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What episode was this. Trying to find the measurements but I’m getting a different recipe
Why would she rub out all that faund in the bottom of her pan with a paper towel 😮
We make this every year for Thanksgiving and they’re incredible!! Trying them today using chuck roast to see if the flavors are still there or not for a cheaper alternative 😊
I've made these a few times, and they are excellent! However, unlike you, I am NOT able to get big, meaty short ribs like yours, and I've been to several independent butchers here in the Tucson AZ area.
My wife makes this for me and its absolutely fire
Im not understanding the concept of removing the fat and then replacing it with oil? Especially if its vegetable seed oil. Just saute in the fat.
Thank you, saving this recipe ❤
Laura….you aren't just a cook, you're a scientist and a nutritionist!!! You just gave me a whole new method for healthier preparation for meats high in fat. Blessings to you….
Amazing !
Hello Laura! Wud love to try this recipe, if you make it the day before serving, how would you recomend to heat the dish on the day im serving it thanks!
Looks great this is new for me. I got some short ribs but boneless. I am assuming I can cook them almost the same way. Only four. In a smaller pan.
Those ribs looks sooo good
These are perfect for Christmas dinner! We do them every year! Merry Christmas everyone!
These turned out amazing! Thank you!! ❤
I’ve never seen beef short ribs so huge, this will dinner tomorrow…we are gonna try it out
That was lovely and simple but looks delicio
You look Bosnian
I agree no carrots celery etc.. just the ribs yummy!!
Why did you use the Dutch oven instead of the braiser? Thanks!
9.59 you don't degerm your garlic???
I am here to follow this recipe 😊😊😊😊
Fat is the best part keep it in!! Don't take it out!!!
What red wine are you using? 😃 and what size is your Dutch oven?
@Laura are you a member of the tribe??
I was with you until you wiped the flavor from the bottom of the pot.
Thank you SO much for this. I just made them and they are AWESOME!
I’m the video you use olive oil. In the written recipe you call for neutral oil- avocado oil????
Would this all fit in a 5qt braiser ?
🙏👍💛
Sans onions, it looks good!
heat level medium-low when searing. You don't want this too hot. Easy to mess it up and "over-sear" when medium-high.
Question – what kind of red wine is best for this recipe? By the way this looks amazing and can't wait to try it. Thanks Laura!
Where did you buy your Pot in the video?