Subtitles section Play video Print subtitles - 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.