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Why You Must Grill Short Ribs — Prime Time



– We are here at Metta, in Brooklyn, where the chef grew up, in Argentina, cooking everything over fire And now, he's doing that in his own restaurant, cooking the whole menu over an open flame

That's how he does short ribs, too Everyone braises short ribs, but we're here to find out you can cook them a better way – Yeah (traditional guitar) – Negro (Chef's nickname), so good to see you – Welcome, guys

We're going to learn how to cook short ribs Short ribs is a cut that doesn't have too much use, or when you talk with somebody, he says one option Braise the short rib – Yeah But in Argentina, it's all basically main cut of meat, when you're talking about asado with friends

First thing you do is just go buy pounds of short ribs So we're going to be playing around with a different style of cooking of short ribs, using open fire Then, we're going to be doing some kind of Argentinian-style, more traditional short ribs And then, we're going to use kind of Metta-style We have some short ribs then have been marinate with a special treatment

(laughing) – That sounds ominous – The American thought is that food barbecue; rib-eye is the best cut because it has the most fat from the loin, you can grill it fast, eat it medium-rare, and you get to still eat some of that fat

Short ribs, if you braise them, you never really get that grilled flavor So this is a long grill, it's like very similar, but completely different – What's the process for building the fire? – It definitely depends on what is your schedule for the day and what proteins you need to cook Definitely if you hanging big proteins, you gonna need the fire earlier You can see here now, two ways to use the cooking, The fire one is radiant heat from the coals

The short ribs, they need to be in radiant heat from the flames This a kind of classic set-up in South America You go to any house and you would find one of this in the garden, or some people, we have like a whole room in the house that is just for the barbecue, you know? – Yeah – Let's cook – Let's cook

– Cool – We're kind of trying to flip the short rib as a kind of, like a small dish, so I tried it for the first time on Friday, this dish, and we're gonna try today again If you guys like it, we gonna put it in the menu (laughing) – Fantastic – No pressure

(laughing) – So, what have you done to these so far? – These one, we do like a quick dry-age technique that we have over here But in the back area, we have coals surrounded by the hole in the middle So basically you just create like a convection of heat It's never going to burn, it's just going to get crispy slowly – I think Americans are starting to get this now

– Yeah – It's like, don't just get it (bleep) raging hot – In Argentina, basically, if you have any fire touching the meat, you are pretty bad (at) cooking – So the whole thing is kinda just like, relax, man (traditional guitar) – Now, we going to go to one of the most popular way to eat a short ribs in Argentina

Mayonnaise and chimichurri are in every asado that you do That's like a medium-well, well-done cut – So, normally, you're dipping the bread in the mayo, bread, meat, bread, meat– – You just do– – Wine, wine, wine Holy (bleep), Negro This is incredible

There's a little bit of texture, but it's not chewy – So juicy because there's so much fat – I don't think I'm ever going to braise a short rib again (laughing) I think this is just what I do from now on – So these are ready

– And you can hear a crunching, yeah, that's great – Let's chop some of our dandelion greens Going to dump it with the dandelion greens Here we have some scallions and mint I don't think somebody from Argentina will be happy about putting mint with short ribs, but, who cares? – They'll get over it

– Actually, we're huge– – Calabria Cheese – In Argentina – So here, we have a dressing that is made with roasted garlic puree, red wine vinegar, the most leaves with marjoram stem – So a lot of this dressing is byproduct I don't even know how to describe that

It's sweet, obviously acidic, not fishy at all When was the last time you saw, 'Back to the Future'? – Long time ago – There's the scene at the very beginning, where he stands in front of the wall of amplifiers– – Yeah (chuckles) – He plays one guitar note and it blows him – And blows everything – into the wall

That's kinda what this is reminding me of – Before onions go bad, we just turn it into a powder – So this is the onion powder you made – Yes – Let's hit it guys

– Here is Taylor with us, Chef de Cuisine at Metta, who has been working since the beginning This a crispy short rib salad, we're looking to put in the menu, so please guys, let's try it and see, if we can put in in the menu or not (laughing) – Right on, I'm ready – No pressure, there at all, no pressure at all – Yeah, it can go on the menu

– Despite the amount of acid, garlic, chiles, it is really mellow – I have a quick question for you: Can something still be a salad, when half of the salad is meat? – Yeah, a meat salad – Uh huh – Meat salad (lively guitar) – Our first run, for the first year, was short ribs, grilled traditionally, asado-style, Argentinian style

And now, we're start to work short ribs into other dishes, and started like, alright, well, yeah, you can have a meat salad – We have the same kind of conversation all the time in the butcher shop, about like, different steaks Nothing is going to be exactly the same You want a Denver steak, it's gonna need to be like medium, you don't want it rare, it's not gonna be good rare – That is a good example, because it's something that we have here with the short ribs, people ordering medium-rare or rare short ribs, like you cannot, no

– No, don't do that – You not gonna eat it – And that's just something, you would, people would just take away, like different cuts require different methods and different times in cooking – Right – And some cuts are

better, well-done – Yup – Okay guys, we gonna take down this short rib blade and it's been hanging here, it's almost four hours

Should be, medium, medium-well You ready for us? (whistles) – You still see all the marbling inside and because it was cooked slow, it's just that fat is keeping inside – You get that nice, even heat, that fat's not going to render down as quickly That's what patience gets you – Yeah

– Best one yet (chuckles) – About all of that fat from the slow cooking, but completely dry, it's not masked with anything else – This is one of those, hey America, we've been (bleep) this cut up for a couple hundred years – Yeah – You gotta, gotta start doing it like this

Braising it, you kinda lose the integrity of the muscle and how it's structured, and you kinda just break it down – The fat actually renders out, rather than staying inside the meat, so it's a completely different way of thinking about it – And it's always nice to know that, an example of how just taking your time, like don't worry about, you don't want the fire touching it, like what it's creating around it, is what's important – Yeah – You can serve this on the menu

(stiffing a laugh) – Good to know – You could do that – We're ready now (boisterous laughing) – We gonna be working this beef heart carpaccio – Whoa

– That's it So basically, you just wanna give a quick sear, smoking it – So why beef heart? – We don't like to waste in Metta, and as example of short ribs, we need a cut, that nobody uses or for us, is important to incorporate this kind of off-cut – Let's eat it That is (bleep) fantastic

– Funky, spicy – Sauce is so good – Yeah – Love the iron, just the slightest bit, but it still tastes like a steak – We don't try to cover the flavor with it, just trying to pair it with all that spiciness together to a level, then it's a kind of balances, so it doesn't come to your mouth, straight like that iron-taste

– This is amazing, man Thank you so much – Thank you – My pleasure – This has been completely eye-opening

– Thank you guys for coming to us – For more episodes, like this, just click here (gentle traditional guitar) (music slides into jazzy riff) – It's (bleep) good – Holy (bleep), that's not what I was expecting – Most sweet and sour things, you're used to being like, super sweet and–

Source: Youtube

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