When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.
I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!
Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)
Alison: "That's a good idea right?" Some poor guy who'd have to film and edit that 8 hour meat salting video: *blood pressure rises, palms start sweating, stress ulcer grows* "uhhh..."
Since you bring up Jenga--random fact I learned this week! Jenga blocks are actually purposefully MADE to all be very slightly different in shape. That's why when you play, some blocks are really easy to take out and some are in the tower more tightly. So actually... fitting the short ribs in the pot is EXACTLY like Jenga.
Ending: You eat first and then share with your crew. Let's get their reactions! Add them as little blips at the end. I think you get what "blips" means!
Your food is familiar but there's always a little twist that I've never seen before in other recipes. It's definitely helped me experiment more with my own cooking 🖤
Made these short ribs for friends and they RAVED. Do not skip the lemon at the end; it's a crucial element. Can confirm the short ribs taste amazing served on top of mashed potatoes.
Since discovering this recipe, I haven’t made another short rib recipe. I do mix this up a bit, adding and subtracting things, but no more bottled of red wine. I save that for the glass. 😅
Yay for short ribs and these have been served pre-pandemic for friends and family to rave reviews! But, but, where is this week’s A Newsletter and associated Home Movie? I’m addicted and I need my fix!
Its Wednesday whereas this week's recipe???? 😉 I got your cookbook "nothing fancy" deciding what to cook. Probably the whole chicken in the Dutch oven with dates and lemon. Can I used preserved lemons??
Yeah Short Ribs! 👏 Your audience retention graph in analytics will show you what works best for ending the vids. IMO End Cards appear while tasting. No title card at end, no Like & Sub, just keep engaging your fans till the very end of vid while they see the End Cards and click through to watch more of you. 😀 Eric.
I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.
I don't know about Alison, but I use a mixture of baking soda and water to form a loose paste. Let it sit for maybe 15 mins and then use a nonabrasive pad and wash it out in hot water. Usually works for me very well.
Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!!
Only you could compare a trip to the butcher to taking up pottery! So true though, I love shopping for food/ ingredients for something special I'm making. Its a thing
I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!
We love you, Alison! You remind me of a combo of Drew Barrymore and Kristin Wiig! We are pretty decent cooks in this household (my Israeli husband is quite a fabulous chef!), and we have made some of your recipes and oh boy, yummy yummy! We generally make our seared/braised short ribs in a similar method but we make garlic mashed potatoes instead of braised b/c it's such a delicious and creamy bed for a fall-off-the-bone short rib nested on top. So impressed with what you create from your tiny but adorable Brooklyn kitchen! We have a medium sized house in the NJ burbs but a big ass kitchen that you would LOVE! Would love to invite you over for a meal and cook all together! We are fully vaxed here! :)
Just got the book last week and got really excited to try this dish and now I have a video to help me with the recipe. Is this my luck day? It is. Thank you ❤️
Big is always the best. FYI I'm in love with your cookbook. Got it 2 days ago, and yesterday I bought preserved lemons and harissa and I adore you for introducing me to so many different foods and ingredient, also how to use them. "Nothing fancy" absolutely amazing 👏
Made these tonight, and served with a salad and your banana cream pudding recipe! Soooooo good! I was nervous because the short ribs were a bit smaller than the ones in the video, but everything turned out perfectly! We were also cautious about how spicy the chilies were so I put in one and a half. Next time I would put in the full amount. Not too spicy at all! Thank you!!
I'm so glad you eat the food at the end, I'm always disappointed if cooks don't...and even talk about the flavors after eating, it's a full circle moment. Closure.
(( Alison I just made this again- bit confused at this recipe on the blog- same title but different ingredients- one has cilantro and lemons... ? huh))
I came by to review and now see how my ribs are somewhat wanting compared to yours. Still, I’m sure I’ll eke out tons of flavour with your recipe. (I love your new kitchen, particularly your sage painted wall - but I do miss this space. The magic of how you utilized your space reminds me a bit of myself in my mini kitchen. I balance a small cutting board on top of the toaster so I’ll have another surface for my phone 😹 . Cheers Alison! Happy summer!
I don't know why it just dawned on me watching your video that putting the short ribs vertically in the pot is such a good hack to get more in there. Duh! I've been leaving some goodness on the table (or off the table?).
Made this today and it’s so delicious. Love Alison for giving me the know how to braise a short rib. You’re totally right, this is totally something I want to feed my people at Easter/Passover. Love love love the tagine vibes in this too
1) Congrats on these videos, the newsletter, and everything! It's all such hard work, and you're doing it all so well! 2) How in the Heeeeellll do you clean your Dutch oven after all that action with the short ribs? I have the same one, (except blue, hehe) and I am scared to scrub for fear of removing the finish/enamel coating inside. Any tricks? 3) If I were you, I wouldn't be beneath getting sponsorship from Better than Bouillon! Go for it, girl! If you believe in the product it makes it that much easier. Everyone's gotta pay the bills :)
Had the same issue with my dutch oven but saw on Apartment Therapy you boil the pot with water in it, add a bit of baking soda and scrap off with a wooden spoon. It worked beautifully!
Hi Alison, could you please do a video on a meal prep kinda topic? something you can spend most of your Sunday doing (prepping) and then during the week pull a whole meal in under 20-30min. I’m really looking forward to something like this from you cause it looks like you can plan in it in a sort of way that everything would stay fresh and used (one thing that kills me is when you have to waste food cause you messed up and it went bad) and it’s not gonna look like a one meal thorough out the whole week, which is um ... boring as hell. Please consider! Love your recipes and your attitude towards cooking!
I have a question. Is the crew behind this the same crew that worked with you since NYT days? Like Vaughn Vreeland and Scott Loisch? Cuz that would be so amazing
Ooh maybe you could end the video with videos of viewers/ppl who have made the recipe and then eating it? Or just pictures of the recipe that people have made, kind of like what you post on your Instagram story
One of the things I really enjoy about your videos is that you use so many of the same ingredients that I love. My life changed after Marcella Hazan's books taught me about anchovies. But I LOVE Better Than Bouillon!! I'd love to see them come out with more flavors, like veal broth. I tried their product "Better Than Gravy", but it was not good. Thanks for the wonderful recipes, advice and humorous videos!
The recipe I use for ribs is to spice and seal the ribs, then add 5 to 7 sliced onions at the bottom of a pressure cook, fry it a bit, add some garlic, then place the ribs. Pressure cook it for some 20 minutes. Most delicious thing, the onions melt and that liquid cooks the ribs.
This might sound twee or small but hear me out - finally someone whose cooking I like admits they question when a recipe calls for a half or teaspoon of anything. I've been poor and I've been fortunate and both phases I always skipped both lol thank you!
Hi Alison, I know this doesn’t have much to do with this exact reason but I thought I should tell you, I made the shallot pasta last week and kept the excess shallot jam in my fridge in hopes it would make my life to quote “so good” well I would like to thank you miss Roman, yesterday I got a dream job offer and I think it has something to do with that shallot jam in my fridge...🥰❤️
Ending with eating is great. I hate it when people end cooking videos without eating, it infuriates me. The whole point of cooking is to eat. It obviously is a bit of a difficult thing to do on camera without feeling fake. Maybe have the crew try a bite as well? Sharing food is also great!
Alison I am obsessed with your videos and anxiously await each new release every week. I also recommended you to my Dad, who has also really enjoyed watching you, and described you as "irreverent" :) Keep it up! Have only made your shallot pasta about a million times and will be introducing my in laws to it tomorrow! Cheers
Great video. I wish supermarkets would sell short ribs like this. Always so small (and expensive)? When money gets better on my end will definitely do a butcher trip to make this. Looks amazing and so glad it's from the book. Haven't gotten to every recipe (Damn you, Pandemic!), but will. BTW, your praise of Better Than Bouillon made me feel legitimized. I thought I was becoming lesser for using it so much. P.S. - checked out your website from the description link. Why is it in Latin? Another Madonna thing? P.S.S. - You making videos salting meat (headless or not) would help me sleep so soundly.
I am so stuck on your comment: “I don’t even eat chocolate!!” I’ve never heard that said before. Seriously?! Please... send it to me so that it doesn’t keep falling out of your fridge. I’m happy to help. And Aidan will always be my fave❣️BF too. Big fan here of SATC. Ok, back to your video, I’ve never made braised short ribs.
Mmm, I do short ribs often but never like this looks tasty, and I agree with using the pre-made beef base if in a pinch, coming from someone who always does a 12 hour stock or broth for a great reduction,😋
I made this recipe from "Nothing Fancy" for my husband's birthday this year. It was LITERALLY the best thing I have ever made. Ever, ever, ever. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
