[4 - 4] ah good soup day five and a half so i
[4 - 6] want this to be day five and a half
[6 - 8] because while i did love the soup
[8 - 9] yesterday with that french onion soup i
[9 - 11] wasn't quite satisfied and want it to be
[11 - 14] like that hearty beefy flavor so we're
[14 - 16] gonna do some short ribs today and some
[16 - 18] other stuff so stay tuned for that so
[19 - 21] i'm going to be making oh my apron got
[21 - 23] sick i'm going to be making um braised
[23 - 25] beef short ribs now i'm going to be
[25 - 27] using these fatty guys right here
[27 - 29] not going to lie they're kind of pricey
[29 - 31] i mean this was like 22 bucks for three
[31 - 33] fat pieces they're kind of pricey but um
[33 - 35] you could also use like maybe some beef
[36 - 38] round chuck that's like in whole chunks
[38 - 40] and do the braise with that so first
[40 - 42] first i'm gonna do some veggies i don't
[42 - 44] have carrots i would usually do like
[44 - 46] carrot celery onion i'm just gonna do
[46 - 49] celery onion and some
[49 - 51] i can't open it
[51 - 53] and some maitake mushrooms obviously you
[53 - 55] don't have to go out and get mitaki
[55 - 57] mushroom for this it's kind of a fancy
[57 - 58] ingredient for that use whatever
[58 - 60] mushrooms you got right just gonna cut
[60 - 64] these guys up real quick
[67 - 67] now this is a braise right so i might
[67 - 68] just throw out these veggies when i'm
[68 - 70] done so i'm gonna leave these onion
[70 - 72] skins on these have a lot of flavor
[72 - 74] typically even with stuff like fur you
[74 - 77] eat those uh those onion skins on just
[77 - 78] gonna leave these guys on cut them into
[78 - 81] just some big chunks set that aside and
[81 - 84] then the shrooms same thing just large
[84 - 87] chunks rough chop whatever
[87 - 89] same thing set that aside you guys ever
[89 - 91] heard of this tool before it's called a
[91 - 93] bench scraper i talk about them like in
[94 - 97] it's a very handy tool check that out
[97 - 99] so handy i recommend getting one of
[100 - 101] these they're like five bucks this is
[101 - 104] one of my favorite kitchen tools
[105 - 109] okay you guys just have a pot like this
[110 - 110] i'm just gonna cover the bottom
[110 - 112] generously with some rice oil we're
[112 - 114] gonna get this nice and hot then over
[114 - 116] here see these fatties i'm just gonna
[116 - 118] season them generously with salt
[118 - 121] and black pepper
[121 - 123] and then into the pot
[123 - 125] now right now we want to have it on high
[125 - 127] heat because what we want to do is get
[127 - 134] some color on this
[136 - 136] okay once we've got color like this we
[136 - 138] set them aside really quick and we want
[138 - 141] to make sure that our pan is really
[141 - 142] really really
[142 - 144] hot get all our vegetables and mirepoix
[144 - 152] careful this oil's hot toss it in
[154 - 154] okay check it out dude we've got this
[154 - 156] color here now what i'm going to do is
[156 - 158] just add in my ribs again toss in some
[158 - 161] herbs i've got thyme and i got a thing a
[161 - 163] rosemary then this is just some turkey
[163 - 166] stock i have left over tossing that in
[166 - 167] as well i'm tossing in a little more
[168 - 170] water to cover it just want to cover it
[170 - 172] to the top just like that season that
[172 - 174] generously with some salt some black
[174 - 177] peppercorn and a bay and then i'll just
[177 - 178] cover this guy
[178 - 180] put it on low and then cook it for
[180 - 182] around four or five hours but i'm not
[182 - 183] gonna lie to you guys i'm not gonna be
[183 - 185] lying i don't have time for that so
[185 - 186] check it out i already did it here we
[186 - 189] are look at that so here's our bruce lee
[189 - 191] spoon and here is our beautiful looking
[191 - 194] braise now you see this is somewhat of a
[194 - 196] beef stock going on i also used some
[196 - 198] turkey and chicken stock in this so it's
[198 - 200] a mix of things but it's gonna be very
[200 - 202] flavorful and this is what i'm gonna use
[202 - 204] for my french onion soup that's what i'm
[204 - 206] making here today so you just want to
[206 - 208] cook them until they're tender falling
[208 - 209] off the bone look at that look at that
[210 - 212] jiggle just like your mom
[212 - 215] set the ribs aside
[215 - 217] now what i do is i strain this out
[217 - 221] michael you want to hold this for me
[223 - 223] liquid gold right there i'll put this
[224 - 225] back on the burner that's is gonna be
[225 - 227] for good soup day six you'll see what i
[228 - 231] now we have this wonderful looking soup
[232 - 233] look at that holy [ __ ]
[233 - 235] oh yeah that's just like straight beef
[236 - 238] flavor that mom would make that is
[238 - 241] nice take the same pot and we've got the
[241 - 244] onions from good soup day five remember
[244 - 245] i set aside those caramelized onions now
[246 - 247] if you don't have them just make them
[247 - 249] check out the video from yesterday day
[249 - 251] five good soup on how to make these
[251 - 252] caramelized onions it's very
[252 - 253] straightforward as you can see it also
[253 - 255] has like that layer of butter so there's
[255 - 257] a lot of fat in these onions these are
[257 - 259] going in i'm just going to warm these up
[259 - 262] get them nice and hot and melted
[262 - 264] now once that's all good and melted i'm
[264 - 265] adding in my flour
[265 - 267] move this down to medium heat change
[267 - 269] from bruce lee's spoon sorry bruce lee
[269 - 271] going to wooden spoon now we're just
[271 - 273] going to keep stirring this guy on low
[273 - 275] heat i want to make it sort of a darker
[275 - 278] roux than yesterday since yesterday was
[278 - 281] a chicken soup base today's a beef i
[281 - 282] want to be a little darker
[282 - 284] a little scrapey scrape get all those
[284 - 286] little yum yums off the bottom of the
[286 - 288] pan if she asks you why your right arm
[288 - 290] is so pumped it's okay to tell you've
[290 - 292] been mixing onions all day you know or
[292 - 294] if he asked you we're not judging here
[294 - 295] we don't judge here all right michael
[295 - 297] this is where we're at right now dude
[297 - 299] that's good now here's our beef stock
[299 - 301] shorty rib stock whatever you want to
[301 - 303] call it that goes in let's give this a
[303 - 305] little mixy mix and this should thicken
[305 - 307] up with our roux now you just want to
[307 - 309] keep stirring it so there's no lumps in
[309 - 312] there from the root you can also use a
[312 - 314] whisk that's totally fine also a lot of
[314 - 315] people complain about using a metal
[315 - 318] whisk on a pot like this or a metal pot
[318 - 320] that's fine too you won't get any like
[320 - 321] alzheimer's or anything like that you're
[321 - 322] going to really have to scrape the [ __ ]
[322 - 324] out of like 10 pans until you get some
[324 - 326] sort of effect you know are you trying
[326 - 327] to give me alzheimer's but look at that
[327 - 329] check it out it's starting to thicken up
[329 - 331] see how that works put the ruin it
[331 - 332] starts to thicken up if you want it
[332 - 334] thicker you can always add more roux to
[334 - 337] this but as this reduces it'll be fine
[337 - 340] this is looking nice huh
[342 - 342] i'm going to season this to taste
[342 - 343] adjusting it with some salt some black
[343 - 346] pepper and some citric acid just a touch
[346 - 349] for some extra brightness
[349 - 354] give that a little taste
[356 - 356] nice that's good soup right there now
[356 - 358] get your bowl
[358 - 360] put some good soup in there
[360 - 361] hey if you want a bigger bowl do a
[361 - 363] bigger bowl the tiny bowl is for michael
[363 - 366] he gets the tiny fishbowl now we can put
[366 - 369] our shorty right in there another shorty
[370 - 372] this is smoked gouda by the way this is
[372 - 376] what's typical in french onion soup
[376 - 378] tell me when to stop never never stop
[378 - 380] keep the cheese coming
[380 - 383] some gouda cheese all over that guy this
[383 - 385] is really really good for you by the way
[385 - 389] this is soul food wholesome soul food
[389 - 391] there we have it this is going right
[391 - 394] into the oven on broil on high typically
[394 - 396] we put these in what's called a
[396 - 398] salamander in restaurants you might know
[398 - 399] what they are you might not it's
[399 - 402] basically a broiler that's just really
[402 - 403] big and it's high temp so we're just
[403 - 406] going to recreate that here at home
[406 - 409] into the oven she goes on high broil let
[409 - 412] that go for around five minutes now i
[412 - 414] have another thing it's kind of a
[414 - 415] surprise if you will but uh it's gonna
[415 - 417] be utilizing my flaky salt the pacific
[417 - 419] blue and this is just gonna add like a
[419 - 421] nice touch to it so just gonna do you
[421 - 423] know a quarter cup of flake salt in
[423 - 425] there and then we're gonna just let this
[425 - 427] guy rip right now just gonna get this
[427 - 428] ready let me know if you're ready for
[428 - 430] this michael ready for this action dude
[430 - 432] we're gonna do is light this guy up i've
[432 - 439] got some hickory in here
[441 - 441] and then i'm just going to let this sit
[441 - 443] in here ideally you would want to let
[443 - 445] this sit overnight and then you've got
[445 - 447] some nice smoky flaky salt this is going
[447 - 449] to be a nice finishing touch on our soup
[449 - 451] little smokiness to that soup that's
[451 - 454] gonna be highs it's gonna be highs
[454 - 456] this is where we're at michael
[456 - 461] french onion soup with short ribs
[461 - 462] it's a gorgeous bowl of soup right there
[462 - 466] which one should i attack
[468 - 468] oh dude look at that
[468 - 471] [ __ ] cheese
[471 - 474] that looks so good
[477 - 477] that was really good holy [ __ ] you have
[477 - 479] got to try that it's really hot here try
[482 - 483] what do you think
[484 - 486] it's so solid right that's a good soup
[486 - 487] right there all right now let's try it
[488 - 491] with this flaky salt huh
[492 - 495] dude that's what's up touch of that
[495 - 498] that's what's up touch of that yeah that's nice