Podcasts about Short ribs

What time is it? It's Eatin' Time! with Belton Johnson - powered by the Saskatchewan Cattle Association! Grillmaster Belton Johnson joins Evan with his recipe for BBQ'd Korean Short Ribs.

SO YOU WANNA GET FAT PODCAST EP. 120 we check out the Fallow boys making Beef Short Ribs like we've never seen before! ORIGINAL VIDEO / Give it a THUMBS UP!    • Michelin Star Beef Short Ribs at Home   NEW MERCH STORE https://shop.chefbriantsao.com/ VISIT OUR RESTAURANTS Mission Sandwich Social   / missionsandwich   Le Rivage   / lerivagenyc   BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/col... LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE FOOD Breakfast https://www.instagram.com/p/DWC_SMUjT... Onion Burger https://www.instagram.com/reel/DV4liK... NOT SO CURRENT NEWS Dog https://www.instagram.com/p/DWWIdEPkd... Ace https://www.instagram.com/p/DWUdSFsj5... Blockbuster https://www.instagram.com/p/DWSkGM-gd... Kit Kat https://www.instagram.com/p/DWf9ncfCu... Sardi's https://www.instagram.com/p/DWhJem9Db... Fini https://www.instagram.com/p/DWiicASFM... Sysco https://www.instagram.com/p/DWjZhdplC... April Fools https://www.instagram.com/p/DWk0shmgT... Messy https://www.instagram.com/p/DWmLnlBAU... Everest https://www.instagram.com/p/DWmdbMXFv... FRENCHY CLIPS Boom https://www.instagram.com/reel/DV5wCT... Motorcycle https://www.instagram.com/reel/DVfoir... Fight https://www.instagram.com/reel/DWKmJt... Goal https://www.instagram.com/reel/DUFvJT... Construction https://www.instagram.com/reel/DUekqf... PATREON   / chefbriantsao   JOIN DISCORD! Discord   / discord   FOLLOW CHEF BRIAN TSAO!   / chefbriantsao   FOLLOW FRENCHY   / lechefpaul   Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I've been home alone for the last few days and discovered that if I don't have a plan for dinner, I will just not eat until I get so starving that I make a big, overly cheesy grilled cheese sandwich. In this episode, I tell you what I did on Day 2 of alone time so that I didn't end up starvingly stuffing cheese in my mouth at 10pm again. I also have a tangent about garlic powder, and I'm share a very simple, tasty recipe for thin-sliced boneless short ribs (flanken-style ribs). This is something I make all the time but don't have a written down recipe for. But really, it doesn't need one because it really is just that easy. Links:Marinated Flanken Style Ribs Recipe (thin-sliced short ribs)Mississippi Pot RoastWild Fork Thin Sliced Boneless Short Ribs (not an ad, this is just what I actually buy) Connect with me:COOKforTWO.us And if you're a member, check out the upcoming live events here. Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, the COOKforTWO Facebook Group, and here's COOKtheSTORY on Facebook and on TikTok and Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

And saves room for a crumble! Louis Theroux is a BAFTA-winning documentarian, journalist, broadcaster and author, and not someone to let a pre-show lunch get in the way of a Dish feast. Over paloma cocktails, Nick and Angela enjoy an hour in the company of the legendary interviewer, who started making documentaries for the BBC in 1998.  He joins us to talk about his new Netflix film, Louis Theroux: Inside The Manosphere, where he journeys into the controversial world of websites, shows and influencers promoting ultra-masculinity and misogyny. Despite arriving on a full stomach, there was no spoiling Louis' meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of Penfolds Bin 28 Shiraz. There's dessert, too, in the shape of a rhubarb & pear crumble, a Chetna Makan recipe, which makes the most of seasonal ingredients.  Any pre-show nerves about interviewing Louis were quickly dispelled with one sip of paloma. We get to hear all about Louis' own cooking and baking skills, how he deals with fans who show their love in extraordinary ways, and the challenges of taking your children to a Michelin star restaurant. Plus, find out which of our Fast Food Quiz questions gets the much-coveted Louis Theroux seal of approval.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the rhubarb & pear crumble was created for Waitrose by Chetna Makan A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

How long do you cook short ribs in the Instant Pot? Do you brown them first? And how do you make the perfect sauce? Here are the answers for perfectly tender beef short ribs. Recipe: Instant Pot Short Ribs from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeThe All New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Alec Naman from Naman's Catering called us this morning and said, "Let's fire up the grill this week and cook some Hawaiian Style BBQ Beef Short Ribs this weekend... " Great idea!!!!  It's What's Cooking!!! Listen here: Hawaiian Style BBQ Short Ribs with Grilled Pineapple Ingredients up to 2 lbs. flanked cut beef short ribs 1½ cups pineapple juice 2 tablespoons brown sugar 1 teaspoon sesame oil 4 tablespoons soy sauce 1 tablespoon rice vinegar 2 tablespoons minced fresh ginger 4-5 garlic cloves minced or pressed 3 green onions thinly sliced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 whole pineapple peeled and sliced into 1/2-inch slices Instructions 1. Place ribs in a Ziplock bag (or 2 if needed) and set aside. 2. Combine pineapple juice, brown sugar, sesame oil, soy sauce, vinegar, ginger, garlic, green onions, salt and pepper in a bowl and whisk to combine. Pour mixture over ribs in bag and marinate overnight in the fridge. Turn the bag occasionally to evenly distribute marinade. 3. When ready to cook, peel and slice pineapple into ½-inch slices, leaving core intact. Brush each side lightly with olive oil and a very light pinch of salt. 4. Preheat BBQ grill. Place both ribs and pineapple on grill, making sure they do not touch each other, and cook until charred on both sides and evenly done. Steak time will depend on the thickness of the cut. Extra thin ribs cook for only a couple of minutes per side and thicker cuts (up to 1/2 inch) may take 4-5 minutes per side. Cook no future than medium rare for best results! 5. Remove pineapple from the grill and place it on a platter. Remove ribs and cover with foil for 5 minutes before serving

This week the boys sit down and talk about: Nick's Bday, Kappo Honda, La Riots, Tokyo, Taste of Chaos, Seattle, Wedding, John Wayne, Bubba, Laguna, Short Ribs, The Marine Room, and much much more.

Melbourne-based cooking instructor Mayu Tomaru shares a tasty Aussie beef recipe made with ingredients you can easily pick up at your local supermarket. It's great to have something so simple and accessible to cook anytime. - 近所のスーパーで手に入る美味しいオージービーフを使ったレシピを、メルボルンの料理講師・都丸真由さんが伝授！身近な材料ですぐに作れるのが嬉しいですね。

Get tender, juicy beef ribs with this Flanken-style rib recipe with a simple, Asian-inspired marinade. The flavor is perfection! Recipe: Grilled Flanken Short Ribs from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adBraised Short RibsMedium BowlZesterCitrus JuicerMeasuring SpoonsBaking DishThe All New Chicken CookbookThis episode was also published in September, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Byron Lazaroff Puck, president of the Wolfgang Puck Fine Dining Group. This legacy chef, the second son of chef and restaurateur Wolfgang Puck and designer Barbara Lazaroff, grew up in a flurry of cooking, art and hospitality.    “There's a Picasso quote that I love, which is, “Learn the rules like a pro so you can break them like an artist,' and that always spoke to me,” Puck says. “To me that means honoring and respecting tradition, the rules, the things that people have worked so hard on to create in the past, and … then also being bold and creative and trying to innovate on top of that.”   Puck loved art as a kid and wanted to be a painter, but quickly realized that was not meant to be. When his father put him to work at age 12, washing dishes at Spago Beverly Hills, he was amazed, seeing the plates come together and go out on the line.    “I quickly realized, ‘If I'm clearly terrible at painting on canvas, maybe I can paint on plates;'” he shares.    Once that love of food and hospitality was ignited, Puck never looked back.    “It's not just about serving great food [and] beverages with detail oriented service, it's about crafting a memory for a person that they can always look back on, whether it's a 25th or 30th or 50th birthday, an anniversary, a college graduation or a promotion at a job [or] just a regular Tuesday night,” he says. “Every single person that is gracious enough to adorn one of our dining rooms, we want to treat with the utmost respect and integrity.”   Byron Lazaroff Puck shares his cooking journey and food memories, creative cooking and plating tips, the value of hospitality, and thoughts on the future of food. He also talks about his grandmother's latkes and his recipe for Passover short ribs, which you can find at JewishJournal.com/podcasts.   Follow @ByronPuck's food adventures on Instagram and check out WolfgangPuck.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Gretchen Lowe presents this laid-back yet sophisticated dish.

Send us a textIn this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links~~~~~ Miso & Gochujang Braised Short Ribs Recipe~ Braised Lotus Root Recipe~ Pickled Radish Recipe~ Chatsworth Farm Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Shad sits down with Brii Bandss. Brii talks about her experience at the BET Awards this year, her relationship with her mom, music and more! Tune in this Tuesday at 8pm EST to check out the full episode.Hosted by City Shad :https://www.instagram.com/shadvseverybody_podcast/Special Guest - Brii Bandss :https://www.instagram.com/briibandss/Producer - Q. Lewis :https://www.instagram.com/Q.Lewis313/Listen on :YouTube / YouTube Music : https://youtube.com/playlist?list=PLlzziByYiN0sVTjOsCimS0mDOlRAsv3R-Apple Podcasts : https://podcasts.apple.com/us/podcast/shad-vs-everybody/id1474969475?uo=4iHeart Radio : https://www.iheart.com/podcast/269-shad-vs-everybody-62567207/Spotify : https://open.spotify.com/show/6aobEWEmz3qifYbEeczdesSponsored in part by Duke and Dame Whiskey#HipHop #DetroitRap #MusicSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Need a Memphis first date idea? Kate Ashby's two Cooper-Young restaurants fit the bill for posh but unfussy spots with approachable food. She's the guest on this week's Sound Bites dining podcast.

This is Lunchtime Live's Big Batch. Every Monday we'll be learning new easy to cook batch recipes to keep you eating well. No more staring into an open fridge looking for inspiration!This week, Andrea is joined by Chef and Director of Conbini Condiments, Holly Dalton, to look at how versatile the short rib can be! With multiple recipes sure to make your batch cooking exciting!Follow the hashtag #LLBigBatch for all our recipes.

Voted "Most Likely To Sell For At Least Thirty Dollars" every year since 2016 at the Braised Beef Awards, which may or may not exist. Noah and Louisa discuss every upscale restaurant's favorite force multiplier. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)We're glad you're with us. Thanks for being a part of our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.[02:32] We're making grilled, cross-cut, beef short ribs!Here's how:Put all of this in a turbo blender or a food processor to make a marinade:1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;1 medium Asian pear (about 6 ounces or 170 grams);5 peeled, medium garlic cloves;one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;1 cup or 250 milliliters soy sauce;1/2 cup or 125 milliliters water;1/4 cup or 55 grams packed light brown sugar;2 tablespoons or 30 milliliters mirin;and 1 tablespoon or 4 grams freshly ground black pepper.Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.Garnish with minced scallions and sesame seeds.[13:52] What's making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

Today on the HowToBBQRight Podcast, we've partnered with Schwank Grills to give y'all a discount (00:17)! Malcom was NOT ready to leave the Bahamas (01:32). There's something that just hits different with that Short Rib Mac & Cheese (04:39). Malcom wanted to try out something a little different (12:30). This is Malcom's favorite ceramic grill to cook on (19:11)… I tried to make Birria in the crockpot (19:55), and I found some really good store-bought Birria sauce (26:30)! I've got an idea for a Grande Gringo style spin on a CLASSIC pot roast recipe (30:20)! When should you be using a BBQ Mop when smoking meat (32:00)? Malcom uses this much broth when making gumbo (40:00). Should you be using GrillGrates on your pellet grills (42:37)? It's National Employee Appreciation Day (46:00)! This recipe used to get Malcom a lot of chicken checks in the competition barbecue circuit (48:07). Are pellet grills the BEST way to get crispy chicken skin (52:21)? Easter and Spring Break are right around the corner (55:45)...

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Day 1: Meat: Boneless short ribs Spices: Salt, Pepper, and Garlic Powder (or your favorite rub) Day 2: Searing: Butter and/or Oil (or you can sear on a grill without them)  

How does Roz prepare his Korean Short Ribs? Favourite Christmas movie? Do we cut your fingernails straight across or curved? Is Shem's girlfriend older than him ?

On this episode of Vibe Check, Sam, Saeed, and Zach talk about the recent slew of celebrity lawsuits that have been filed in New York, and they reflect on the past year of Elon Musk's reign at X (Twitter). Plus, a few recommendations to help you keep your vibe right.We want to hear from you! Email us at vibecheck@stitcher.com, and keep in touch with us on Instagram at @samsanders, @theferocity, and @zachstaff. ------------------------------------------------------RECOMMENDATIONS:SAM: Dream Scenario and Short Ribs (by Alison Roman)SAEED: Part 2 of Angel Nafis's poem “Gravity” — https://www.poetryfoundation.org/poetrymagazine/poems/58063/gravity-56d23c1d15a2aZACH: Saltburn

nat lost power > this meeting is our horcrux > cat's puking? > nat rugby round up > women's soccer world cup > no woman no try > small town butcher shops > stamps > lying to your kids > united states women's soccer > morning's are hard > sourdough > host your perfect holiday party > october is sports month > nat's wall project > this episode sponsored by home depot > SHORT RIBS > wishbone kitchen red wine braised short ribs > this is the hurdle i can't get past >  i DO hate doing dishes > f*ck YOU past natalie > balsamic glazed new york ribs > but are they ROLLED oats? > it's very hard to be a human on the internet > if SHE'S not on twitter, then it's really lost > beverly jenkins is going to steamy litcon > what are we reading > nat's writing things > bre's organizing things > aftermarket nerf darts > the end

Want to be the dinner hero tonight to your family? Food Network's Chef Plum has an easy and delicious recipe for braised short ribs that's sure to make you a star chef. Image Source: Getty Images

Does the thought of braising beef short ribs terrify you?   Not sure where to start?   Are you wondering WTH we're even talking about?   If you're looking to impress at your next dinner party

A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

Damo's Dish returns thanks to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Visit their website HERE at www.cobramestate.com.au BEEF SHORT RIBS Ask your butcher for beef short ribs but if possible keep them long on the big rack. Long and slow is Damo's preference. He cooks at 120 degree C for 6-8 hours (or even longer). Damo loves using his BBQ, but you can also slow cook in your standard oven in a covered baking dish or oven bag. Make your own rub or buy a pre packaged rub. Damo likes the Webber rubs. Home Made Rub Can be as simple as Garlic powder, paprika, onion powder and course sea salt.   Method Massage the rub into the beef short ribs (use gloves or you'll get stained hands). Can apply the rub ahead of the cook and let it sit for up to 24 hours in the fridge before cooking. Put it on a rack in a roasting dish and cover and cook for as longs as you can. Broccolini side dish. Spilt your broccolini and sprinkle over parmesan, fresh chilli, salt, then slather with Cobram Estate Olive Oil. Roast at 220 degrees C for 10 minutes or so. You're aiming for a nice char on the broccolini. Serve with twice cooked potatoes. Par boil spuds then cover in Cobram Estate olive oil. Roast for around 2 hours in an oven bag. FEEDBACK AND RECIPE SUGGESTIONS - we'd love to hear from you about your favourite dishes, a recommendation for Damo or if you've tried one of his dishes. Email thesoundingboard@sen.com.au or find us on Facebook or Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Imgur AlbumSpecial Ingredients - Coarse Grind CornmealHow to Cook Everything by Mark BittmanRecipe-4-6 short rib portions3 yellow onionsSmall, red potatoes2-3 cups of beef stockFresh, flat leaf parsley3-4 heads of garlic4 tablespoons dijon mustard2 tablespoons grated horseradish2 tablespoons olive oilSalt and Pepper to tasteStart by browning your short ribs in the olive oil in a heavy-bottom pot, pan, or dutch oven. Spend about 20 minutes developing a nice crust over all surface areas. Remove the browned beef from the pot and set aside.Thinly slice your onions and add them to the pot. Bring the heat up to medium high and cook the onions until golden brown, about 20 minutes. Return the beef to the pot atop the onions. Add the beef stock so that the liquid comes halfway up the sides of the beef. Bring this to a simmer, cover, and simmer on the stovetop for 3 hours.At this point, start the polenta (recipe below)Quarter your potatoes, and remove the cloves of garlic from their papers. Add these to the pot and simmer for an additional 1-1.5 hours. When the polenta is finished, plate portions of it and allow to cool at room temperature. Remove the short ribs and potatoes from the sauce and set aside. Gently stir in the dijon mustard and horseradish until it is fully incorporated into the sauce. Rest a portion of short rib atop the polenta. Gently set in potatoes on either side of the meat, and spoon approximately a half cup of the mustard sauce over the meat. Coarsely chop the parsley and garnish the plate generously. Polenta recipe-1 cup of coarse-ground cornmeal4 cups of water.75 cups beef stock1.5 tablespoons butter/ghee1 teaspoon saltCombine the water, salt, and cornmeal in a pan. Bring this to a simmer and stir vigorously to combine to a normalized consistency. Barely simmer for an hour, until the cornmeal is fully hydrated with a supple, soft texture. Add the beef stock and stir to incorporate. Once a smooth, soft consistency is achieved, stir the butter/ghee into the warm gruel.

To help celebrate Jamie being back in town, Matt makes French onion soup, braised beef short ribs, and Yorkshire pudding

Today's recipe is The Best Beef Short Ribs.Here are the links to some of the items I talked about in this episode: #adClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Rach's short ribs with fried rice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

THE PHO QUE PODCAST IS WHERE VIETNAMESE-INSPIRED NOODLE SOUPS--PHO--AND BARBEQUE--QUE--ARE THE PURVIEW OF THIS PODCAST. IN THIS EPISODE I'M GOING TO PREPARE A SMOKY TREAT THAT'S HARD TO GET RIGHT. TODAY'S EPISODE IS ALL ABOUT TENDER AND DELICIOUS BEEF RIBS.

Rach's short ribs with fried rice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Don and Professor Ben talk about the risks of cooking short ribs after a 12 hour delay at room temperature. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Instant Pot Short Ribs (Pressure Cooker) | Tested by Amy + Jacky ComBase Evaluating Microbial Safety of Slow Partial-Cooking Processes for Bacon: Use of a Predictive Tool Based on Small-Scale Isothermal Meat Inoculation Studies | Journal of Food Protection

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

San Leandro Police Chief Abdul Pridgen recaps his first year heading the department, moving to San Leandro, surveillance cameras, and his plan for retaining officers and recruiting the next generation, in a wide-ranging conversation with Lee Thomas over GrilleeQ short ribs, BBQ shrimp, corn-on-the-cob, and smoked peaches.

A couple weeks ago, Rachel Belle hosted a LIVE Your Last Meal show at THING, an arts + music festival in historic Port Townsend, Washington. Her first guest is blues rock musician Ian Moore, who's put out 11 full length albums, and toured with folks like the Rolling Stones, Bob Dylan and ZZ Top over the span of his 30 year career. Ian's from Austin, Texas and, living in the Pacific Northwest, he desperately misses Tex-Mex food, something Rachel can relate to as a burrito obsessed, native northern Californian who still hasn't found one she loves in Seattle. Up next, Jon Heder, best known for his starring role in Napoleon Dynamite! The film is famous for its references to tots and mispronounced quesadillas and a llama named Tina who refuses to eat her food. Jon regales us with tasty behind-the-scenes stories and shares his experiences with eating competitions while living in Japan. Follow along on Instagram! This episode is sponsored by: Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has been making incredible, chewy, bubbly, melty pizzas in her Ooni for more than three years. If you want to make the best homemade pizza of your life visit: www.ooni.com/yourlastmeal Safe Catch is the first and only seafood brand to invent a proprietary technology that can test every individual tuna and salmon for a strict mercury limit.Find Safe Catch products in 12,000 stores nationwide and at safecatch.com. Get 15% Off your order with code YOURLASTMEAL* Pure Cravings is a world-leading, premium new pet food brand that's on a mission to protect cats from mercury. Find Pure Cravings products online at purecravings.com. Get 15% Off your order with code YOURLASTMEAL* *This offer excludes subscriptions and cannot be combined with any additional offers. Free shipping to the continental US.See omnystudio.com/listener for privacy information.

This podcast is sponsored by Kitchen Remodel Rockstar. If you are ready to get started planning a dream kitchen, no matter how small or big....join KRR today for just $97 mo. It's a women-only, practical and fun way to design your kitchen remodel. Whether that's a full custom kitchen, a new build, DIY or a reface...we are the BEST place to start. Save time, money and frustration by creating the perfect Design From the Inside Out! click here to sign up and have your new design in under 2 weeks! And if you want to contact the show or send me a recipe to cook on the air, shoot me an email camille_L@sbcglobal.net

This podcast is sponsored by Kitchen Remodel Rockstar. If you are ready to get started planning a dream kitchen, no matter how small or big....join KRR today for just $97 mo. It's a women-only, practical and fun way to design your kitchen remodel. Whether that's a full custom kitchen, a new build, DIY or a reface...we are the BEST place to start. Save time, money and frustration by creating the perfect Design From the Inside Out! click here to sign up and have your new design in under 2 weeks! And if you want to contact the show or send me a recipe to cook on the air, shoot me an email camille_L@sbcglobal.net

Welcome to another episode of the Food Origins Podcast! This podcast is dedicated to our Mother, Yuriko who passed away in 2019. I was fortunate enough to sit down with my one and only sibling; my brother Michael Sands. Mike is a self-employed web developer and an accomplished martial artist in the styles of Kuk Sool Won, Judo and Brazilian Jiu Jitsu. Before settling in his now hometown of San Diego, we were born and raised in San Francisco, California. Mike spent many years traveling all over the world including a year in Japan. We discuss what is was like growing up mixed race Japanese/Caucasian , bullying and Asian hate regarding food and some of the dishes our Mother used to make for our family, friends, neighbors and school. We also spoke about some of Mike's traveling destinations that include Europe & Southeast Asia , monkeys stealing your food and working in the bustling restaurants of Los Angeles.  Featured are some of Mike's favorite local San Diego restaurants and his favorite recipe for Short Ribs. *SHOW NOTES for this episode will be on my website:https://www.foodoriginspodcast.comSpecial thanks to Hendo Studios

We explore just the precipice of whether violence and love can coexist. Listen more to hear our thoughts and encouragement to explore beloved author, bell hooks's, "All About Love: New Visions," which discusses aspects of love in modern society. We also recommend Ly Tran's memoir, "House of Sticks," that recounts her journey from war-torn Vietnam to Queens, NYC, and the power we have to alter and fight against the odds for a greater opportunity. We shift our conversation to a lighter note on Netflix's, "The Adam Project," that explores the frailty of time and the dynamic between our current self in relation to our kid self. NPR'S Book of the Day: Remembering bell hooks and 'All About Love' Books by bell hooks: Teaching to Transgress: Education as the Practice of Freedom, Feminist Theory: From Margin to Center, Feminism is for Everybody, All About Love: New Visions Brittney Cooper's TED Talk: The racial politics of time Reach and Teach in San Mateo Crying in H Mart by Michelle Zauner Earth Day on April 22 Jane Fonda's quote from Netflix's Feminists What Were They Thinking? "Most girls, we're feisty when we're young before puberty sets in. And it's when the specter of womanhood begins to loom on the horizon, you have to stuff anger...you know, you have to be a good girl. Well, all your life, people are saying, "Be a good girl." Well, that implies that you're not naturally good." Netflix's Yes Day Year of Yes: How to Dance It Out, Stand In the Sun and Be Your Own Person (book) and My year of saying yes to everything (TED Talk) by Shonda Rimes Steak Marsala recipe served with mashed potatoes Rachel Ray's Short Ribs with Pasta e Fagioli --- Support this podcast: https://anchor.fm/naoness/support

I'm back with another “Currently Loving” - a round-up of everything I love when it comes to food, mindset, and lifestyle.    links to everything mentioned today   In today's episode, I start off by sharing current shows I am loving and why renting movies at home is low-key worth it. I also talk about my current faves including my favorite mocktail mixers from bubble goods (and why I am over alcohol), my current fave podcast, and what I am doing with my brand new skincare routine!      In this episode, we cover:   Life updates and shows I am loving [0:38] Currently Loving Food: mocktail mixers, smoothies, short ribs [8:08] Currently Loving Mindset: Jay Shetty podcast, Big Sean and building practices that help you stay rooted  [18:09] Currently Loving Lifestyle: First Aid beauty, custom blend skincare, sunscreen, and self tanner [22:35]   Connect with Cassidy: cassidyeats.com  www.instagram.com/cassidyeats 

Today's recipe is The BEST Way to Cook Short Ribs (Instant Pot Then Air Fryer!).Here are the links to some of the items I talked about in this episode: #adTime Management Insider PodcastClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Stacie and Mia try slow-cooked short ribs with gremolata sauce by Travis Lett for Bon Appetit. Recipe: https://www.bonappetit.com/recipe/slow-cooked-short-ribs-with-gremolata

Morgan Mack-Rose, the executive director of the San Leandro Improvement Association, chats with Lee Thomas over GrilleeQ short ribs, grilled squash and tomatoes, and hot links, about her ideas for a more vibrant downtown, and the need for city officials to be more ambitious in their vision for San Leandro.

JP and Mea interview Mea's 99-year-old great-grandmother in this episode about her 68 years of marriage and the keys to a long relationship.

Season 1, Episode 1: MyLecia documents her Valentine's Day experience at The Howard Theater and her amazing meal. She then goes on to introduce her beautiful sons and bring you right into her world as a busy mom of 2.

We've got more restaurant hot spots to share this week, along with a lovely French white wine discovery under $20. Plus, Boston chef, Matt Jennings, joins the party to talk about his beautiful new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate Orange Glaze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.