This always comes out good. Call me crazy, but this time I used a stick blender to puree the veggies and added some to the sauce before reducing it. Definitely added a lot of body and flavor to the sauce.

My goodness I used this recipe tonight and everyone's plate was done. So gooood!!!!

I don’t comment very often, but I’ve been a subscriber since you had a couple dozen subs and it’s been so great watching you grow!!!

We did this tonight. Quite possibly the best recipe I’ve ever cooked at home! Amazing! Thank you!

For the love is Frick and Shiite!! Just made this. Best anything I have ever made. Trust the process. Reduce!! Trust it. Unreal. Thank you!!!

I thought I was the only one who did the hand on the hip while stirring. Great video!

Tried the short-ribs recipe. It was absolutely amazing. It took a little longer to cook than estimated but the results were outstanding.

A few weeks ago I followed your recipe using beets and red wine in the braising liquid, and it was outstanding. Now I'm going for round two, but this time I made a Korean BBQ coffee stout braising liquid so they should have plenty of sugar and spice and everything nice.

Ive now gotten to the point where we decide what we're going to eat then I vheck if there's a Parisi video. Theyre always delicious. Parisi short ribs it is. Thank you for what you do. My family and I eat very, very well.

This guy is the king of put things into containers Jesus !

Billy, can smell it from here. Gawd, but the whole meal is a dream and I sincerely thank you. What a treasure. Ruth

Made this tonight; exceptional. You are talented Billy

Chef, Everything was on point. Aside from adding salt to the braising liquid before it reduced. you know with a reduction comes concentration of flavors. However you did a hell of a job and this looks amazing, I can't wait to try it!

ive braised it both ways, adding veggies, no veggies, no difference that I could distingush, in fact, steam the carrots on the side, brown the onions in the drippings, some crisp cold celery on the side and it is actually a pretty good complete meal. The key for me is not even browning, a wasted step, just braise in a dutch oven or collette for a few hours at less than 300 degrees with worcesteshire and terryaki, the sugars in the terryaki will sort of brown them anyway. Thanks for sharing.

I’ve cooked short ribs from other celebrity chefs with great success but now I have to try your method Billy…thanks!

Whoa! I just bought some short ribs today. Thank you for the recipe.

Haven't made short ribs in years. Thanks for the quick tips

I like to take the left over veggies from the sauce and turn them into a mash. It's delicious!!!

Just made this with creamy mash potatoes. Soooo good. 🤤

I add chopped roasted green chilis to my grits and it’s a family favorite

Thank you for sharing this recipe and them ribs look so delicious 😋!,I can just taste them!!!!

I always cook down my wine first too. For a long time I had a problem with not giving it enough time and ending up with a dish that still had a slight alcohol taste to it. I started putting my wine in a small pot on the side, on medium flame, while I did my veggie prep, and searing. That gives it a strong head start so by the time you add it to the dish it is nearly, if not completely, evaporated out. It also shortens your cook time to do this. As does prepping your Veggies while the meat is searing. Nice video! Thanks!

Great recipe I never thought to strain the broth and reduce it; I’ve always added flour and tomato paste before adding the wine and broth. I’ll have to give reducing a try. I like to serve mine over blue cheese polenta 😊

I wish I could post a photo here (I did to your FB page) of my attempt at this. It was ridiculous good. That reduced braising liquid....pure GOLD. I can't wait to pour it over a chopped steak with onions and mushrooms for lunch tomorrow! On the fence? JUST DO IT! :)

It was delicious! I made it tonight! Looking forward to the leftovers! Thank you for making this simple and easy to follow! 👏🏻👏🏻

Made it and it was excellent. I'm now going to do the same thing with Chuck roast. Hopefully it turns out just as good.

Looks bomb 💣 Great presentation in its entirety .

Made this a few weeks ago and it was SO good. I'm making it again today! Great recipe, thanks for posting it Billy😁😁😁

Great recipe. Used cheap Almaden Boxed Merlot. Worked wonderfully. Will use leftover veggies as a soup starter. Or just east with a spoon. Yumm

I use this recipe but the only difference is 1 hour in the pressure cooker. Fall off the bone tender every time!

Cant wait to try this one. Man, im glad i found this channel, lots of great recipes but also tons of great info that is uping my cooking game, thanks for that. I do have a question, though. And this is for many of your videos. Im only cooking for one... me, lol. If im only cooking 1/4 of your recipes, can I just cut the measurements down to 1/4? I would waste alot if I cook the whole recipe. Thanks.

Wow Billy, your channel has really blown up! 👌 Congratulations my man

I can’t express to you how good this came out. Not only one of the best things I’ve cooked, but one of the best things I’ve ever eaten. Definitely restaurant quality. Thank you for bringing this into my life!

Great receipt and presentation. You’ve earned a sub! Going to check out your other receipts now.

I'm trying this dish today 😋

Still crushing it, Chef Billy!

Here I am looking at my local flyer and there is short ribs. Turn on KZfaq. First thing I see is this. I guess it’s a sign

Bruh. Thank you! 🤜🤛🤌

.Can't wait to try this one

I can see the flavor, 🤤

I tried this recipe and really enjoyed it. The pieces of short rib ended up being so small after cooking. Should I be asking for a larger piece of cut from the butcher?

a couple more hours would've been good. it's still holding together tightly. Also the stock would reduce more. 3 more hours i'd say lol

With the left over veg after straining, could you blits it up in a food processor or blender, add a little of the liquor from the short ribs and make a sort of thick vegetable soup? As I hate wasting food. What's your thoughts on that please? Tyfs.

What are some options to end up with more meat on each bone/serving? My wife hates dealing with bones. I hate how roasts fall apart too much when braising. what's a happy medium? Maybe I'll cut and line up a chuck roast for braising in something more shallow and be really careful taking them out of the braise.

Billy, will try this and maybe cook the shortribs in a slow cooker vice the oven. Waddaya think?

Great cooking instructions. Isn’t the point of adding tomato paste before (vs after as you advocate here) adding wine to brown the tomatoes in fat to develop more complex flavor: pincer (pin-sahr)? Not sure I could discern it either way. I just curious.

No dry salt brine?

Could you sear the ribs on the bbq, or would that change the whole dish.

Question for you about the sauce. I'm a fan of cooking short ribs on the smoker, which obviously doesn't provide the braising option; therefore is it recommended that I use some beef bones or stew meat for the gravy, or can I just assemble without the beef (assuming using home made stock) and reduce as shown? In other words, will the sauce be just as good without the addition of beef?

When you season your braising liquid, you said it has be well seasoned.. wont it become too salty after you reduce the sauce?

Not bad. For anyone trying this dish, I would suggest not fully submerging the meat. Less liquid equals a more concentrated sauce as well as more Maillard reaction of the exposed surfaces of the meat.

What would you recommend as a wine substitute?

do you just not de-fat your sauce?

Lovefly

Does the alcohol in the red wine evaporate?

You’re not supposed to use too much salt when browning

Chef - as I get ready to buy the ingredients to prepare the short ribs, in your opinion how many ribs per adult serving? Your written recipe calls for what looks like 12 ribs for 6 servings (2 lbs. approx. 6 each); whereas, the video looks like you're preparing 6 ribs.

I loved my mother’s short ribs. There was no tomato paste nor wine, but there was vinegar in the recipe. I don’t have the recipe. They were delicious. I know I’m Italian, but polenta will never cross my lips. My entire family adores it. I hate it. Makes me gag.

Are Flanken ribs the same ?

Do you take off the membrane ?

Nooooo, you got to fry the tomato paste to get rid of the bitterness, still going to give this a try, as it's different from my way

There's a gristle-like underside - do you remove that before cooking?

I have tried 4 braized rib recipes including this one and find the reduction is inedible due to salt. I even started out with about 1/2 the salt content based on three other braised rib recipe failures and still too salty. To prove the point I worked it backwards from a 3/4 cup of water I used a 1/8 teaspoon and found the salt content is acceptable. From this 1/8 teaspoon of added salt I repeated the recipe and I agree the taste is worth the effort. In my first attempt using this recipe I found a way to reduce salt content, with the reduction I added back 1/4 cup of water and place a 1/2" thick 3" diameter slice of diced diakon radish and reduced again. The result was almost useable reduction from my first attempt. Repeating or adding more diakon would have probably reduced salt to a fully pleasant taste. Ribs good when made, I disagree it came be made ahead reheated: this maybe why I avoid short ribs at restaurants with exception of Korean. Side note- this salt issue is also similar with roasted prime rib which many recipes use excessive salt to penetrate the meat but the fonde becomes unuseable after roasting. My magic number is 1/8 of a teaspoon, obvious it is based on my taste. I have to believe at restaurants this prep is not followed rather it is separated into multiple separate actions: braise is its own then added to a separate prepared reduction using a different meat to produce the fonde with vastly reduced salt.

Does anyone else get turned off of KZfaqrs whenever they use sensational titles like , "The ONLY _____ you need!" "The _____ I eat EVERY DAY!" "The ONLY ____ you'll EVER make!"

Careful - mine turned out salty but otherwise, delicious

My sauce ended up really oily. What did I do wrong :( I didn’t even put much oil in originally

You say "Mirepoix is the basis for all cooking." I feel it should be amended slightly to "Mirepoix is the basis for all Western cooking."?

👍👍👍❤

❤

sept 2023 - $12.99/lb. at my butchers

Ok what is “Bordeaux”? Lol

👏👏 🫶🏼

No No No!!!! Do Not use a full bodied red wine! These have tanins that will comce trade during the reduction process. Use a light bodied wine such as pinot noir. Adam Ragusea suggests even a cheap white wine is acceptable though it creates a slightly different dish.

Not a true braise. Do not submerge the ribs in broth. That's boiled ribs, very different from braised ribs.

Hands down the best technique I have ever seen. I can braise short ribs in a way that it will make your grandma salty and jealous, but thanks to your technique, I've reached another level of jealousy from my whole family. ❤

Can you use fortified wine ?