Kitchen Nightmare | The Bear | FX
Don't stop making sandwiches. Episode 7 (The Review) of The Bear was filmed in one take. Stream all episodes of #TheBearFX now. Only on Hulu.
The Bear Season 1, Episode 7.
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FX’s new original series The Bear is about food, family, the insanity of the grind, the beauty of Sense of Urgency and the steep slippery downsides. As the young chef Carmy fights to transform both The Original Beef of Chicagoland and himself, he works alongside a rough-around-the-edges kitchen crew that ultimately reveal themselves as his chosen family.
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Kitchen Nightmare | The Bear | FX
Nuniaq Braised Bear Roast in Old Harbor
Braised Bear Roast in Old Harbor
Store Outside Your Door
The Store Outside Your Door webisode series highlights traditional foods from around Alaska. Each webisode takes you out to harvest from the “Store Outside Your Door” then into the kitchen to learn how to prepare a delicious and nutritious traditional dish with a contemporary twist.
Cabernet-Braised Short Ribs As Made By Wolfgang Puck
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Here is what you'll need!
CABERNET-BRAISED SHORT RIBS
Servings: 6
INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Garnish
Mashed potatoes
Italian parsley, chopped, as needed
PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!
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MUSIC
Licensed via Audio Network
Created by
+
Wolfgang Puck
Cola Braised Beef Short Ribs | The Most TENDER | The Delicious Chef
Today I am making slow cooked Short Ribs braised with Cola. The meat is so tender and delicious, you will love this great family dish. You can make this dish in a slow cooker/crockpot or in the oven.
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Ingredients:
6 short ribs
Salt and fresh black pepper
2 onions
3 carrots
3 garlic cloves
Thyme
Parsley
2-3 bay leaves
600 ml Veal stock
One small can Cola
2 tbsp corn starch
2 tbsp water
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Your Delicious Chef
#shortrib #dinner #thedeliciouschef #beef
Binging with Babish: Cola-Braised Short Rib from The Bear
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