Today folks we're making beef braised short ribs. Listen you want to talk about something that's tender, you preserve these on top of some potatoes, some mashed potatoes and with that little gravy that is going to render. Oh, we. Now I want you guys to come here and take a look at this. You can see right now I'm going to be using my Dutch oven, right? This is how I'm going to be browning on them. And then if you take a look over here in these ingredients it's not a whole lot to it. And I'll tell you guys all the time on my channel man sometimes it's simple just works. And for the star I'm going to go ahead and put these out right here to look at the size of the ribs right here. We. Okay folks look first thing we're going to do is because this is going to go nice and fast, right? First thing we're going to do is we're going to preheat our oven to 350 degrees. Now with that happening like that look remember in the beginning I'll say that everything is like just sometimes simple works right. So we got beef broth. Now a lot of times when people make this they make it you know using that red wine you can do that. But this is for all my people that don't do any type of liquor or the people that sometimes they just can't see it what they bring. You know we're cooking with some type of alcohol right? So first thing I'm going to do is I'm going to go ahead and I'm going to just prep. I'm getting ready to prep my celery, carrots and my onions. Got this diced down I went ahead and did the onion you guys I don't want a board nobody. And you know what I hadn't said I want to tell everybody don't forget the full ingredient list will be down in the description box below right. So the video is just like your instructional guide. So now I'm going to go ahead and just put some fire underneath the bottom of here. I'm going to start with like a medium flame I don't know if you guys are able to see that. You know I mean that's good we'll start getting this going right. Look I'm going to go ahead and just add a couple of tablespoons you know infuse olive oil. If you don't have infuse olive oil it's okay you know what I mean any olive oil I like to extra virgin way now I want you pay attention right here let's come over here and look at this meat right so this has already been clean I just put them back on here I call myself patting them dry I see a little moisture there but it's okay right now I'm going to take some kosher salt and I'm going to go ahead and just start to season. Okay so if you guys pay attention then you was looking at this you might say that it might have like a little bit of salt right but listen this is beef and these you know short ribs right here being cut look at the thickness of that it'll take it so now you want to come with your you know your pepper right meanwhile our oven is up to temp right we got all of our veggies done okay so now we're going to start our browning process right you could just see seasoned all the way I'm going to go ahead and just start I'll start on the top and I'll start moving them around right so we just add those and I like to start with the ones that are like about the same size okay folks look now you got to get a chance to see how it look you want to get a nice brown color and listen you hear that right there that's a little crusty top remember that salt that pepper we put on there mainly just the pepper and that fat that's what we want to have because that's a lot of that flavor right so now we're going to move over here I went ahead I drained some of my fat because listen that had a lot of fat on the you know the ribs right so I drained just a little bit and now we're going to go ahead I see I'm up to heat I can see just a little puff of smoke now we're going to go ahead and just add some onions to it that's about all onion on my add to it you know what I was looking at this right here why am I holding anything but now we're just going to go ahead and let this start to absorb you know and release when I say absorb this absorb and flavor right and release the onion in and everything is just marrying what I'm doing is I start with this first if you've been following me for a minute and I know chefs and everybody tell me it doesn't really make a difference just put them in there I always do my onions first because it seemed like it takes the onions a little bit longer to break down okay so look I don't let it get about a minute and a half head start right now I'm coming with my celery let me just give it a mix right oh yes absorb and everything now finally we can really add our carrot all right folks now for a b's favorite time right look load up my little press got my little three cloves of garlic look right here don't look at my mouth because I'm feeling to be smiling folks I don't know why this makes me smile but it do all right get it like that we just put it right here on the top all right now we're going to come with the tomato page right on this right here close to you know what you can get out of a tablespoon works and what you want to do is you just want to give it a mix like this so let's look in this pot one more time you see that right there that's that money right off the back you know that's going to be fire right now this is when I come with tada check it out that's my b season this when you want a season up a little bit you know what I mean get that to work in there and just to marry to marry here before we go ahead and put our broth in now when you usually say you know braise short ribs a lot of times that you know has wine in it but I'm gonna skip this again I don't know if I mentioned it earlier but the reason I'm doing that because everybody don't you know I mean I don't want to buy the fill I get going to take a chance this right here it tastes good just using the beef broth go ahead and add your bay leaves I just put some down you know I mean I try not to you know break them up you know what I mean just get them in there like that I'm add a little Reagan to it all right now we back to a boil look at that right there that right there is what we're going to soup up stop up and pour that over the top of some if you ask me I think I'm going to go ahead and make me some mashed potatoes now I'm just gonna go ahead and reintroduce myself you know me to the pot not for a y'all I just got to put these short ribs in here and this is how we gonna get them to go be tender right so once we get them in here I'm gonna go ahead and make sure they all cover and then I'm gonna put them in the oven and we're gonna go in the oven probably for about I'm gonna say two and a half to three hours but I'm gonna set a timer for like two hours and 25 minutes you know because I want to check the tenderness we already had 350 degrees I'm gonna put this inside the oven and we gonna go for two hours and 25 minutes right that's what we gonna check for tenderness and this is what we come up with right here look at that right there now I'm gonna get a toothpick so you guys can just see you gotta do it to the desired tenderness that you like but I just want to show you one thing the camera can just pick this up you see this right here very lightly if I just stick this in here and you see that I don't have to really put no pressure on it all right to go all the way through till we do oh test the bottom that one I pull you can see it doesn't have no resistance right so if you want you'll meet to have little bit you know want to be a little bit more I guess the tougher side just go ahead and check it after two hours and figure out where you want to be oh my goodness you know where to take a lot to make me stop talking you know I'm gonna go ahead and just put it like that and you tell me what you think now look I want to show you guys this this is what is left right that's your onion celery carrot you know your seasoning a little bit of the fat you know I hope excuse me a whole lot of the fat you know from your short ribs right now you guys can do it two ways you can go ahead and strain these if you don't want the veggies but I want it all so what I'ma do is right now I got a tablespoon of cornstarch normally what I do is one part or I just call it equal parts right but here I like to go two part water one part you know cornstarch right and we're just gonna thicken it up now you see it right there once you got it all mixed up you're sure you don't have any you know white powder pockets or anything like that just go ahead and just add it because we want to thicken it up but we don't want it to be so thick right okay folks look there it is right here I ain't gonna lie to you that's a whole lot going on right there a man knocked this off or woman knocked it off I mean man god help you know so I'ma go ahead and just give me a little bit of this you know beef look how I just tear shred off that's what you want you know get you a little bit of the gravy and I want to say this I left the veggies in there listen I got it you know what I started not to because I was making a video right I'm not gonna be long folks you know what I mean I worry about like the presentation but I ain't gonna lie to you this is a level up by having the veggies a nice soft whole lot of flavor I'm not friend over talking cheers folks hey this right here fire you know what I mean this is what I mean when I'm talking about that season it's time to you know what I mean we can like kind of like push away from being out on that grill we can come in here start using that oven Dutch ovens crock pot all of that and you can make something epic now let me know down in the comment section below what do you like what you see right here how do you make yours you know let's talk about it let's just open it up oh and by the way don't forget I got a new channel called bottoms up with AB that's why I'm making cocktails and mocktails folks hey listen and then I'm pairing them with like different types of food also I'm not gonna give you that when I want you guys to go by you know support the channel check it out it's gonna be some cool things on there everything ain't gonna be a cocktail but listen I'm not gonna over talk it so check it out tell everybody out here listen there's a channel out here the simplifying these recipes and taking the mystery out of cooking I'm keeping looking down because this or you know the aerodynamics is coming off it as it hitting me right in the nose so you know what folks I'm out peace