@Chef Jean-Pierre.... My dear chef..I am 55 years old. I have been watching you since my early 20s and became a pretty good professional cook in my own right. Let me say to you, I love your long videos. The longer I watch your cooking, refreshing my skills and knowledge, the longer I spend away from all the terrible things happening in the world today, and the longer I spend in the kitchen spreading the blessings of sharing good food to good people. Merci, Mon Ami!
This is bar none the best channel around. Jack has really added so much personality to a show that was already overflowing with charm. Truly food for the soul keep it up guys!
Don't mind that the videos are long. Love that you take the time to show what you are doing. I've learned a lot of tips and tricks that way that help my cooking. Thanks for the great recipes!
That’s a fact! Lowkey I’d watch an 8 hour Chef John Pierre video!! Ok to be fair an 8 hour video would probably take me a few days… but I’d still watch! ❤
We do not mind if the show is long , every moment spent with you is good for the knowledge ,the Soul and for the belly . Buon Appetito Chef , simply the best !
@@colekter5940 yeah, cause a written recipe teaches me a whole heck of a lot ;) i’ve learned a lot from chef JP. i’d have to imagine he’d appeal to an even broader crowd if some of his videos weren’t so long. there’s lots of room to shorten with some simple editing.
@@LRG251 lol... there's one of you under every video. Do you complain, critique, and give suggestions to everyone elses hard work? Or just the pros on youtube? Tons of his vids are 10mn or so... yet here you are... sayin things arent quite good enough. 🤦🏼♂️
You thank your millions of viewers for watching, fair enough. We owe you a big thank you for bringing so much enjoyment to cooking. Since watching you it’s unbelievable how much fun you’ve brought to our cooking and understanding the different practices, ie, onions first, cooked roux, caramelize, don’t burn, etc., etc.. Thank you very much for taking the time to provide excellent cooking instructions as well as excellent, well edited, videos’, thank you Jack. From Missouri
the heart of every chef jean video is his personality, he does not care wether the viewers think he is silly or not. being yourself without fear is one of the strongest charm you can have
@@ChefJeanPierre You always go boldly where no man has gone before. My son was one of the Wolf Pack that worked 24-7 to get Star Wars ready for viewing. He was an integral part of Lucas Films Industrial Light and Magic. Each one of them would have wanted you on their team.
Jean-Pierre I absolutely adore you! You make me laugh with your expert techniques (eg. boom boom, bloop bloop) and thoughtful words of wisdom (if you talk to your food see a psychologist). Along with learning a lot I have a good giggle with every recipe. Thank you!
Chef !!! I just made this today for my son, daughter and son-in-law.. They told me I need to make this once a week.. It is by far the best recipe for short ribs I have ever tasted... Oh and I did make your beef stock and for me I will never go back to store bought. I plan on making a triple pot of beef stock so I can share with my family.. Unless I drink it all like a cup of coffee.. Thank you so very much for all the great recipes you share.. I really think you should have your own cooking show. I would be first in line at everyone...
Jean Pierre is a Treasure, he is my number 1 go to when I need something a little different. The only other cooking Chanel’s I watch are Jim at Sip and Feast a great American Italian Home Cook, Pasta Grammar for authentic Italian recipes, & Sam the cooking guy cause he fun. Obviously I have my own chops my Father was Chef in NYC and I worked with him when I was old enough (15😂 the good old days) and my mother who was a fantastic Puerto Rican cook she was from a family of farm to table restaurateurs in South east cost of Puerto Rico.
What a wonderful coincidence; I was thinking just last night, that I was craving Short Ribs! But I wanted a different way to prepare them. Chef JP, you knocked it out of the park again! That dish looks fabulous ! Thanks again for inspiring us to be better cooks, and for sharing your knowledge and art or cooking !! Baaam!!
Chef JP…please, my friend, do NOT worry about your cooking videos being too long! You always offer so much information in such a humorous way. Your videos are delightful, informative and inspiring. Keep it up my friend. 😊
Jack!!! Your editing skills are as amazing as JP’s cooking skills!! You guys make an awesome team! Please keep it up! Cant wait to give this one a try!
Love Jack😊 I’ll never be beautiful “I'll Never Be Rich, if Rich is defined by the size of my bank account, stocks or property, instead of what cannot be stolen or measured by currency fluctuations and changing Value. I'll Never be Famous if fame is seen as How many see me or know my name, rather than those closest to me and the few in my direct life that I affect and am affected by. And the only Name that matters is the Name above all names and until He knows my name my name won’t matter. I'll Never be Beautiful or Handsome if How I look is How you see me rather than how I see me and how I am. When I have a healthy view of me. I'll never be Smart if my intellect is only proved by a piece of paper or certificate and not in the space between my ears in my Mind's Eye, in my own pursuit of knowledge and wisdom. I'll Never Be Loved or Love if the proof is only In the things that are superficial and lustful, and self serving, as opposed to skin deep and meaningful, selfless and charitable choosing what and who to love and whose love to accept. Not looking to be loved and liked by everyone but to love and like the right One. I'll Never Live if living is risking my life for a cheap thrill or high without regard of the consequences on my future. I'd rather make choices that enhance my life not threaten or lessen it's quality, shorten it or end it altogether. I will only give my life when my life is for something bigger and nobler than myself. I'll Never Seek Truth as long as Truth is only what I want to believe because of my own prejudice, bias and emotion, rather than truth for truths sake. Reasoning rationally and logically in clarity of thought. I'll never know God as long as I only embrace only what I can see or perceive with my limited understanding and knowledge, while rejecting that infinite intangible wisdom found in faith that enlightens the the most doubtful of us. I'll just never learn to really Be, until I accept who God made me to be, by His Will and Image. Only then will i be... Rich Beautiful Smart Loving Truthful and My Absolute Best! Because I can never be anything or something until I know the One who is everything and who has given His life for me so that now I walk through this world with purpose, not bitter but better, honoring God and helping my fellow man to know who He is.” Poem by Steven F Gooden-Cohen
Thanks so much Chef Jen Pierre! What I am most grateful for is that you are so willing to share your great talent for cooking with all of us. You make cooking fun, and explain it so even a child could do it! You've elevated our love for cooking and the taste of our foods and enjoyment. You make it fun to cook, and we love you for all of what you share. And thank you for the question and answer session. It was fun to learn more about you. Also, How about a behind the Scene look, filmed by Jack, at everything you do before we see you making a scripted video. You don't have to talk, just let jack film you! All those years of cooking and you still have the enthusiasm of a child! we love you!
Chef, you explain things as many times as you want to. It keeps them fresh in our minds. Jack has stepped up his game. He's gonna have to step in front of the camera sooner or later. Another delicious video!
I recently used your video to make my own pot pie. And I made everything fresh from veggies I got from the farmers market. I even traded my popcorn and the farmers gave me everything with trading. I love bartering. Lol. The only thing I am not good at yet is making my own dough. So. I got a pie crust already made and it came out great. I have been also experimenting with adding better sauces and I even made my own chicken broth. I love your channel and I look forward to your new videos. Thanks Schmidty's Kettle Corn.
Merci Jean Pierre I have worked when I was 14 in a Michelin two stars restaurant and I love your cooking! It is so great to reconnect with French cooking merci infiniment cher ami! Patrick
This man is probably the best fine dining as well as simple dishes teacher I have ever seen, congratulations to you, Chef, and thank you for what you are doing.
Chef, you make my husband fall in love with me again and again. It happens every time I cook one of your fantastic recipes. The moment I saw the video I knew it would be a great meal for him. I cooked it for “Sunday” dinner. As expected it is a winner. Thank you so very much Chef for giving us your expertise and great personality. Diane
OMG! That is absolutely beautiful! I have made (or tried to make) many, many of you're recipes over the last couple years. But it's gotten to the point now where, even if I'm not looking for a particular recipe to make, I watch your videos just for the shear joy of watching your artistry. There's nothing else that can compare to your channel.
Chef, in your Q&A video, you mentioned Jack's credentials as an editor and how he is constantly learning. We'll I think his editorial techniques are spot on! Choosing to leave in your deliberation on the honey was hilarious! Must be fantastic working with family like that (sounds like he is family!). As usual, an informative, entertaining and delicious video! 👍
Yes. I have made the beef stock. It's in my freezer, but will not be there for 17 years, because it is so poular. Now I get so many complements for my sauces and stews. Happy days!
When I taught high school foods in Canada, I am proud to say that I followed so many of your techniques....thank you for being such a great influence. Love love love your shows.
i like this channel soo much that its like waiting for your dad to come home to cook with. what a sincere way to enjoy life doing what you were born into and enjoying sharing it with us soooo enthusiastically. tre bien❤
Thanks Chef for adding a recipe with an Asian twist. As I live in Bangkok Thailand this will be a wonderful addition to my repertoire. You are the best!!
I realized that I am a long time subscriber, because when you asked if you forgot anything, I immediately started saying "The HONEY!" Jack clearly was calling it early this time as well, and I thought it was good to keep the interaction unedited. Good on Jack! And thanks, chef, I will add this one to the to-do list of menus to cook for my wife and me.
OMG!! 🤤. Can’t wait to try this. I love short ribs but this is a new elegance for a favorite dish! [Truthfully, my pathetic short ribs can’t compare with your beautiful recipe]. We gonna love eating these!!!! Thank you for another spectacular recipe/teaching experience!! ❤️ ❤️. And Kudos to Jack for your excellent camera work and editing!! You two make a wonderful team.
Another great one Chef I already have the Short Ribs bought them when they were on sale awhile back.vacuum sealed them. Will be doing this recipe shortly. Video is not too long "Don't Worry About It" rather watch these recipes for 30 40 minutes than what they on have on TV nowadays 😊 Plus we are all learning something 😊
Not to forget Jack, thank you also. You run this show. And most important, thank you for the translation concerning Fahrenheit into Celsius. It drives an European nuts to get the real temperature😊.
Note: 1. Every Indian market sells GHEE which is clarified butter and a lot cheaper than posh specialty stores. 2. Cooked Roux - Roux is a French term. Roux means it is cooked flour and ghee, no need to add 'cooked' to the term except to make it clear to novices. Heat up butter + oil and sprinkle flour and whisk it while heating on medium heat. The flour cooks so you don't have a raw flavor. Flour can remain white, or start to turn golden brown, or dark brown depending on how long you stir it on stove. If cooking a long time for darker browns, use ghee or clarified butter so the butter does not burn. When you incorporate milk or broths into this roux, it thickens into sauce. That is the basis of thickened sauces. If your flour is very crumbly, add a bit more ghee or oil so it relaxes more and cooks better and is easier to incorporate with liquids and not turn lumpy. Add liquids slowly and whisk fast so you don't get lumps. If you do, use a strainer or an immersion blender. A roux is used as the basis of most French sauces for entrees (main dishes) Remember folks, its the AURONGE (Orange) and the ONYO (Onion) that creates the flavor! 😋😁 Merci, Chef Jean-Pierre! That looks mouthwateringly delicious. So good!!! Jack agrees.
Another wonderful yummy recipe!!! Keep the rib recipes coming, please! My rib cooking technique really need improving. I'm ready to learn!!!! Let's go Chef!!! 😊 Thank you! ❤
Jean Pierre, Chef, je vous adorez plus!! Your videos are all so well done, it feels like we've been bon vivant amis (did I spell that right?!) many years. Anyhow, I just had a delightful thought about orange zest and the micro blade tool. Its the sunshine of the orange that you are using, Jean Pierre, the sunshine! Isn't that beautiful? Because its true! Merci, merci et merci for you, your skill, your artistry!
Every recipe from Chef JP that I have made for my wife and for family gatherings has made me a culinary rock stark amongst my peeps. This is another that could raise me to idol status. Thanks Chef!
I chuckled when I saw the "He didn't forget anything else". Thanks for this awesome recipe, Chef JP. I'm excited to start using your secret ingredient, the Kookroo. 😉
Thank you so much chef for telling us how you microwave the clarified butter to change it to liquid form. I thought mine was done wrong that's why it was solid even at room temp. You made my day. YOU'RE AMAZING😍
Great recipe Chef JP, the Beef Ribs in North Italy cost the earth so Pork Ribs arejust as tasty but less meat on them. Thanks for that Asian twist to them. I'm
Short Ribs are my go too. I recently moved to Japan from Canada and i was amazed you used Japanese flavors in this dish. I will prepare this for my Japanese wife's family. The question is getting these traditional cuts we get back in N.America. Thanks Chef.
Perfect timing…I have short ribs and didn’t know what to do with them. I don’t know why anyone would complain that your videos are too long…I love every minute.
First time here n enjoying Grandpa Chef teaching me to cook.Youbare such fun n I am learning .....how to zest correctly.Thank you for sharing skills, knowledge, fun N philosophy😂❤
Whenever Chef says "roughly chopped," I always remember the time he misspoke and said "chopply" while making meatballs, I think. Anyway, "chopply" is now my go-to word for roughly chopped. Also, the romantic dinner line about the plates in this video had me dying. He's hilarious.
Chef Onyo is the ABSOLUTE BEST! (and I am so thrilled to recently learn that Jack is the son of his girlfriend!). BEST CHEF! BEST TEACHER! So happy youtube has been such a success for him too!!!!
![CREATE a Cinematic SCI-FI Interior [Cinema 4D + Octane]](http://i.ytimg.com/vi/hYacW0Q9INs/mqdefault.jpg)
![CREATE a Cinematic SCI-FI Interior [Cinema 4D + Octane]](/img/tr.png)
@Chef Jean-Pierre.... My dear chef..I am 55 years old. I have been watching you since my early 20s and became a pretty good professional cook in my own right. Let me say to you, I love your long videos. The longer I watch your cooking, refreshing my skills and knowledge, the longer I spend away from all the terrible things happening in the world today, and the longer I spend in the kitchen spreading the blessings of sharing good food to good people. Merci, Mon Ami!
This is bar none the best channel around. Jack has really added so much personality to a show that was already overflowing with charm. Truly food for the soul keep it up guys!
Thanx Jack
I always "like" the videos before I've even finished watching it because I know I'm always going to like it!
So true !
Hi chef I'm really looking forward to be one of your student I'm chef who love a certificate from your school in
I'm in zambia africa
Don't mind that the videos are long. Love that you take the time to show what you are doing. I've learned a lot of tips and tricks that way that help my cooking. Thanks for the great recipes!
That’s a fact! Lowkey I’d watch an 8 hour Chef John Pierre video!! Ok to be fair an 8 hour video would probably take me a few days… but I’d still watch! ❤
We do not mind if the show is long , every moment spent with you is good for the knowledge ,the Soul and for the belly . Buon Appetito Chef , simply the best !
100% about the time!
not all of us have this amount of time 🥲
@@LRG251 dang... good thing there's a written recipe and tons of shorter vids for you to enjoy.
@@colekter5940 yeah, cause a written recipe teaches me a whole heck of a lot ;)
i’ve learned a lot from chef JP. i’d have to imagine he’d appeal to an even broader crowd if some of his videos weren’t so long. there’s lots of room to shorten with some simple editing.
@@LRG251 lol... there's one of you under every video. Do you complain, critique, and give suggestions to everyone elses hard work? Or just the pros on youtube? Tons of his vids are 10mn or so... yet here you are... sayin things arent quite good enough. 🤦🏼♂️
You thank your millions of viewers for watching, fair enough. We owe you a big thank you for bringing so much enjoyment to cooking. Since watching you it’s unbelievable how much fun you’ve brought to our cooking and understanding the different practices, ie, onions first, cooked roux, caramelize, don’t burn, etc., etc.. Thank you very much for taking the time to provide excellent cooking instructions as well as excellent, well edited, videos’, thank you Jack.
From Missouri
🙏🙏🙏😊❤️
Go Chiefs. 😉
Thanks Jack it's always a treat to watch Chef coupled with the animations you work into the videos ❤
@@lilimuthemba3138 We are the Jack fan club(so to speak).
Ah Chef Jean this is a must-taste and I am hoping to make it the day before Thanksgiving upon the arrival of family. I love your show!!!
In this crazy world we live in right now you Jean Pierre are an absolute tonic my friend! 🙏🏻🥰
AMEN
Chef, I absolutely love you. Your sense of humor is the best ❤❤❤
You are a genius jack!!! Your editing and comments are the icing on the perfect cake that is chef JP ✌️❤️ I’m a forever fan of this glorious channel 🔥
Yes jack you are amazing, your editing reminds us of old high quality TV shows with high standards
the heart of every chef jean video is his personality, he does not care wether the viewers think he is silly or not. being yourself without fear is one of the strongest charm you can have
🙏🙏🙏
@@ChefJeanPierre You always go boldly where no man has gone before. My son was one of the Wolf Pack that worked 24-7 to get Star Wars ready for viewing. He was an integral part of Lucas Films Industrial Light and Magic. Each one of them would have wanted you on their team.
Jean-Pierre I absolutely adore you! You make me laugh with your expert techniques (eg. boom boom, bloop bloop) and thoughtful words of wisdom (if you talk to your food see a psychologist). Along with learning a lot I have a good giggle with every recipe. Thank you!
🙏🙏🙏😊
Well worth the length of time it takes to film. Love the detail.
I loved your Q&A the other day. I love the sound of this recipe too! I will try, we love short ribs.
Hi chef, I put your braised beef on our menu in our restaurant and it is now the absolute best seller. Thank you so much love your channel.
This guy brightens my day and my mood. In think he lowers my blood pressure too!
You have the best cooking show period! Thank you!
Chef !!! I just made this today for my son, daughter and son-in-law.. They told me I need to make this once a week.. It is by far the best recipe for short ribs I have ever tasted... Oh and I did make your beef stock and for me I will never go back to store bought. I plan on making a triple pot of beef stock so I can share with my family.. Unless I drink it all like a cup of coffee.. Thank you so very much for all the great recipes you share.. I really think you should have your own cooking show. I would be first in line at everyone...
Jean Pierre is a Treasure, he is my number 1 go to when I need something a little different. The only other cooking Chanel’s I watch are Jim at Sip and Feast a great American Italian Home Cook, Pasta Grammar for authentic Italian recipes, & Sam the cooking guy cause he fun. Obviously I have my own chops my Father was Chef in NYC and I worked with him when I was old enough (15😂 the good old days) and my mother who was a fantastic Puerto Rican cook she was from a family of farm to table restaurateurs in South east cost of Puerto Rico.
What a wonderful coincidence; I was thinking just last night, that I was craving Short Ribs! But I wanted a different way to prepare them. Chef JP, you knocked it out of the park again! That dish looks fabulous ! Thanks again for inspiring us to be better cooks, and for sharing your knowledge and art or cooking !! Baaam!!
Chef JP…please, my friend, do NOT worry about your cooking videos being too long! You always offer so much information in such a humorous way. Your videos are delightful, informative and inspiring. Keep it up my friend. 😊
I promise you!!!
Jack!!! Your editing skills are as amazing as JP’s cooking skills!! You guys make an awesome team! Please keep it up! Cant wait to give this one a try!
Thank you!!! 😊❤️
Love Jack😊
I’ll never be beautiful
“I'll Never Be Rich, if Rich is defined by the size of my bank account, stocks or property, instead of what cannot be stolen or measured by currency fluctuations and changing Value.
I'll Never be Famous if fame is seen as How many see me or know my name, rather than those closest to me and the few in my direct life that I affect and am affected by.
And the only Name that matters is the Name above all names and until He knows my name my name won’t matter.
I'll Never be Beautiful or Handsome if How I look is How you see me rather than how I see me and how I am. When I have a healthy view of me.
I'll never be Smart if my intellect is only proved by a piece of paper or certificate and not in the space between my ears in my Mind's Eye, in my own pursuit of knowledge and wisdom.
I'll Never Be Loved or Love if the proof is only
In the things that are superficial and lustful, and self serving, as opposed to skin deep and meaningful, selfless and charitable choosing what and who to love and whose love to accept. Not looking to be loved and liked by everyone but to love and like the right One.
I'll Never Live if living is risking my life for a cheap thrill or high without regard of the consequences on my future. I'd rather make choices that enhance my life not threaten or lessen it's quality, shorten it or end it altogether. I will only give my life when my life is for something bigger and nobler than myself.
I'll Never Seek Truth as long as Truth is only what I want to believe because of my own prejudice, bias and emotion, rather than truth for truths sake. Reasoning rationally and logically in clarity of thought.
I'll never know God as long as I only embrace only what I can see or perceive with my limited understanding and knowledge, while rejecting that infinite intangible wisdom found in faith that enlightens the the most doubtful of us.
I'll just never learn to really Be, until I accept who God made me to be, by His Will and Image.
Only then will i be...
Rich
Beautiful
Smart
Loving
Truthful and
My Absolute Best!
Because I can never be anything or something until I know the One who is everything and who has given His life for me so that now I walk through this world with purpose, not bitter but better, honoring God and helping my fellow man to know who He is.”
Poem by
Steven F Gooden-Cohen
🙏🙏🙏
Short ribs!!! Bringing us the goods again. Lets gooooo!
I always "like" Chef J-P's videos before I've even finished watching them because I know I'm always going to like it!
I do the same!
Thanks so much Chef Jen Pierre! What I am most grateful for is that you are so willing to share your great talent for cooking with all of us. You make cooking fun, and explain it so even a child could do it! You've elevated our love for cooking and the taste of our foods and enjoyment. You make it fun to cook, and we love you for all of what you share. And thank you for the question and answer session. It was fun to learn more about you. Also, How about a behind the Scene look, filmed by Jack, at everything you do before we see you making a scripted video. You don't have to talk, just let jack film you! All those years of cooking and you still have the enthusiasm of a child! we love you!
Great dish. Great video. We need many more longer videos. 👍
Chef, you explain things as many times as you want to. It keeps them fresh in our minds. Jack has stepped up his game. He's gonna have to step in front of the camera sooner or later. Another delicious video!
Another marvelous recipe! Thank you Chef Pierre! Can’t wait to try it.
Chef, your videos are not long enough! I could watch them for hours!
I recently used your video to make my own pot pie. And I made everything fresh from veggies I got from the farmers market. I even traded my popcorn and the farmers gave me everything with trading. I love bartering. Lol. The only thing I am not good at yet is making my own dough. So. I got a pie crust already made and it came out great. I have been also experimenting with adding better sauces and I even made my own chicken broth.
I love your channel and I look forward to your new videos. Thanks Schmidty's Kettle Corn.
Thanks, Jean. You make me hungry every time you tasted each meal you teach us how to cook a meal. Thanks again. RT
I really appreciate how you take your time to really explain step by step in every cooking show. Thank you
Merci Jean Pierre I have worked when I was 14 in a Michelin two stars restaurant and I love your cooking! It is so great to reconnect with French cooking merci infiniment cher ami! Patrick
I remember when chef first started on UA-cam. I was so happy to see a professional produced food show.
This man is probably the best fine dining as well as simple dishes teacher I have ever seen, congratulations to you, Chef, and thank you for what you are doing.
🎉" _He didn't forget anything else_ "🎉
I love this channel 😂
I don't know how I got by all these years without clarified butter. Thank you for that, Chef!
Chef, you make my husband fall in love with me again and again. It happens every time I cook one of your fantastic recipes. The moment I saw the video I knew it would be a great meal for him. I cooked it for “Sunday” dinner. As expected it is a winner. Thank you so very much Chef for giving us your expertise and great personality. Diane
🙏🙏🙏😊
No other channel gives me more joy and something to look forward to. "Onoyo is always number one!"
Thank you 🙏 ❤️
OMG! That is absolutely beautiful! I have made (or tried to make) many, many of you're recipes over the last couple years. But it's gotten to the point now where, even if I'm not looking for a particular recipe to make, I watch your videos just for the shear joy of watching your artistry. There's nothing else that can compare to your channel.
Thank you 🙏
Chef Jean-Pierre thank you for existing, you are the flavor that makes this world worth living in 🌍
Nice you mentioned Emeril. He was a motivator for people to try new ways. Like you!
Siting at a table and eating one of your recipes sounds like a dream
Another amazing recipe chef! Thank you!
Chef, in your Q&A video, you mentioned Jack's credentials as an editor and how he is constantly learning. We'll I think his editorial techniques are spot on! Choosing to leave in your deliberation on the honey was hilarious! Must be fantastic working with family like that (sounds like he is family!). As usual, an informative, entertaining and delicious video! 👍
If I heard right on the Q&A show, Jack is JP's girlfriends son.
Yes. I have made the beef stock. It's in my freezer, but will not be there for 17 years, because it is so poular. Now I get so many complements for my sauces and stews. Happy days!
Do you know how much tomato paste to add to the beef broth?
@@antoniahormann1533 No. I just smear a couple of tablespoons of it all over.
My philosophy is every day you learn something new is a great day, and it's one of the many reasons I love watching your videos...
When I taught high school foods in Canada, I am proud to say that I followed so many of your techniques....thank you for being such a great influence. Love love love your shows.
i like this channel soo much that its like waiting for your dad to come home to cook with.
what a sincere way to enjoy life doing what you were born into and enjoying sharing it with us soooo enthusiastically.
tre bien❤
Thanks Chef for adding a recipe with an Asian twist. As I live in Bangkok Thailand this will be a wonderful addition to my repertoire. You are the best!!
Thank you 🙏
I realized that I am a long time subscriber, because when you asked if you forgot anything, I immediately started saying "The HONEY!" Jack clearly was calling it early this time as well, and I thought it was good to keep the interaction unedited. Good on Jack! And thanks, chef, I will add this one to the to-do list of menus to cook for my wife and me.
OMG!! 🤤. Can’t wait to try this. I love short ribs but this is a new elegance for a favorite dish! [Truthfully, my pathetic short ribs can’t compare with your beautiful recipe]. We gonna love eating these!!!! Thank you for another spectacular recipe/teaching experience!! ❤️ ❤️. And Kudos to Jack for your excellent camera work and editing!! You two make a wonderful team.
Another great one Chef I already have the Short Ribs bought them when they were on sale awhile back.vacuum sealed them. Will be doing this recipe shortly. Video is not too long "Don't Worry About It" rather watch these recipes for 30 40 minutes than what they on have on TV nowadays 😊 Plus we are all learning something 😊
This channel just makes me happy.
I know what I’m making tomorrow. I love orange as much as you love butter. Can’t wait to taste these. 😋
Not to forget Jack, thank you also. You run this show. And most important, thank you for the translation concerning Fahrenheit into Celsius. It drives an European nuts to get the real temperature😊.
Great take on short ribs JP!! The Asian twist just brings it to a new level. Great creation!
Jack's cartoon interaction with chef is something to look forward to.
Hope you enjoyed the food together.
Thaank you so much chef! Your BBQ short ribs were wonderful, can't wait to try this!
Great Jean- Pierre.
Perfect winter comfort food.
You had me at short ribs.
Facts
Thank you for all that you do, if you ever decide to have a studio audience, I’ll buy a ticket and fly from Michigan to see you.
Note:
1. Every Indian market sells GHEE which is clarified butter and a lot cheaper than posh specialty stores.
2. Cooked Roux - Roux is a French term. Roux means it is cooked flour and ghee, no need to add 'cooked' to the term except to make it clear to novices. Heat up butter + oil and sprinkle flour and whisk it while heating on medium heat. The flour cooks so you don't have a raw flavor. Flour can remain white, or start to turn golden brown, or dark brown depending on how long you stir it on stove. If cooking a long time for darker browns, use ghee or clarified butter so the butter does not burn. When you incorporate milk or broths into this roux, it thickens into sauce. That is the basis of thickened sauces. If your flour is very crumbly, add a bit more ghee or oil so it relaxes more and cooks better and is easier to incorporate with liquids and not turn lumpy. Add liquids slowly and whisk fast so you don't get lumps. If you do, use a strainer or an immersion blender. A roux is used as the basis of most French sauces for entrees (main dishes)
Remember folks, its the AURONGE (Orange) and the ONYO (Onion) that creates the flavor! 😋😁
Merci, Chef Jean-Pierre! That looks mouthwateringly delicious. So good!!! Jack agrees.
Another wonderful yummy recipe!!! Keep the rib recipes coming, please! My rib cooking technique really need improving. I'm ready to learn!!!! Let's go Chef!!! 😊
Thank you! ❤
God bless America, Canada, the rest of the world, and all chefs before the previous.
Jean Pierre, Chef, je vous adorez plus!! Your videos are all so well done, it feels like we've been bon vivant amis (did I spell that right?!) many years. Anyhow, I just had a delightful thought about orange zest and the micro blade tool. Its the sunshine of the orange that you are using, Jean Pierre, the sunshine! Isn't that beautiful? Because its true! Merci, merci et merci for you, your skill, your artistry!
Made short ribs in my new La Cocotte pan, AMAZING! The Staub grenadine color is GORGEOUS! Love your online shop!❤
Thank you 🙏
Always a pleasure to learn from you. Cheers!
Could watch these videos all day. They inspire me, aaaand they make me hungry.
The world brilliant, is often over used. Jean is a brilliant person!
🙏🙏🙏❤️
Thanks again Chief Jean Pierre
Heaven called...they want their menu back! Haha! Love your show, love who you are. Peace my friend.
Thank you for the fabulous recipe. God bless you chief!
One of my favorite traditional Chinese dish, with a twist
Every recipe from Chef JP that I have made for my wife and for family gatherings has made me a culinary rock stark amongst my peeps. This is another that could raise me to idol status. Thanks Chef!
I chuckled when I saw the "He didn't forget anything else". Thanks for this awesome recipe, Chef JP. I'm excited to start using your secret ingredient, the Kookroo. 😉
LOL
i don't care how expensive they are at the store, i need to make this immediately
Jack! Thanks for showing that you do the finger thing too. Now, I don’t feel like a dork as much 😂.
Thank you so much chef for telling us how you microwave the clarified butter to change it to liquid form. I thought mine was done wrong that's why it was solid even at room temp. You made my day. YOU'RE AMAZING😍
Lol, the blooper bit was too good 😂😂😂
Well done !! ❤ from Australia
Insert Chef’s accent… This is amazing! I’m definitely trying this recipe.
The longer the video, and the MORE DETAILED the explanation, the MORE we love your videos! don't stop doing what you do.
Learn something everyday
Philosophy plus great food
You make the world a better place
Thanks Jack for showing us the behind the scenes action!
I slowly stewed some short rib with just cabbage, potato and vegeta gourmet powder the other day. It worked well for me.
Great recipe Chef JP, the Beef Ribs in North Italy cost the earth so Pork Ribs arejust as tasty but less meat on them. Thanks for that Asian twist to them. I'm
Short Ribs are my go too. I recently moved to Japan from Canada and i was amazed you used Japanese flavors in this dish. I will prepare this for my Japanese wife's family. The question is getting these traditional cuts we get back in N.America. Thanks Chef.
Love a good short rib. I will have to try them this way. Great job as always
Chef Jean-Pierre for president
😂😂I love see Chef Jean-Pierre enjoy his own creation.
Perfect timing…I have short ribs and didn’t know what to do with them. I don’t know why anyone would complain that your videos are too long…I love every minute.
Baking in the oven for two and a half hours??? I'm baking mine for 17 years!!! This recipe looks beyond delicious. Thanks, Chef!! Peter A :) :) :)
Can you prepare a Steak Tartare? This is one of my favorite, but sadly - can't find it made in most restaurants. Love the channel.
yes, yes, yes, !!!
First time here n enjoying Grandpa Chef teaching me to cook.Youbare such fun n I am learning .....how to zest correctly.Thank you for sharing skills, knowledge, fun N philosophy😂❤
Simply delicious Chef.
Whenever Chef says "roughly chopped," I always remember the time he misspoke and said "chopply" while making meatballs, I think. Anyway, "chopply" is now my go-to word for roughly chopped. Also, the romantic dinner line about the plates in this video had me dying. He's hilarious.
LOL me too " 2 plates, 3 plates or 4 plates depending of what kind of romantic dinner you wanna have". I died laughting💀😂😂
I just saw your comment and had to watch it again. Lol. His channel is blowing up. I am so happy for him. @@flarica64
You made laugh with the cucu!! Love it!!!!
We need merch!!! “Too much ginger, is too much ginger!”
Chef Onyo is the ABSOLUTE BEST! (and I am so thrilled to recently learn that Jack is the son of his girlfriend!). BEST CHEF! BEST TEACHER! So happy youtube has been such a success for him too!!!!
None of you videos are too looooong Chef, I can watch you all day and still want more! God bless you my friend xx
Oh man, chef Jean-Pierre, who else! Once i start watching a video, i'cant stop anymore.