polorat12: I think if you spun the relish in a processor real quick or chopped it up fine, it would be better. It seems too big and clunky to be a topping.
ExtraPlus: WHY DIDN’T YOU SCRAPE
THAT
*FOOOOOOOND*
ChampionOfTheSunAhhh: Nice job filming. The all white backdrop and lighting are very satisfying
Shadesmctuba: This looks really good and right up my alley with the pineapple.
However, and only slightly off-topic, because this is more of a general statement and not a criticism of the gif…
I need to know that I’m not the only one who doesn’t like cooked red onions. Gimme a Vidalia or white onion any day, but for me, reds should be sliced paper thin, rinsed in cold water, and placed very sparingly on a sandwich or salad and that’s it.
Okay that feels good to get off my chest. Haha.
milofelix: Random question but how do y’all keep the sugar from burning? Everytime I try and beside with sugar it just turns black and gross no matter the temp. I braised some pulled pork the other day and the bark was almost inedible from the burnt brown sugar
speedylee: **[Soy-Braised Short Ribs with Bacon-Pineapple Relish](https://www.bonappetit.com/recipe/braised-short-ribs-with-bacon-pineapple)** by Bon Appétit via Basically
**Ingredients**
* 4 oz. bacon
* 1 medium red onion
* 1 3″ piece ginger
* 4 large bone-in beef short ribs (2½–3 lb.)
* Kosher salt
* Freshly ground black pepper
* ½ cup soy sauce
* ½ cup plus 1 Tbsp. unseasoned rice wine vinegar
* 2 Tbsp. brown sugar
* 2 Tbsp. Sriracha or sambal oelek
* 1 cup fresh pineapple chunks (about 6 oz.)
* ¼ cup cilantro leaves with tender stems
**Steps**
1. Preheat oven to 300°. Prep your ingredients before you start cooking.
2. First, coarsely chop 4 oz. bacon.
3. Wash your cutting board (or just flip it over!) so that you’re not cutting vegetables on the same surface that you used to prep raw meat. Peel 1 onion and cut into quarters; set one quarter aside for the relish. Cut remaining quarters into large pieces.
4. Rinse 1 3″ piece ginger, then very thinly slice crosswise (no need to peel).
5. Place 4 short ribs on a plate; season all over with salt and pepper, turning pieces to season every surface.
6. Heat a Dutch oven over medium-low. Add bacon and cook, stirring often with a wooden spoon, until fat is rendered and bacon is crisp, 7–10 minutes. Meanwhile, line a medium bowl with paper towels. Using wooden spoon, transfer bacon to a medium bowl, leaving fat in pot. Blot bacon with paper towels, then discard paper towels, leaving bacon in bowl.
7. Increase heat to medium-high and add short ribs. Cook, turning once or twice, until very well browned on at least two sides, 12–15 minutes (it’s not necessary to brown all over as long as you get a sear on a couple sides).
8. Transfer short ribs back to plate and reduce heat to medium. Add ginger and onion pieces to pot and cook, stirring often, until ginger is just starting to turn golden around the edges, about 3 minutes.
9. Add ½ cup soy sauce, ½ cup rice vinegar, 2 Tbsp. brown sugar, 2 Tbsp. Sriracha, and 1 cup water; stir to combine. Arrange short ribs in Dutch oven in a single layer (it’s okay if they’re not fully submerged in liquid).
Cover pot and transfer to oven. Bake 30 minutes, then remove pot from oven and turn short ribs with tongs.
10. Cover pot and return to oven. Continue to bake, turning every 30 minutes, until short ribs are fork-tender and pulling away from the bone, 60–70 minutes longer.
11. Transfer short ribs to a platter. Tent with foil to keep warm.
12. Heat pot with juices over medium-high and bring to a boil. Cook until braising liquid is reduced by about half, 8–12 minutes.
13. While juices are reducing, thinly slice reserved onion quarter. Add 1 cup pineapple chunks and sliced onion to bowl with bacon. Season lightly with salt and toss with remaining 1 Tbsp. rice vinegar.
14. Place a strainer over a heatproof measuring cup and pour reduced juices through strainer. Discard solids. Let juices settle until fat rises to the top. Spoon off fat and discard.
15. Pour de-fatted juices over short ribs. Spoon bacon-pineapple relish over meat and top with ¼ cup cilantro.
16. Do Ahead: Short ribs can be braised 1 day ahead. Let cool in (unreduced) braising liquid, cover, and chill. Reheat over low, then proceed with recipe. If making ahead, we recommend crisping fresh bacon for the relish.
SevenElevenHells: why did this lunatic hold each piece while adding salt and pepper rather than just seasoning them in the container and flip with the tongs?? am I going crazy?
Monkey-can-cook: Yumm, that looks awesome!
IsabellaQY: am i the only one confused by the random cilantro at the end? seems like kind of a weird garnish for these flavors
thegodzilla25: Everything was top notch till the pineapple.
VoiceOfTheSoil40: I do not understand this obsession with adding fruit to meat. It makes no sense. The texture is off, and the flavor is too damn sweet.
garciasn: Where was the charcoal grill and instant dough?! I don’t come here to make real food.
Sheesh.
DamnDatAssSoFine: Get this soy-shit off my turf
Project_Zombie_Panda: So first fuck up let’s not evenly season the meat
Second fuck up **WHY DIDN’T YOU SCRAPE THE PAN? ALL THAT FLAVOR WASTED**
In my opinion I think the toppings should have been blended up or chopped smaller but other than that great recipe.
[deleted]: [deleted]
RestingCat: This is perhaps a good recipe if you want to become a female and you can’t get any hormones.
[deleted]: [deleted]
