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Braised Short Ribs | Basics with Babish
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- [Narrator] This episode is sponsored by The Botanist gin.
The Botanist is from the island of Islay
off the coast of Scotland.
It is distilled from a unique combination of 22 botanicals
that are all hand foraged locally and sustainably
on the island, so you could say it's Islay in a bottle.
The complex flavors in the gin
and the distinctive method in which it is distilled
make for a truly balanced and versatile spirit
which works well in almost any cocktail.
This week I'm feeling like a Negroni, but with a twist.
So I'm making a Negroni Bianco to sip on
while I show you the basics of braising.
Let's get down to Basics.
(fast-moving, cheerful music)
So to make braised short ribs
we're going to need some short ribs.
I've got a whole rack of short ribs here with three bones.
You want to figure about one bone per person.
You want to look for that nice bright red color
and a whole lot of marbling.
The more fat the better it's going to be able to stand up
to the braise.
Now, whole racks like this are something of a rarity.
More likely than not you're going to find them cut
like this into English-style short ribs,
which, just like pretty much any meat
destined for the Dutch oven,
we're going to start by seasoning generously
with kosher salt and freshly ground black pepper.
Make sure you season them on all six sides
and you can season the final side
by rubbing them into the table
to pick up any excess salt and pepper spilt
during the seasoning process.
Now that everybody's nice and seasoned
we're headed on over the stove top
where, Oh, nevermind, I forgot to show you that you need
to remove the excess layer of silver skin and fat
atop the rib.
Brazed pure fat is pretty gross
and no matter how long you cook it
the silver skin will never break down into something tender.
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