Tank Cooks Short Ribs

Barstool Sports

10 months ago

Frank The Tank

Transcript

00:00Mmm

00:02Monja Monja Bon Appetit, let's eat. It's time for

00:07tanks cooks

00:09Bonja Monja Bon Appetit, let's eat. It's time for tanks cook

00:15It's time. It's time. It's time. What's again time for another episode of?

00:21Tank cooks and you know, I was sent this recipe back in May by a guy named Che Raul

00:28Who was in a hospital in Austria and he was inspired to send me a recipe for short ribs. Yes, that's right short ribs

00:36so

00:37I'm gonna start off by chopping up some carrots. I said to chop the three carrots

00:43Well that carrot hit the floor

00:47Fortunately, I have another pair of carrots here

00:51Nice looking carrots, I would say of course my cooking board could be doing better

00:57Alright, so let's chop up these carrots

00:59using our rock and chop

01:03Chopping up the carrot so chop up some carrots

01:06chop chop chop

01:10Golly what is going on? Everything's rolling off the table

01:14Chop chop look at this

01:18It's one way for me chop

01:22Chop chop

01:25Chop chop chop

01:32Chop it

01:35Yeah, what's up doc? All right, we got the

01:38heating up some oil now. We're gonna pour some carrots into a heated pot

01:47I'm just gonna fry up some onions

01:50now I didn't

01:52I didn't chop the onions. Yes, you know chopping onions is a fucking pain

01:59You're not gonna get away from me

02:02But I got the onions here little diced onions

02:07going into here and

02:09But we got to stir this baby up

02:16And we're just gonna cook this for a few minutes

02:19We have to stir it consistently

02:23All right while the carrots and onion are cooking let's get these short ribs ready

02:42And we'll season these bad boys up

02:44Of course you know what that means that means

03:12That means

03:14Garlic powder

03:24That means

03:38Tossing a little paprika for a little bit

03:45And now

03:49Little salt and pepper too, a little salt, a little pepper

03:56Stir the pot

04:01Now we're gonna take this out and put it on a plate and get ready to fry up the short ribs

04:15I'll put this to the side for now. Flour up these short ribs a little bit

04:22Let's go dredge them up in flour

04:25Just a little flour

04:28Not much power. We gave a little flour

04:34Yeah, just kind of put them through flour a little bit short ribs short ribs put the short ribs

04:42Flour these babies up

04:44A little bit more

04:52All right now we're gonna put the short ribs into this heated oil

05:00Splashed, it got splashed

05:09Brown these up

05:10On all sides, it's only gonna take about a minute on each side to brown up this thing

05:24Brown up all the sides. By the way, we got our oven preheated to 350

05:29Brown brown brown all the sides

05:32This is what we gonna do the sides

05:36Brown brown brown all the sides

05:39Gonna do this all through the dyes. All right

05:44We have to remove this from the heat

05:46Put it on a little plate

06:01Short ribs, short ribs, making up short ribs

06:08Now what we have to do is we have to add

06:13About a cup of red wine to deglaze this pot

06:21So let's deglaze the pot with a cup of red wine

06:26To release the brown bits of flavor

06:30red red wine

06:32Red wine to deglaze this pot

06:41Scrape up those flavors

06:46Yes

06:48It's all the brown books back in the bean

06:53Now we need to add in

06:56Some beef broth, we'll stir this up a little bit and get more of this flavor in here

07:03Yeah, get that flavor up, come on, kick up the flavor, kick kick kick up the flavor

07:11All right now we're gonna add in two and a half cups of beef broth

07:17It's about maybe three but hey, who's counting?

07:20Continue to get this cooked in, we have to add in a

07:25Can of tomato paste, so let's get this tomato paste into here

07:31Tomato paste, tomato paste, don't make it go to waste

07:36Tomato paste, tomato paste, don't make it go to waste

07:41So let's get the tomato paste

07:44We're gonna get a little spoon

07:46So let's get the tomato paste, we're gonna get a little spoon to spoon this out

07:52tomato paste

07:55Don't let it go to waste

07:57tomato paste, tomato paste

08:00If you don't want it to go to waste

08:03There it is, there it is

08:06There it is

08:16So

08:21This is two teaspoons

08:28I'm gonna get a little more out by pouring it in. Well, shit. I've got to use a spot spoon. Let me stir this baby up

08:36So

08:42Tomato paste, tomato paste

08:45Don't let it go to waste. I could put a little more broth in I guess

08:48Pour it in here

08:50And get a little more paste out

08:54Tomato paste, tomato paste, don't make it go to waste, tomato paste

09:02Here we go

09:06All right

09:08Stir this in

09:10A little flavor

09:13So stirring everything in

09:15Now we bring back our veggies

09:20Pour that in, splash, stir them in

09:26Now we take our short rib we put them back in the pot

09:36Do-do-do-do-do-do

09:40All right

09:43Now I have something called

09:45Sprigs of thyme and part and rosemary. Well, I'll put a little thyme in here just have some time extra time on our hands

09:53and then we got

09:56Sprigs of thyme and rosemary

09:59It says two each. So let me see

10:01I've never held a sprig of thyme or rosemary

10:04So, let me sprig this up a little bit

10:09I guess this is sprigs enough, maybe a little extra sprigs just to sprig it up and now

10:17The rosemary sprigs

10:20Sprig it up, sprig it up, da-da-da, sprig it up

10:24Sprig it up. Now the next step is we've got to cover this up

10:29And we're going to stick it in the oven

10:34At 350 for two hours, so

10:41Let's get this into the oven

10:44For two hours

10:49Ta-da

10:51Alexis set a timer for two hours

10:55All right, it's been two hours, let's see how we're looking

11:00But we're not done cooking so let's take

11:04Our short rib

11:10Take a quick look

11:17Now we gotta put it back in the oven

11:23Show you how we're looking you can't see how we're looking that's how we're looking

11:30All right now we gotta

11:33Continue to cook this

11:38For another 40 minutes, but we're going to reduce the temperature to 325

11:51Alexa set a timer for 40 minutes

11:55All right

11:56Now we have to take it out and let it rest for 20 minutes before we actually are able to serve it

12:02This way everything settles in and settles down the cooking settles and we'll be able to enjoy these short ribs

12:11All right

12:18We have to keep it with the lid on too resting for 20 minutes, let's take the lid off see how this came out

12:25There's our short ribs, you know, it said to skim off the fat, but I don't see any fat

12:31This tells me I must have gotten some good trim meat. Hmm

12:35stew leonards

12:37I tell you they high quality meats

12:41Time to plate the meal

12:45Time to plate

12:47The meal let's get these short ribs. These should be tender enough that they literally fall off the bone and look at that

12:54well

12:56partially falling off the bone

12:58Time to plate

13:00The meal

13:03Time to well the bones completely gone on that one to plate the meal get some mashed potatoes

13:11time to plate

13:13the meal

13:16Time to plate the meal

13:20Now we'll scoop in

13:22this

13:24gravy

13:26with the carrots

13:28Gravy carrots

13:30Spoon it onto the potatoes

13:33Time to plate the meal

13:38Also put a little bit of green beans on here too complete

13:42plate

13:43That look good

13:45Now to see how this came out

13:48Let's take a nice little taste of this short rib

13:55Looks good. I tell you that

13:58Put a little salt on here too

14:01Time to plate the meal

14:05All right

14:08Came out pretty good I would say very good tangy nice and tangy

14:15Get a nice little piece of potato

14:21Bravo, you know this recipe was sent to me by

14:25By

14:27Shay raul who was in the hospital back in

14:32May hopefully he's home now. He's uh in austria. He's in austria sent me this recipe

14:38And you can send a recipe to email me njtank99 at gmail.com

14:44You never know. I might do it one day

14:47I mean I got

14:49a couple hundred recipes

14:51And maybe one day I'll land on your recipe that you sent me and shout you out

14:55So send it to me njtank99 at gmail.com. And of course

14:59manja manja bon appetit

15:02Let's eat

15:21You

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