Thanks to HelloFresh for sponsoring today's video. Go to strms.net/SipAndFeastHelloFreshJanuaryYT and use code POGSIPJAN21 for 21 free meals plus free shipping!
I just texted my husband to think of what he would like to have for dinner and your notification came up. Thank You again for always helping me plan! One of my all time favorites with garlic roasted mashed potatoes. If you have never made this before it's dreamy like a pair of warm fuzzy socks and a soft blanket and tastes better the next day. My tip is buy more ribs than you think you will need because I promise you it will be eaten. Its a cold rainy day here I'm going to the butcher and I will have a trifecta of ribs, warm fuzzy socks and a soft blanket.
The lady brought home a bunch of short ribs her mother gave her because she didn't know how to cook em... It can be intimidating to cook large pieces of meat I get it. Told her that Sip and Feast knows how to do it! Thanks for all the good cooking tips. You guys rock.
I grew up in north Jersey and used to work in NYC every day. You remind me of all those guys I grew up with and worked with in that part of the country. I've been in New England for more than 20 years and I never felt like it was home.
I'm so happy to see your success on UA-cam! So well deserved! I have followed you from the beginning, and you never stopped uploading great quality videos with amazingly tasty and easy-to-make food; you kept on going and now your subscribers keep increasing! Congratulations! All the best for you and your family in this year!
I made braised short ribs in the instant pot for christmas and I like the overnight method in the fridge to separate the fat. The ribs get to sit in the sauce longer for better flavor and the fat is easy to scoop out and remove the next day. I also like to immersion blend the sauce/veggies to make a gravy consistency, then I add back in the ribs. So buttery and delicious!
OMG! Thank you, for this! I/we don't eat pork, and finding this recipe for beef ribs is Perfect! Thanks to your taste testers also, because they are food influencers of the future!
The best part of your videos [ and they are all great cooking demonstrations!] is watching you with your wife and son. It is truly worth the time of watching to the end to see the love as you observe them enjoying your preparations. Cooking is about the only good love language i have... You are an inspiration!! Keep up the great work. Keep loving on that family of yours!! john
No doubt the prices have skyrocketed! That said, they're not big sellers! I'll wait until they discount them to move them. Freeze 'em until I have enough. Same with Oxtail! A seasoning tip is S&P in the flour! Another great video!
Really nice to see your channel flourishing Jim. Super sweet that you have your family as part of the channel, it's a nice touch. You seem like a great guy, wish you nothing but more success!
P.S. Congratulations on your UA-cam Success. You & your delightful family deserve it. Love how they all participate & rate your food. Continued success Jim.
This looks wonderful, and I will try it soon. I love short ribs. When I was growing up as one of ten children, my Mimiere used to treat us every now and then to Glissons, which were short ribs simmered until super tender, and then dumplings made with, and boiled in, the broth. This was my first taste of beef other than ground beef because it was such a cheap way to buy beef. So interesting to see how times have changed.
Looks delicious! It's always hard to separate the fat from the dish and not lose a great amount of flavor, for me tilting the dish itself until it forms a deep pool of the fat works best. Great job, wish I could beam myself over for a taste,lol. Thank you!
One of my all time favorite meals, just made it a few weeks ago. Depending on what I'm in the mood for, I'll use red wine instead of the white. Really velvety and robust. During the lockdown I did a LOT of braising in my antique enameled Dutch oven. Chicken thighs in white wine and herbs makes for the BEST chicken salad, on bread or over lettuce or fresh spinach.
These are $6.14/lb where I live. I'm going to try your recipe. I have made these about 4 or 5 times in the past few months, and they are by far a family favorite. I like to add potatoes, because the sauce is so dang incredible. Also I recommend saving any leftover sauce, because it is so incredible. Do not throw this away. Also, bonus is that my dog absolutely loves this. I don't give him much, because of all the salt and fat. But man does this boi love it when he gets to eat a few potatoes soaked in rib fat. Love your channel! Would love to see a fish recipe from you! You have taught me so much. Thank you!!!!
I have tried to make short-rib ragu & pappardelle a few times & I can never get the rib meat to shred. I'm going to try making it again with this recipe. Hopefully, it will work this time. Thanks, as always, Jim.
You should do a video on our traditional Pasta Bedan people would love that old school dish. Would love to see how you do it compared to my family's recipe. Again as always learning is not hating appreciate your tips to dishes that I make with your style 👌
Can’t wait to try this one. I did the other short rib recipe you posted and it was delicious and a huge hit with friends. My only comment is that it took closer to 7 hours in the oven. The short ribs I purchased were very thick so perhaps that was the difference.
I am so excited about this recipe! I’ve been searching around recently for some short rib recipes & here we are! & from one of my favorite Channel’s. These look delicious! 😋☺️
I love your recipes. I really appreciate that you and the other UA-cam chefs/cooks that I watch are more contentious about the cost of food these days. It's crazy! Some of the cooks on YT are way out of touch with reality calling beef a cheep protein. This dish today isnt cheap, but you say that up front.
I do a red wine braised short rib for Christmas it’s good cuz you can do it a day before. It’s a crowd pleaser . The bone in is a bit more work but way worth it for that sauce.
Made this and it was delicious! Served it with rice and ate the leftover sauce and rice the next day for lunch. I halved the recipe since we’re only two and used a dutch oven for the whole process were the only changes i made. Thanks!
Made this again but this time threw some home-made demiglace cubes in at the last hour of braising and wow...My families' new favorite. Thanks for sharing!!
I have some short ribs I was planning to make your ragu again, but this looks easier. You need to adjust James.s ratings for the involuntary "mm:s," and disappearance rate. It looked like a 10 to me,
Ha James give it a rating continues eating 🤣🤣🤣 he cracks me up what a good kid!!! I will have to try this I’m making pasta fazoollll with the sausage will put my own spin on it! That’s why your videos are great you encourage us to make the recipe how we want!
Love your show & cooking, always great! I could only find Boneless Short Ribs today, disappointed as I love bone-in. I will use your recipe for New Years Day, wish me luck, lol. Happy New Year to you and your family! Blessings
I'm making this right now it's in the oven. Going to have it tomorrow night. I followed your recipe exactly. It smells so good i'll let you know how it comes out. P.S. you were right, it's not a cheap meal. Right now i'm enjoying what's left of the Pino Grigio.
I was in Nick Rekieta’s chat from his live today and someone sent a Superchat. I think he asked “Who his favorite UA-cam chef is and he said “Sip and Feast” first. He said something else but I was so excited to hear him say you. I agreed and other fans too! 🍝😻🍷
Wow! Needs more salt and flavor? Definitely a tougher crowd with the rating system! Ha! This looks super delicious, dude. Thank you for sharing! I like your tip about the paper towels, too. That’s not something I have done before. I usually use the fridge and you are so right about the veggies getting stuck if you don’t strain it. Thank you for that tip as well. I don’t think I have any short ribs on hand, but I may do this with a chuck roast. Probably won’t taste exactly the same, but I use what I have on hand.
I came from Pro Home Cook first time I saw you cooking there . I love how simple and delicious you cook. I watched yours whole videos since I subscribed. Hi. from LI too.
This looks amazing, I can't wait to make it! Is there a reason for chicken stock instead of beef stock? I'm assuming maybe beef stock would be too rich? Thank you for another great recipe, love the videos!
Thanks to HelloFresh for sponsoring today's video. Go to strms.net/SipAndFeastHelloFreshJanuaryYT and use code POGSIPJAN21 for 21 free meals plus free shipping!
I just texted my husband to think of what he would like to have for dinner and your notification came up. Thank You again for always helping me plan! One of my all time favorites with garlic roasted mashed potatoes. If you have never made this before it's dreamy like a pair of warm fuzzy socks and a soft blanket and tastes better the next day. My tip is buy more ribs than you think you will need because I promise you it will be eaten. Its a cold rainy day here I'm going to the butcher and I will have a trifecta of ribs, warm fuzzy socks and a soft blanket.
Hope you enjoy them, and thanks for the comment!
Same here, I was thinking what should I put on my grocery list for dinner this weekend... now I know. This looks amazing!
@@stephaniefeddock776 If you can go to a butcher he can prep them for you. Get more than you think you will need. It's going to be amazing!
I use red wine and beef broth with mine, then strain the liquid and make a killer sauce/ gravy with it, with mushrooms as well
The lady brought home a bunch of short ribs her mother gave her because she didn't know how to cook em...
It can be intimidating to cook large pieces of meat I get it.
Told her that Sip and Feast knows how to do it! Thanks for all the good cooking tips. You guys rock.
I grew up in north Jersey and used to work in NYC every day. You remind me of all those guys I grew up with and worked with in that part of the country. I've been in New England for more than 20 years and I never felt like it was home.
My wife and I have an anniversary coming up this weekend, and I've been looking for just the right fancy dish to make. Jim, you're a lifesaver.
Happy anniversary 💒
@@redrooster1908 thank you!
Happy Anniversary! Hope you & your wife enjoyed your special day & your lovely dinner. 💜🥂🍽️
@@jackiewinters5792 thank you, we did!
@@GuinessHangover Most welcome, I'm happy to hear that!
I also think we need to start incorporating 'Mom' heads into the rating graphics.
You guys are such a fun family! Way to go, Jim!!
I love a good low and slow cook... I could smell that from Queens!
Tara always gives the best of comments.
I'm so happy to see your success on UA-cam! So well deserved! I have followed you from the beginning, and you never stopped uploading great quality videos with amazingly tasty and easy-to-make food; you kept on going and now your subscribers keep increasing!
Congratulations! All the best for you and your family in this year!
I really appreciate that, and thanks for being there since the beginning!
A labor of love , for your loved ones, James likes his short ribs, I got hungry watching, GOOD JOB!
I knew he was going to give a high score because when he started eating he went, "mmph!" LOL! Good sign.
Hello Jim, I wanted to tell you, you have a fantastic channel and love all your recipes! Keep up the great work! Thank you for sharing your craft!
I made braised short ribs in the instant pot for christmas and I like the overnight method in the fridge to separate the fat. The ribs get to sit in the sauce longer for better flavor and the fat is easy to scoop out and remove the next day. I also like to immersion blend the sauce/veggies to make a gravy consistency, then I add back in the ribs. So buttery and delicious!
Your family’s adorable. I would give a 10 and say I don’t have to cook. But seriously it looks excellent, enjoy
OMG!
Thank you, for this!
I/we don't eat pork, and finding this recipe for beef ribs is Perfect!
Thanks to your taste testers also, because they are food influencers of the future!
I’ve never seen or heard of the paper towel trick - brilliant! Who doesn’t love braised short ribs 😋
The best part of your videos [ and they are all great cooking demonstrations!] is watching you with your wife and son. It is truly worth the time of watching to the end to see the love as you observe them enjoying your preparations. Cooking is about the only good love language i have... You are an inspiration!! Keep up the great work. Keep loving on that family of yours!!
john
No doubt the prices have skyrocketed! That said, they're not big sellers! I'll wait until they discount them to move them. Freeze 'em until I have enough. Same with Oxtail! A seasoning tip is S&P in the flour! Another great video!
Really nice to see your channel flourishing Jim. Super sweet that you have your family as part of the channel, it's a nice touch. You seem like a great guy, wish you nothing but more success!
Thanks so much.
I actually have a measuring spoon that is EXACTLY '1 sprinkle'. Got it on ebay years ago. I've become quite 'fond' of it 🤣
Your family are so sweet and supportive of your great cooking. Keep up the good work
P.S. Congratulations on your UA-cam Success. You & your delightful family deserve it.
Love how they all participate & rate your food.
Continued success Jim.
Love it over polenta!
Good job simplifying and keeping this recipe simple and clear for people to follow ! Extra comments add nice tips and information. Well done ……
Another great winter time meal👍 Jim I love your channel. It’s real cooking for real people.
This looks wonderful, and I will try it soon. I love short ribs. When I was growing up as one of ten children, my Mimiere used to treat us every now and then to Glissons, which were short ribs simmered until super tender, and then dumplings made with, and boiled in, the broth. This was my first taste of beef other than ground beef because it was such a cheap way to buy beef. So interesting to see how times have changed.
Howdy Jim!!!!!! You're killing me with all that wonderfulness!!!!!!!
I think I wanna use some Italian sausage in this too, because short ribs are pricey. It's 9am and here I am counting down to dinner time!😋
This is on my shopping list for the weekend… cheers!!!
Looks amazing. The boy is so modest. Ha ha. IT'S A 10.
I love short ribs. They are so expensive now. Beautiful job.
We love Eating Braised Short Ribs they always come out Tender and So Delicious, and we can’t get enough of them.
You know I mostly watch this for the family end. Nice to see your love for family and cooking. I’m going to make this. ❤
Bro. What a great recipe!!! But even better is the paper towel fat remover!!! Awesome pro tip for us!
Looks delicious! It's always hard to separate the fat from the dish and not lose a great amount of flavor, for me tilting the dish itself until it forms a deep pool of the fat works best. Great job, wish I could beam myself over for a taste,lol. Thank you!
One of my all time favorite meals, just made it a few weeks ago. Depending on what I'm in the mood for, I'll use red wine instead of the white. Really velvety and robust.
During the lockdown I did a LOT of braising in my antique enameled Dutch oven. Chicken thighs in white wine and herbs makes for the BEST chicken salad, on bread or over lettuce or fresh spinach.
These are $6.14/lb where I live. I'm going to try your recipe. I have made these about 4 or 5 times in the past few months, and they are by far a family favorite. I like to add potatoes, because the sauce is so dang incredible. Also I recommend saving any leftover sauce, because it is so incredible. Do not throw this away. Also, bonus is that my dog absolutely loves this. I don't give him much, because of all the salt and fat. But man does this boi love it when he gets to eat a few potatoes soaked in rib fat.
Love your channel! Would love to see a fish recipe from you! You have taught me so much. Thank you!!!!
I have tried to make short-rib ragu & pappardelle a few times & I can never get the rib meat to shred. I'm going to try making it again with this recipe. Hopefully, it will work this time. Thanks, as always, Jim.
love your channel guys...! Cheers from Canada...!
You should do a video on our traditional Pasta Bedan people would love that old school dish. Would love to see how you do it compared to my family's recipe. Again as always learning is not hating appreciate your tips to dishes that I make with your style 👌
You also can use day old bread or bread slices to soak up the excess oil.
I hope to have a family like yours one day.
Can’t wait to try this one. I did the other short rib recipe you posted and it was delicious and a huge hit with friends. My only comment is that it took closer to 7 hours in the oven. The short ribs I purchased were very thick so perhaps that was the difference.
Definitely making this Jim. It looks scrumptious. I’ll serve over mashed potatoes or polenta.
Hope this recipe makes your cookbook!!!
I am so excited about this recipe! I’ve been searching around recently for some short rib recipes & here we are! & from one of my favorite Channel’s. These look delicious! 😋☺️
I think most of my “recipes to try later” are from your channel! Looks delicious!
One of my all time favourites...I appreciate your take on it - gonna try that paper towel hack! Golly food is good! Cheers for your content.
I just love watching your channel. You us how to make a delicious simple soul warming meals the whole family can love!
I love your recipes. I really appreciate that you and the other UA-cam chefs/cooks that I watch are more contentious about the cost of food these days. It's crazy! Some of the cooks on YT are way out of touch with reality calling beef a cheep protein. This dish today isnt cheap, but you say that up front.
Just in case anyone is wondering, for your short rib ragu video a year ago the short ribs were $4.99lb. $11.99lb now. HOLY COW!
Stop exaggerating. Short rib prices have not more than doubled in a year but nice try
I do a red wine braised short rib for Christmas it’s good cuz you can do it a day before. It’s a crowd pleaser . The bone in is a bit more work but way worth it for that sauce.
Three minutes in and this already gets a thumbs up - I'm very "fond" of this video.
Looks good! I like using a dark beer, but white wine is perfect too. Cheers 🍻
The word for un-oaked wine is "un-oaked".
Your channel is a great find.
I love how you cook, food is art, right;)
This looks amazing !!
I will make this for my sons birthday !!
Thanks again !!
Love your recipes ❤️
Made this and it was delicious! Served it with rice and ate the leftover sauce and rice the next day for lunch. I halved the recipe since we’re only two and used a dutch oven for the whole process were the only changes i made. Thanks!
Made this again but this time threw some home-made demiglace cubes in at the last hour of braising and wow...My families' new favorite. Thanks for sharing!!
Making this tomorrow! Just looked so flavorful and inviting.
Love the paper towel trick!
Thank you for sharing this recipe!and I can just taste them!
Great video and great recipe. Just the type of dish I like to cook. Many thanks!
Awesome flavor so intense! So worth the 12 hour wait in slow cooker. Gonna have some over G. Ramsey's polenta recipe. Thanks Jim
Thank you, yummy next week dinner ❤
Looks delicious I will make it thank you and May God Bless 🙏
I love this on a cold night. Looks tasty. Thanks, Jimmy
I couldn't make a shopping list fast enough!
Just moved away from Bellmore, watching these videos makes me miss living on the island!
I made this at Christmas....delish !!!!!
I love your videos! Thank you so much! You are appreciated.
OMG, we need book of your delicious recipes!
I have some short ribs I was planning to make your ragu again, but this looks easier. You need to adjust James.s ratings for the involuntary "mm:s," and disappearance rate. It looked like a 10 to me,
I often braise my short ribs in a dry hard cider (Strongbow Original Dry). Same basic recipe as yours, but using cider instead of wine.
wow i love ribs, the way you cook it so appetizing lots of mix flavors on it and for sure its delicious
Ha James give it a rating continues eating 🤣🤣🤣 he cracks me up what a good kid!!! I will have to try this I’m making pasta fazoollll with the sausage will put my own spin on it! That’s why your videos are great you encourage us to make the recipe how we want!
Great video as always! Can’t wait to give this a try!
I love how the wife comes along and tastes a bit of mashed potatos and give a judgment. Girl... TAKE A PROPER BITE OF YOUR HUSBANDS BRILLIANCE!! xx
Love your show & cooking, always great!
I could only find Boneless Short Ribs today, disappointed as I love bone-in. I will use your recipe for New Years Day, wish me luck, lol.
Happy New Year to you and your family! Blessings
Looks like a solid 10 to me 😁👍
I'm making this right now it's in the oven. Going to have it tomorrow night. I followed your recipe exactly. It smells so good i'll let you know how it comes out. P.S. you were right, it's not a cheap meal. Right now i'm enjoying what's left of the Pino Grigio.
you should try experimenting with Vegeta....great stuff
Is that a huge pan or a small flying saucer? I NEED that skillet in my life.😄
I miss shopping at Wegmans; I would sometimes buy short ribs on sale! Looks amazing and always makes me soooo hungry!😻
I was in Nick Rekieta’s chat from his live today and someone sent a Superchat. I think he asked “Who his favorite UA-cam chef is and he said “Sip and Feast” first. He said something else but I was so excited to hear him say you. I agreed and other fans too! 🍝😻🍷
Wow! Needs more salt and flavor? Definitely a tougher crowd with the rating system! Ha!
This looks super delicious, dude. Thank you for sharing! I like your tip about the paper towels, too. That’s not something I have done before. I usually use the fridge and you are so right about the veggies getting stuck if you don’t strain it. Thank you for that tip as well. I don’t think I have any short ribs on hand, but I may do this with a chuck roast. Probably won’t taste exactly the same, but I use what I have on hand.
Love watching your videos!!....You're my 'go to guy' for cooking on your tube!!
Also, where do you buy the individual portable flame element? Thanks!
I love your videos. Thank you
Time to go to the butcher’s shop!!
so nice to see something other than pasta. Never knew a kid didn't like mashed potatoes.
I substitute mushrooms and parsnips for the carrots and celery. Gives a bit more umami and less sweetness.
What? You're not fond of the brown bits? I'm definitely making this. Your short rib ragu is one of the best things I ever made. So thanks.
You added a great touch to this dish. Love making it it's a Staple but again another great tip I appreciate it champ 🏆 🤝
I came from Pro Home Cook first time I saw you cooking there . I love how simple and delicious you cook. I watched yours whole videos since I subscribed. Hi. from LI too.
This looks absolutely delicious! I will defini try it 👍🏻.
This looks amazing, I can't wait to make it! Is there a reason for chicken stock instead of beef stock? I'm assuming maybe beef stock would be too rich? Thank you for another great recipe, love the videos!
I was wondering the same.
Most store bought beef stocks are terrible, so unless you have any homemade, it's better to use chicken stock
Love your recipes
Now I know why my short ribs were never sucessful, I did not how to cook them!!! I have to give this a try!!!
James Awesome Dish Man. Question, You Could Use Red Wine in There too Yes ? Instead of White ? Looks Amazing Brother !!
Thanks man. Yes, you can use red. If you're going to do that, I'd probably use beef stock instead of chicken stock.
Thumbs Up . . . saluti dalla California
Thanks Jim, I'll take a crack at these.
Hope you enjoy!