Name: The Best Beef Short Ribs At Home
Uploaded: 2026-03-25T21:39:06.000Z
Duration: 16 min 19 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This is the greatest short rib recipe you're going to find.

This short rib is everything that anybody who has ever imagined a beautiful succulent glazed short rib.

Whatever you're thinking it tastes like, this is that, and you can make it.

Yes, there's a long braise time, but other than that, the rest of it is pretty hands-off, and

I promise you, if you make this properly, it will be the best short rib you have ever had.

Don't ever lose it, because it will deliver again and again and again.

That being said, let's make this, shall we?

So we'll start by braising our short ribs while that's going.

We'll make some toppings and, of course, a side option.

Finally, we'll finish our ribs off, then once everything's done, we'll serve.

This has been peeled and we'll split it in half, and

we're just going to give it a rough chop, but

I want it relatively large, so I've cut these into little half-inch segments.

Because of the size of this, I actually only think I need to cut this once, twice.

It really doesn't need to be perfect because it's all going to get strained out anyway.

Just don't cut it too small, otherwise it'll literally evaporate into a purée.

A half-inch coin, I think, is more than enough.

You can even throw them in whole if you wanted to.

All right, then we have four ribs of celery.

I like to cut this top part off just a little bit because it always tends to be dried out and kind of gross.

I think half-inch is a good happy medium.

I don't want you to waste time peeling it.

I don't want you to waste time chopping it.

Just take the whole head, skin and all, and then take a sharp knife, and

then I want you to just cut that in half carefully, like that, so that it's exposed in this way.

Now that we have the veg, what's the most obvious part?

If you're going to make short ribs, you might have guessed.

You're going to need six large, powerful, proud, thick, beautiful short ribs.

If they hand you something like this, tell them to quit their job.

It doesn't have to be this big in the sense of overall size, but the bone-to-meat ratio matters.

Which one do you think is going to be more enjoyable when your diner or your guest or your mom or whoever sits down at the table to eat this meal that you worked hours to make?

Which one do you think is going to make them happier?

Literally half of this is bone, which is completely inedible.

You've got a thick, almost steak-level amount of meat here.

It's well marbled, but it's not a solid chunk of fat.

It's very hard to find consistent short ribs.

This is about making the best short ribs ever, all right?

Now, once you have those, we're going to season these very generously with salt and pepper.

You cannot over-season a short rib, okay?

Season them on all sides with kosher salt.

Remember, we season high, like in the air, okay?

We season high into the air for maximum coverage.

Then we're going to hit it with some pepper, again, on all sides.

You can obviously also just roll this around in all the seasoning that you just caught on the table or on your sheet tray or wherever they are.

Just kind of mop up that salt and pepper.

Now, once those are all seasoned nicely, you're just going to sprinkle a little bit of all-purpose flour on them.

Again, you can't overflour them either because most of this will fall off.

And I want you to coat the entire short rib with flour.

So we're sort of just rubbing it with the flour, rolling it around in the flour, getting every little edge nook and cranny.

Then once that's done, just kind of shake off the excess.