Dude I totally would’ve served those carrots and celery with the beef and potatoes! I can’t believe you strained them out! They would’ve been my favorite part of the whole meal! 😂
@@alissanguyen_just don’t add your carrots and celery until the food is almost done. However long you think it’ll take for them to be to your desired texture is how you decide when to add them. I’d say maybe like 20 minutes before the short ribs are done.
I love how she said the pot/pan was clean it just had stains because typical household pots/pans are just like that. I dont even care at all. Like is this stain gonna kill me today? Hmm, maybe? Stay tuned.
short rib is typically more marbled & fatty..hence more tender...but chuck roast is a fantastic option...my recco is cook the chuck low and slow..will be much more juicy..like no more than 275°F
Low and slow, for sure. You can try a piece of parchment paper covering the meat in the pot before you bake it. That'll keep the top from darkening like tdpybh. Love your videos!! Thank you!
I’ve been obsessed with this recipe for like 2 months now. I cook mine in an InstaPot so the meat is tender and I blend up the vegetables and sauce to make a nice thick gravy.
For blending stuff right in the pot, you can use an immersion blender. I actually have two, but I use my Nutribullet one more often because it's just more awesome. I've used them to make blended soups and smoothies, and they are so much easier to clean than a regular blender. I hardly use the regular blender anymore, and only keep it around if I'm mixing a huge amount of blended drinks for the family. Honestly, I've tried cheaping out with meat before, in my case basic pork stew meat subbing for pork belly when making stewed pork. Tasted good, but without the extra fat, it was definitely drier and less tender. It sucks that meat cuts that used to be super cheap, like that pork belly or my favorite ox tail, are now trendy and expensive. We used to be able to get a huge bag of ox tails in Chinatown for just a few dollars. Now, it's more than $20 for just a few chunks. For the pots, you can boil some baking soda and water in the pot, then use a throwaway wood spatula to scrape at the stains. I've also used a mixture of baking soda and vinegar to do the same. It really helps to get most of the stains out. I've had badly burnt stuff in my pans that were saved with these methods.
Soooooo. I just made this last night. It was freaking DELICIOUS. My entire family loved it. My dad makes THEE best pot roast, so this was my bougie ode to him. If I could make a suggestion, 345-350 degrees for 2hrs 45 min. The meat was very tender and not as dark. My daughter and I enjoy your videos so much! You introduced us to Korean chili paste and chili oil. I'm here for a great and long time 😂😂😂
@@tarabowman8346 Yes, low and slow. That was a big chuck roast or maybe it was two roasts. So the alcohol cooks down and away, feel like the beef broth was not enough. I love a good pot roast with potatoes, carrots, onions! Yum!
I would really reccomend trying it with beef cheeks. They are a little tricky to find but they are super delicious when cooked like this and they are significantly cheaper than short rib. I have also often just done these on the hob because it seals in the moisture better imo. I would also suggest only half searing the beef and cooking it for much longer. Also butter lots of butter..... Hope this was useful. Would also suggest trying it with Aligot (which is a mixture of mashed potato and cheese which is super rich and creamy). I think maybe I just like it when my food makes me want to pass out lol.
Do a port and red wine mix, 325 3 hours , allow meat to rest and fully cool in the liquid, strain like you did only push soft veggies through strainer , save for next day , fat will scrape off the top of jus, put meat into sautee pan with juice , oven on high heat and baste the meat until jus is thick and reduced. Will be better , this is how we did it at a James beard restaurant I worked at
After searing meat and cooking veg. Cover beef completely with stock and bring to a slight simmer. Cook covered in oven at 325 for 2 hrs. Flip half way…Check… then 350 for 30 mins-1hr. Let rest. Separate fat from stock and place in sauce pot…Add 1/2 cup red wine… reduce to 1/3..Add 1 tsp brown sugar. Turn off heat. Serve over high quality stone ground grits with the acid pop of turnip greens on the side. This is the way!!
You made my beef short rib recipe, which is actually Ina Garten’s short rib recipe that I saved ages ago and have been making ever since. I do have one modification though - I cook everything in my Dutch oven on my stovetop instead of cooking it in the oven. It cooks for the same amount of time either way. If you’ve got a good Dutch oven, it will trap all the moisture inside the pot and you don’t have to worry about it drying out and burning. Why do I do this? I’m a wheelchair user and cannot lift the pot myself. My empty Dutch oven weighs 11 pounds, and when you add in the 4 pounds of beef and all that liquid, it’s crazy heavy. I cannot safely move it, so I started cooking it all on the stovetop on low heat, lid on. I check it maybe once every 30-45 minutes, but I’ve never needed to add more liquid. Also you can fish out all the limp vegetables about 45 minutes before the beef is done and add fresh carrots, potatoes, onions, whatever you like to the pot. They’ll be cooked but not mushy at all.
@ °325 for 3 hours will give you that succulence, and if your chuck roast has a bit of connective tissue your lips will actually get sticky (in a good way)
Omg, every time you say "white people way ", I laugh like a freaking hyena! 😂😂😂😂 And by the way, your Vietnamese breakfast sandwich and Shrimp Udon noodles are to DIE for! Not at the same time...hehehe!
Dude I totally would’ve served those carrots and celery with the beef and potatoes! I can’t believe you strained them out! They would’ve been my favorite part of the whole meal! 😂
agreed!!!!!
it wouldve been too mushy if i served it =(
@@alissanguyen_just don’t add your carrots and celery until the food is almost done. However long you think it’ll take for them to be to your desired texture is how you decide when to add them. I’d say maybe like 20 minutes before the short ribs are done.
I make mine just like this until the baking time…try 250 degrees for 4,5,6 hours 😊
You inspired me to make it this weekend 😋
Yes! You gotta cook it much longer! If you want it really tender that is
ooohssss maybe thats what i need to do! decrease temp and cook longer so its more tender
Even with short rib I go three-four hours. Other than that it looks brilliant.
I love how she said the pot/pan was clean it just had stains because typical household pots/pans are just like that. I dont even care at all. Like is this stain gonna kill me today? Hmm, maybe? Stay tuned.
short rib is typically more marbled & fatty..hence more tender...but chuck roast is a fantastic option...my recco is cook the chuck low and slow..will be much more juicy..like no more than 275°F
great advice! Ill try doing this again. Thank you =)
@@alissanguyen_ also...leave the fat on while cooking...you can always remove excess fat after cooking 😊
AJ: Bonappetitties 😂😂 3:43
Why did I lick my teeth when you said "stained like yo teeth"
Dannggggg LMAO 🤣
If you do it again, half way through turn meat over, add more beef broth.
AJ “Bon Appetitties” 😂😂😂😂😅😅 I can’t wait for your first Parent/Teacher meeting. Kids always copy what we say and do 😂😂😂
my oldest is already saying it!🤣
I came as fast as possible when I heard BEEF.
Fr
same I love beef so much
That's what she said. Giggity
Low and slow, for sure. You can try a piece of parchment paper covering the meat in the pot before you bake it. That'll keep the top from darkening like tdpybh. Love your videos!! Thank you!
ooohss i have not heard of this trick. Ill try it next time. Thank you
GIRL WE NEED KITCHEN AND PANTRY TOUR
I’ve been obsessed with this recipe for like 2 months now. I cook mine in an InstaPot so the meat is tender and I blend up the vegetables and sauce to make a nice thick gravy.
For blending stuff right in the pot, you can use an immersion blender. I actually have two, but I use my Nutribullet one more often because it's just more awesome. I've used them to make blended soups and smoothies, and they are so much easier to clean than a regular blender. I hardly use the regular blender anymore, and only keep it around if I'm mixing a huge amount of blended drinks for the family.
Honestly, I've tried cheaping out with meat before, in my case basic pork stew meat subbing for pork belly when making stewed pork. Tasted good, but without the extra fat, it was definitely drier and less tender. It sucks that meat cuts that used to be super cheap, like that pork belly or my favorite ox tail, are now trendy and expensive. We used to be able to get a huge bag of ox tails in Chinatown for just a few dollars. Now, it's more than $20 for just a few chunks.
For the pots, you can boil some baking soda and water in the pot, then use a throwaway wood spatula to scrape at the stains. I've also used a mixture of baking soda and vinegar to do the same. It really helps to get most of the stains out. I've had badly burnt stuff in my pans that were saved with these methods.
ill need to get another immersion blender. I lost the blade to mine when we moved =(
Simple,quick, practical. Love that style in the kitchen.
Soooooo. I just made this last night. It was freaking DELICIOUS. My entire family loved it. My dad makes THEE best pot roast, so this was my bougie ode to him. If I could make a suggestion, 345-350 degrees for 2hrs 45 min. The meat was very tender and not as dark. My daughter and I enjoy your videos so much! You introduced us to Korean chili paste and chili oil. I'm here for a great and long time 😂😂😂
I would also bake at 325 or 350. Also you could add some bone in beef shank.
I agree with the recommendation of 325 degrees. Also, the liquid should not cover the meat. Less liquid will allow the meat to be more tender.
@@tarabowman8346 Yes, low and slow. That was a big chuck roast or maybe it was two roasts. So the alcohol cooks down and away, feel like the beef broth was not enough. I love a good pot roast with potatoes, carrots, onions! Yum!
I would really reccomend trying it with beef cheeks. They are a little tricky to find but they are super delicious when cooked like this and they are significantly cheaper than short rib. I have also often just done these on the hob because it seals in the moisture better imo. I would also suggest only half searing the beef and cooking it for much longer. Also butter lots of butter..... Hope this was useful. Would also suggest trying it with Aligot (which is a mixture of mashed potato and cheese which is super rich and creamy). I think maybe I just like it when my food makes me want to pass out lol.
Do a port and red wine mix, 325 3 hours , allow meat to rest and fully cool in the liquid, strain like you did only push soft veggies through strainer , save for next day , fat will scrape off the top of jus, put meat into sautee pan with juice , oven on high heat and baste the meat until jus is thick and reduced. Will be better , this is how we did it at a James beard restaurant I worked at
I use Menage a trois to cook with, too. I like it alot.
whoa your method for sprinkling salt and pepper was so cool
I would’ve cut it smaller since chuck roast is drier. Still looks bomb doe
How the hell does the fat separator even work 😂😭
The oil rises to the top and the spout comes from the bottom
Pretty simple honestly
instead of the same brand she uses you can find a teapot with a spout on the bottom to help separate the fat
After searing meat and cooking veg. Cover beef completely with stock and bring to a slight simmer. Cook covered in oven at 325 for 2 hrs. Flip half way…Check… then 350 for 30 mins-1hr. Let rest. Separate fat from stock and place in sauce pot…Add 1/2 cup red wine… reduce to 1/3..Add 1 tsp brown sugar. Turn off heat. Serve over high quality stone ground grits with the acid pop of turnip greens on the side. This is the way!!
sweet technique with the salt!!!
When baking it a lower heat and longer will make it tender 😊
That looked good af to me tbh lol. Charred in the best way 👌👌
"like yo TEETH... anyways"
Girl this looks so good, I’m making this 😁
enjoy bb
You should cooked it at lower heat and for a longer time. Eventually, chuck roast will fall apart and be just as tender as other pieces of meat.
That's some nifty hand jujitsu you got going with them salt and pepper shakers. 😉👌
stained just like my teeth 💀
Fr, it looks good at the end❤
Just a heads up using any kinda metal utensil in a Dutch oven can scratch or break the lining. Ya gotta be gentle with her!
You probably need to cook it for another 2 hrs
Im a white asian. Im both proud and offended. Joking of course lol
You made my beef short rib recipe, which is actually Ina Garten’s short rib recipe that I saved ages ago and have been making ever since. I do have one modification though - I cook everything in my Dutch oven on my stovetop instead of cooking it in the oven. It cooks for the same amount of time either way. If you’ve got a good Dutch oven, it will trap all the moisture inside the pot and you don’t have to worry about it drying out and burning.
Why do I do this? I’m a wheelchair user and cannot lift the pot myself. My empty Dutch oven weighs 11 pounds, and when you add in the 4 pounds of beef and all that liquid, it’s crazy heavy. I cannot safely move it, so I started cooking it all on the stovetop on low heat, lid on. I check it maybe once every 30-45 minutes, but I’ve never needed to add more liquid.
Also you can fish out all the limp vegetables about 45 minutes before the beef is done and add fresh carrots, potatoes, onions, whatever you like to the pot. They’ll be cooked but not mushy at all.
You need to stir that once in awhile when it's in the oven. It won't be all black then
0:29 is that some magic stuff happening 😂
🙀
You should get an immersion blender
Use lemon for the bottom of the pan . It will take off all that black stuff . 😊
thank you for the advice, ill try it =)
@@alissanguyen_ let me know how it’s goes. 😌
@@Moniaaylawait are u fr?
@@doggoadexx2680 yes
Cook your roast alwayyyyyssssss with 1 or 2 shorts ribs the bone gives it the flavaaaaaaa
Slay I will make these
Aww I love The Thong Song by Sisqo! We are on the same generation guurlll! ❤😂
@ °325 for 3 hours will give you that succulence, and if your chuck roast has a bit of connective tissue your lips will actually get sticky (in a good way)
What can I use instead of red wine?
Use beer
THE WHEEZE AFTER LIKE YO TEETH
It looks yummy
I’d have served this and eaten happily. Nom nom nom
Can you try making bo la lot, i need your opinion about it cuz i want to try it. If you approve it, then I'll try it
Omg, every time you say "white people way ", I laugh like a freaking hyena! 😂😂😂😂 And by the way, your Vietnamese breakfast sandwich and Shrimp Udon noodles are to DIE for! Not at the same time...hehehe!
The dish come from France if you didn’t know.
What the heck were you using when u said putting salt on it was that two jars or one?
The circular motion vibration does pour out more efficiently. So yep 2 jars.
You make my day ;-;
she is a Cook.
She should make a shirt that says yo my baby is crying I would totally buy it
The white people😂 chica now you just showin off, get it girl, we love you miss pretty love peace and blessings ❤️✌️🙏🏽🎃
Oh my goodness little man bon apa titty❤️♥️🐭 the babies are the most beautiful best!
She hasn't made too much shorts even thought its ok
But this is pretty much Pot roast, I thought you were going to make a Galbi Jim meal but with the chuck roast meat instead.
"This literally doesn't look good.." .. Shut up and give it to me !
Racist family cooking should be the name of your channel.
I'm sorry, I'm still trying to get used to those two BIG tattoos on your face.
...why girl?
I didn't even notice them until you said so
@@OM-ql8ld yep, no reason to hate on her like the original comment did, to each their own.
Are they micro bladed or penciled/pomaded in?