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Tags:Chili Honey Short Ribs Recipe,Chili Honey Short Ribs,DarrenBarr,how to make Short Ribs
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Male Speaker: Hello, welcome to a mouth blasting, now that’s not going to work to you, Barr.
Darren Barr: Hello and welcome to a mouth rocket episode of ‘Making it With Darren’. I’m your host Darren Barr over here, but crack it down early, waking up my cameraman Greg, so we can give a rolling on these Chili Honey Short Ribs. People ask me, Darren what’s your favorite recipe that you do? This has to be it, so you’re in for a treat. Now, we’ve done something else. This recipe involves all sorts of fun, chilies; we got honey; we’ve got our delicious short ribs that we went shopping for earlier, and we need beer, good beer. Again, once again our boys from Suds or Duds TV came through for us, I was talking with Mr. Trav this morning recommended this Firestone Pale Ale, very happy one for me of course, it’s got a great taste, little bitter, lots of hot so really contrast well with the meat and the chilies. So, let’s get rocking on this.
These are short ribs if you guys have never seen them before and look like this, bone in nice little pieces of meat. You got to cook them for a long time or else it’ll get tough, so we’ve got a crock pot roman, a crock pot or a slow cooker, we’ve got it on high to get it rocking. We’re just going to go ahead and put these puppies in there. Look there we go. And I’ve got eight short ribs that we’re going to go ahead and work with today. If your crock-pot can fit more, by all means go for the gold, do more. But we’re just going go with eight for right now, there’s not going to be too many of us eating tonight. So, here is the fun part, here is with our main ingredients. We’re going to start with two stalks of chopped celery. Alright, we’re just going to dump that in on top and then we’ve got one small onion, chopped or you can use half a large onion or if you like a little bit of more taste, you can use a whole large onion whatever is going to fit in your crock pot. Okay, we’re just going to dump that in.
Now, we also have four cloves of chopped garlic, you can also use crushed garlic, whatever you like. That’s going to bring a little extra taste in there. Then we’ve got our friends, Pasilla chili. These are our chilies man, do you remember the Pasillas, what do we do? We did those for our chili pizza and we had them with some other good stuff.
Darren Barr: So we’re going to dump, we got two of them, seeded and chopped. We’re going to just plop those in here as well. We’ve got some jalapenos that we’ve seeded and we’ve deveined. And we go ahead and pop these and that’s two chopped jalapenos and right there should be pretty spicy, but for us we like a little bit extra. This is totally optional, these are one Serrano chili, seeds left in, sliced very thin, we’re going to dump these in, it should be great. Now for our liquid, we need to get this thing really rolling. So let’s move all this out of the way and move on to what’s going to make this taste so great.
We’re going to start with soy sauce. We’ve got four tablespoons of soy sauce here. I’m just going to dump that in on top. We’ve got one can of diced tomatoes, okay, and we’ve kind of drained them out so that’s going to add a little bit of thickness to it. And honey, honey really makes this, we’re going to do about six tablespoons of honey, I’m going to squirt this baby out. Honey just takes you average to get out of her, get that all over. You can use orange blossom honey or clover honey. This is actually – actually this is clover honey and this has a really great taste to it, very original spice in there. That’s really going to contrast well. So that’s about six tablespoons worth there. And then we got our one bottle of Firestone 31 pale ale, and this is just what’s going to top the whole thing off. It’s just going to rock and roll that. Now like I said, if you have a bigger crock-pot, feel free to use more ingredients, more liquid. It looks like I can fill in a little bit more so I’m just poring a little bit extra. If you have like a 24-ounce bottle, that would work too.
Greg: Just throw everything in there.
Darren Barr: Just throw it in there and leave it. You’ve seen, what the house’s name? Ronco or whatever his name is, and he is like ‘set it and forget it’. That’s exactly what we’re going to do, we’re going to set this shit, we’re just going to forget about it for a while. So, this is rocking, we’re going to leave it on high. This is going to cook for between six and seven hours. That’s why we’re here so early today. But it’s great for the weekends, Saturday, Sunday, just wake up, throw this shit together, throw it in your pot and then forget about it. And, it’s rock and rolling. So, we’re going to hang out, pop a couple of more beers and we’ll catch up with you later tonight when these puppies are good to go.
Greg: I’m going back to sleep.
Darren Barr: Hi guys, we’ve got our short ribs going for about four hours now. I’ve just pulled the lid off. You can take a look here, Greg. You can see that the onions are starting to wilt, and all the peppers and the beer, the honey is starting to really marinate together and bring out all these great flavors, you can see here. You know after about four hours, the meat is going to be fully cooked. You can see it just starting to -- oh, look at this, I can’t even get a hold of this. You can see I was just pulling off the bone. Can you see that? Alright, so at this point, like I said the meat is fully cooked and for a few more hours what’s going happen is, it’s going to really break down the connective tissue. The meat, it was really soft and tender. Now, not all parts of cooking is pretty.
What we’re going to have to do here is because this meat has nice layer of fat on it, and bone and everything that we’re putting into here, fat is going to come off the meat. It’s going to rise to the top and it’s going to kind of look like oil. The best way to get rid of that is, get a nice mug. And, what I’m doing here is, I’m just pressing the spoon flat against there and you see how that liquid is kind of clear, looks like oil kind of. That’s pretty much the fat, so we’re going to drain that off, probably take a couple of minutes just to drain this off, you go through it. And then also at this point, we’re going to want to salt and pepper everything to taste. So, we’re probably going to want about half a teaspoon to a teaspoon of salt, and just pepper it up to your taste. Now it looks about right. Go ahead and let that just mix in there. Now, we’re going to let this cook for a few more hours and we’re going to be good to go, guys.
So, we’ve been cooking all day and you know what, the end result is totally worth it. Our chili honey short ribs are ready. I am pulling a couple of these puppies out for you guys. We are going to serve this deliciousness with some soaked potatoes, some other good stuff, but these are very tender, we call it fore tender. We’re just going to top these with some juice here. Yeah, looking good. They’re going to be spicy, a little sweetness. The syrup here is really adding the great kick and I’ll call the guys over to do a sampling of this and talk about pairing it with some great food, that’ll be mentioned in my site, check it out. But I just want to show you how absolutely unbelievably tender these are. You see how that meat just comes apart like that, so delicious. We’re just going to give this, it’s totally worth it.
So good, you can taste it all through the meat. Just the right amount of spice and that’s fantastic, that’s home right there. You guys have a good one, we’ll catch you next time.