THE ULTIMATE FALL DINNER

@coolkitchenbro

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Why it worked

The video provides a clear, step-by-step recipe for a comforting and visually appealing fall dish, using common ingredients and techniques. The creator's enthusiastic presentation and the final mouth-watering plating likely resonate with viewers looking for hearty meal ideas.

Summary

This video demonstrates how to make braised short ribs for a fall dinner. The process involves searing the short ribs, sautéing vegetables and aromatics, deglazing with bourbon, and then braising everything in a liquid mixture of apple cider, beef broth, and other seasonings. The braising liquid is then reduced and finished with butter to create a glossy sauce, which is spooned over the short ribs served on mashed potatoes.

Structure

1Introduce the dish and ingredients
2Sear the short ribs
3Sauté vegetables and aromatics
4Deglaze and add braising liquids
5Braise the short ribs in the oven
6Reduce the braising liquid into a sauce
7Plate and serve the dish

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THE ULTIMATE FALL DINNER

Original caption

APPLE CIDER BOURBON SHORT RIBS This might be the ultimate fall dinner. Fall-apart short ribs braised in apple cider, bourbon and herbs, then finished in a rich, glossy sauce. Ingredients 2½ lbs bone-in short ribs 1½ tsp kosher salt 1 tsp black pepper 1½ tbsp oil 1 onion, wedged 1 carrot, chopped 3 garlic cloves, minced 1½ tbsp tomato paste ½ cup bourbon 1 cup apple cider 1½ cups beef stock 1½ tbsp Worcestershire 2 tsp Dijon 2 tsp maple syrup 2 rosemary sprigs 3–4 thyme sprigs 1 bay leaf 1 tbsp butter Directions Heat oven to 325°F. Season ribs and sear in oil 3–4 min per side. Remove. Cook onion and carrot 5–6 min. Add garlic and tomato paste; cook 1–2 min. Deglaze with bourbon and simmer 2–3 min. Add cider, stock, Worcestershire, Dijon, maple and herbs. Return ribs to the pot, cover and braise 2¾–3¼ hours, until fall-apart tender. Remove ribs and herbs. Simmer sauce uncovered 10–15 min until reduced and glossy. Turn off heat and stir in butter. Return ribs and spoon that sauce all over. Serve over brown butter mashed potatoes and prepare to be very popular. #shortribs #fallrecipes #comfortfood #DinnerIdeas #fallcooking

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Transcript

Welcome to making what my wife wants for dinner. If she ever told me what she wanted for dinner. We're gonna start with two and a half pounds of bone-in short ribs. Seasoning these up with salt and pepper. Make sure to cover every side. Heat up your Dutch oven and add a little oil. Place in your short ribs. Once you have a good sear on one side, flip them and let them sear on the other. Once these have a nice sear, remove them from your pan. Now on medium heat, we're gonna add one onion cut into wedges and one large carrot. Let those cook for five to six minutes. Now add in three cloves of minced garlic and one and a half tablespoons of tomato paste. Give that a mix and let it cook for another minute or two. Deglaze this with half a cup of bourbon. Make sure to scrape all the fond from the bottom of the pot. Let this cook for two to three minutes so it reduces slightly. Now we're adding one cup of apple cider, one and a half cups of beef broth, one and a half tablespoons of Worcestershire, two teaspoons of Dijon, two teaspoons of maple syrup. Stir this all together and let it come up to a simmer. Now add two sprigs of rosemary, three to four sprigs of thyme, and one bay leaf. And nestle your short ribs back in, bone side down. Now just put your lid on and we're going into the oven at 325 degrees for about three hours. Oh my gosh, the house smells ridiculous. Remember, hot pot, open away from you. It's so beautiful. Now go ahead and carefully remove your short ribs. And we're gonna strain our braising liquid. Now once your braising liquid strained out, go ahead and dump it into a skillet or back into your Dutch oven. After you strain it out, try to remove as much of that fat layer that's sitting on top as you can. Now just let this simmer for about 10 minutes. We're looking for this to get dark, glossy, and noticeably thicker. Once your sauce is thick enough, kill your heat. Add one tablespoon of butter and mix that in until it's completely melted. Now just place your short ribs back into the pan. Spoon some of your glaze over the top. And you're ready to serve. We're gonna start with some brown butter, garlic, and herb mashed potatoes. Add on one of our beautiful short ribs. A tiny drizzle of our sauce. And finish with fresh parsley. That is killer. So freaking good. I'm calling it now. This is gonna be your favorite fall recipe you're gonna cook all year. If you like this recipe and you want to see more awesome recipes, click that follow button. Cheers.