Were transitioning from Summer to Fall and that means new recipes for the new season! This short rib on the grill is perfect for the weather, simple and delicious.
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00:00 Intro
1:18 Making a Sauce
1:59 Deboning & Trimming Short Rib
3:16 Seasoning Short Rib
3:36 Grilling & Basting
5:31 Serving
5:47 First Bite
6:02 Outro
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Cooking doesn’t have to be hard, it just has to be delicious.
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Took the bones out !
I'm out too 🙄
These ribs were the best. I substituted 2 items. I used deli mustard replacing dijon and Kraft roasted red pepper Italian dressing vs oil. Best steak I've ever made. Wish I could post the photo.
What temp do you have the grill??
What's your grilling temp?!
Tried it – DAMN GOOD!!!
How long would you say this took cooking on the grill?
Gonna try these need to see some sides that would pair with these
You make me feel like I’m hanging with my father in the kitchen. He’s passed and I remember him best in the kitchen. The kitchen is my favorite place to be. He was an incredible creative cook like Sam! Keep enjoying and harassing each other! 😂❤ and yelling at the kids, dog and airplanes 🤣🤣🤣. Love your channel!
Please make kimchi coleslaw
I love you guys! I’ve learned a lot from you. Thanks!
Dont ever, never, ever lose fat on a grill in my opinion. You guys rock, cooking!
More Asian food!
Fun fact – boneless short ribs are not short ribs with the bone removed, they are usually a cut from the chuck ✌️ the more you know! 😎
you guys rock…keep us the great work.
Wait whos jill😊 and damn if this guy doesnt ask to be turned into soy sauce when he dies l😂
You always kill these!! You inspire me to cook. Been watching since the PBS days
Sam and the team, great videos! As an Aussie living abroad, I do miss the simple but super tasty Meat Pie, Aussie Meat Pie that is, not the British version. Please consider making some and let people know how incredible simple ingredients can taste. Cheers again guys.
Short ribs really are best braised or smoked. Slow cooking at low temps is essential to break down the connective tissues, which short ribs have a lot of.
Grilling it like chef has done here works as well, but don’t expect it to have the texture of a ribeye. I grilled short-ribs before and while it was good, I had to chop them in smaller pieces and served them on tacos. Smaller pieces made for more pleasurable bites.
But good video to demonstrate that low and slow isn’t the only technique for short ribs.
Perfectly cooked
Sam it would be awesome if you made Chicken Marsala some time! That’s one of my favorite dishes and I would like to see your take on it.
Link to that garlic press?
What's up jew boy
When Sam said “Costco” as a “Russian” it’s sounds a lot like “Kiska”. My wife is Russian lol if your curious it means this: 😽😽😽😽😽😽😽😽😽😽😽😽
0:36 – please for the dear love of God stop misusing the word 'unctuous' as a synonym for delicious. In food it means oily or greasy.
you should make Bistek Uraguayo – it's two pork cutlets hammered out, with ham and cheese inside, and breaded / deep fried like a parm
Oh Boy, those look good!
Sam, OMG You need to make Capsuleon, it's a German/Dutch dish. I will be sure to keep watching for this video. Thanks james
Have to try this but it's going to be hard to beat the Birria meat