Short Ribs Anyone Can Master – Easy, Medium, Hard

13 Replies to “Short Ribs Anyone Can Master – Easy, Medium, Hard”

1. my favourite way to do short ribs is 48 hours at 60C in my sous vide bath. i'll then either make a sauce similar to a bourguignonne or dice them up chuncky and brown them in a wok then add to my fried rice

2. 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"

3. Have you Irish heritage Andy? My mother uses to say the same. Ten children to feed at all meals. You can imagine. Gannets she used to call us.

4. The asmr squishing and chewing noises are too much for me 🤮

5. That knife looks like a nakiri (Japanese vegetable knife), right?

   Just asking, not saying you're wrong….
   The ribs all look nice by the way😋

6. when you grinding an onion there is a method so your eyes don't water, just stick your tong out. You are welcome.

7. Andy, please either take or turn your mic off when chewing, it's a pet hate of many people lol. Nice content though.

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

9. correct me if im wrong but im confident that bg music is from honkai: star rail

10. Awesome vid however me being on the greedy side I'm taking down at least 2 whole bones… 😅

11. What can I use instead of the red wine?

12. 16:17 haha said like Aaron Franklin himself!

13. Have you ever thought about making short rib burgers?

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