Yes I agree, he does do a great job of explaining how it’s done & editing .. the finished ribs had me & my house keeper wanting to jump thru the tv to get some lol
My sister finally got a Instant Pot today and I told her the first UA-cam channel she has to watch is yours. Your recipes are always so wonderful and this one looks to be no exception. I’m in Austin so try to get down here sometime. SWSX is always good to come to.
Made this recipe tonite and omg it was so good!! My non beef eating kid is tearing them up!!! Served with roasted garlic Parmesan mashed potatoes and a salad!! Tks for this recipe we will def make again!!
That looked really really good Jeff! It was so good to see Richard in your video as well. I love watching both of you. Jeff, you are made to do these kinds of videos. I have taken a few of your recipes and incorporated them with some of my weekly meals. My favorite is the chicken Marsala, and we have eaten it several several times already. Keep up the great work Jeff, and keep those wonderful meals of your coming. I hope you and Richard had a great Easter.
Hi Jeff, We really loved this recipe, have made this twice and love it. That sauce is delicious, will keep our eye on Pressure Luck Cooking for more good recipes, Merlyn...
This is in my IP right now...my second time using it. I added some soy sauce and gochujang since I had no oyster sauce (I thought I did, but what I had was fish sauce!) The house smells amazing.
Made this tonight, didn’t have red wine so used two cups of the broth. I will have to pare back the whole cloves and star anise next time because while the kids ate it, it was too spicy for them. I thought it was delish though!
Those short ribs are looking great and I have to try that recipe myself. You did a great job cooking those ribs and I would have enjoyed trying them out myself after you cooked them.
So I don’t have Cinnamon sticks but I do have Ground Cinnamon. Should I be adding that in after the pressure cooking, or throw it in at the same time shown here?
Penny Webb That may be true, but it’s what I’ve got and I don’t want to go out just to buy Cinnamon Sticks when I’m likely not going to use them often, if I don’t have too. Plus, my kitchen is small, so I don’t have a lot of room to go putting special ingredients or spices that I’m not going to use daily. Hence why I wanted to know if I could get away with using ground Cinnamon instead.
love your videos!!! also you make it look very simple and fast to do, having 2 kids under age of 4 cooking sometimes is a struggle for me, but this is making me super excited for when I get my instant pot which should be any day :)
this really got my attention and it really looks wonderful when showing the finished product; have saved the link as it is something worth trying for certain
ok so first time seeing ur vids and going to be the first attempt at making short ribs ever - making them tonight for the boyfriend and it's going to be over a bed of fluffy mashed potatoes with the sauce used kind of like a gravy with some asparagus ... I'm a good cook i swear i am but for some reason when i cook of him it never turns out. *holds breath. Pray for me.
Love your UA-cam. Barbara's Butta made me laugh. Harvey Firestien (Sorry Harvey not sure of the spelling, awesome actor though) making up Robin Williams in Mrs. Doubtfire. Totally awesome. PS. You are the single most reason we use our InstantPot.
Thank you so much! My kitchen also thanks you! BTW, I joined Costco because Of your recommendation. When it comes to short ribs, I know you won't 'steer' me wrong!
When you make these and you only have a pound and ½ of them (which were $12+ where I live so a little less than the price of yours per pound) do you cut the pressure cooking time in half ? Also, I’m using my Ninja Foodi 9 in 1 Pressure Cooker/Air Fryer, etc. I was going to put my marinated ribs in one of the accessories that has a solid pan with a handle on it, put a cup+ of water in the pot underneath the pan containing the marinated ribs and pressure cook them that way. Then I’m going to transfer them out of that pan, dump the water and put them on a rack and air fry them to make them a little crispy if they don’t totally fall apart that is. *grin* What cooking times would you use in this case ? I’m going to try pressure cooking them for 25 minutes which is ½ the time of yours because I’ve got ½ the amount and see how that turns out. Thanks for this informative UA-cam but I’ve played with mine a little as you can see. Thanks so much for all you do !
Hello. That little ball is a Lipton Tea Bag Holder. You use the little metal ball to put loose tea leaves. You can buy one from the grocery store or asian market they come in different shapes
Looks good but don't cheat... "Grey" food is not brown food. Sear your meat a couple minutes a side until it's actually brown (all his brown stuck to the bottom of the pot, what little there was) as the fond that forms on the meat while carmalizing is a main ingredient in any browned/sauteed/seared meat! Also, if I live some place where the "save your money" store (Costco, Sam's, etc.) charges 30 bucks for a few short ribs, i'm moving. If you want good top quality meat at a good price and cut how you want it, especially in New York, spend the effort to find a local butcher. The stores charge way too much money for the quality these days. I actually save money and get better meat at my butcher and... There are frequently "deals of the day" meaning whatever is in the case that's at it's presentable life span, you can get great discounts on great meat. Since aging meat is a two stage process, both before it's final cut and presentation in the shop, to the "home aging" (letting it sit in the fridge until the color starts to darken and the meat starts to get best flavor and tenderness) for the best "eating" meat. The shops can't sell meat that isn't all bright and pink as "fresh" (because most people don't actually know anything about meat and what's actually good... ) I come from a family of butchers. Like Sam the butcher on "Brady bunch" the best cuts come home with the butcher at night and they are NOT the fresh, pink cuts, unless we're willing to wait for them to get a nice, grey sheen *lol* Anyway, I digress. Just trying to point out that all the stuff you do to meat doesn't matter unless you have GOOD meat that is properly aged and ready to go. Find a butcher, learn to "quick age" your meat (especially steaks, etc.) on a cooling rack in the fridge, unwrapped, for about 24hrs to get the best flavor, don't be afraid to actually brown your meat in the pan/pot/skillet and the rest os... "gravy!" :D
Looks great, Jeff..... I tried your Beef Burgundy recipe and it turned out fantastic... I did add some orange angostora bitters and a couple cloves to the sauce... With this one.. I definitely want to try... but here's a question... Any reason why you didn't include some celery, carrots and quartered potatoes?
Sorry to be "that guy," but is the total slurry 1/4 or 1/2 cup? I think your video states it both ways. Whatever the answer, it looks great! Keep up the good work.
The ostinato form (repeating music/noise in the audio background) sounds like fingernails scraping the chalkboard. Fine as a signature intro and close. Deep six it during your cooking demo, please. You can carry the entire presentation with your wonderful full throated voice, excitement and sense of humor. No need to guild the lily. The recipe looks awesome. This recipe is a splurge item for me. Are the measurements/time the same for about 2 lbs? Are you back from Israel so soon? Hope you had a fun time. Looking forward to what you will share as new recipes. Maybe some v e g e t a b l e s! Hummus? A n t I c I p a t I on, it's taking me down.
Alright... who turned on the closed caption to see what it said? Also, that is not what I know as short ribs. Probably the same cut of meat but I am used to bone in and cut a quarter inch thick.
I've made this three times using your recipe and they are a crowd pleaser EVERY TIME.
Jeff has the greatest recipes and easy to prepare. He does a great job of explaining the process as well.
Yes I agree, he does do a great job of explaining how it’s done & editing .. the finished ribs had me & my house keeper wanting to jump thru the tv to get some lol
He's my go-to!!
My sister finally got a Instant Pot today and I told her the first UA-cam channel she has to watch is yours. Your recipes are always so wonderful and this one looks to be no exception. I’m in Austin so try to get down here sometime. SWSX is always good to come to.
I have purchased all your books and have given to my daughter for her new start in life!!!!!
Made this recipe tonite and omg it was so good!! My non beef eating kid is tearing them up!!! Served with roasted garlic Parmesan mashed potatoes and a salad!! Tks for this recipe we will def make again!!
We made this tonight and it was amazing. Thank you!
Finally some one that give all the directions.Thank you love the tea balli idea
That looked really really good Jeff! It was so good to see Richard in your video as well. I love watching both of you. Jeff, you are made to do these kinds of videos. I have taken a few of your recipes and incorporated them with some of my weekly meals. My favorite is the chicken Marsala, and we have eaten it several several times already. Keep up the great work Jeff, and keep those wonderful meals of your coming. I hope you and Richard had a great Easter.
The tea ball idea is fantastic. They also come in different sizes. No more random spice to accidently bite into.
When I saw these ingredients I had my doubts, but I tried it anyway. Yum!
Hi Jeff, We really loved this recipe, have made this twice and love it. That sauce is delicious, will keep our eye on Pressure Luck Cooking for more good recipes, Merlyn...
just came back from Thailand .... love the tea ball idea!!!!
This is in my IP right now...my second time using it. I added some soy sauce and gochujang since I had no oyster sauce (I thought I did, but what I had was fish sauce!) The house smells amazing.
How did your ribs turn out with the patis and hot sauce? Was it good? Just Like pho.
I already have the short ribs , just need to get the rest of the ingredients & the tea ball .. drooling lol
Love your mac n cheese receipt too, tried it in my IP & it came out GREAT 👍
Another winner my dude! I added shiitake mushrooms into sauce then put it all over mushroom ravioli, sooooooooooooo good!
Exceptional video for a short rib recipe. Can't wait to try it in my kitchen. Thank you so much for bringing it to us.
Salad and tomatoes and red and green vegetables needed when I make this!
Incredible recipe! In my opinion, "Pressure Luck" is the best recipe/tips portal for Instant Pot cooking!
Looks yummy. Thanks for sharing demonstration of your recipe!
Hey Jeff I love your recipes but I equally love your editing process you have great videos
Made this tonight, didn’t have red wine so used two cups of the broth. I will have to pare back the whole cloves and star anise next time because while the kids ate it, it was too spicy for them. I thought it was delish though!
Another yummy recipe to try. Keep the great work. Love your sense of humor and candor.
Outstanding...really enjoy shortribs and appreciate your demonstration on how easy to make tender yummy delights. jmo
Those short ribs are looking great and I have to try that recipe myself. You did a great job cooking those ribs and I would have enjoyed trying them out myself after you cooked them.
Cant wait to make this dish. I love everything you make!
I couldn't find the link in the description for the spice (or tea) ball, but was able to find one on Amazon.
So I don’t have Cinnamon sticks but I do have Ground Cinnamon. Should I be adding that in after the pressure cooking, or throw it in at the same time shown here?
Usually ground cinnamon doesn't work in place of stick. They are really cheap in the Mexican or Asian part of your grocery store or Asian market.
Penny Webb
That may be true, but it’s what I’ve got and I don’t want to go out just to buy Cinnamon Sticks when I’m likely not going to use them often, if I don’t have too.
Plus, my kitchen is small, so I don’t have a lot of room to go putting special ingredients or spices that I’m not going to use daily. Hence why I wanted to know if I could get away with using ground Cinnamon instead.
Oh my God! I am so glad I found your channel.
love your videos!!! also you make it look very simple and fast to do, having 2 kids under age of 4 cooking sometimes is a struggle for me, but this is making me super excited for when I get my instant pot which should be any day :)
Curious. You in New York? Love what you do. My family loves your videos.
I could swear I smelled it when you opened the pot. I'll have to give this a try.
You always make such great foods... thanks for sharing....
It looks so good I can't wait to try it on my family
this really got my attention and it really looks wonderful when showing the finished product; have saved the link as it is something worth trying for certain
Oooooooh...looks divine!
Love it added to my list! You need to do a Cajun red beans and rice soon.
They look incredible! I'll definitely be trying ribs in my instant pot.💖
Look at all the scratches in your pot, it's got some use. You're also cleaning it thoroughly, nice!
Those short ribs are another keeper!! Now please do German sauerbraten in the Instant Pot. Thanks.
The music in the end at 12:06 : ta-da ta-da ta-da
Me: Omnomnomnomnom
Looks yummy! I have never made these! I make it soon!
Your best recipe yet! Costco bound tomorrow and making these. Thanks Jeff. :-)
I wanted to stick a fork right through the screen to taste some for myself!!! They look AMAZING!!!
looked really delicious but i have to say there's no way in Hell i'm sharing a $29.04 package of shortribs...lol
You must live in Canada lol!
I just paid $55
@@whi2000 like now meat and everything else is up. I am in the Windy City. Due to pandemic yes!
I think Richard has never steered him wrong when it comes to meat as well as Costco 😂
ok so first time seeing ur vids and going to be the first attempt at making short ribs ever - making them tonight for the boyfriend and it's going to be over a bed of fluffy mashed potatoes with the sauce used kind of like a gravy with some asparagus ... I'm a good cook i swear i am but for some reason when i cook of him it never turns out. *holds breath. Pray for me.
FYI, 5 spice already contains cinnamon, star anise and cloves. Great vid!
Love your UA-cam. Barbara's Butta made me laugh. Harvey Firestien (Sorry Harvey not sure of the spelling, awesome actor though) making up Robin Williams in Mrs. Doubtfire. Totally awesome. PS. You are the single most reason we use our InstantPot.
Dave Pelcher YB
Jeff, have you ever tried to make a Copy Cat recipe of Olive Garden’s Braised Beef & Tortellini?
Looks so Yummy 😋
I usually make my ribs the same way I make my brisket. Going to try yours today.
Thank you so much! My kitchen also thanks you! BTW, I joined Costco because Of your recommendation. When it comes to short ribs, I know you won't 'steer' me wrong!
Looks delish - any substitutes for the oyster sauce ? (Wife has a seafood allergy)
He said it doesn't have seafood in it and Hoisin sauce can be substituted...
I have to get one of those instant pots.
I wanna try this sauce on wings....
When you make these and you only have a pound and ½ of them (which were $12+ where I live so a little less than the price of yours per pound) do you cut the pressure cooking time in half ? Also, I’m using my Ninja Foodi 9 in 1 Pressure Cooker/Air Fryer, etc. I was going to put my marinated ribs in one of the accessories that has a solid pan with a handle on it, put a cup+ of water in the pot underneath the pan containing the marinated ribs and pressure cook them that way. Then I’m going to transfer them out of that pan, dump the water and put them on a rack and air fry them to make them a little crispy if they don’t totally fall apart that is. *grin* What cooking times would you use in this case ? I’m going to try pressure cooking them for 25 minutes which is ½ the time of yours because I’ve got ½ the amount and see how that turns out. Thanks for this informative UA-cam but I’ve played with mine a little as you can see. Thanks so much for all you do !
As long as you aren't short on cash.because short ribs are exspensive 💰 💰 💰. Good video thanks😍😍😍
Pen
Didn't see the link for the "cute" little spice holder. Can you put it in the links?
Hello. That little ball is a Lipton Tea Bag Holder. You use the little metal ball to put loose tea leaves. You can buy one from the grocery store or asian market they come in different shapes
I had Polish Short ribs - and loved them - do you know what the seasonings are traditionally?
Looks good but don't cheat... "Grey" food is not brown food. Sear your meat a couple minutes a side until it's actually brown (all his brown stuck to the bottom of the pot, what little there was) as the fond that forms on the meat while carmalizing is a main ingredient in any browned/sauteed/seared meat!
Also, if I live some place where the "save your money" store (Costco, Sam's, etc.) charges 30 bucks for a few short ribs, i'm moving. If you want good top quality meat at a good price and cut how you want it, especially in New York, spend the effort to find a local butcher. The stores charge way too much money for the quality these days. I actually save money and get better meat at my butcher and... There are frequently "deals of the day" meaning whatever is in the case that's at it's presentable life span, you can get great discounts on great meat. Since aging meat is a two stage process, both before it's final cut and presentation in the shop, to the "home aging" (letting it sit in the fridge until the color starts to darken and the meat starts to get best flavor and tenderness) for the best "eating" meat. The shops can't sell meat that isn't all bright and pink as "fresh" (because most people don't actually know anything about meat and what's actually good... ) I come from a family of butchers. Like Sam the butcher on "Brady bunch" the best cuts come home with the butcher at night and they are NOT the fresh, pink cuts, unless we're willing to wait for them to get a nice, grey sheen *lol* Anyway, I digress. Just trying to point out that all the stuff you do to meat doesn't matter unless you have GOOD meat that is properly aged and ready to go. Find a butcher, learn to "quick age" your meat (especially steaks, etc.) on a cooling rack in the fridge, unwrapped, for about 24hrs to get the best flavor, don't be afraid to actually brown your meat in the pan/pot/skillet and the rest os... "gravy!" :D
Jeff, you are always such a treat! I love watching you eat - is that weird?
Looks great, Jeff..... I tried your Beef Burgundy recipe and it turned out fantastic... I did add some orange angostora bitters and a couple cloves to the sauce... With this one.. I definitely want to try... but here's a question... Any reason why you didn't include some celery, carrots and quartered potatoes?
Looks delicious 😋
This reminds me of the British pepper pot.
Love love love. Please do Kung Pao chicken!!!!
Who showed you how to cook? Or did you just start on your own ? 🤗👍❤
If I use half the portion with bone in short rib, how much time should I adjust the instant pot to?
I've got a bit over 4 pounds of bone in ribs, and they're frozen. How long would the cook time be for that? Thanks, Jeff ! 😊
So amazing
Is there a reason why you didn't marinate them?
New subscriber here!! found awesome recipes I can do on my new instant pot :)
Yum!
Too bad about no bones, that collagen is delish!
yummy
That looks delicious. I love me some good beef.
His definitely from New Jersey
Even better with green peppers added .
Anyone have a recommendation if using PORK short ribs? Would you use something to replace the Beef Broth, or use it anyway?
No oil in the pot to sear???
Sorry to be "that guy," but is the total slurry 1/4 or 1/2 cup? I think your video states it both ways. Whatever the answer, it looks great! Keep up the good work.
The recipe came out awesome. Except I used Bourbon instead of red wine. Not sure if it changed the flavor a whole lot, but great meal regardless.
The bones add even more flavor ! 😊
Can you use pork ribs for this too?
$29 for 4 short ribs? That’s insane! I’m so glad I can get great meat at Stater Bros NEVER buy meat at Costco their prices on meat are ridiculous.
Diva Geneva actually, Costco has some of the best-priced and quality meat around.
The ostinato form (repeating music/noise in the audio background) sounds like fingernails scraping the chalkboard. Fine as a signature intro and close. Deep six it during your cooking demo, please. You can carry the entire presentation with your wonderful full throated voice, excitement and sense of humor. No need to guild the lily.
The recipe looks awesome. This recipe is a splurge item for me.
Are the measurements/time the same for about 2 lbs?
Are you back from Israel so soon? Hope you had a fun time. Looking forward to what you will share as new recipes. Maybe some v e g e t a b l e s! Hummus? A n t I c I p a t I on, it's taking me down.
Jerome Cure he has already done a honmous recipe
Chinese five spice is the best
$30 of meat! I'm going to have to find me a Jewish Doctor before I can make this. My mother would be thrilled, incidentally.
Who's the lady, and what did she think of them?
Best part of the video is the lady trying desperately to not be in frame.
This would go well on a bed of rice.
Um u didn’t wash it first
What is it about my LI brain that only understands people with NY accents🤷🏻♀️👌🏼👍🏻🙌🏻🙌🏻👏🏻👏🏻❤️
That meat is gray not seared
Alright... who turned on the closed caption to see what it said? Also, that is not what I know as short ribs. Probably the same cut of meat but I am used to bone in and cut a quarter inch thick.
LOOKS DELICOUS...
Pork country ribs? Same cooking method?love star anise. You need to wash your meat first.
29 bucks for just over 3 pounds of short ribs? Wow, Costco is expensive on Long Island!
They look good anyway.
@chaosfactor333 True, I don't know how any one can afford to live there.
I prefer cooking it on the Bone, but Dam!!
Why can't the closest CostCo be closer than 44 miles from me?
Finding sams club meat is so expensive