[27 - 27] and this episode is sponsored by juicy
[27 - 30] crab also known as my absolute favorite
[30 - 32] seafood seasoning right now you can grab
[32 - 34] yours via the link in my description box
[34 - 36] please give it a try it is absolutely
[36 - 39] phenomenal on seafood boils i've used it
[39 - 42] on my king crab leg episode as well as
[42 - 44] my lobster roll episode this stuff is
[44 - 47] good on everything guys i even use it in
[47 - 49] my seafood stuffing and man i just can't
[49 - 51] say enough about it so grab yours today
[51 - 53] via the link in my description box you
[53 - 55] can hit their website it's super easy to
[55 - 58] check out as you can see right here and
[58 - 61] it's up to 36 off right now so don't
[61 - 62] waste any time go ahead and visit the
[62 - 65] website order your juicy crab seasoning
[65 - 67] and make delicious seafood at home make
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[71 - 75] seafood they think juicy crab
[75 - 78] what's up guys welcome back 2021 is
[78 - 79] coming to a close and i know you guys
[80 - 81] need a good recipe to finish the year
[81 - 83] strong so today i'm going to show you
[83 - 85] how to make this short rib ragu but
[85 - 87] before we do that please take a quick
[87 - 88] second to subscribe to the channel make
[88 - 89] sure to hit that bell to enable
[89 - 91] notifications as well all right guys
[91 - 92] meet me in the kitchen let's make it
[92 - 94] happen we're getting this party started
[94 - 96] with our prep work we're gonna prep our
[96 - 98] carrots onion and garlic for this recipe
[98 - 99] now i know some of you guys probably
[100 - 101] don't like carrots but trust me on this
[101 - 103] one you need to add it to this sauce
[103 - 105] because it adds a little hint of
[105 - 106] sweetness and kind of cuts through the
[106 - 108] acidity from all the tomato products
[108 - 109] that we're going to be using and my
[109 - 111] grandmother always told me as a kid that
[111 - 112] carrots are good for your eyes so
[112 - 113] there's that the prep work for this
[113 - 115] recipe is super easy all you got to do
[115 - 117] is chop the ends off of your carrots
[117 - 119] break out the potato peeler and peel
[119 - 121] them up get rid of the skin make sure
[121 - 122] they're nice and clean and they're going
[122 - 124] to dice them nice and fine it doesn't
[124 - 126] really matter how you chop them up
[126 - 127] because we're going to blend them up
[127 - 128] later this is how i like to prep mine
[128 - 130] though kind of the same way i prep my
[130 - 131] celery we're just going to cut them into
[131 - 132] little match sticks and then we're going
[132 - 134] to spin them around and dice them up
[134 - 136] again guys doesn't really matter how
[136 - 137] small you dice them because we are going
[137 - 139] to use an immersion blender later for
[139 - 141] our sauce so don't really stress over
[141 - 142] that and once you're done with those
[142 - 144] carrots we're gonna move on to our onion
[144 - 146] you need one large yellow onion for this
[146 - 147] recipe that we're also gonna dice up
[147 - 149] nice and fine as always guys specific
[149 - 151] measurements and ingredients are
[151 - 152] provided for you in the description box
[152 - 154] below so don't forget to check that out
[154 - 156] so there we go we got our carrots and
[156 - 157] our onions taken care of now it's time
[157 - 159] to move on to the garlic you're going to
[159 - 160] need three to four cloves of garlic
[160 - 163] they're going to smash peel and dice you
[163 - 164] could also use minced garlic from the
[164 - 166] jar if you want to but fresh garlic is
[166 - 168] always best doesn't really matter though
[168 - 170] it's not going to make a huge difference
[170 - 172] so use what you have on hand we want to
[172 - 173] dice this up nice and fine or you can
[173 - 176] use a garlic press and our veggies are
[176 - 177] prepped and now it's time to move on to
[177 - 179] the beautiful short ribs that we have
[179 - 181] here on the cutting board you need about
[181 - 183] two to three pounds of short ribs for
[184 - 186] when you're shopping for short ribs you
[186 - 187] want to try to make sure they're nice
[187 - 189] and even in size and thickness you want
[189 - 191] to look for good marbling which are
[191 - 192] those white lines of fat that you see
[192 - 195] throughout the meat as well short ribs
[195 - 197] are by far one of my favorite things to
[197 - 199] eat and cook they're super versatile you
[199 - 201] can do so many things with the leftovers
[201 - 203] and this pasta is one of my favorites as
[203 - 204] well i know you guys are going to love
[204 - 206] this recipe all right so first things
[206 - 207] first you want to let these short ribs
[207 - 209] come up to room temperature before we
[209 - 210] start cooking them we're going to apply
[210 - 213] a nice layer of kosher salt to all sides
[213 - 215] of the short ribs we're only gonna
[215 - 216] season them with salt for now we're
[216 - 218] gonna add tons of seasoning and flavor
[218 - 220] later but i'll explain why you only want
[220 - 222] to use salt up front because we're
[222 - 224] looking for a beautiful sear and crust
[224 - 225] on these short ribs so trust me on this
[226 - 227] one guys i'll explain here in just a
[227 - 228] second now let's take a look at the
[228 - 229] liquids we're going to use we're going
[229 - 231] to use some good beef broth here about a
[233 - 234] we're going to pour that into our
[234 - 236] measuring glass and set that aside i
[236 - 237] like to get all my prep work done and
[238 - 239] out of the way that way we're not having
[239 - 241] to stop in the middle of cooking to find
[241 - 242] our ingredients we're also going to use
[242 - 244] one can of crushed tomatoes and we're
[244 - 246] also going to need two cups of dry red
[246 - 248] wine nothing too expensive guys just
[248 - 250] something that you would drink at home
[250 - 251] speaking of that we're gonna pour
[251 - 252] ourselves a glass because why the hell
[252 - 254] not i always tell you guys how important
[254 - 256] it is to taste as you go so i gotta
[256 - 257] leave by example here all jokes aside
[258 - 259] though guys we need two cups of dry red
[259 - 261] wine something like a cabernet and of
[261 - 262] course if you don't drink wine or don't
[262 - 264] want to cook with it you can just use
[264 - 265] more beef stock and now my friends are
[266 - 267] gonna heat our dutch oven over
[267 - 269] medium-high add a couple tablespoons of
[269 - 271] avocado oil and then we're gonna place
[271 - 273] our short ribs into that to get a nice
[273 - 275] sear we only added salt to the short
[275 - 277] ribs so far don't worry there's plenty
[277 - 279] more flavor to come the reason why this
[279 - 280] is important is because during the
[280 - 282] searing process if you have a lot of
[282 - 283] other spices on your short ribs they're
[283 - 285] going to burn up and cause your oil to
[285 - 287] burn more quickly and we're trying to do
[287 - 289] this in batches and we want nice and
[289 - 290] clean oil which you'll see here in just
[290 - 292] a second oh man that sear is perfect
[292 - 294] look at that also got a little shameless
[294 - 295] plug of the cookbook if you haven't
[296 - 297] gotten that yet you can get yours for
[297 - 298] the link in my description box but look
[298 - 299] at this guys this is what we were
[300 - 301] talking about our oil is still nice and
[301 - 303] clean some of the fat has rendered from
[303 - 305] those short ribs and that's going to add
[305 - 306] tons of flavor to the rest of this dish
[306 - 308] you can skim off some of the fat if you
[308 - 309] want to but it's important to leave
[309 - 311] behind at least a couple tablespoons to
[311 - 313] cook your veggies in and now my friends
[313 - 315] it's time to add some flavor to the
[315 - 316] party we're going in with my all-purpose
[316 - 318] seasoning which is a blend of salt
[318 - 320] pepper garlic and onion powder and a
[320 - 321] little bit of my hot ap seasoning which
[322 - 323] has some jalapeno and cayenne for a
[323 - 325] little kick as always the heat is
[325 - 327] totally optional guys if you don't like
[327 - 329] spice you can leave that out
[329 - 330] we're gonna sweat down those veggies
[330 - 332] until they start to get nice and tender
[332 - 333] and then we're going in with one
[333 - 334] teaspoon of better than bouillon beef
[334 - 336] base that's really gonna beef up the
[336 - 338] beef flavor then we're going in with one
[338 - 340] tablespoon of dijon mustard followed by
[340 - 342] one tablespoon of tomato paste i'm gonna
[342 - 345] give that a mix
[345 - 346] all those flavors gonna come together
[346 - 348] and marry or date i don't wanna push
[348 - 350] marriage on anybody as you can see it's
[350 - 352] formed a nice paste-like consistency
[352 - 354] that's going to thicken things up and
[354 - 356] now we're going to add in that garlic
[356 - 357] from earlier you don't want to add your
[357 - 359] garlic too soon because the garlic has a
[359 - 361] tendency to burn so we're going to add
[361 - 362] it towards the end like you see right
[362 - 364] there and now my friends it's time to
[364 - 367] deglaze the pot with that red wine again
[367 - 369] if you don't like red wine just use beef
[369 - 371] stock in place of that we're gonna bring
[371 - 372] that up to a boil and then reduce it
[372 - 374] down to a simmer it's important to
[374 - 376] scrape the bottom to make sure nothing's
[376 - 377] sticking to the bottom of your dutch
[377 - 380] oven or to the sides once we reach a
[380 - 381] boil like this we're gonna start to
[381 - 383] reduce the heat here in just a second
[383 - 384] your house is gonna be smelling
[384 - 387] absolutely amazing and now it's time to
[387 - 389] go in with those crushed tomatoes about
[389 - 391] a half a can right now you can add other
[391 - 394] half later if you want to
[394 - 396] another quick reminder guys that all the
[396 - 398] specific measurements and ingredients
[398 - 399] are provided for you in the description
[399 - 401] box below and now it's time to season to
[401 - 403] taste we're going with a little bit more
[403 - 405] salt pepper garlic and onion powder a
[405 - 408] little italian seasoning as well i'm
[408 - 410] going to throw in some thyme leaves to
[410 - 412] add some aromatics and some fresh herb
[412 - 414] flavor one bay leaf as well you want to
[414 - 416] give that a mix to combine and make sure
[416 - 417] everything is seasoned to taste at this
[417 - 419] point because this is what your short
[419 - 420] ribs are going to braise and it's going
[420 - 423] to be so delicious guys once you got it
[423 - 424] right where you want it we're going to
[424 - 426] add those short ribs back to the party
[426 - 428] allow them to cook slowly you want to
[428 - 430] put this on a low setting and allow this
[430 - 432] to cook for about two and a half to
[432 - 434] three hours or until the short ribs are
[434 - 435] fork tender which means they shred
[435 - 438] easily with a fork this is after about
[438 - 439] two two and a half hours we're checking
[440 - 441] them for tenderness not quite there so
[441 - 443] we're gonna let them cook a little bit
[444 - 446] longer and again just on a nice low setting
[446 - 448] and again just on a nice low setting once the bone slips out and the meat is
[448 - 450] tender you know that they're done so
[450 - 451] we're gonna pull the short ribs out of
[451 - 453] that liquid place them on a cutting
[453 - 454] board to cool for a second and then
[454 - 456] we're gonna shred them up
[456 - 458] oh my goodness look at that say with me
[458 - 461] guys looking good
[461 - 463] this part is the hardest part of the
[463 - 465] whole recipe because it's so hard not to
[465 - 466] eat all of this delicious short rib
[466 - 469] before you put it back in your sauce
[469 - 470] there's nothing like a good short rib
[470 - 472] ragu if you guys haven't tried this yet
[472 - 474] definitely give this recipe a try now
[474 - 476] that we have our meat shredded and ready
[476 - 477] to go back into the sauce it's time to
[477 - 479] boil our noodles we're gonna use
[479 - 480] pepperdill noodles for this but you can
[480 - 482] use whatever noodles you want you do
[482 - 483] want a nice thick noodle for this
[483 - 485] because the sauce is pretty thick as
[485 - 487] always cook your pasta per package
[487 - 488] instructions and make sure you salt your
[488 - 490] pasta water let me know in the comments
[490 - 492] what other pasta recipes you guys want
[492 - 493] to see this is by far one of my
[493 - 495] favorites now it's time to get the
[495 - 497] immersion blender get in there and blend
[497 - 499] our sauce until it's nice and smooth
[499 - 501] smoother than a three-day weekend or a
[501 - 502] holiday weekend that we've been enjoying
[502 - 503] hopefully you guys are ready to go back
[504 - 506] just kidding i know you're not and now
[506 - 507] we're going to add a couple tablespoons
[507 - 509] of heavy cream to the sauce a little
[509 - 511] final seasoning it's the last step to go
[511 - 513] ahead and taste as you go and adjust the
[513 - 514] flavor to your preference before we
[514 - 516] plate this up we're going to grate in
[516 - 518] some fresh parmesan cheese because why
[518 - 520] the hell not parmesan cheese is
[520 - 521] delicious it's gonna make this sauce
[523 - 525] oh man look at how rich and beautiful
[525 - 527] that color is on this sauce
[527 - 529] nice and thick like we said now we're
[529 - 531] gonna go in with our braised short rib
[531 - 533] that we shred it up beautifully we saved
[534 - 535] one whole short rib for presentation
[535 - 537] purposes to kind of plate on top of the
[539 - 541] pasta oh man i can't wait for you guys to try
[541 - 543] oh man i can't wait for you guys to try this recipe it's also important to save
[543 - 545] about a cup of pasta water for this step
[545 - 546] here we're going to go ahead and warm
[546 - 548] our sauce add the noodles give them a
[548 - 550] toss add a little splash of pasta water
[550 - 552] to thin things out a little bit you want
[552 - 554] to see that sauce really coat those
[554 - 556] noodles like you see right here there's
[556 - 557] a good chance this could become your new
[558 - 559] favorite pasta recipe let me know what
[559 - 561] you think in the comments that might be
[561 - 563] the money shot right there all right my
[563 - 564] friends it's time to plate this up get
[564 - 565] us a taste test you know we got to go
[565 - 567] down with a little fresh chopped parsley
[567 - 569] and some grated parmesan cheese
[569 - 571] gotta make the thumbnail look good for
[571 - 573] you guys to click on it and you guys
[573 - 575] know we eat with our eyes first
[575 - 577] brace yourself for a trademark money
[577 - 578] shot i'm going in for the taste test i
[578 - 580] can't wait any longer
[580 - 582] and that my friends is for sure a fork
[582 - 584] drop recipe you guys got to give this a
[584 - 586] try for new year's thank you again for
[586 - 588] all the support this year happy holidays
[588 - 590] happy new year all that good stuff make
[590 - 591] sure you hit that subscribe button and
[591 - 593] the bell to enable notifications and as
[593 - 597] always thank you for your support