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  • - What's good everybody, my name is Chef Tiana Gee.

  • I'm here with Obeezy and we're bringing

  • presidential bites to the Cocoa Butter Show.

  • ("The Star-Spangled Banner")

  • First of all, let's talk about how Obama

  • was the swaggiest president we have ever seen, right?

  • I'm talking about from the way he dressed,

  • to the music he listened to, the food he ate.

  • So that's why this recipe

  • that I'm recreating is absolutely amazing.

  • I'm gonna be recreating a dish made by my mentor

  • Marcus Samuelsson, that Obama had during his presidency.

  • Obviously, we all love Obama.

  • We're going through this whole thing right now with...

  • (explosion)

  • (scream)

  • (Apocalyptic music)

  • I don't even want to speak on that.

  • But make sure you guys vote.

  • Your voice counts.

  • On a lighter note.

  • This recipe we're about to get into is amazing.

  • (video game sparkly sound)

  • So for the ingredients today

  • we're gonna be using some boneless short rib.

  • You guys can use English cut or flanking cut,

  • feel how you feel, do what you gotta do.

  • Then we're gonna be using mirepoix

  • which is carrots, onions, and celery.

  • For the aromatics, today, I have ginger, garlic,

  • lemongrass, bay leaf, thyme and parsley.

  • And we'll also have a little bit of fresh horseradish.

  • For the braising liquid.

  • We're gonna be using beef stock, red wine, soy sauce

  • and plum sauce.

  • (video game sparkly sound)

  • Alright you guys

  • So now that we have/went over the ingredients,

  • we're gonna start by taking our short ribs

  • and patting them, so they're dry.

  • Because if we don't dry them

  • then they're gonna hit the pan

  • and they're gonna be wet

  • and they're gonna stick to the bottom

  • and we don't want that at all.

  • So just lightly pat the short ribs.

  • Once we do that we're gonna season them very generously

  • with some salt and pepper on both sides.

  • When I say generous, I mean generous.

  • We seasonin' things over here, all right?

  • I have my cast iron getting hot over here.

  • So that's gonna be ripping hot when we add the short ribs.

  • (pepper grinding)

  • I'm gonna add some fresh cracked pepper, always fresh.

  • Don't use the ground pepper, please. Just don't do that.

  • Once they're seasoned.

  • I'm gonna go ahead and add my oil into my pot.

  • And you want to see it shimmer like that.

  • You want to make sure the pot is really hot

  • because what we're doing right now is we're browning

  • the short rib.

  • This is a key essential step in cooking.

  • These Obeezy short ribs. Presidential level here. Okay?

  • Make sure you guys take the time to do the steps correctly.

  • And I don't want to overcrowd the pan right away.

  • So I'm doing maybe like five at a time.

  • They're gonna cook like two minutes on each side

  • and then we're gonna flip them over.

  • Smells great in here so far.

  • So once I see a little bit of browning,

  • I'm gonna go ahead and flip them over.

  • You don't want to cook them through.

  • You just want to make sure you develop a crust on each side.

  • (short ribs sizzling)

  • So pretty much what we're doing

  • is developing what we call fond

  • which is the good bits that get stuck

  • to the bottom of the pan.

  • And when we deglaze it,

  • that's what's gonna help build this amazing flavor.

  • So not too long on each side, maybe like two minutes.

  • And then once you get a nice browning on all of the sides,

  • you want to transfer it over into like, a sheet tray.

  • But I'm using this pan because

  • I want to save the drippings in the blood.

  • I'm gonna add that into the sauce that we make.

  • It's gonna be really, really, really, really good.

  • So now I'm adding the rest of the short ribs.

  • (short ribs sizzling)

  • And if you guys have any pieces with fat on them,

  • make sure you guys sear with the fat side down

  • you render all that fat out.

  • Honestly, just gonna throw them all in there.

  • At this point, these pieces.

  • I'm gonna add just a little bit more oil to this.

  • Alright y'all, so now that we have browned our short ribs,

  • I'm gonna add our onion to this pot,

  • (onions sizzling)

  • Gonna sweat these down a little bit.

  • I want to make sure

  • that I'm like scraping the bottom of the pot.

  • Sometimes it'll help if you have a towel to hold the pot.

  • So you're not like burning your hand.

  • So as you see, the fond has lightly colored the onions.

  • They look a little bit brown.

  • Like they've been sitting in this pot for a while,

  • but that's just a flavor from the fond releasing

  • into the onions.

  • Now I'm gonna go ahead and add the celery

  • and the carrots at the same time.

  • 'Cause we don't have any time to waste.

  • We tryin' to eat some short ribs.

  • So mix it up.

  • Make sure you guys scraped down the sides.

  • I personally like to add my herbs in with my mirepoix.

  • Some people like to add it in when they're...

  • when they add the liquid.

  • But I like to make sure I cook off a little bit of the thyme

  • with the mirepoix because it brings a nice flavor to it.

  • Versus just having it in there by itself.

  • So I'm just going to sprig a few thyme leaves

  • into our mix here, and mix it up.

  • Make it super aromatic.

  • At this point, I'm gonna go ahead

  • I'm gonna add the garlic inside the pot.

  • So garlic goes in.

  • It's going down.

  • So the garlic is in here.

  • My mouth is salivating.

  • I'm going to add our ginger next.

  • Fresh ginger.

  • And then I'm gonna go ahead and add our lemon grass.

  • So, lemon grass is kind of intimidating

  • to work with sometimes because people think it's like,

  • how am I supposed to use this?

  • But, if you use this, you guys want to make sure

  • you guys beat it up really, really well

  • to break the fibers down before you guys chop it.

  • And it's gonna be amazing.

  • So I'm gonna go ahead and add the lemon grass in now.

  • My baby hairs are sweating.

  • Ima need to brush them edges back one more time.

  • Alright, so now we're gonna deglaze the pan

  • with red wine.

  • If you guys are cooking over open fire

  • you guys want to make sure that the flame is low

  • before you guys add the wine,

  • because then goes your edges and your eyelashes

  • and your baby hairs and all that stuff.

  • You don't wanna catch on fire.

  • So add the wine, cook it down for about two minutes

  • and then we're gonna add the rest of the ingredients.

  • And then I'm gonna add our stock.

  • In goes the soy sauce.

  • Soy sauce.

  • And then the key secret ingredient

  • plum sauce.

  • Y'all don't know what I went through to get this

  • plum sauce, all right.

  • This is, this is really gonna make or break this dish.

  • So plum sauce goes in.

  • I'm gonna mix it up.

  • And then

  • (spoon clanking on pot)

  • I'm gonna add the short ribs back to the braising liquid.

  • So wanna just nestle everything in here.

  • Get them close together.

  • One happy short rib family.

  • The short ribs are in the braising liquid.

  • I'm gonna add the blood from the short ribs.

  • Don't forget to do that.

  • I know that sounds crazy, "add the blood"

  • but trust me, that's fire.

  • It's gonna be great.

  • So now is a good time for me to add a few sprigs of parsley.

  • So now, after I add the aromatics to the top

  • I'm gonna pop the lid on

  • and then I'm gonna cook it for about an hour

  • till it gets tender.

  • You want to make sure when you stick a fork in there,

  • it falls apart.

  • It's gonna be amazing.

  • So now that it's bubbling, the short ribs are cooking.

  • I'm gonna go ahead and pop the bay leaf inside here.

  • And now I'm gonna pop this in the oven at 325 degrees

  • for about an hour.

  • Which gives you the perfect amount of time

  • to get up and go vote.

  • (winning slot machine sound)

  • Alright guys, now that I just came back

  • from voting and skimming my short ribs.

  • I am going to check my short rib out

  • while they're in the oven.

  • I skimmed all the fat off of them.

  • And as you can see, the short ribs are so tender

  • and so juicy.

  • So what I'm gonna do next is I'm gonna take

  • some of the veggies and the braising liquid

  • and I'm gonna pop it into a blender.

  • Now make sure you guys get all of that mirepoix

  • that has cooked down and it's nice and translucent.

  • We're gonna blend about half of this

  • and then we're gonna add it back into the pot.

  • What this is gonna do is thicken up our sauce.

  • And at this point honestly, you can go ahead

  • and take the baby leaves out.

  • So I'm to pop this on.

  • Make sure you guys put the lid on it

  • because this is hot liquid.

  • I don't want you guys to make a mess

  • or accidentally burn yourself.

  • So I'm gonna go ahead and pulse this.

  • (blender mixing)

  • And then I'm going to transfer what we pulsed into the pot.

  • So it's gonna thicken up the sauce.

  • (spoon clinking against blender)

  • I'm gonna give it a mix.

  • That'd be okay.

  • I'm hungry.

  • I'm trying to get all my presidency swag.

  • I'm tryin' to be visualizing myself in the White House.

  • So, I'm gonna go ahead and plate this.

  • I have my bowls here.

  • And I'm gonna grab a few short ribs.

  • Okay.

  • Next. I am gonna ladle some of the braising liquid in here.

  • So it's gonna be kind of like a soup.

  • We have like this braised, beautiful short ribs stew.

  • So now that the ribs and the stew are in the bowl,

  • I'm just gonna chop up some fresh parsley.

  • Doesn't have to be too fine, nothing too crazy.

  • Chop it down and add a little bit of fresh parsley on top.

  • A few little leaves of thyme because we love it.

  • And then I'm gonna take our horseradish.

  • I'm gonna shave it down just a little bit.

  • And this is really what's gonna set off

  • our beautiful short ribs.

  • So I'm gonna add a little bit of horseradish right on top.

  • (grating horseradish)

  • And cracked pepper just for funsies.

  • A little pinch of salt.

  • And there we have it.

  • Obeezy short ribs.

  • So chef Breezy's actually gonna come over here

  • and taste these Obeezy short ribs

  • just because that works perfectly, right?

  • (video game sparkly sound)

  • So hi everyone. I'm chef Breezy from the Tasty Kitchen.

  • I am super excited.