Searing Meat for Gourmet Ribs Recipe

Video Transcript

"We're searing off our meat. It's browned on one side and turning each side. I want all four sides nice and caramelized. It's a beautiful caramelization going here, you can really see the caramelization. It caramelizes pretty fast, but you don't want to pull it up until the brown it gets, like over here, has gotten onto the meat. Give that a flip, and another flip. I sear all the sides including the ends that I cut. It's important to have all those sides sealed in because that's so the juices will seal into the meat and then redistribute out into the sauce. The connective tissue is what becomes that soft gelatinous discus thing between the meat. When you pull it apart with a fork and don't even need a knife. It's sounding really good, I think it needs another flip, take it to flip. Now the fourth side and I just want to give it a quick sear to the ends that I cut. Beautiful! Gorgeous, we're there. Let's take these and set these on our plate. We will come back to these in just a little bit, it's on to our next step."