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The Best Beef Short Ribs Ever
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The Best Beef Short Ribs Ever

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It really doesn’t get much better than this recipe, and anyone can make it.

Recipe: https://www.joshuaweissman.com/recipes/the-best-short-ribs-ever-recipe

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48 Comments

  1. @Calebburdette314

    Ethan Chlebowski introduced this recipe to me years ago. It’s one of my favorites and I make it many times per year.

  3. @Nickeragua5

    If you’re going to braise it the day before, leave the short ribs in the liquid to chill overnight. You can still flake off the hardened fat from top.

  6. @jwtrautner

    Made this last night and it IS the best EVER! Thank You! Quick question: Video says add 1 QT of beef stock, but recipe calls for 2. I used 2 (because I follow recipes first time out) but I had a LOT of liquid in the pot. Should I have only used 1 qt?

  11. @tfgrconus

    I made this recipe this past weekend. I didn’t have the shiro dashi so I subbed MSG. I used 5 teaspoons. Probably would use half that next time. Overall a very good short rib, but I couldn’t keep the meat connected to the bone.

  20. @danamcwhite

    1. Marinate the short ribs for 24 hours. Any wet marinade you like.

    2. Don’t brown it. You loose all the low and slow flavor you did in the pot.

    3. Don’t bread it

    4. The best thing to do is use Smoked Beef tallow and beef stock when slow cooking short ribs.

    If you make the way this guy did all you made was Pot roast tasting short ribs.
    If your short ribs taste like pot roast you messed up.

  22. @DaRealGoosebumps

    amazing, I need to try this! Josh, can you make a hot and sour soup like Chinese takeout? it's one of my favourites here in Europe.

  25. @ahmedmounier3886

    Is there an alternative for the red wine because I do not consume alcohol of any sorts even if cooking it removes the alc content ?

  31. @304534

    YouTube is crazy because to watch stuff like this I’d have to watch The Food Channel and wait for this show and sit through multiple rounds of commercials.

  33. @lucharward

    i stoped at : it has a little MST in it – that is not cooking – that is cheating – unsubscribe, ciao american macdonald friend

  34. @freemjam

    I’m making the polenta with my lamb chops tomorrow. And the short ribs are on next week’s menu!!

  40. @TheOriginalFaxon

    ironically I buy those all fat and bone ribs to make crispy smoked beef bacon bits, i put them on the cool wall of my smoker and just let them soak up smoke while i smoke a tri tip with some of the fat also still on the outside, then when that's all done I chill it overnight in the same tub together, before I go into trim and scrape off all the fat from the rib(s) on the outside, plus any large bands of fat on the inside, and all the outside fat from the tri-tip, plus the center fat band from the wide end in the last inch or so that's always there on the one's i get. if you are getting unpeeled tritip you can trim it and smoke the fat separately if you want and then freeze it to use later. after you trim everything you mince that shit with your knife until it's fine like you'd mince garlic, then season it with salt and MSG and render it on low heat in whatever pan you intend to caramelize onions in, because that's what I'm using it for. Yes, i am using smoked beef rib and tri-tip fat to caramelize my onions. What for? Chili, which is where all the meat goes lol. If anyone cares I can post a full recipe below. both the crispy beef bacon fat bits and the smoked beef fat get used in full, and the rib bone(s) go in the chili pot to cook with them. Doesn't cook as long as it would in a stock unless you take the time to make your own with them first, but there's definitely a difference from the remaining marrow in the bone.

    edit: also now that the video is done, this recipe looks absolutely killer for anyone who doesn't want to deal with smoking beef ribs to get them nice and juicy. I need to spend the time to actually take one of my ribs smoked just to well done, before putting it in a braze like this to finish it, i've heard it's absolutely killer. might have to do that soon lmao.

  44. @adambowman3471

    I LOVE this side channel, and I cannot express enough how much I love the techniques (that are second nature for you) that you are taking the time to explain. It is stuff like this that makes me a better home cook, and I really appreciate it.

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