Ingredients for Gourmet Ribs Recipe

Series Summary

When the weather is pleasant outside, nothing seems more satisfying than getting some meat and grilling. However, when the weather turns rainy or cold, some of us feel we must forgo our carnivorous cravings. No longer is that the case. Where cavemen once had to brave the unruly elements, modern convinces have expanded our opportunities to enhance our culinary cravings. Most people think of grilling ribs outside, but there is another way that ensures tender meat and wonderful flavor. Using the stove, not only do you control the temperature of the meat, you also have the option of adding a variety of seasoning as well.

In this video series, let expert chef Pamela Bowman, AKA "Chef Blondie" show you how to make mouthwatering gourmet ribs. You'll learn how to prepare and season the meat, how to chop & saute a vegetable side dish, and how to serve this amazing gourmet meal. So, what are you waiting for? Learn how to make oven-cooked spare ribs today!

Video Transcript

"Hi, everyone welcome to expertvillage.com my name is Pamela Bowman better known to you as chef Blondie. Today we're doing braised short ribs. Short ribs are a fabulous economical dish. I grew up with short braised ribs not quite the way we're going to make them. I grew up with them more in a goolosh since because of my heritage is ethnic European we come from Czechoslovakia and my grandmother would always use the short rib meat for goolosh. However, I decided to as Emeril would say "kick it up a notch", and make it with a little chocolate and rosemary, braise it with red wine and some chicken stock. We're serving it with a little cuscuse it's easy to make, it's easy on your pocket book you would love. It's one of those things you can walk away from and it has fabulous flavors and here's the best part day two taste even better, day three it's out of this world. It's one of those foods that just gets better and better with time and you can stretch a meal a long way if you have a big family. You can buy a pack of short ribs and stretch that meal for the family, I'm doing a small portion here to show you but they are gorgeous. They're English short ribs they don't have a bone in them, long nice and whole fat (it's what we want) because we want that fat the collegene to break down and become the really tender meat that we love a short ribs. So we're going to get started and the way we get started is first by taking some bacon chopping it up and getting our base started."