Why You Must Grill Short Ribs - Prime Time
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- Опубліковано 30 кві 2018
- People in the USA typically braise short ribs, but is there a better way of cooking them? Today the guys are at Metta, in Brooklyn, to find out. Subscribe to our UA-cam Channel here! goo.gl/hGwtF0
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yo I'm from Argentina and this guy is really Argentinean, everything about him, the way he looks, the way he cooks.
Most Argentinean ppl living abroad don't resemble how people look and act in Argentina, but this guy is your classic Arg homeboy, the way he said "yeah, its a meat salad" lol
Cuando dijo "meat salad" me hizo acordar a chano
If he is representative of Argentinian chefs, then God bless Argentina! 🤓
Tranqui bro
I don't know much about Argentinean's but I was like if he didnt have an accent people would think he was white
I thought he was absolutely great.
“This dressing is made with roasted garlic purée, red wine vinegar, and roasted marjoram stem.”
“Tastes sweet, acidic, NOT FISHY AT ALL.”
I am so confused as to why he thought it would be fishy.?
This guy is a legit chef. Not the one with only presentation and garnish. Its all about the taste and texture and he did it spot on with that hanging stake. He didnt even let it rest like most do. Damn it that is so good.
Finally someone gets it! After braising short ribs for years I’ve started grilling whole slabs of short ribs low and slow. So much better than braised short ribs and the family loves it that way.
eludethis Only way to do short ribs any justice is smoking low & slow.
eludethis low and slow is how we do it here in Texas.... smoke briskets weekly, but the short rib rack is the creme de la creme when done right
eludethis try indirect heat/offset smoking. As good as grilling is, this is better. It really brings out the umami when BBQ low & slow
I smoke low and slow then do a final wrap (Not the big Texas way, lol) for a final braise in it's own juices for about an hour. I think it makes a difference. Remove, a final light glaze, back on the grill for about 20 then rest and eat. Perfection to me is when you can cut the meat without tearing (tearing is over done) yet the bone still falls out clean.
datsuntoyy I wrap mine in butcher paper with "braising liquid" of stock & butter. I've never used a Texas Crutch with BSR, but I can see the value👍🏼
Grilled shortribs is a staple in Korean cuisine-- Its called Kalbi and its bommbbb
Kalbi in Arabic means "my dog".
No it doesn’t, there is no Arabic word kalbi. There is qalbi in Arabic but it means “my heart”
“Flankenstyle” short ribs are hands down my favorite.
@@a1ctaylor you're wrong. Qalb is heart. Kalb is dog. Kalbi is my dog. Qalbi is my heart.
@@devolair1 I was about to say that
What he said is very true. I'm from Brazil and it's widely accepted in South America that Argentina, Uruguay and Brazil have the best Meat Cuts and barbecue in the region.
"If the fire is touching the meat you're doing it wrong" That's what I always learned while cooking meat in Brazil. I have lived in the US and France and the South American way of cooking BBQ on charcoal is very specific and really brings out the best in the meat.
I strongly recommend everyone to visit Churrascaria, be it argentinian or Brazilian to experience some slow charcoal grilled amazing cuts!
I've had a lot of American BBQ aswell, from fast chars to slow cooked shoulder, but the methods and even the very cuts of the beef are treated differently which makes both BBQs be very different in essence. It's worth a try
Jajaja Chile before than brazil
Come on man! Just Uruguay and Argentina, the meat in Brazil sucks, you only have good linguizas.
Another terrific episode. 👍 Meat salad? Of course meat salad. I think it's generally accepted that salads are anything that's chopped up or mixed or something along those lines like potato salad, pasta salad, egg salad, fruit salad, bread salad, three bean salad, chicken salad, tuna salad...
🙌Meat salad! 🙌
Pizza salad
Airsoft Fatty approved! 👍
Smoked at 265* - 275* for about 4 1/2 hrs until internal temp in around 200* and a probe goes in like it was butter.............
I love this show. Second time going through and it’s great every time. Loves these guys
This show in general is great. This episode is fantastic! Overall I really appreciate the focus on value-added products and turning waste and odd cuts into dishes.
This was a bomber episode guys! Have travelled in S. America and respect their love of barbeque so much.
I'm Cambodian and my mom always grills her short ribs (with a standard soy and garlic marinade)...I love the texture and richness, and it cooks really quick!
I'm coming here after St Anselm. Thank you once again Eater! You guys are awesome!!!
Since it's a cheap cut, my family usually gets Short Ribs. Having cooked it so many different ways, I know just how delicious it can be and now I just found another way of serving it!!! (And also made me hungry for it too) Short Rib Salad and Slow cooked Short Ribs looks like a great meal 😋
Good Lord, in every show they make they eat the best food ever and it's always eye-opening and completely new and the best. I want that too!
I'm going to have to try something like this on my channel at some point! Wow, just looks amazing.
Your series is the best thing on UA-cam. I currently can’t eat anything due to a medical condition but your videos are getting me through. Thanks Eater and Prime Time!!!
Hey I know it's been two years, but are you doing better?
5:32 my heart lost a beat for a second there
Always listening to cooking episode hoping i can taste it at the end but always end up mouth watering
I love this series so much. please don't end
Taraxacum/dandelion is like hated weed for a lot of people in Norway every year we have crazy booms of tons of it growing everywhere lol.
Best episode yet, my moms used to bbq grill beef short ribs, and they were incredible. The last one that was hang grilled looked similar to the texture of my mother's. It's been 30yrs since I had that dish and this episode brought back memories. Thx.
was your mom argentinian?
Such a great episode!
Biff is back from the future
Jonathan Bennett With his Sports Almanac 😂
I love these two! Great show
I don’t understand why they keep saying Americans only braise short ribs. BBQ / smoke roasted short ribs, it’s a thing.
He’s never been to Texas apparently
Or Mississippi
Even with an oven, roasting short rib provides a much better result imo than braising.
Urbanite intellectuals, what do you expect?
The only way I've ever cooked short ribs is by braising them. I'm an American Negro. Often times us non chefs aka home cooks were doing techniques without knowing the name.
I love this show, thanks for making it
Korean bbq cut short ribs just like that and cooked quickly over fire. Chewy, but delicious
We always ate short ribs growing up; bbq with veggies , stewed with a gravy over rice and baked . I didn't know people didn't like short ribs until I always saw them being braised and eaten with pasta. It's great every way.
Ive been frying, bbq, snd grilling mine. The shortribs we have are cut to where there is 3 little bones. Sometimes they are boneless.
You guys are legit. Im inspired. Totally
shortribs are also great thin sliced and stir fried with a sweet marinade served atop rice
Currently my favourite food series on UA-cam
Loved this episode!!
Horns up!
Ayyyyy sahil 🤘🏾
Does someone at Eater actually know who I am? I'm outta words if that's the case!
Now I want to open with, horns up.
Agreed, this was a particularly good one
Love the chef's attitude.
amazing... you guys should definitely do more videos towards South American BBQ..
THIS IS REALLY INFORMATIVE GUYS!!
The dried or quick aged grilled short rib is super popular in Hawaii
An interesting point was made when it was stated that specific cuts of meat are better when cooked to specific levels of ‘doneness’. I would like to see a listing of each cut and recommended level.
The sad part is pretentious people from Argentina are starting to emulate the US way of grilling meat. You should see a gaucho cooking meat, it's mesmerizing. I was once in a soy plantation, we were easliy 15 km into the field, it had been raining a couple of days earlier. The dude working the field took some short ribs out of his backpack, tied it up with some wire over an open flame (don't ask me how he lit it considering how moist the ground was), it was the best meat I've ever eaten. Amazing.
For me, both ways is key to short ribs. I get a really hot ,flaming sear then into an extremely aromatic broth for a braise, then back on the flames. It's all done when it reaches 145f. If you start with a frozen slab it works out like magic.
Lamb heart/beef heart is huge where i live. We do them grilled on coals skewered theyre fantastic
One of the best episodes yet.
Love that there is some 'chew' to the meat. Texture + Meat Flavour = Joy to us. So tired of bland force fed beef that's cooked so that there is no texture, and that needs a tonne of seasoning just to make it come alive in your mouth. Thanks for another great episode! New dreams to come down to NY and hang with these guys on an epic food adventure!
Yeah, i've never really liked the american BBQ mentality of "fall off the bone". I'm Vietnamese and my parents and stuff made short ribs all the time and i always has a slight bite to it, not just meat mush.
Honestly! I’d kill to chill w these guys & cook!!
@@khoitrieu What you said is literally the opposite of the American BBQ mentality xD
100% of BBQ competition judges and any pitmaster worth anything will not destroy the texture of his meat. BBQ Ribs, pork or beef, always have a bite, or else they are considered overcooked.
Even brisket still retains enough of a bite not to be mush.
@@khoitrieu There are tons of regional variations with American BBQ. No two are entirely the same in the meat or the way it’s cooked. But typically speaking “fall off the bone” is considered overcooked in BBQ.
You apparently haven’t had decent BBQ.
Let us never forget the other notable meat salads from around the world. Like larp in Thailand or wustsalad (highly underrated imo) from Germany.
Loved this episode
I Love these guys their videos are always a bright spot in my day when i see theyve uploaded a new video for me to see... Home boy looks like Bob from Bobs Burgers brought to life. And He's a butcher, I know you guys are going to go over my head but there is a huge opportunity pairing homeboy with bob from bobs burgers. Multi million dollar play right there. You're welcome
Short rib is pretty good medium rare too you have to cross cut it tho (like those Kbbq ribs). It is still chewy but it's got tons of beefy flavor and the chewy texture is kind of nice when you get used to it.
My favorite way to do short ribs is the grill them over hot lump charcoal (I know, I know) to get a sear on them, leave them on the cooler side of the closed grill for a couple more minutes, then finish them with some mushrooms, whole garlic and rosemary sprig covered in the oven at 270F for about another 25 minutes. Optional deglaze oven pan with butter and add a touch balsamic. Bummer - I got my wisdom teeth out today, so no beef for about a week!
3:48 He asks about Back to the Future and Biff Tannen is there in the room!
Love you guys great episode
Smoking beef ribs low and slow American style is still the best
Tried grilling short rib tonight using just salt and pepper. Excellent.
Short rib is one of the most flexible cuts. Totally underrated
Ben: *keeps talking Brent: (damn good salad) *eating *eating continues
After braising for years, I've fallen in love with smoking short ribs.
English cut short ribs are also very nice to grill. Tomato/arugula salad and a nice inky malbec to wash it all down.
My mouth is seriously watering right now.
6:13 dude gnawing on the bone was my favorite part lol
Can this be done with an oven or is an open fire necessary for the full flavor?
I love that piece of the beef....
I love how the fatty parts gets all sticky with the meat...
its the best!
These hosts are amazing! And the restaurants they showcase are so cool! And the people of those restaurants are great with explaining what they like to do! This series is just the best so far!
Can you do this cut (ribs plate) in an oven? I've tried a couple of times but just didn't come out like the beauty in the video.
Bad decision watching this at night about to sleep. Now I hungry af LOL
LOVE Short Ribs... my favorite cut of meat!!
ONLY problem is he'll probably be able to cook 2 of the short ribs like that at a time....
that looks fantastic!!
Collard greens, short ribs, and sweet potato, my favorite meal I think. Well one of them anyways. This is a nice way to make short ribs.
That looks fantastic.
Btw, anyone find removing the bones from ribs before eating annoying?
From South Africa.
Thank you for teaching them how to BBQ over coals
That's a sick ass set up !
Argentina, Mexico, Spain, so much shared history, so far apart from each other, so different, yet so breathtakingly amazing and magical, and we all speak the same language, and we are truly brothers. Wow.
so many genocides and ethnic cleansing...
@@kentishtowncomputer ?????????
He said "a meat salad" so perfect haha
OR, you can sous vide those short ribs for 4 hours and then season and roast in a 450F oven for 45 minutes? Maybe marinate in worcestershire previously for hipster "umami"? Please advise!
Grill the ribs the same way, offset them in a smoker with indirect heat for an hour around 250-275 degrees.... superb
Very cool episode, but very few people put mayo on an asado here in argentina.
por fin uno que sabe como comer un costillar!! que grande
Pretty cool he was able to hire Tim Heidecker as his chef de cuisine! Waiting for that Pittmans mustard plug.
Excellent!
This was another great episode. Not sure if anyone from Eater checks the comments, but if possible I would love to get in contact and invite the Prime Time guys to be guests on my podcast.
Cooking with Q l
Except for them not knowing more than braising short ribs then saying all of America only braises. From korean to Texas bbq short ribs are far more than just braised.
May i ask about the approximate temperature he cooks the big slab of ribs with
“Bread, beef, bread, beef, wine, wine, wine...” - yeah, what he said! 😋
@Eater - What kind of wood are they using?
Ah the korean KALBI meat.... i always wondered if someone wants to make American BBQ. this meat is very chewy so yeah i probally marinade it first. i love you made your own onion powder..everyone should do this...BEFORE vegi goes bad...i dry it up and powderize it. so far i have mushroom power, and parsley power, ginger power, anchovy powder. soo good
Salivating
this show is awesome
Wow! That was great!
Whenever I have money issues and am on my last few bucks and have been starving for day I find myself surviving on what scraps I can scrounge up and watch these videos to help supplement my dietary intake
7:44 the chef is like... what is going on?
Emmy Holguin lmao true
You guys are awesome
“Yeah, a meat salad” lol!
airsoftfatty approves
They summed up 7hrs of cooking in south America in 7 min...cant wait to build my grill
Spidey senses tell me the hosts had an arguement before they shot this. Energy was weird between them lol
Looks fantastic but I disagree about needing to have the short ribs medium and above. I generally eat all the main cuts rare. I grill the short ribs fat side on the grill initially and then sear each side for a short period and have it rare-MR ish. Tastes just fine!
“Fire not touching the meat”...same here in SA ( South Africa )
More episodes of The Meat Show please.
PrimeTime
I think American BBQ, especially in Texas and Georgia, basically does this thing.
Texas barbecue is smoked. This is more like grilling slowly. More direct heat.
Bbq short ribs are much more tender and of course the flavor profile is much different.
The guy with the beanie was definitely Jessie from Nelk Boys!! Lol
"Everyone braises short ribs" -- said no Korean ever
They do have a braised short rib dish. It’s called galbi jjim.
drooling!
4:55 - technically a salad means collaboration of ingredients, so as long as there's more than one ingredient, its a salad.