how often I have to say the Botanist? The Botanist: Yes

I read through 1,000 comments and no one mentioned "as though we were a giant, peeling ice off a frozen lake." But it was a highlight for me.

When people sign up for sponsorships they should show them this video. The way you incorporated the product in your content is honest and genius. Actually made me appreciate it and not skip the clip. 👏👏👏

As a bartender, I really appreciate that you're not only bringing great food to us all, but showing off savoury cocktails and lesser known classics. Also botanist is so good for Gibson's 😉

"2 large onions" is definitely the understatement of the week. Those monstrosities look like they each ate 2 onions themselves

Normal people: Honey, raid shadow legeons, nord vpn Babish: Bounty paper towels, sensodyne toothpaste, the botanist gin

It's really annoying how short ribs are expensive now, after people figured out how to cook them.

I made this for Thanksgiving instead of dried bird. Very delicious. Thank You!

Remember, only handle raw meat and fire while under the influence of alcohol.

The botanist is babish's raid shadow legends

I tried this recipe, and it got my girlfriend and I to look at each other in utter amazement after the first bite, and then race for the third short rib. Next time I’ll make the full recipe so we don’t have to fight!

Only 5 cloves of garlic? Those are rookie numbers. sincerely, a garlic enthusiast

I remember when short ribs used to be cheap..then people discovered it was super delicious.

I got the Hidden Valley Ranch ad on this video and legitimately thought i was watching binging with babbish and didnt realize until it was over

I made it this weekend and it worked! Trade Joes’ brand Sonoma Cabernet and chicken stock. Used our dutch oven 3 hrs at 325. Yukon mashed potatoes with lots of butter and a little roasted garlic. I reduced the sauce like he showed and it really helped the sauce become rich and complex. I skipped the soy sauce, beer and prune juice. Will try next time. Also tried the gin, but with fever tree mediterranean tonic. Very nice!

Babish - so i NEVER comment on anything but i will say this recipe is AMAZING. i did a few things different. before browning i smoked my short ribs for a while, then browned briefly. i used Dirty Bastard beer by Founders brewed in michigan, i will admit i was nervous about the stout quality of this Scotch style ale but it ended up being the perfect beer. it put a round flavor on the carrots and meat. i didn't use the prune juice, being from south louisiana i dug up some previously cooked figs (clove & cinnamon) which put a sweeter flavor to the reduction. the reduction of the liquid ended up amazing. i didn't cool the liquid before reducing two servings of the liquid because i didn't want to wait over night to skim the fat, depending on the ribs you might not have anything to worry about depending on how rich you want the reduction to be. that being said i trimmed my short ribs very well.served with some couscous and it was perfect. hope you or someone finds this comment helpful - cheers

Andrew needs to get a kosher salt company to sponsor him. Or LeCreuset.

"Look, some meat accidentally fell into my mouth-ow, hot-hot-hot-hot-hot" That should not have been as funny as it actually was but I'm not complaining.

The "look some meat even fell into my mouth" was great

I just want to stand in Babish's kitchen, smelling all the soaked in cooking smells and running my hand across the prep table to feel all the shallow scoring from knives, each the ghost of an ingredient.

Short ribs and rice = heaven

Next suggestion: Iroh's Jasmine and Ginseng tea from Avatar.

If I had a kitchen like this I would simply never stop cooking

I love this series because it shows it’s okay to mess stuff up while cooking, unlike some shows that act like it’d the easiest thing in the world

Raid Shadow Legends: he- Botanist: i don't think so

This looks great. And the ribs just come straight off the bone.

3 years later, found this video and made the overnight version. It was incredible. I added rosemary and plated with peas and pom purre. Did have tomato paste so i mixed some tomatoes from the garden and some ketchup. Worked fine. Dont judge me😅

Those ribs when they went into the Sause pan. "Damn, Broth! You've lost a lot of weight"

In Scotland we usually refer to the islands as Isles. So here it is called the *Isle of Islay* Sounds cooler.

The botanist is actually his inner conscience telling him that sponsorships are good

In Korea we have a very popular traditional dish called "Galbi jjim" which is a sweet and salty braised beef short rib dish that is most commonly eaten during special holidays and memorial days known as Chuseok and Jesa

I really like that you just go back in the footage and put steps where they belong. It makes everything much easier to follow.

2:15 this fond tip is legit. I've burned way too much fond before figuring this out.

I speak for everyone when i say: KITCHEN TOUR!!!

I tried this recipe this weekend past. It was one of the best meals i've ever cooked or eaten. My supper guests agreed. Big thumbs up Andrew!

I made these last night and they turned out phenomenal. This will definitely be something I make again this winter.

Anyone else think he is gonna announce a merch store selling knives

Ah yes, _Babish Back Ribs_

Nothing like eating while watching him make a perfect dish

Oddly enough, the answer to many questions is in fact, “Onions.”

"Look some fell in my mouth." I'm going to use this for the next time I'm cooking at my mom's. I appreciate the alliteration :)

4:08 doh, when he went ow ow ow 😂

"As though we were a giant, peeling ice off a frozen lake" that's poetic dude

I got a hidden valley ranch ad with babish in it before watching this video

This guy’s a legend

The "and there you have it" was a nice subtle homage

I feel like Babish is stalking me. I LITERALLY LOOKED UP HOW TO MAKE SHORT RIBS TWO DAYS AGO AND HERE IT IS

"Oops, I forgot..." Been sampling the sponsor's wares, I see.

My grandma makes galbi jjim (Korean braised short ribs) for my family every New Years. It's so good that I'm learning Korean just to thank her for making such delicious food.

basics idea: fixing dishes you may have messed up along the way! ie. broken sauces, overdone meat, overcooked pasta?

Of most sponsorships we see, this is a fitting one. Presented beautifully and not disconnectedly from the whole video content.

“...meat and beer...” Sounds good to me

Its really weird to only have Babish's voice with no background lo-fi music.

Arguably one of the best youtube recipes ever published...

Beef short ribs one of the greatest cuts of beef! Would also taste amazing with some ox tail, so underrated but packed with flavours! Great video!

It warms my heart that he accounted for when you forget a step in the cooking process

Me : *Potato Mash* Babish, an intellectual : *Pòmmè Puréé*

HOME RUN! Tried with boneless chuck beef short ribs. No need to trim fat, in fact, not enough fat to bother skimming. Meat was fork tender in about two hours. Next time I will go easier on seasoning meat. Thickened up the sauce (and corrected borderline over salting d/t meat seasoning) by stirring in a half cup or so of the mashed potatoes. Sauce thickened enough to serve in about 10-15 minutes. Great flavors, really paired well with my pint of Guinness. Thanks Babish!

Used this recipe as a starting point. Instead of a lager, I used 2 cups of Cab, and instead of 2 cups of chicken broth, I used 2 cups of Beef broth. Keep the splash of Soy, and omitted the prune juice (couldn't get my mind around adding this! LOL) It was super delish. Thanks for sharing this!

Gordon Ramsay: Olive Oil and Lamb Sauce Babish: Kosher salt

This guy is like, the best cook youtuber, He doesn't have any clickbait He has nice comedy He actually knows what he is doing He doesnt have cringe music He has good instructions And alot more, Thanks for making your channel man.

Missed opportunity to call this episode, "Braising with Babish"

Even after a horrible day your videos are always such a safe place for me to go to, I feel so at peace, thank you so much.

"Dry red wine" Look at this guy trying to trick us into thinking liquids are dry

Hey, Babish I was wondering could you do an episode about the foods of Ikea like their meatball and cinnamon rolls? Also your brownie recipe was delicious.

From 50 first dates, there's the anchovy sundae, ula's special brownie, lucy's waffle teepee/house, and spam and eggs

Hello sir! I spend the whole day following your instructions for making Braised Short Ribs and it turned out surprisingly marvelous! Thank you! 👍😊

braised ribs are what my brother has after he bugs me while gaming

Short ribs and gin? A man after my own heart :')

A whole chemistry lab setup for our sponsor, The Botanist Gin

Despite living in the U.S. and being 16 I am fully sold on the Botanist Gin

6:10 getting very spirited with the cocktail puns there I see

1:47 Damn, those are some big onions.

If you like Gin, the Botanist is one beautiful spirit. Expensive but worth it.

The way he says "Ow hothothothot" cracks me up😂😂😂

Looks great!

Bro that onions tip was so helpful, i've been burning my fond forever and not knowing how to stop it. Thank you!

"Lumps of meat even fell in my mouth* absolutely great

“Some meat even fell into my mouth” 🤣🤣🤣🤣🤣

I love how he be forgetting stuff and don't edit it out. Keeping it real

Secret ingredient prune juice: Worf has entered the chat.

"In this episode, Babish forgets pretty much everything."

As a newly realised gin enthusiast, i appreciate all these sponsored videos

Just made it, used the dry wine, loved it! Thanks Andrew!

he really needs to make a channel called "Drinking with Babish"

Make pea soup from The Rescuers: Down Under please!

I gotta get myself sponsored by the botanist gin cuz. Ya know, reasons. Best part about the gin is the bottle having the scientific names for the plants that are in the gin.

I just made this for dinner, adding a small can of cola and serving it over risotto like your cola braised shortribs! It was wonderful! A couple things I found: It was really helpful to turn the ribs about once per hour like in your other recipe. Also, my sauce reduced much more quickly than yours did. What a great dinner!

I'm in class rn and I just yelled "THAT LOOKS SO MF GOOD" I'm _mortified_

Missed an opportunity for “while I’m showing you the braise-ics”, Andy. I am thoroughly dissapointed.

Made this tonight, and it was , without a doubt, the single best thing I have ever cooked

Tried this today and it's amazing! I used the red wine instead of beer.

"Hi guys Binging with *Kosher salt* Babish here"

Everybody gangsta until Babish releases an episode for *Long Ribs*

The ad I got before this video was for the Botanist and was narrated by you, it's like I watched the same commercial twice before actually getting to the ribs

so impressed with the correct pronunciation of islay

the way that a babish advertisement about ranch seasonin played right before the video is really tha true magic here

The ad: "OoOoOo that's good!" Love the tag line.

i can't believe I didn't know the trick to say fond with onions till now

I’ve made these at least 10 times now and my family can’t get enough of them