I click "thumbs up" before the video even starts. This is how much I love Chef Jean Pierre. Greetings from Rome

❤ The history of Chef's Mom & Dad discussing wine and their ethnocentric preferences. These little nuances are why this channel is the BEST!

Morning Chef, I've noticed that other you tube chefs are now saying what you said from the beginning about the garlic and liquids as soon as you smell the garlic. You are not only teaching us ,you are teaching the others chefs out there.

My husband and I watch on of your videos every night while we eat our dinner. After 37 years of marriage, he's finally interested in cooking thanks to you! You've shown him that cooking can be fun and easy. Now he's retired and cooking for us once a week. You've been such an inspiration to us both Chef, and we're your biggest fans!!

I love when you take us down “Mom’s Memory Lane” meals. Every family should experience Sunday meals around the table!

In case anyone wondered, a 28 can is kitchen shorthand for a 28 ounce can. Regular cans are around 12-14oz, so its roughly 2 cans of tomatoes.

Chef Jean Pierre has become my favorite KZfaqr but let’s also take a moment to admire Jacks camera work! It is absolutely quality work

Chef Jean-Pierre has taught me 3 things: - Onyo is always number first, unless there is bacon. - As soon as you smell the garlic, cover it with a liquid. - Water is the enemy of flavour.

Chef JP single-handedly got me into cooking

I started watching when there were less than 300K subscribers; now there are more than 1.77 million! YOU ROCK CHEF!!!!!

Chef Jean Pierre. A gift that continues to give.

I love the way I can actually follow along now and know what's coming! "Bacon is always number first!" "Maillard reaction!" "When you add the garlic, that means it's almost time to add the liquid!" And, most importantly, "Measure carefully!" Seriously, Mondays and Thursdays continue to be the delight of my week. I've never worked with ribs before, but I'm certainly willing to give this a try. Thanks, Chef and Jack! I dropped one: “you can rub this all over your body!”

Look! It's the Emotional Support Butter !!

Chef, your boring details are more entertaining and informative than most celebrity chef's channels and shows.

You are the best. I bet my broken brain will forget something, but since I keep watching one video a day I am getting the hang of the golden rules. Like onion unless there is bacon, if Wine, then reduce to 1/2, use file on top lemon not like all ding dongs. All of this helps me a lot. Thank you!

French father and Italian mother. Mama mia!

I love the little jokes and teasing Jack edits in, 28 cans of tomato, must be small cans! 😂😂

And I do the same thing: click "thumbs up" before I even watch the latest from Chef and Jack!😁 Thanks for all you do! Greetings from another US penisula state of Michigan!

Mine is cooking as I write…Huge mille grazie to you and your mom

JP YOU are by far the, Far, FAR my Favorite You Tube Chef……you NEVER DISAPPOINT……YOU pace your show perfectly, so that it is almost impossible not to follow easily. You explain your moves in depth and in a way that I can learn and understand your wonderful techniques …..I’m 82 and have been cooking since I was 14. Like any other "chef" I love to serve and then sit back and enjoy the company…. Your recipes HAVE NEVER DISAPPOINTED neither my guests nor me.You turn me into a STAR……..and to be honest,I give YOU all the Credit…….which you TRULY and RIGHTLY DESERVE….. GOD BLESS YOU my favorite, happy, excellent chef and teacher..Rusty Iron Mike ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

My family has no idea how I learned to cook. And I won't tell them. 😊

Chef, I have made my wife VERY happy with your videos and it is NOT just the recipes but also the techniques you teach. Flavor structure is so easy when you give so much leeway in how it can be accomplished according to personal taste. Gourmet breakfast, lunch and dinner are so easy and fun with your instruction and guidance. I cook along with you- albeit I do pause often. I even find time to wash the pots and pans along the way- at least until it's time to plate and eat. Thank you, Chef Jean Pierre, for making our culinary experience easier and more enjoyable. I wish I could've experienced your school years ago.

I enjoy cooking with wine. Sometimes, I even put it in the food.

Onion number 1, unless it's bacon. Love that phrase❤

Don't forget Chef JP's famous saying, "Onyo is always number 1 unless there is bacon!" I love watching this Channel. I rarely, if ever, watch any other because I already know that Chef JP's will be better.

Let's see Jack digging into some of chef's delicious creations!

Jean-Pierre never fails to entertain. Thank you for your continuous enthusiasm for cooking!

Your mama was a glorious lady 💕 ah chef, I’m lucky enough to still have my mama, she’s 80! My mom is one of my best friends, I talk to her every day! I never want to take her for granted… I lost my grandma when I was 18, but I have no regrets… because from the time I got a drivers license, I would run down that back road to see my grandma ❤

I'm with Jack. Leave that in the oven another half hour, and all that gelatinous joy becomes heaven.

We canceled our reservation for my birthday dinner at a local, and exceptional Italian restaurant to make this. It was fantastic!

Your constant tie ins with your Mother and Grandmother tells me of your devotion to family and what must have been a great childhood learning experience for you. i am sure you see your Mother standing beside you (from time to time) while you are creating these meals. God bless!!!!!!!!

I learned to put on a bib when I watch a Chef J-P video.

I gotta stop watching these when I'm hungry!!!

@5:21 True story my dishes have transformed with this one technic!

33k views in 16yrs and only 5k thumbs up... come on people... The man's a national treasure.

just like to point out something my Oma who is from East Prussia would make the most incredible german food like Sausages, Schinztel Potato Pancakes (no onions or sugar) and my personal favorite Fried Potatoes with Doversole just simple honest to god grandma food She Married A Half Siclian Half Scottsmen he spoke perfect Italian, German and Scottish (after a few pints of course) so she adapted her wonderful skills to making stuff he grew up with including Shepards Pie, Liver and Onions, along with Ragu Meat sauce with spaghetti, all kinds of cakes and sweets Lamb Sunday Gravy Spaghetti Carbornara (Sorry to my Italian forefathers and italians everywhere) she did this amazing thing with a hint of garlic sauted in pancetta or guancali grease and if she could not get either of those at her local butcher bacon thick cut worked in a pinch and she sweated onions in lovely mix and Heavy Cream to form a sauce a ton of freshly grated Parmesan (i have tweaked it i don't if you have ever had Beechers Cheese Chef but every single time I'm out of their cheese i grab 2 blocks of the stuff along with like a ton of their mac n cheese ugh so good) and boiled pasta in salted water (one of the things i have to be careful about is salt intake especially with my parents so i tend to half a tablespoon of kosher salt works fine and everyone for the longest time always told me Salty as the Sea but seeing both my Oma and Nana who is from Savar in Croatia use the bare minium of salt in their water i tend to go with the experts not that I'm biased in anyway of course) So watching you make this dish brought me back to Santa Monica in the little house my oma and grandad lived with 6 kids back in the day i was practically raised in that house because my parents could not afford big houses so Oma gave us our own property so that my dad and mom could go to work at UCLA and Santa Monica High everyday Thank you for this! Living in Washington state makes miss a lot of things about California Her food and house will always be one of them and admittedly 3 Local Places Tommys Orignal Chilli anywhere really but my go to was the one by the Highschool off Pico Bvld Reddi Chick at the Brentwood market primo chicken tenders house made BBQ sauce and some of the best french fries tossed in Lawrys Seasoning salt and of course In N Out just honestly the Perfect Burger favored by Legends like Gordon Ramsayt and the Late great Tony Bourdain who along with Marco Pierre White and Julia Child got me to love food to cook good food for those i love and after 10 years of service as either Dishpit, Grill, Fry it was rewarding made lot of friends and gained so many skills but I got out of it about a year ago to help my mom and dad and 3 sisters and little brother by working as a handy man i just can sitback relax and cook what i want when i want I do have a question Chef! What do you think is one Cusine that is underappreciated and should get more love? for me its always going to be Macedonian Food that or Gullah Food

At the end I started tearing up. I still miss my mom and she’s been dead for over 20 years. By the way- I just made this dish (I bought the meat yesterday just for this) and my husband and our guest were full of praise. Chef, you made your mom immortal with this video. In a way, she’s a member of my family now.

The little Jack cartoons always crack me up...🤣

Chef Jean-Pierre always one of my go to guys on the internet.

Italian vs. french wine... Preface: I don't speak French active except a few words like "yes", "no", "please", "thanks" and basic numbers. But I do understand a little bit more passive or at least I can follow the meaning. Once on vacation in France I was overwhelmed at a supermarket in the wine isle where I was confronted with about 7 meter / 21 foot of just local wines! Selecting a wine just by look of the label and the price an elderly gentleman approached me and made me understand to prefer wine from department x over department y which I were just holding in my hands. I thanked profoundly and took of course the recommended wine. When he left I grabbed my selection too, so I could compare. Both were delicious! 😋

My top 2 favorite chefs: Jean Pierre & Martin Yan

Gonna make this on Sunday to celebrate the San Francisco 49ers ✨️ thanks!

Shoutout to Jack for being the best editor/whatever your title is on youtube. These videos are always fantastic.

Well . . . . I had other plans for the short ribs in the fridge, but CJP swayed me and I made this recipe instead. Holy Cow! So rich and deep and velvety. And succulently beefy. I can see why this was in Sunday dinner rotation. Perfect. Surprised? Then you haven’t been paying attention. 😅❤

Just watched another channel and I'm proud to see that chef JP is now Vincenzo's plate approved with is carbonara... This gave a lot of credibility to Vince! Jean-Pierre, vous êtes le meilleur!

This is for JACK, for the last couple years you have created a Best of CJP or a Year in Review, any chances one is coming for 2023? They are delightful and I really enjoy them. Thanks for your work. Bob

I feel honored to be able to learn from you Chef JP. Thanks for what you do.

i just purchased short ribs too!!! Now I know what Il be making with them!!! Perfect timing!!! Thanks chef!!

I don't eat ribs, but I watched the Chef and enjoyed.

You should try our South African wines, Chef Jean-Pierre!

Chef it's always nice to hear you mention your mom as you cook. It's like Jacques Pepin... always paying respect. Our heritage is important, some people are more fortunate than others, but we should all honor our parents, even if they're not as 'honorable' as we might have liked. It's the only one of the 'Big Ten' with a blessing attached. I was blessed to have my mom till she was a few weeks short of 100. ....Truly amazing person. I told you last year I figured out your unusual accent after learning your father was French and your mom was Italian... You speak Fritalian.👨🏻‍🍳

This man is good ! He makes me feel good and confident about cooking ..

Chef, I prepared this for lunch today. I was amazed at the flavor profile. My mother in law gave it 6 stars out of 5. Needless to say, it was a big hit.

My Sicilian mother used to put short ribs in the tomato sauce for meat sauce on pasta. Much better than ground meat.

You Chef... are NEVER boring... I definitely want to make this!!! First, with the pappardelle pasta... then mashed taters... It's gonna be good❣️❣️❣️💜💜💜

My brother was a Chef and also named Jean Pierre. I love your videos, Chef, and I am trying to view all 300+ on the channel. The recipes are wonderful, but the techniques are invaluable. Thank you for sharing your deep knowledge of cooking.

Great Great chef JP. Always following you from KENYA

Jean-Pierre CREBINETTES😋Invitation! I make Them with pork-weal Ground Meat - Apply 1/3 part bacon… Sliced bacon and Cut 90 degrees in 1-2mm so it become like Ground Meat. Salt pepper and mix with hands! You might know this dish! But Many people dont know this simple dish… I do the double breadcrum procedure😋keeps Them juicy! This 500g pork weal 250g Bacon should become 6 Crebinettes JACK WILL LOVE THEM! I serve with the White sauce spinach - Use fresh spinach, gives a beautyful colour! I Often add parseley(plenty) Fry in butter(ofcourse) and Oil PLENTY of BUTTER! Medium heat till beautyful Golden crispy I have an idea of placing a pocket of cheese inside next time😋How would you like that?? Serve with oven fryed potatoes with rosemary and thymie.. Dont forget salt and pepper! Serve with your favorite butter, and the butter from the pan! A little secret BUTTER is the best wrinkle cream! (Dont put in your face Ladies!😂) put in your food! In that Way you become a little chubby and expand your skin - That reduce wrinkles🤷🏼‍♂️ Been cooking for hobby in 40 years - AND I LOVE IT!!! Every thursday i cook for my daughter son in law and my grandson - They Often order Le Crebinettes á la BACON!😋 Whole world should know this dish💯 LOVE YOUR LONG VIDEOS🥰THX!!! FRIEND!!

Market was out of beef short ribs, but they had lamb shank! Works perfectly. Added a little rosemary and bay leaf to balance the strong smell of lamb. Thanks for this recipe!!

😮 now that JP is something this JP has to try!!! 😂🎉❤

As always, a rich lesson. There's often hidden gold in Chef JP's videos. For example, a quick comment he makes that you can make this with chuck roast, obvious to many but not to less experienced cooks, but a far more important example, his comment on letting the wine reduce before adding other liquids; good to know beyond this one recipe, of course.

I can hardly watch it all with all the new content being released, that is the most wonderful problem to have! Thanks for this recipe, when I see some nice short ribs I will do it.

Hail the king Chef JP! 👑 👩‍🍳

Made this for dinner last night and it was a HUGE hit! I added quartered mushrooms. Removing the excess fat is a must and trimming some of the fat before cooking helps. The dish was absolutely delicious.

After credits footage must continue. It's my favorite part

So much love goes into your cooking! You are the best Chef Jean-Pierre!

Chef Jean Pierre, have you ever written a book called "Anyone Can Cook"? Thank you for sharing your love and experience with us.

Chef, that looks amazing ... comfort food at it's best

Like I said before chef....your absolutely amazing and made me a much better cook! I love cooking again because of you. Thank you !

"I beg to differ." I agree with Jack. 😋🙏💖

Sunday Dinner on a weeknight..Love it!

Mashed Potatoes for Moi ! Off to the market in the morning !

Your cooking style is the best you’re entertaining you’re an awesome teacher you got a sense of humor do you live in Fort Lauderdale right down the street from me take care😊

Imagining you, as a little boy, in the kitchen with your mum made me JUST. SO. HAPPY.

I thought it was onyo is always number first unless its bacon. I am thinking of the new viewers. I love your channel Chef.

You should mention that your method for cooking the ribs is called "braising". So, this is basically a beef stew on pasta. It looks Soooooo good! - Thank you Chef! - Cheers!

Looks delicious ❤. Now I have my friends tuning in this channel. You are such a delight 😊

Hello chef JP. I have made many of your dishes and yes reduce the wine reduce the wine or it will be the worst taste you will ever have had. I don't care if you use a 100 dollar bottle of wine. Chef you are king of the kitchen.

A chef who always enjoys making good stuff and enjay eating it as well. It's easy always ;a child can make it tells it all .. ❤ cheff

Dear Chef, I love that you have a mother who was also a great chef, and inspires you to this day! My mother loved to cook delicious meals and taught me a lot. I have been cooking for over 50 years and I still try to make things as good as she did. This dish is one I remember fondly but with mashed potatoes and I can’t wait to try it with the noodles! ❤

Chef, you’re never boring with your details…You’re informative, I’ve learned a lot from you. I tell my family that onion is number first and butter is your friend! Love you dishes😋😋

One of my favourite dishes. I love making it and I love eating it

Can't wait to try this recipe! My wife doesn't like her food to mixed together(like spaghetti) so I'm going to layer it with the noodles, then the sauce, and top with the whole short rib. What do you think?

I have made so many if your recipes chef, and i can honestly say, THEY ARE ALL HITS! People think i went to culinary school!

I’m by far the best cook in my family, and it’s all because of you and your cooking lessons. Merci Chef.

"Onion is always first, unless there's bacon" ❤.

Looks wonderful Chef, anything that cooks for longer time is always packed with flavor and super tender. Thanks for sharing. Cheers

Even though it's my bedtime I had to get my Chef Jean-Pierre fix for the day! Still waiting to "meet" Jack, though! 😋❤

Now that's what I call Comfort LOL! Nice job Chef as always.

Short rib ragu with pasta! My Italian friends grandmother made this for us when we were in high school 40+ years ago. I forgot how much i loved it. I put this recipe back on my menu! Any chance of doing an Italian artichoke dish? His grandmother made me love artichokes!!!!

I came across your KZfaq channel about 2 weeks ago. I have already learned so much. Yes your recipes are able to follow. I made your butter recipe, how to cut chicken, chicken parmigiana. All delicious. Love your channel and also love your personality. ❤

I had asked you for your version of a Short Rib Ragu recipe. You delivered. Thanks so much for this. As usual, fantastic recipe! Your recipes are the most important staple in my kitchen.

I’ve just started following you, Chef. You are as entertaining as anyone on food network, while making your dishes simple and easy to follow. You’re fantastic and are loved very much. Looking forward to more videos!

I just made this for Valentine's dinner. It turned out great. I was a little concerned because my sauce thickened so much and was a bit dark in color but it was perfect. The dark color was a result of the wine and wasn't burnt. Next time I would add a little more stock to thin the sauce a bit. Delicious and will definitely make it again!

Papperdelle is an underrated pasta for meat sauce.

I have never cooked short ribs before. This is certainly the way I would do it! Thanks for this technique of removing fat without wasting the sauce. You're really a champion!

Thank you Chef JP for sharing your family recipe with us. I enjoyed the hearing the story about your Mom. We always had family meals on Sunday's. I look forward to making this recipe in a few weeks. 😋😋🥰🥰

Hello Chef, as always absolutely fantastic, Thank you so much for all you do for us Chef I cant think of anybody more suited than you to teach you have a true gift from God. P.S. you NEVER Bore us.

Chef!! Yesssss! That's what I call really really good food. I wonder if you make a Bolognese sauce with short rib meat and use it for lasagna. I bet that would be delicious.

True story: in many countries, including my own, Sunday dinner is at noon rather than the evening. It starts with some good drinks before the eating starts and usually has two courses (main and dessert) but can include more.