Short Ribs Anyone Can Master - Easy, Medium, Hard

[@JackHennah-vq6gl]

Hi Andy I’m 14 with leukaemia. I used to play football and rugby but since diagnosis haven’t been able to. I turned to cooking instead and your videos are where I get all my recipes. Keep up the good work mate and thanks for helping me through this tough time

[@andy_cooks]

Hey mate, so sorry to hear about your diagnosis but that's awesome that you've found cooking, it's gotten me through some tough times. Keep pushing through - you've got this! And keep cooking up those delicious meals.

[@dwjr5129]

@@JackHennah-vq6gl best of luck to you and good health! Andy is right. You got this!!

[@ivorysamoan]

Good on you Jack - BBQ particularly (the science of it, the art) got me through some super tough times, I recommend a Weber Kettle and you never know, you may be the next Franklin or Terry Black in the making XX All the best mate, Seki Aroha from New Zealand.

[@moss1245]

🙏​@@andy_cooks

[@pspears2153]

Bless your heart! You're in my prayers - from Indiana USA.

[@lianecharbonneau9782]

As a woman who is trying to recover from a stubborn eating disorder I find your videos incredibly comforting. Thank you 🩵

[@jamesgraves4837]

Keep at it. From a rando internet stranger - you got this!

[@andy_cooks]

Thank you for sharing that and all the best for the recovery - we're all behind you! I hope cooking can continue to be a positive space

[@jamesgraves4837]

@@andy_cooks onya mate

[@lianecharbonneau9782]

@@jamesgraves4837 Thank you James

[@ScotVenus]

Liane, I hope you’ll continue to be inspired by videos like this and will make baby steps to a good recovery. From experience, I know how crippling mental health issues can be and I wish you the very best in finding some positive steps forward. This channel is so friendly and positive too so I hope you get comfort from that. Best wishes lovely 💖🫶🏻 x

[@000dr0g]

That was a hilarious start. People need reminding where their meat comes from. Thanks to Duck for being a good sport.

[@jonnothetrucker]

Was just thinking the same thing 😅

[@andy_cooks]

Duck appreciates the love!

[@JontyBlue67]

Awesome video...Duck-beef, red red wine, the flying lid, the pesky fly, and most importantly the straight up honesty where things could have gone a little better. You are simply an inspiration to all of us that are simple home cooks 🥰

[@erroltng-pb4jf]

Hi Andy, I went straight for the higher grade option and did the smoke... for someone who has NO experience smoking your video was a guiding light. Being from South Africa where smoking isn't very common, i smoked on a gas grill following your instructions and it was awesome 🎉

[@ncc1709]

love the fumbles being left in.

[@Freya-w4l]

Omg duck the gorgeous little frenchie and love from England ❤

[@Sharky762]

Red red wine, oh I remember UB40, mate. Running up 50 over here danced with a few ladies to that song back in the day. Cheers from Holland

[@tildessmoo]

Red red wine Goes to my head

[@Sharky762]

@@tildessmoo let's dance

[@tildessmoo]

@@Sharky762 Put on your red shoes and dance the blues?

[@davidsymington6046]

Rookie I remember Neil Diamond 1968 (I think Neil did a live version with UB40 as well)

[@TheRudeNoise]

Brother, you'd be kicked out of the shed if you hit red red wine like that back home. But your recipes are the meanest, so all is forgiven. Love your work bro, nga mihi from Gizzy

[@flowert1701]

Andy stepping over his dogs tells me we experience the same things when we're in the kitchen. ❤

[@richardstacy863]

In Texas when we cut the short ribs cross ways we call it flanken style ribs. Always more delicious bone in. Love your channel.

[@rho1360]

Im nearly 60 and have never cooked short ribs. I just never knew how and though they might be beyond me ...well, im definitely giving them ago. They look awesome and achievable, thanks.

[@sabin922]

I have had the good fortune of hearing UB40 perform live in India and grooving to Red Red Wine!!!

[@yoshiki7757]

My number 1 commercial kitchen tip for cutting onions is to put a fan directed at your face to stop the fumes from being able to get to your eyes. Used to prep like 40+ kgs of onions a day for a fast fry place when I was a kid.

[@karollee13]

I cut onions under the range's exhaust hood. Haven't tried grating onions there, tho.

[@andy_cooks]

haha great way to do it!

[@jennywaters3774]

I wear contact lenses - no problems at all 🤣

[@RefinerSimilitude]

9:33 "fan force" must be Aussie for convection? I love this video.

[@NinaNina07]

Yeah mate

[@sharky-1992]

Big request. Could you have a video made that showcases all of the cooking equipment you use and recommend to people who are wanting to get into fine cooking? I feel like every video i watch of yours I'm like, "I need that device!" Would just like to see an inventory of devices and instruments that a chef swears by. AS MUCH AS YOU ARE WILLING TO SHOW! Love your vids. You're definitely my favorite KZbin chef. Thanks for the videos!

[@Missionary-q8e]

Galbi is my favorite. It’s a good combination with rice❤

[@craig7285]

The best bit of smoking advice is what you said at 16:18. If you’re looking you’re not cooking. Was some large chap from the southern states of the US I came upon randomly.

[@geoff6203]

Very, very good video. I'm fortunate enough to know how all these methods work. However to the people that don't know, this is absolutely spot on. Defo appreciate the tike this took.

[@KontroldChaos]

no one is too young for UB40!!! I'm 25 and I'm going to make sure my kids listen and appreciate all the UB40 classics!

[@GringoLoco1]

Best Supporting Dog-Cow on YT ❤

[@eleishar18]

Grating onions is a qol improvement, just need to chill them in a fridge, the longer the better. I do that for bolognese, for example ;)

[@mgamma5001]

Galbi and braised short ribs just can't be beat. Yummy!

[@ChrisM541]

Excellent video with some superb methods. There's an even easier, much quicker method that's guaranteed to get you succulent, fall of the bone ribs, and that's to pressure cook. Prepare as you wish e.g. seal and marinade, then pressure cook. Finish off under the grill.

[@barbararicciuto-ns4xl]

Hi Andy i will Consume beef short ribs no matter what it looks like. It is a true delicacy.

[@daveswitch22]

Love to see more of the smoker. Aussie BBQ is a winner.

[@takezoshinmen3834]

Andy my savior ❤ Exactly when I bought two of these

[@joehanspach9147]

Try to do the onion thing under the extractor hood that should help a bit. Of course don't forget to turn it on 🙃

[@thekiwinomad]

Great video Andy. One of my favorite pieces of meat that's for sure. Personally as I don't have a smoker or dutch oven (yet). I do my ones in the slow cooker for 8 hours in a red wine source or sometimes in a bbq rub and then finish them off in the oven for 30 minutes to get a good bark on them

[@nathanleicht2649]

Watched the vid this morning, cooked the Korean short ribs this evening. Can confirm grating the shallots is an eye- waterer

[@rocchinalobosco7813]

Andy your are a amazing cook

[@_crystalblueskys]

In my 20s, love UB40 Red Red Wine ❤

[@stuartbarnden4790]

Oh boy do I love me some ribs, great breakdown of the different techniques of cooking them, I especially liked the tips on the red wine sauce and salt content, always happy to learn. I get the small 3 bone(900-1200g)pieces from Coles, pretty cheap but for a novice they’re affordable, mustard and tomato sauce as the binder with salt, onion powder, garlic powder and white pepper as seasoning and spritz with apple cider. Normally a 8-10 hr cook in my $70 smoker from Bunnings, with lots of ash removal and charcoal replacement. Keep up the great videos, we love how informative you are! 🍖

[@scouser97]

Love this!!! Doing a short rib ragu this week, can't beat it when the nights are drawing in

[@captainkaleb]

Can I come? I'll bring beer.

[@AlexLullos]

Every single thing looked good.

[@andy_cooks]

thank you!

[@brett174]

I've done braised beef short ribs for a while now in beef stock. 4+ hours at 160C in a foil sealed baking dish. I'm not a trained chef and I never thought of using a mirepoix as a base. I have used fresh garlic, thyme and rosemary added to my beef stock - next time I will be adding a dash of red wine and tomato paste to make gravy. Thank you.

[@StEvEn420BrUlE]

If you are ever in southern California you need to go get a beef rib from heritage bbq in san juan Capistrano. Literally the best thing ive ever eaten

[@WardyLion]

I got some short ribs from my butcher last year and braised them in Guinness - they were great!

[@tony2shanks]

Duck the Dog cosplaying a Cow. Nice.

[@wrzemian]

Hi mate, could you make a video where you explain how to use a smoker? I've got one ot these, but I absolutely don't know how to correctly operate it

[@johngraham8430]

I'm a weird English guy with a Texas smoker. I have a 500 gallon offset pipe smoker. It is hit and miss, especially with the weather in the UK. However, sometimes you get absolute gold and other times you learn. Beef ribs are totally worth it. Good mayo also works well as a binder. The king of bbq. I make home made pickles and red onion too. Good slaw is a family favourite. I personally prefer just bread too. Turkey crown with a garlic butter mop sauce is excellent. Little Lawrys seasoned salt for the bark. Thanks for doing this. Your stock episode was superb.

[@simonwood1260]

In the UK it was known as the Delia Smith effect years ago. She would show a recipe for a lesser known cut and suddenly it would fly off the shelves only to come back at 10 times the price. I remember getting lamb shanks for 50p or even free from the butcher. Likewise pigs trotters and shanks (though these are more of a challenge for the home cook). Great to hear real terms like cartouche instead of everything being dumbed down to "a circle of baking paper"

[@xJRxinated]

Had no idea what to cook for a few family coming round next weekend. Thanks to your Galbi reciepie I have a start point. 🎉

[@KoraxzGaming]

Amazing job! Mouth is salivating

[@Bav33t]

thank you, all this time i've been looking for kosher salt in Aus and didnt know cooking salt is the same thing.

[@ilikevideos4868]

I'm gonna make the second one. Serving it with broccolini and mashed potatoes

[@benclayton3762]

Nice work guys. They look delicious!!!

[@andy_cooks]

thanks mate

[@aholesahole]

Damn, Andy! I'm in the middle of prepping some short/plate ribs for the smoker and this shows up. Nice timing.

[@andy_cooks]

perfect timing!

[@seamus9750]

The instantpot is your friend when cooking beef rib😊

[@live_work_play]

Thank you Duck, what a model/mascot you are!!

[@blueenglishstaffybreeder6956]

Andy you’re taking this channel to another level mate, always interested in what you do next

[@xSailorSunx]

Andy!! Long time watcher and love your cooking videos. I'm living in Korea right now and if I can recommend one condiment I highly recommend ssamjang!! It's a mix of gojuchang(red pepper paste) and dwenjang(fermented soybean paste) and it is so good with galbi, kimchi, and Lettuce wraps!

[@radusguru2196]

@@xSailorSunx love this channel Full of inspiration. Really want to try out some Korean cooking at home. Definitely going to order some. Thanks for the tip.

[@AceHBK972]

Gelatin packet would be a good replacement over using corn starch. Beef tallow to sear meat.

[@remiewatkins8032]

Thanks Andy awesome job love your work

[@cynical1985]

Probably falls under the braise category but another great use for them is for making ragu pasta. It takes a bit of time but most of that is just simmering on the stove. Love the content.

[@LabCat]

I grew up in the US eating Applebee's "Riblets" thinking it was an American thing. Then I moved to a community with a Koreatown and learned it was Galbi all along! The Texas Dino short rib is still one of the ultimate expressions of grilled beef. It's third to Jewish brisket and prime rib in my book.

[@TOMUK420]

Absolute classic in my house my kids want it all the time its tea for tomorrow so they want to be up early to help prepare it before school i cant ask for more all i have to say is jacobs girls and they go mad . Top video on short ribs

[@mssixty3426]

Great recipes, thank you!

[@mgamma5001]

Awe the pup is os cute!

[@ddraidex6842]

They all look so good and just watching made me hungry. Oh and I am old enough to remember that song haha.

[@ladyjane570305]

I was literally drooling through this video... (wouldn't have eaten Duck though!) An exceptional shorts ribs tutorial - many thanks!

[@michaelmitchell8362]

Thank you Chef!

[@USAUSAM82]

Love short ribs! Smoked is the ONLY way to eat em! Now about those chitterlings! 😊🙏

[@radusguru2196]

Nice one Andy. I went to a place in Edinburgh. Mr Boney it’s called. Slow cooked beef rib. Super simple in some bread, pull the bone out with some dips and fries. Amazing Looking to try and recreate it at home

[@kristie-leathompson74]

I love your sense of humour. You guys are so relatable 🙌🏻 Duck as a cow was hilarious 😂

[@guywight9123]

Store your onions in the fridge, no more tears …. Love the show

[@yodinator]

Duck: Legend of the silver screen. More Duck I say!

[@ollayts6109]

I’ve been wanting to try making this for two weeks, and i guess this is my sign 😭

[@thetattedpharmacist3215]

Duck cow needs to become a regular! 😍

[@andy_cooks]

I'm sure we can get him to make an appearance again

[@shannarattan8963]

Delicious 😋

[@jimjones3392]

Hi Andy, I liked your chicken biryani recipe a lot, how about you give us the recipe for Mutton Haleem, it is an Indo-Pakistani stew slow cooked with Daal and Grains, I'd love to see how you make that dish.

[@gazinbris]

I was mashing the like button in the first 10secs. What’s not to like when we have Duck up on the counter. Best assistant ever. Anything else after that was just a bonus. Great content though.

[@gallowsend]

Thanks Andy

[@zanehodgenracing]

Great video, Andy! This is great timing for me since I am actually just now getting into legit Texas Style Barbecue. I’m currently looking into backyard smokers and wanted to ask what kind of smoker you used in this video - I can’t seem to find exactly what I want but yours looks badass! Keep up the great content!

[@chasingdogs]

Emotional Andy is clumsy....and I love you left that part in. Makes you human.... :)

[@aiden24o68]

brilliant

[@justina3568]

Hey Andy, I’ve just got back from Japan, and the one thing I’m craving is a ‘Beef bowl’. It’s simple yet delicious. Any chance you can make one?

[@linkstarbass]

My daughter just got into baking and we love your videos so as a surprise i get her your scraper. Have you got an eta on the protine press being back in stock?

[@jsimes1]

Oh man why have I not tried smoking short ribs! My current smoking obsession is leg of lamb but I'm gonna get some short ribs in the smoker next weekend! 😋

[@WilliamSmith-xv2tu]

ive smoked a few short ribs in my time, i wanna try cook them in the red wine tho, that looks delicious. also i smoke the fat trimmings, render it down and save it for fry ups for my patties and steaks and it takes them to another lever 🤤 good video tho bro

[@JaySmith-cd1ln]

😋 This looks so good! Greetings from Burpengary 🤘

[@Gluf3r]

We need to see Duck in every video please and thank you 🤩

[@vortexx8340]

Great video very informatave can you do the second one without the red wine thanks

[@philharnett2884]

I always keep some in my freezer. 👍

[@padders1068]

Andy! Yes Chef! They all looked amazing 😋 Poor Duck didn't look overly impressed, but he did well, hopefully he got a nice snack when the beef bone became a Duck bone 😂 Peace and ❤ to you and all of the team! If you don't have an offset smoker, you can also achieve good smoking results with a decent sized kettle BBQ. If you have one with a hinged grill even better and easier, as you can top up the charcoal or wood, or again use charcoal with chunks of smoking wood.

[@FatTopG]

Will try hot sauce as a binder, love smoking these usually takes me 7.5-8.5 hours 115-120degrees celsius. Was worried about your faster method but to my surprise didnt look bad at all, so if im ever in a time problem i might crank it a little more xD

[@mauromatos3124]

Thanks!

[@angelagasparithompson3995]

Duck makes a fine cow! Well done Duck!

[@mattashby3642]

Katelyn wanting to get duck a cow jumper but claim the expense as a work related expense hahaha 0:54

[@andy_cooks]

😂

[@needtokeepwalking]

Hey mate, loving the content as a ex chef who fell out of love for it. I wanted to throw out a question, challenge, or something to ignore, lol. I'm an avid hiker who insists on eating fresh food, not dehydrated packages when outback. What would you cook in the bush if you could only carry 1.5 kg of items, including food, cookware, and eating items.

[@pesser]

Flanken cut are boss !

[@ellasheridan7637]

Great video, as always. I'm now trying to decide out which method I'll be cooking tonight. Props to the camera man for catching the moment at 3:58 👌🥇, a very close second place is DuckCow

[@Spiderowski1]

Hi Andy . Can you cook Bigos . Polish traditional dish . Super tasty . Thx so much .

[@Eric998765]

For gluten free people can also use arrowroot powder instead of corn starch

[@RKHarm24]

Red Red Wine, by Neil Diamond 1968. Yes I remember it

[@ian3314]

Great video Andy! Was that an oven with an automatic rack? If so, I'm so jealous and want one. That would help me so much with lifting stuff.

[@EricRumley]

Andy a big part of why I like your Chanel is you always left the recipe in the description. Where do I find ingredient /amounts?

[@SpachHVAC]

Cincinnati here dude, short ribs are a fave, great video. Guess ill be doing version 3 for this Sunday dinner. Have u done them on a kamato style vs offset any thought?

[@jooky5]

Check for cuts on hand before using the hot sauce binder! 🔥

[@DadGamingLtd]

I understood that reference...

[@slydog12669]

You got me, I'm going to go get some to smoke now.