Andy Makes Short Ribs with Crispy Garlic and Chile Oil | From the Test Kitchen | Bon Appétit
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- Published on: Thursday, March 29, 2018
- Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work. Either way, these short ribs are going to be good.
Get the recipe: https://www.bonappetit.com/recipe/steak-short-ribs-with-crispy-garlic-and-chile-oil
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Andy Makes Short Ribs with Crispy Garlic and Chile Oil | From the Test Kitchen | Bon Appétit
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Please ask Andy where i can get that shirt? Please...... so cool....
didnt let the steak rest :O
Don’t comma knockin’ if the walk-in is rockin’
chill lofi beats to cook short rib to
I'm in loveeee
Could have done without Andy’s overt interracial homosexual references.
Looks fabulous
Hes so tiny
The food looked so good, I love the quick and easy chili oil recipe.
Also, those biceps are hella distracting dawg.
So the garlic comes from Chile, the country?
Maybe the steak comes from Chile?
The chilli-pepper flakes do not come from Chile!
Was Jimmi Hendrix playing voodoo in the background?
W...T...F... has this vid got to do with South America???
(Heston's a Brit so no joy there)
God he's so gorge.
Medium rare pink center he said... medium rare and pink are not the same thing a pink center would be a medium well steak
Brad always gets a solo, every time.
Isn’t it chilli, not Chile the country
DO YOU KNOW THAT MICKEY MOUSE DIE AND THEY'RE GOING TO BURY HIM TOMORROW?
“Chile oil?” Really? Chile? As in from Santiago de?
Why do you add the chili after cooking the oil and garlic?
Did anyone notice he put the raw steak and cooked steak on the same metal tray?
so what is it? flip you meat every 30 sec? or 1 min? or 1.5 min? or 2 min? or?
Did Andy put the cooked steak back on the same pan that he used to carry the steak when it was raw?