The Ultimate Comfort Food - Red Wine Braised Short Ribs

Hey, I'm Matt from Meat Church. Let's prepare a delicious dinner tonight. Short ribs with red wine sauce and mashed potatoes. This is going to be a delicious dinner. It's actually very easy to prepare and something that is excellent during the week. Everything I'm going to show you right at the beginning, you can either do in the evening or early in the morning. You can fry them during the day while you're at work and the dinner is ready when you get home or you can just prepare it in the evening, like here. But we get a lot of comments that we shoot cooking videos in our kitchen at night. We like to do that. The weather here in Texas is great, so we thought, why not? That, eh, that fits well. So we bring a few short ribs from the beef. Not too long ago we made a video about it, in which we called these Beef Party Ribs. And in this video I actually talked about how we usually make short ribs with red wine sauce from this piece of meat. We're doing that today. And we realized that we've never made a video about it before. So here we are. We're going to season the meat and fry it in a pan. And then we're going to fry a few vegetables. We're going to add some beef stew and red wine and put it in the Trigger to smoke or fry it for about 5 hours, I should say. So let's get started. I'm going to season the meat with our Blanco. It has become our most popular spice this year. You can use any beef spice. Our Holy Cow would also be a really good choice. But we're on a Blanco trip right now, like the rest of the Meat Church community. So, that's what we're going to use today. So, season the meat. M, I would say, moderate. That's basically a fine, pretty fine spice. You can of course get it at meatchurch.com. You can also look for dealers nearby. I'm wearing a shirt from our autumn-winter collection. I'm going to wear shirts. I'll probably wear a hoodie later in the evening. Everything you can get there. We have great gift ideas for the autumn. All right, I'm going to lift this display up here. But I still have to get my wine and these ribs. And then we'll meet at the induction cooker. The nice thing about cooking on the Timberline is that you have this practical induction. I have my Trager Bräter here. So, what I'm going to do is I'm going to use beef stock as fat tonight. And then we're going to basically fry the beef ribs on each side. So, we start with about a tablespoon of dough as fat. This pan is on fire now. So, let's put these in here and just fry them on each side. We're building up aromas here. This reaction on this meat, the browning of the meat. You should make sure that you put it aside for about a minute. Get yourself nice crispy pieces, because that gives the taste a depth that you honestly wouldn't achieve otherwise. If you just support it straight. That's what you're looking for. Just get yourself a nice brown color. That's a great taste. So, just get it on each side. I never think about putting on my apron in these videos. And then I go in. My wife has to wash my laundry on set and she kills me because my clothes are served dirty. So, I bought two of them on mechurch.com. I have navy blue, I have light brown. Really great gifts for Christmas time. So, we're going to need a red wine for that. And hey, we're here in the evening and it's red wine time of the year. So, I'm going to open a Texan wine. This is Augusta down in Fredericksburg. Super delicious wine. So delicious that I got so much as a gift at the wine tasting I went to, that I joined the 12-bottle club. This is your tannet. It's a big red wine. Everything from there is really good. Our favorite wine in Fredericksburg, of course. So, you're going to be in this frying pan for at least six minutes. Because you, you know, are going to do at least one minute or so side by side. Just bring it so far that it's brown everywhere you want it. And then we're going to take it out and, so to speak, move on to the next step. Fry our vegetables. So, you're going to be in the frying pan for at least five minutes. Because I recommend doing at least one minute per side, five sides. But you know, the longer you do it, the shorter the cooking time of the tannet. So, that's something where there's a lot of leeway. You have to do this at least one minute per side. All right, they look good. So, let's pull them out. Let's do it with a mirror pot. Just like that. We have all the fat from the beef ribs. No oil should be necessary. We're going to fry this until the onions are nice and glassy. So, the onions look really good. They smell really good. So, we add a little tomato paste. We cook that for about two minutes. Look, I have a wooden spoon. Emerald always says you have to have a wooden spoon. I've always done that. I may be one of the few people who actually burned themselves with a wooden spoon. But that happened to my grandmother. And I have a drawer full of wooden spoons. So, as always, we have to defrost our pan. We add about a cup of red wine. We're going to remove all the delicious pieces from the bottom of the pan. That smells really good. So, good. We'll let it simmer. We add two cups of beef broth. So, we have plenty of liquid here. That fits perfectly. And I'm going to season the whole thing a little bit with our garlic and our herbs. So, something that fits the taste profile. Our garlic and our herbs are definitely an unsung hero in our arsenal. By the way, that's fantastic for mashed potatoes. A friend made a huge pot of mashed potatoes and accidentally poured almost the whole bottle in. And so we accidentally found out that it tastes so good. So, let's mix it up. We bring that to a boil and then add our beef ribs back in. We put them in the pot. We cover it and then put it in the carrier. Let me talk about it while we sit here and bring the whole thing to a boil. So, when it comes to soldering something, you can use a lot of temperature ranges. So, we assume that five hours at 250 degrees is the minimum. But let me give you a completely different meat example to show you how you can change it. When I make barbecue accord, I like to do it in the evening. I smoke it at night and then I put it in something to solder it on my flat grill. And I put it all the way down to 200 degrees and let it solder all night. When I wake up in the morning, my barbecue is ready. That's a big advantage of a flat grill. So, if you don't know, if you're new to this channel, we have about $150,000 in offsets. We have 1,000 gallon offsets, backyard offsets, everything. You can certainly do that with an offset. The downside is that you would have to maintain the fire all the time. And to be honest, if you put a lid on it, it's not really worth making a big fire in a smoker. But you can do it. But you can also put it in your oven. So you can do whatever you want. But I always tell people to get their heads out of the recipe. But you can also adjust it to your schedule. So if you want to turn it down to 200 degrees and let it run while you sleep, you know, that works great. If you do that after you get home from work, you won't want to turn it on at 6 p.m. I know, it's winter and the days are short. But you don't want to eat at 11 p.m. I'm guilty of always finishing dinner late and annoying my wife and family. Because I'm too late. You don't want that. You can turn up the temperature in this case, because it is covered. It won't hurt him. Your goal here, after you have put these beef ribs in, is to simply cook them until the beef is tender and crumbled. Basically, you pull the bone off. Take two forks and just pull it. So you really want to get them tender. And then it's done. We brought it to the kitchen. So it's time to put the beef ribs back in. Oh yes. God, that smells incredible. This is a great winter meal. Well-feeling food of the finest. Healed well-feeling food. So good. We put the lid on. I already told you that we make 250. The pellets don't matter. You won't like it. It's all covered. So, whatever you want to do. So, we throw that in the trigger. We let it become tender with the fork. Then we put it on mashed potatoes. And it becomes delicious. Well, about five hours have passed. I've been checking these beef ribs all the time. And at this point, as I would call it, they are soft. That's what you're looking for. Press on it with an instrument thermometer. If there is no resistance to be felt anymore, you know that you are done. So let's pull them out and take a look. So good. The moment of truth. Juhu. Man, I don't have my thermometer here. But these things are, man, they are cooked. They are super soft. Let's see if I can just pull one out of here. Man. Oh, I don't want the thing to come off the bone there. But that's exactly what you want there. That's going to be insanely tender. So, at this point I have to get my garlic mashed potatoes, so I can make myself a plate and see how we did it. Well, I let them cool down a bit. I served them on garlic mashed potatoes. The recipe can also be found on meatchurch.com. I'm a two-fork man. Pretty excited about that. M, while I'm sitting here and taking them apart, I mentioned that earlier, but you can get all our autumn articles, which you can see here, on meatchurch.com. And hey, in case I haven't said that for a long time, I'm the guy who answers the comments. So if you want to ask me a little question, then write in the comments below within the first day. I will definitely answer your question. So, get in touch with me. Let's start the conversation before I take a bite. You can see that it was carefully pulled apart with two forks. You can see that there is a lot of smoke in there. It reminds me of when my mother made schmorbraten, but we know that this will be much better here. So, let's get started here. Oh, that's incredible. You could mess that up. But mashed potatoes, a little bit of that. This is a nice dish. That's elegant. It's a healthy meal. This kind of dish just fits this season. So according to the motto, cook this for your wives and you will be a hero. Or, ladies, if you are the cooks. My wife made this for me. She would be the hero. But whatever. Man, that's so good. I never eat that much otherwise. You have to do that. By the way, that was cheap. That wasn't that expensive. That's something you have to do. We will start doing something like a playlist for the week. So that will be something new that we will get going. As you can see, we are going into the new year. I will do all kinds of things, like a lot of chickens and things that you can do during the week. That definitely falls into this category for me. I mentioned that at the beginning. But you could do all these preparations in the evening, early in the morning, and let the frying run all day, if you wanted to. So when you come home, you have a really easy meal for yourself and your family. I can only recommend that. Pretty cheap. I would be there right away. But please like and subscribe. We are reaching one million subscribers. Need your help. I've heard from a lot of people who say that they watch our videos and don't subscribe, which I find bizarre somehow. So come here and do us a favor. In this way, we can continue to bring you these free cooking videos with instructions for cooking every Wednesday. Thank you very much for being all here. I hope you have a nice time at Christmas. See you next week. Well, I forgot to mention that. But this is my husband's recipe, Gavin. So I'm just going to feed him. Come on, Gavin, come here. Oh boy, that was pretty embarrassing. I regret that now somehow. Gavin cooks every Saturday at Meat Church BBQ Supply. Come by and have a look.