This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs

[@fosmith61]

Pro tip. Double the quantity of braising liquid then, after the ribs are cooked, reduce the liquid by 60% for a much more intensely flavored gravy that you won't have to thicken with slurry. Also, it's better to skim off the fat from the braising liquid before finishing it.

[@janetlindsey456]

Thank you. I love pro tips! Going to make this recipe this weekend using this tip.

[@jimmason8502]

Agree, add more liquid and if you're braising in the oven at 350 leave the lid of the pot off a bit so some of the liquid evaporates. I braise my short ribs for about 2-2.5 hours, they don't need 3 hours. And that's a LOT of garlic to add but then he was only cooking for 50min, in the oven add no more than a couple cloves or the whole thing will be way too garlicky.

[@rideauriverrafter]

@@jimmason8502 Totally agree abt the garlic. But you might try adding an ounce of dark chocolate to the finished sauce for an extra layer of flavour.

[@tommyt1971]

What you’re talking about is the very reason I bought a fat separator years ago - you can retain a lot of flavor but get rid of the fat.

[@MYNEWMOKE]

@@rideauriverrafter dark chocolate? ok. ok. gotta try that.

[@christinelance8337]

I have been watching countless meat cooking shows...Rib eye..filet mignon, etc. and YOUR SHOW IS BY FAR THE BEST FOR ME. You explain everything so logical and show all the ingredients and make it so easy....every step so easy for someone like me who knows NOTHING ABOUT COOKING MEAT. I appreciate how you do your show!!

[@sylvias1546]

Full respect for thinking about folks who don’t consume alcohol 😊

[@xSpcManSpiffx]

The alcohol burns off.

[@barbarafarrington7146]

I don’t get why a superior cook one’s not know that alcohol -burns off/😊

[@GFSwinger1693]

@@barbarafarrington7146 Agreed, it kind of ruins their credibility.

Exactly! And sure, as others commented, alcohol does burn off, but imagine an alcoholic buying wine to "cook". I guess some don't think about that, huh? 😑

[@chrisrodriquez2639]

The Food Network needs to come and knock on your door, man. You need to have your own cooking show on the tube! I certainly would watch.

[@katiedeepbeep7130]

You could sear them in a Dutch oven and continue to cook them in the same cast iron Dutch oven. That will save some flavor and a pot to clean.

[@nomadmarauder-dw9re]

Over the fire. That's a camp oven of course.

[@chocolatte8301]

That's what I planned to do ❤

[@nomadmarauder-dw9re]

@@chocolatte8301 Every time I plan to do some good old cowboy cooking...it RAINS.

[@MICKI6664]

I have gotten many recipes off the internet and have never left a comment. THIS IS HANDS DOWN THE BEST RECIPE I HAVE EVER MADE! THANK YOU!

[@tywilkins2584]

This recipe is absolutely amazing. I’ve made it about 4-5 times already and it’s always a big hit. It’s simple enough to make for someone with basic cooking skills like myself, and I don’t even own a pressure cooker, just put it in the crockpot for 4-5 hours and it’s fall off the bone, cut with a fork tender! I can’t thank you enough for this new staple dish in our house!

[@dgreenapple]

I do a lot of braising. Some suggestions: Flour the meat before searing. Makes a really great sear. On wine, if you're cooking off all the alcohol, there's no need to worry about consuming alcohol. On that note, try 1 cup of bourbon too. Cook off all the alcohol and it leaves a fantastic flavor in the meat & gravy. Also, try lamb shanks. As much as short ribs are great, they are so fatty, it's too much. Lamb shanks are flavorful, braise very well and are far less fatty. Finally, make it the day before and store the gravy separately in fridge. Fat rises to the top and can be easily taken off.

[@trebor000]

Might as well leave a link for ur cooking channel 😂

[@thosearepinklemons]

David, you're right about the alcohol burning off, but sometimes recovering alcoholics simply cannot have alcohol in their house at all, so subbing with beef stock is the way to go.

[@janetlindsey456]

That’s an excellent point that we don’t consider. Even having alcohol around for cooking is not good for folks in recovery.

[@rideauriverrafter]

Agree that Lamb Shanks are the nec plus ultra for the braising crowd. But for a less expensive dish, try Beef Shanks in place of the short ribs. Lots of beef flavour, lower per unit price and the marrow in the bones adds an unctuous note to the profile. Also, you can try adding a bit of chocolate - bitter, dark, 80% or more, to the finished sauce. Bon appetit!

[@dgreenapple]

@@trebor000 Very kind of you to ask. I wish I had the time to make one... I love cooking and I love teaching...

[@1badduc996]

It took 3-4 years for your recipe videos to come up in my feed from watching thousands of recipes from more watched at the time youtubers. Not sure why it took so long to find this channel, but I'm glad it did. We've made a few of your recipes and they have been fantastic. So many more we want to try. Good, Good stuff!

[@FaustoC]

I’ve tried a ton of recipes over the years and this is hands down the best one I’ve ever tasted. Do yourself a favor and make this recipe, you won’t regret it!

[@missmiller5637]

Was it too salty?

[@tomwahlers8477]

Looks great, In all my years in a professional kitchen, my major issue is SALT, doesn't taste full, or sweet without it, but we all have different thresholds on what tastes right. When you're young, active, cook in a hot kitchen, you drink Gatorade by the quarts, as you get older and you change, so do your tastes. This is a good fundamental recipe, if you are concerned about the salt in a dish, don't worry about the beef base the amount used is minimal. The soy sauce that was added was full sodium, not reduced, and then more salt was added on top of it all, WTF. Pay attention, and please taste along the way, as you make any dish.

[@anniebarrett6222]

Made this tonight and it was a huge hit with my in laws!! I took the garlic clove after it was finished cooking and mashed it into the mashed potatoes!! Wonderful flavor!! Thx for another fire dinner!

[@squirrelavengerr31]

genius idea w/ the garlic

[@kristenp1606]

I’m making this tomorrow and 100% stealing that garlic idea !!

[@kelleyscrutchfield4504]

Great idea! TY

[@donaldyurko1284]

Try it with grits! I am a bit different...I make my grits and put them in a 9 X 13 glass baking dish and flatten out. Pop in fridge over night. Cut them in squares the next day and fry each side in a skillet and plate them like the mashed potatoes. The little extra crunch with the ribs is amazing to me.

[@MYNEWMOKE]

that some pro shit you doing donald. nice!!

[@nettegain4615]

I made this for my family and it was a big hit! They talked about it for 2 days! Of, I took all the credit!😂 Absolutely delish. 💯

[@DatGurlCookz_LuvsMakeupToo]

Egg.cited abt this recipe.... everything I've made from his YT had been bomb & my hubby & kiddos love it too! Keep em coming! Thxxxx!!!!

[@royalrayne8948]

Suki!!! Suki Now!!! U hit the nail on the head!!! Short beef ribs R my faves too!!! I can green beans & potatoes so busy evenings R no problem consuming a 😋 delicious meal!!!

[@sajjservices]

I’ve used this for a few special occasions in my home and it’s always a hit especially when they are expecting me to grill something or do fried fish so it’s a nice change up a very simple to do for a 20/30 person dinner Thank you

[@angelatruly]

Favorite meal. Our Truly Beef w/gravy. We use 2 different cut of beef short ribs (the one you are using and a flatter cut). Brown them, add onion, bay, btb, garlic, Rosemary, 1 can mushroom soup, water, and few shots of brandy. We used the crock pot for years until I found the joys of the instant pot (55 min), so tender. You have expanded my repertoire and I will be giving yours a shot, albeit in the instant pot pressure. Thanks so much!!

[@blove43]

Made this for the wifey and mom (celebrating Mother’s Day). Epic!! I followed recipe but I used a slow cooker instead of the pressure cooker (8 hours). The gravy was fantastic! Mr MIH you have the best channel.

[@shellyl.7488]

My 16 year old son said, mom, it tastes like an executive steak house 😅 thanks for the recipe I was proud to impress my kiddo

[@Derek-uh1wn]

Those bone in short ribs are the best, that bone increases the flavor. 👍

[@lulajohns1883]

My sister coming to visit next week. This recipe is on the menu forsure! I add brussel sprouts in and let them cook in liquid, sooo good

[@reemcfall]

I make boneless short ribs using most of these same ingredients, but my God! I tried your recipe to a T last night and when I say my husband & I licked our bowls!!!! Thank you so very much for sharing your culinary soulful genius with us. Based on your ingredients and methods, as a great cook myself, I don’t think you could go wrong with any of your recipes! However, my only critique is that you left off the garlic 🧄 glove in the ingredients, but thankfully they are one of my go-to staples. 🙏🏽🤗😋🧡

[@Your_Favorite_Season]

This feels like the eloquent version of pot roast. I've never had short ribs, but now I'm excited to try it! EDIT: I said this is a eloquent version b/c just like w/ pot roast you have a gravy, and vegetables and its slow cooked. It's a slow cooked meat with a side.

[@domimakeup]

I can tell you've never had short ribs. Lol because a pot roast could neva! 🤣

[@peterfong5101]

Pot roast is usually made with chuck. Short ribs have WAY MORE flavor. Buy the bone-in short ribs.

[@KimberlyByrdV]

I must agree! While I love the flavor profiles in this, short ribs are a bit pricey.

[@leversforever9748]

@@KimberlyByrdV They have been since 2020

[@sesquashtwo]

I agree...the end result of all that braising is truly the texture of a slow cooked chuck cut. Personally, I'd go for more meat for the buck...and create the same, but with a 4 pound chuck roast. The way I see it...taste and 'mouth-feel'...it will be the same, and buying the more expensive cut of short ribs...and...have to pay for non edible weight in the bone...is personally a no go for me. A chuck roast is 100 percent edible for what you pay.... my opinion.

[@cynthiafarriss6192]

Braised Beef Short Ribs are my favorite too! Thank you for posting this!

[@travisharper8268]

Made this tonight. Flavors were spot on, it was delicious. I ignored your warning about putting too much salt in the gravy. OOPS.... The best news is that a bottle of wine has at least 4 cups so there was plenty of left over .... :)

[@thetruthii5001]

Bruh, love what you do man! I'm making the dish right now following alone as you do it. You make it easy to understand and follow everyrhing you do. I am a good cook and cook a lot of restaurant level dishes at home, but you help make it so easy for me and i assume others with maybe some nervousness to tackle a dish like this. Thank you for all you do. What a blessing to make a living doing something you love and have passion for, making money, and helping others. The Trifecta!!! Love fam.

[@ReneeKalei]

Made this today for Father’s Day, and OH MY GOODNESS!!! These were a huge hit. They were flavorful and extremely tender.

[@contractordaytona1786]

Made this right after I saw it. My wife loved them. Thank you

[@greogorybilliot1435]

It says a lot about a meal when a cook says, this is my favorite and you can tell they're being genuine! I can't wait to make this recipe! Thanks for sharing!

[@MsTJones27]

That gravy pour shouldn't have made me emotional 😢 I need this with some creamed spinach and sister Schubert rolls😋

[@theresamilea2963]

Reminder that the alcohol does cook off and it adds great flavor.... Moreso than just broth. If you have other concerns then of course, do what you need to do! Great recipe! Thanks!

[@khristalwoodall6679]

"Looking Good"nephew! My favorite is roast n cabbage with sweet potatoes and some corn bread. Always my comfort food.

[@rbu2136]

By the way, for garlic heads I braise with I usually put a little net around them (to help hold in place) and at the end I can pull them out and have that soft goes garlic for a smear on some bread to eat with whatever I made. It’s pretty easy to do.

[@sinfulcravings7982]

This channel is on the express train to success....Never seen a channel grow this fast. excellent recipes, great footage, awesome MONEY SHOTS lol!! Keep it up!!!

[@MYNEWMOKE]

couldnt of said it better. you can tell when someone just has the skillz naturally..

[@Anthony-ym6iz]

Thanks for the video - I cook short ribs quite a lot in the colder months (I'm British so most of the months are cold). One thing I find is that too much wine is not the best idea - I see a lot of people using a whole bottle so I think your measurements are better. I reduce the wine by about half before adding the stock (including a tea spook of Marmite). One thing I have found is that too much rosemary over takes the dish so tend to leave that out now. I cook in the oven at 130 degrees Celsius for about 3 or 4 hours and that allows the collagen to thicken the sauce. I tend to then remove the ribs and strain the sauce and the whole lot goes in the fridge for 24 hours to let the flavours develop. I reheat the ribs the next day gently in the sauce.

[@vanash4]

I do the day before too and thicken with a roux instead of cornstarch.

[@sulmandonisramirez3599]

I just made this recipe and I could literally cry at how good these came out!! Thank you!!

[@opalivy739]

Matt your braised short ribs recipe tutorial is a winner 🏆🥇

[@charlenedickerson-gilbert4618]

Thanks for the Braised Short Rib recipe!!! Sounds like a great day to try this one. Keep up the good work!!! 💞💯🙏

[@FatimahMohammed]

Delicious!! The low sodium soy sauce is important, I used regular and it was a little to salty (the only salt i added was from the soy sauce, bouillonand the salt ribs on the meat) . I subbed the red wine for more beef broth and accidently forgot the Dijon. Otherwise it was wonderful!!

[@rodphilpot3784]

These were AMAZING!!! My 3-year old LOVED them. He kept saying that these are really good!! Thanks for the recipe.✌

[@kerrygeoghegan]

my instinct would have been to add worcestershire sauce rather than soy sauce. but it looks amazing, i've never made short ribs and this made it seem approachable. thank you

[@coatingkings]

The mash mixed with the beef at the end was how you know it was all 🔥

[@nicolosadeldolce]

I’ve never made short ribs but I got bunch when we bought a whole butchered cow. Going to try this recipe tonight, I’m so excited!! I made them for the first time and they turned out AMAZING!!! Definitely making again!

[@jamesmorrison7847]

The best short ribs I've ever had was my brother Tom's version where they were braised in beer and onions. Better than braised in red wine. Fantastic!

[@rbu2136]

Thanks. Will make this tonight. I do find cooking with red wine it overpowers a dish and dramatically changes the color of everything in the dish to a purple. I just skip it rather than trying to experiment with the right amount. It’s a very potent tasting ingredient. I can have some on the side if I want some wine.

[@staceymelvin3495]

Beautiful, thank you! I appreciate your teaching style. Simple, not making the same point in 5 different ways.

[@chrisbrennan2208]

I agree with you. Short Ribs are my favorite cut of meat. That looks amazing.

[@allevi5158]

I make this almost the same, but I include mushrooms and dredge the ribs in flour before browning which thickens the final sauce - Cous cous or pasta make a good side to go with the ribs too

[@triplec8375]

Save your empty yeast jar next time (or any other small jar). It's just the right size for 2 tbsp. corn starch and a couple tbsp. COLD water. Screw on the lid and shake a couple of seconds for a no-lump slurry. Better/faster than whisking in a bowl. You may want to try adding 1 tbsp. Worcestershire sauce as well as the soy sauce for a bit more snap to the gravy.

[@yvettemarie9934]

I'll be making these in my Dutch Oven real soon! 😋 Thanks for the recipe!

[@cherieahern3593]

I don't have a pressure cooker, can this be done in Dutch oven in traditional oven? How long to cook with this method?

[@chrisperez767]

Oh. My. God. Amazing!!! I made mine in a Dutch oven at 350 for like 2.5 hours, only thing I did differently.

[@babemassey7985]

When the need for making a slurry, try using cooled broth from the coking process to mix with the cornstarch, arrowroot or flour instead of water if available.

[@mandarinwithmarcel9838]

Add a little molasses to the sauce and a brunoise or small dice of the mirepoix (separate) from the cooking mirepoix and much smaller for garnish, that way you still get a taste of your veggies and it looks amazing combined into the sauce. Also, I like to use a buerre manie (butter+flour) quick roux for sauce gives it a little more flavor and thickened very well without messing with the flavor that was built already from the braise. Also love short ribs, oxtails and braised meat over some gouda grits! Great job chef!

[@debbiedibble1086]

Fixed these tonight! These are not only oh mommy, but oh baby and merry me delicious. As far as my favorite comfort food, I don’t know anymore, I use to think it was lasagna. But after making some of your dishes, it might be this one. Bless you, and I hope you keep up on, bringing us fantastic food.

[@shamoniajohnson5926]

Short ribs and garlic mashed potatoes are my favorite too!!!

[@linasawalha]

Worked out perfect.. bro.. "Mr. Make it happen.. " great recommendation, the ribs are cooked to perfection, I reduced the liquid flavored gravy with a tiny bit of flower and skim off some fat from before finishing it..

[@zulmatati]

I am making this at this very moment. It has been in the oven for 1 hr and smells AMAZING!!

[@zulmatati]

Just realized I never left an update. This was absolutely AMAZING!!! ❤❤❤

[@reret8556]

Almost at 500 K! Good work 🙌🏾

[@shantellsmith9386]

This turned out so good and I used dried herbs and no celery and it was still delicious.

[@AJ-qn5hk]

I just finished the recipe down to the letter except I cook for one person so other than the necessary adjustments because of that it was perfection😋🤤

[@tarasstory]

Made these last night for dinner and everyone loved them...the house smelled so good!! Great recipe

[@quill1260]

Dude makes everything look so easy.

[@darvoid66]

What a wonderful presentation for a delicious meal. Add a side of roasted root vegetables for science. Carrot, rutabaga, onion, garlic go great together.

[@margomoore4527]

Parsnips, turnips too. And shallots.

[@szz2009]

Thanks to you I never want eat out.. thanks to you I love cooking now

[@karensutherland9142]

Chicken and dumplings like my momma made my all time favorite.

[@lexiwilliams9497]

Can’t wait to try this!!! My favorite comfort food is pot roast so I know I’ll love this!!

[@cathyebreo597]

This recipe was a massive hit without changing his recipe. It's a bit time consuming but believe me, well worth the work!!!!⭐️⭐️⭐️⭐️⭐️

[@maxkrause9808]

That’s beautiful! I do it similarly, I thicken the baring liquid by puréing the mirepoix and I serve over gnocchi!

[@lisawest1358]

yes! set if off! my favorite too!

[@VaizaO]

Braised short ribs is my absolute favorite hand made down! This looks delicious

[@dwaynecainesr.7001]

My guy ❤! If I EVER become a millionaire or Billionaire this man would become my personal chef!

[@nca4794]

This looks great Chef!!! Some fried shallots at the very end of this would be so fire! 😋 I love any food that's cooked low and slow like this. Tender, flavorful meat, some veggies and a starch, and that's all she wrote for me.... Well, and a little something sweet lol. Bay leaves and thyme are two of my FAVORITE ingredients. Whenever I see them in a recipe, I know it ain't no play thing! 😁

[@delasoulish]

C'mon fried shallots!!! So delish and the perfect addition to this recipe.

[@nca4794]

@@delasoulish 😁 🙌🏽 thanks

[@baddiebelladonna470]

My fav comfort food to make is pot roast which is what I went to the store to buy but I saw some really good short ribs and decided to make this instead and that’s how I got to your video!! Thank you

[@christeenprice5637]

Delicious, yummy recipe, thanks for sharing Matt 👍👍👍

[@ashleyg9958]

drooling! can't wait to try!

[@karolosteen3313]

Just wanted to add that I tried this recipe today and it was AMAZING!

[@aliciai10]

Made last night from your book along with your mash 🔥 🔥 🔥 so good i wanted to cry. On tonights menu Mongolian beef with broccoli over rice also ftom your book with AB. Boursin cheese, game changer. Will mever eat regular mash EVER AGAIN. Thank you for all you do!

[@lavernejones4471]

It looks delicious. My favorite comfort food is a good chicken and dumplings. I would love to see your version. Fall is just around the corner 😁

[@2oozedae]

Looks bomb! I love braised short rib, can’t wait to try

[@kaidenlawrence671]

I never go wrong with your recipes looks delicious as always.

[@janelynn2560]

This was an amazing recipe! I’m so happy I made it. The meat was melt-in-your mouth. So much flavor! The sauce was velvety smooth. Since it was an experiment I only made mashed potatoes. Next time I will try it with polenta which I have never made but I hear it goes well with short ribs. There is one ingredient I will leave out and that’s the soy sauce. I didn’t care for the added taste. It is expensive, but so worth splurging for special occasions. Thank you! And Happy New Year 2024 everyone🎉🙏

[@yourbestfiend512]

I am going to try to make this for the weekend and I want to try to make polenta for the first time too!

[@janelynn2560]

@@yourbestfiend512 Good luck! It looked intimidating to me at first, but he gives good directions. Take time to pick out the meatier short ribs and let us know how the polenta turns out, too. I still haven’t tried making it.

[@roxannereynolds7829]

Definitely going to make this. And from reading some of the comments, I think it's going to taste as well as it looks 😋

[@chrisbullock6477]

searing also helps hold in juices even more and at that first layer of flavor.

[@chocolatte8301]

Made this with year old short ribs from my freezer and still very very tasty. Saving this recipe as a new favorite 😋

[@allidavis9094]

THIS MAN CAN COOK! I legit just made this and phew 😮‍💨 is all I can say. Food 1 - 0 Me 🤣. I didn’t get to let the ribs sit in salt for 2 hours/over night as suggested. I did it for 40 mins while I prepped the other ingredients. I also didn’t pressure cook it for 50 mins either cause a girl was hungry and the bones were still falling out at 30. I’d say 40 is the sweet spot for my pressure cooker. I also used 2 cups of beef broth in total, I’d say a cup of red wine as well. I was a little hesitant that it might dry out in the pressure cooker but I had enough juices left over to make some gravy. Didn’t even have to use corn start, just added a lil water cause it was already thick. Made it with mashed potatoes, some fried plantains and a small side of leafy greens. My bf and his mom loved it.

[@bobbylane589]

I went with boneless short ribs and agree that 50 minutes was probably too long. Still tasty but the ribs were definitely over done. Next time I'll try 40 minutes.

[@travisharper8268]

I have the same problem. I cant let 2 cups of red wine sit on the counter that long. I figured out I need to buy more wine:)

[@MissJazzy_]

I just want you to know that I love your channel!!! Short ribs and mashed potatoes is one of my favorite meals too. I definitely will be trying this soon!

[@lloydspitalnik539]

The best short ribs I've ever had. Followed you recipe and will cook this many more times.

[@robrice4337]

I made this and it was probably the best thing I’ve ever made… 10/10 would recommend

[@Jacqueline2279]

This looks amazing! I love when I've made something new and get that instant smile when I take the first bite, just like you did! I'm definitely trying this on my next day off!

[@MrzGodivaCouture]

I’m making this tonight and I’m so excited

[@charitydavis8936]

Corned Beef and Cabbage is my all time favorite meal.

[@Dee-rg9yb]

Thank you for this video and your great instruction! I made this and I agree, outstanding and my favorite meal!!

[@victordulerain9271]

my favorite....try it.... mirepoix +light soy + dry sherry+ ju being cookie 450 deg have at it for 1 hr best ever

[@johnhandley6123]

When cooking with wine, so many people saw, "if you don't drink"... like the dish will contain alcohol. Alcohol evaporates rapidly at 140 degrees, so braised meat will have NO alcohol. Why don't you tell your audience that? LOVE your show, by the way.

[@catherineharris27]

Man those look amazing and delicious 😋! I love all ur recipes..You are the man.

[@bonnitaclaus2286]

Try one or two anchovies. If you don’t want more salt rinse off and pat dry. Also Marmite does the same thing.

[@andreemilsap6289]

Hi Chef MIH, OMG; that looks delicious 😋 I just made your beef pot roast today it was delicious. I see that this dish features the same cooking techniques and am just amazed how sering your beef makes a huge difference to the taste! Thank You 😊

[@dacarri03hobley29]

OMG I love it when the Bone 🦴🦴 just slides out

[@meganmalicki9857]

Im so glad you shared your absolute favorite meal 💖⭐💖⭐💖