How the Iconic Three-Day Short Rib Helped Earn Mourad SF a Michelin Star - Plateworthy

[@PhilipBradley]

Well, I happened to see this video one day before I took a business trip from Atlanta to San Fran. And our company was paying for dinner, so I convinced three of my coworkers to come to Mourad and try these 3-day ribs! They were WORTH the TRIP and what's crazy is our server figured out that we were kind of fans of the process / video so we got invited back to meet Rasika briefly. That kitchen was hoppin so we chatted for a minute then let her get back to slinging those amazing entrees. What a great experience We Will Be Back thank you Mourad!

[@bigstupidgrin]

That's amazing

[@iqbal55]

Nysha is a lovely presenter! So respectful to the chef, mostly listening to her, not talking over her, and not asking stupid questions. Please bring her back 😊

[@sophiaisabelle027]

That dish looks stunning. As always, Eater produces the best content on this platform.

[@UtherPendragon2020]

I love how excited and genuinely happy Rasika was when she heard how much Nyesha enjoyed her labor of love!

[@Milokikoooooooo]

Ive been to Mourad and ive had this dish, it is fricking beautiful, i kept telling my client i need to go back and eat only that but sadly didnt have the time, hopefully will be visiting soon and i cant wait

[@Thesamanthapelayo]

I was there on Rasika's first day in the kitchen!! She is a badass, hardworking force in the kitchen. Mourad was right- GET USED TO HER FACE!! (:

[@Stop4MotionMakr]

This restaurant is like a core memory for me. When my parents visited me when I studied in SF, we tried it, and it introduced me to preserved lemon and steak tartare for the first time. I started making preserved lemon since then and never stopped 🍋🍋 would love to go back to try the short ribs 🤩

[@CalArresz]

Nyesha is such an amazing presenter!

[@el5495]

She takes away from the video

[@projectboys7660]

Yea....she ruins,the video for me. Wheres the other chick that used to do these?

[@miketurns202]

@@projectboys7660 That other woman was obviously so rememberable that you referred to her as "that other chick."

[@gregmcneil9676]

I always expect a delightful video when Nyesha is involved and she never disappoints. She brings out the best in everyone she works with!

[@ajitkirpekar4251]

Mourad is a very good restaurant. Highly recommend and if you navigate the menu properly, it doesn't have to cost a fortune

[@KhoiBoa]

Bruh love this episode. The interviewer, chef, amazing.

[@einundsiebenziger5488]

Nobody is your "bro" here, no need to address anyone as such.

[@aarondonald1611]

OMG I almost started crying when they were plating everything it looked so good

[@chriscr21]

That is so great, she is such an amazing Chef for sure! That dish looks so super amazing.

[@kennytieshisshoes]

I love Nyesha as a host, she is always so nice and inquisitive. Also I need that short rib.

[@RolloTonéBrownTown]

Right I'd give her my short rib after we enjoyed a great meal together

[@ludawigo]

Recently just started the latest season of Top Chef and was like, "Where have I seen Chef Rasika before?" Eater!! Awesome how it all came around

[@rfk6571]

I knew there was something off about her accent. Didn't sound Moroccan. Mystery solved when she said she is Indian. Bingo! I realised she was talking like I do! Btw, what an appropriate name for a chef. Rasika means connoisseur.

[@rankang2194]

My mouth is gushing….I have to have this dish. Amazing prep and attention to detail. Absolutely stunning.

[@ZionGuySupreme]

😮 This episode was fire! Nyesha is killing

[@georgepf4435]

my god, the chef is so beautiful 🙂

[@einundsiebenziger5488]

Could be even more beautiful without these generic, lame-ass tattoos.

[@brozors]

The chef Rasika, given her background, I hope her parents are very proud of her.

[@AnnapolisGirly]

I have done versions of 72 hr short ribs but this is so exciting to me! Can’t wait to try!

[@richardyoung871]

Watching this video reminds me of MOROCCO because I have been there 5 times to see my friend, his family lives in CASABLANCA and MERIKESH. I enjoy there food, culture, people and history. I have never been to INDIA but my daughter recently went there with her boyfriend and really enjoyed it, but if you go to 74th street in QUEENS many people are from PAKISTAN, BANGULASH,and INDIA, and I enjoy the people, food, culture, and history, even curry baati rice tandorri,kebobs,tangine,everything Both countries welcome the dollar

[@brianmoody2549]

Knowing and understanding what you’re doing helps you understand what you need to do to succeed in preparing,the meat , and your skills and how you make the ingredients on the meat work together as one,you’re understanding heart love will always show up in your plates of food.

[@adityamuralishankar]

Let's go Rasika!!!!

[@cavemanproductions]

Nyesha has a truly infectious energy and is such a great host, wonderful video! Has me starving 🤤

[@DanielFlores-ru4ij]

Bro im in tears😢. I need to want that.

[@samblenkharn8099]

A lotta love in this video!

[@jvbernardes1]

Nyesha Arrington you are amazing:)

[@mmarksz86]

This looked amazing, but man was Mourad mediocre when I went there. I blame some of it on a bad server, who literally pushed me away from one app to a different one that he claimed "had been on the menu a long time and was really great" only for me to later find out it was brand new (and definitely needed work). The FOH manager did a good job making up for the weird server behavior, but it still tainted the experience and the food didn't blow me away.

[@JP-jd8wr]

She's an awesome chef!

[@AMCvanTuijl735]

Rasika is a beautiful chef!

[@swan6340]

After cookd!!

[@BGRUBBIN]

Made a 3 day short where I used to work. It was amazing!

[@DL-1]

How do you spell the name of that spice that they mentioned?ras ala noud? How do i look that up? I've never heard of it.

[@cristianism0]

it's ras el hanout :)

[@DL-1]

@@richardbooth466 thank you. How does it taste? What does it taste like if you were to describe it?

[@ozza4496]

​@@DL-1 It's not a single spice but a spice blend instead. The recipe differs from person to person and depends on which protein you're cooking. I'd say the all-rounder blend is paprika, turmeric, ginger, coriander, black pepper and cumin.

[@DL-1]

@@ozza4496 thank you. Are there videos of people making it on KZbin? If so, who has the best recipes and how to videos for it?

[@ozza4496]

@@DL-1 Unfortunately there are not many authentic moroccan food videos in english. Look up tagine since it's the most famous dish.

[@Deonehouse]

Great episode

[@FlJax007]

Ras Alhanout is a Moroccan (arabic) word and it means the head of the shop. The shop we are referring to is the one selling spices, and each shop has different mixture of spices. Ras Alhanout = a mixture of spices.

[@tubulartuber]

what was the "secret ingredient" powder?

[@FlJax007]

@@tubulartuber, that's Ras al hanout

[@MissHoneyOnline]

Ooooh I would love to try this!

[@Wild_D]

One of the best hosts

[@jobberwalkx105]

Wow such amazing chef..she is hands down how she turn that short ribs to a whole new level

[@FlyingPichu]

I love Plateworthy so much

[@0mike.caulfield0]

I grew up a vegetarian and that’s why I’m slicing tri tip w a slicing blade..

[@rahmatnaimali9997]

I will be there next weekend!

[@Pro-n9w]

طريقة احترافية في التحضير 🧑‍🍳🧑‍🍳🧑‍🍳😍

[@einundsiebenziger5488]

You're not saying! This is a restaurant, everyone there is a professional.

[@octavian3033]

"Bag those shorties." Words to live by

[@RolloTonéBrownTown]

Does anyone know which cut exactly this is? I've never seen ribs that are just a wide, flat cut like that. You'd forgive me for thinking those are flat irons or something. Maybe they took an entire side of ribs and just shaved the top layer of meat, skimming right over the bone?

[@nandasetiawan3562]

Amazing chef....!!!!

[@flazay_da]

lol not Nyesha instantly clocking the secret ingredient

[@Tar9p]

I'm not saying she's a bad host but I like it better when there's no host. Eater let's the interviewee speak from their story without questions that what makes it different.

[@suziskitchen]

Looks really delicious 👍👍

[@kanubeenderman]

wow, it would be worth the trip to SF just for that dish

[@jasongrundy1717]

I thought this was Diners, Drive-Ins and Dives for a minute.

[@duras427]

Shes such a great interviewer.

[@polythewicked]

I make a killer rack of lamb using ras el hanout and finish it with a pan sauce of Shiraz and honey.

[@PAVEL--JAKL]

Nyesha is gorgeous woman..😍🥰

[@einundsiebenziger5488]

... is a* gorgeous woman.

[@itawambamingo]

What is the secret ingredient?!

[@markoniksic3630]

Dashi powder

[@itawambamingo]

@@markoniksic3630 thanks!

[@aarondavidson6409]

8:05 Showing inconsistent amount of butter in the closeup was kinda cheeky, but honest.

[@awesomew4321]

It's crazy the kitchen I work at has all this

[@Yoros009]

looks really amazing ! It's more fusion than Morrocan though

[@fafimktn8137]

Well Ras lhanut( a Moroccan spice)the way it's cooked and the honey for that sweet caramelized taste makes it mainly Moroccan the India spice she added to the short ribs at first is definitely not so u r kinda right 👍

[@MrChickenchow]

@@fafimktn8137 ras el hanut is basically garam masala. The whole combination of spices are native to india, and introduced to Africa later by colonists!

[@ALMoZaxa]

actually , you are wrong , ras alhanout is different from garam masala + the combination of spices were not introduced to africa by colonizers , spices were in morocco for centuries but some of them were introduced to ancient moroccans by trade and travellers , ras alhanut does not contain just spices @@MrChickenchow

[@adzsrulz]

Host has great energy and adds a lot...but can't help but think I preferred it when it was just the chefs explaining stuff. Maybe a mix would be good (some presented, some not?)

[@omarmtarfi9860]

Plateworthy is chef & host, Mise En Place is just the chef - both great segments on this channel

[@justrandomsheets5106]

Yeah you're right.

[@ChuckyFon]

She's way too extra imo. Hard to watch at times even.

[@jacobdeleon]

babe wake up, eater dropped another banger

[@eater]

Rise and shine!

[@davidharbilas4185]

Amazing. Just. Amazing. Damn!

[@DirtyDimico]

what kind of short rib is that?

[@sethsoderman2731]

She amzing chef love cooking ribs

[@andersondamasio334]

Que fofa essa chef

[@kelvinyu339]

3 days. That's a craftsman dedicated to their craft.

[@andyhughes8433]

Two beautiful women with a passion for food. So infectious.

[@RolloTonéBrownTown]

Yeah the short haired one is smokin

[@Kuma-ojisan]

Damn, whoever edited this video loves their jump cuts too much.

[@shan_navi]

What did she say the secret ingredient is?

[@crackerbrick1903]

Dashi powder

[@shan_navi]

@@crackerbrick1903 thank you!

[@scottklepner]

the most delicious thing in this video is Nyesha! dayyyyummmm Nyesha

[@KirifMalika-qo7or]

Woooow good

[@benjaminlevy737]

At 3:49, what does she say the secret ingredient is???

[@leerybrown]

I'm in love...

[@aarondonald1611]

Just two babes making some absolutely bomb ribs. Can't go wrong with that any day

[@veredbello7401]

What was the secret ingredient?

[@crackerbrick1903]

I think she said Dashi powder which i have. Its used in japanese cooking for umami simular to msg. Its bonito fish flakes or a powder. Really great. I will be using this now on many recipes.

[@fshoji1527]

i need that

[@sameje4611]

I guess I’ll make this.

[@kingkongkingkong4718]

SF homeless scares me away from visiting but this place me want to go and try this dish badly 😢

[@einundsiebenziger5488]

... homelessness* scares me / homeless scare* me from visiting.* But* I* want to go to this place and try ...

[@theblobfish9614]

These people need to watch their electricity bill. Not only would the cooking process take half as long in a traditional sous vide, it also would cost half.

[@theblobfish9614]

Only advantage is if a bag breaks you do not ruin the meat inside because no water leaks in

[@fafimktn8137]

An Indian cooking Moroccan that must be the best dish in the world

[@Lambandpotatocurry]

God I want that NOW, please

[@stephensimons7974]

What is the secret ingredient ?

[@IW4TCH]

I think she said hamachi powder.

[@IW4TCH]

nope wrong, it's dashi powder.

[@randyschwaggins]

That Indian chef will be immense at her own high-end Indian/fusion restaurant in Manhattan, the Bay Area or Bel-Air. Put her in Mayfair, London and she will go to the moon! Restaurateurs - get her signed up immediately!

[@FlavourFool]

This looks and sounds delicious, but I'm not sure you'll find this dish in Morocco! Always love this presenter.

[@johnestoce1503]

Doesnt like meat But proceed to snack end bits 😂

[@KiwiGirlG6]

It's looks amazing but I do wonder is it possible to do this without all the plastic bags, please don't come for me, I am genuinely curious

[@einundsiebenziger5488]

That's why this sous-vide stuff is so annoying, it just creates too much plastic waste.

[@JSmooove]

nyesha is very endearing. i like her.

[@SlimanSliman-mr7yr]

جميل جداً

[@FatimaGafour]

Délicieux

[@younesbenaissa9775]

Good 🙂👍🙂🙂

[@ManinoRachid]

🥂🥂🥂🥂

[@AllenBoguslavsky]

Nyesha Arrington. TOTAL BABE.

[@GhazeliAbdelaziz-io1vr]

Good

[@zitouniabdelkader3615]

Good 👍🙂👍🙂👍🙂

[@peterlao856]

Good cooking, use good meat is important, I bet that dish costs about $300 if I spent that much time to make it, It is worth.

[@aslanie_ampatuan]

So, where all of those beef trimming goes?

[@einundsiebenziger5488]

... where do* all those beef trimmings* go*?

[@Ky74700]

Guga taught me butter in the sous vide with meat makes it less tasty... but if a michelin star restaurant does it Im not sure who to believe

[@kiingshooter7196]

guga also uses only salt and pepper ... and sometimes garlic powder

[@21cup]

​@@Jo_Leah he doesn't need one, he's Brazilian

[@orlandoalessandrini2505]

Guga is not a chef, doesn't even have a restaurant. His perspective is useless next to a chef of her calibre.

[@Ky74700]

@orlandoalessandrini2505 lol being a chef isnt everything, not just Guga but multiple other channels have hosted blind taste tests on this and almost always sous vide without fats in the bag turns out better

[@boblybob74]

@@kiingshooter7196that’s all you need for a good steak, maybe some sauce as well

[@mimozaKouid-nq5rf]

😋😋😋🥰

[@HitPeace]

Taking one bite shiws that it was gross and she's just being polite. I've never in my life tasted something delicious and didn't immediately go back for more bites. Never.

[@pancholp5879]

Grape seed and cotton oil?…. Holy ☣️

[@berserker1942]

Those short ribs look a lot like tri tip