meat... wish me luck!

[@antarcticpenguin]

how did it go?

[@StickyBeeSyrup]

I made this today! BEST DINNER EVER!

[@colinscherer3316]

Pour one out, white wine Adam is back!

[@jaquan123ism]

this recipe is good started it on a Friday for saturday dinner came out perfect although i did add oxtail herbs de province an mustard seed definitely a recipe that’s going in my dinner rotation one of my favorite dishes

[@Salty_Nutella]

As an Asian, WE LOVE WHAT YOU SCRAPED OFF :')

[@MrJemoeder1990]

I love YOU, kyaw zaw aung

[@somepersonontheinternet4213]

same,,, I’ve never heard of someone being grossed out by connective tissue

[@chain_viper_cg9758]

Not gonna lie that transition from cooking to ad was smooth and enjoyable

[@Randomsae]

“Whatever your dreams are, [skillshare can help you build the skills to achieve them]” This comment is not sponsored.

[@freakydominick]

Yonas that transition was so nice tho

[@SaraFJones]

With your recipes I am set for the fall and winter! So good!

[@MM-vv1xl]

2:16 the recipe that started it all

[@timo_zz]

“This is the recipe that got me using white wine in everything” This dish is the reason we love Adam.

[@ScottWilliamson]

7:08 I put all of the bacon grease from my Neuske's Uncured Bacon into my hashbrowns after I fry my eggs in it.

[@DefenderTIM]

This was the first video to be uploaded after I found and subscribed to your channel. Divine confirmation that I'm in the right place.

[@Passionforfoodrecipes]

I was bubbling away trying to come up with a beefy pun, but I've come up SHORT! Try not to give me too much of a RIBBING over it!

[@thekingofcucumbers4059]

Are you proud of yourself? You should be

[@digitalAgentRE]

Adam should do this again. My mom has mastered this dish in a pressure cooker only taking 45 minutes and using beef broth instead of wine.

[@MXCN_El1011]

Serving size: 4 Me: perfect. All 4 me.

[@NickiMoon]

I agree, white wine taste better for cooking meat. I thought I was doing something wrong with the red wine. I always use white wine in seafood pasta. But now I will start using it in pot roast too. Lovely video.Thank you!

[@brosephstalin831]

"Candied Beef Butter: That's what they Called me in college"

[@tregriffin8109]

I’ve been on this channel for a while and I’ve noticed how much subscribers you have now! That’s amazing!

[@Ultracity6060]

Maize-raised glazed braised fillets.

[@Weeem]

These on a bun like an upmarket burger is a beautiful thing. Food for the soul

[@ryant2568]

This is the kind of recipe that was just made for a slow cooker, 10 minutes prep it in the morning, let it cook all day, and then 15 min of prep at the end and you have an amazing mid-week meal.

[@havinfunfallin9458]

Did this recipe and it was amazing. But I’m not a fan of star anise. So I exchanged it you orange and lemon zest. And did half balsamic and half rice wine vinegar. Asian twist it was sooooo good.