Tuscan Style Braised Short Ribs | Cooking Italian with Joe

I learned this recipe during my time spent in Tuscany! Learn how to make these delicious and flavorful ribs and impress your friends! Check out the recipe at cookingitalianwithjoe.com/tus...
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[@Steakwad3932]

Hi Joe today I made your stuffed clams my God I’m 68 years old owner chef and that’s the best stuffed clams I’ve ever had in my life and I can tell you this I will never make stuffed clam stuff quahog stuff anything any other way thank you so much they were delicious I never miss one of your shows I always try with your cooking and I’ve never had anything that was not good but man oh man the stuffed clams are fabulous they are delicious they are extreme that’s all good I’m gonna go buy more clams laugh out loud thank you again Joe

[@oceanbeliever681]

Thx Joey

[@howward4071]

Finally! Someone who dices an onion the way I do. There is no need to make parallel cuts. Slice through to the polls following the curve of the onion and you get a perfect dice.

[@reginaldmarselus4742]

10 out of 10 AGAIN - You're the CHEF; I am the COOK

[@donnaking499]

I have just put this in the oven and the buzzards are circling! (That would be Turkey vultures in South Georgia). I wish I could post a photo, as I have them in my grandmother’s cast iron pot. Woo! I still can’t feel my tongue though. The Chianti’s something else!

[@Cookingitalianwithjoe]

Sounds great!

[@JaxWatchesandEDC]

I was literally just looking for a braised short rib recipe earlier today.

[@nygrlinnv]

BTW, I love your pasta shaped stair rails! Very creative.

[@edcrouse9453]

Amazing!! Thanks for sharing!!

[@rachaelnikkola8257]

Looks fabulous! Can’t wait to make!

[@LSax5631]

Made this dish yesterday turned out so delicious! My hubby loved it, in spite if the garlic 😉lol..thanks for sharing this recipe!

[@sd0198]

Can't wait to try this!

[@Roberthoward828]

Joe I love your recipes and your enthusiasm. Makes cooking fun!! Can you provide the name/year of the Barolo wine recommendation?

[@rachelsweets]

Looks delicious

[@alevkayagil6044]

I tried your receipe yesterday and the result was amazing👌thank you Chef👏👏🥰

[@joannewilson6847]

Yum

[@snsfabricating]

No chef, worth his salt, would serve a wine before he ensured it was of the highest quality.

[@LSax5631]

Could you show the label of the barolo wine that you're using here? I wojld like to purchase it. Thx

[@carl1777]

So what's the name of your favorite wine you held up. There was no mention of the name and I could not make it out in the video.

[@Cookingitalianwithjoe]

Barolo Wine

[@carl1777]

@@Cookingitalianwithjoe I know that's the one you cooked with, it was the wine you held up to your face I was referring to.

[@cornjobb]

i dated a gal named rosemary in college. she was pretty aromatic, too.

[@nygrlinnv]

O M G lol

[@mariastashak919]

Is the larger size of olive oil out of stock? Thanks!

[@Cookingitalianwithjoe]

Yes. We are out of large until November 2020.

[@nygrlinnv]

Joe you're gonna get me fatter than I already am! lol

[@Gwarlock]

Is the wine spelled Borella and would I find it in the Italy section of the wines? What is the brand name you used for this recipe?

[@Cookingitalianwithjoe]

www.wine.com/product/marchesi-di-barolo-tradizione-barolo-2014/514392?state=CA&s=GoogleBase_CSE_514392_3217&Google_Shopping_CA_Beta&gclid=CjwKCAiAx_DwBRAfEiwA3vwZYmfZaKxhislYyR609C-TPXAlmjk_R3_mUEWS9lfmRO9-Qvu1LvI0ZhoCqtcQAvD_BwE&gclsrc=aw.ds#

[@Cookingitalianwithjoe]

try this one.

[@MrN2hendrix]

I miss Frank Sinatra on the intro

[@Cookingitalianwithjoe]

was getting copyright issues with youtube, so I had to change it. Sorry. I miss it too! Ciao Joe

[@HamiltonRb]

Cooking Italian with Joe Ok, switch over to Dean Martin till they catch up to u again. That’s Amore 😎

[@pers1stant69]

What happened to the Sinatra opening music Joe? Dont tell me the copyright cops came after you.....great video as usual!

[@Cookingitalianwithjoe]

yup. copyrights! :(

[@lisaa8437]

You didn’t tell us what your favorite wine was when you held it up. What is it?

[@JanetEsq]

There is no such thing as too much garlic or too much parmesan cheese.

[@mikewhisky9605]

Just do not alter the time we eat all else: jokes etc are not important.