How to cook SHORT RIB RAGU + Chicago road trip... скачать в хорошем качестве

How to cook SHORT RIB RAGU + Chicago road trip...

ty for watching ily :) insta: stfumatthew TikTok: 5tfumatthew twitter: stfumatthew snapchat: stfu-matthew How to cook SHORT RIB RAGU + Chicago road trip... NEED: AVOCADO OIL 6 SHORT RIBS 3 STRIPS CHOPPED BACON 1 ONION 3 CARROTS 4 CELERY 5 GARLIC CLOVES ROSEMARY THYME BAY LEAVES PARSLEY 3 TBSP TOMATO PASTE BALSAMIC VINEGAR BETTER THAN BOUILLON BEEF PASTE 2 CUPS RED WINE 28 OZ CAN TOMATO PURÉE 2 CUPS BEEF STOCK 1 PARMESAN RIND SALT, PEPPER, GARLIC, SMOKED PAPRIKA, SALT FREE TONY’S CREOLE & CAYENNE EGG PAPPARDELLE NOODLES PARSLEY PARMESAN CHEESE HOW TO: START BY CHOPPING YOUR ONION, CARROT & CELERY THEN SIT ASIDE. CHOP 5 GARLIC CLOVES, SIT ASIDE. PAT YOUR SHORT RIBS DRY THEN SPRINKLE WITH SALT. LET BRINE FOR 10 MINUTES. MAKE A BOUQUET GARNI USING ROSEMARY, THYME AND BAY LEAVES. MAKE SHORT RIB SEASONING: GARLIC, SALT FREE CREOLE, SMOKED PAPRIKA, PEPPER & CAYENNE. PAT THE SEASONING IN. CHOP YOUR BACON. IN DUTCH OVEN SEAR YOUR SHORT RIBS IN AVOCADO OIL FOR 3 MINUTES ON EACH SIDE. REMOVE. COOK DOWN THE BACON. REMOVE THE BACON. ADD VEGGIES INTO BACON GREASE & COOK FOR 10 MIN. ADD GARLIC. COOK FOR 2-3 MIN. ADD 3 TABLESPOONS TOMATO PASTE AND SIMMER FOR 2-3 MINUTES. ADD TWO CUPS OF RED WINE. ADD BALSAMIC VINEGAR. ADD TOMATO PURÉE. ADD HERBS. ADD PARMESEAN RIND. ADD 1 CUP OF BEEF STOCK. PUT IN OVEN FOR 2 HOURS ON 325. REMOVE AND ADD 1 CUP OF BEEF STOCK. PUT BACK IN THE OVEN FOR ANOTHER HOUR. REMOVE BONES AND HERBS. SHRED WITH FORK. SERVE WITH PAPPARDELLE NOODLES. GARNISH WITH PARMESAN & PARSLEY.