Articles, Blog

Why You Must Grill Short Ribs — Prime Time

January 6, 2020

– 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–

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  • Reply Dwayna & Richard Gore October 31, 2018 at 11:11 pm

    Come to Hawaii and try kalbi style ribs

  • Reply GOD_Valley November 7, 2018 at 1:05 am

    i am an adult. i am an adult. i am an adult….. good job negro!

  • Reply Benson Fang November 10, 2018 at 6:38 am

    seems kind of similar to the asado technique from argentina

  • Reply Leland Holton November 19, 2018 at 3:10 am

    I make fajitas with heart meat. Quick heat and a rest. Most people are shocked how good heart meat is when prepared as such.

  • Reply Jeremy Alconis November 20, 2018 at 4:56 am

    he sounds and looks like neil patrick harris as count olaf

  • Reply Xquisitaz November 21, 2018 at 5:14 am

    Must? Lol as a Chef I’ve grilled and even smoked 3×3,s, flankens, you name it and I love grilling them but braising French style with a Demi glaze finish especially at low temp for long periods of time is something no video can compare in hype to actual experience unless your bias, under experienced or incredibly particular in your taste. I do love some grilled short ribs though so don’t misinterpret the message.

  • Reply Pekka Laitinen November 22, 2018 at 5:39 pm

    the french guy kinda looks like Trevor from GTA V

  • Reply cthulhu mons November 29, 2018 at 8:58 am

    Whenever I have money issues and am on my last few bucks and have been starving for day I find myself surviving on what scraps I can scrounge up and watch these videos to help supplement my dietary intake

  • Reply Wongzilla515 December 8, 2018 at 5:03 am

    his nose is bleeding so much wtf

  • Reply Es DeeKay December 8, 2018 at 2:28 pm

    I am a Pescetarian….
    But damn….that looks good!…..

  • Reply Bill Latibay December 12, 2018 at 8:14 pm

    That is why i dont see joaquim noah in the nba now.

  • Reply 后辈 December 15, 2018 at 7:01 am

    Taraxacum/dandelion is like hated weed for a lot of people in Norway every year we have crazy booms of tons of it growing everywhere lol.

  • Reply Santiago Moneta December 18, 2018 at 9:58 pm

    Where are the mollejas?!

  • Reply El jefe December 20, 2018 at 8:09 pm

    As an argentinean, that hanging rib wasn't done properly.

  • Reply Tasmir aziz December 23, 2018 at 9:43 pm

    3:00 does not look good.

  • Reply Azriel Zagreb December 24, 2018 at 12:41 pm

    Never trust skinny chef….

  • Reply Jared Cowell December 26, 2018 at 4:38 pm

    Your series is the best thing on YouTube. I currently can’t eat anything due to a medical condition but your videos are getting me through. Thanks Eater and Prime Time!!!

  • Reply Chong Wang December 31, 2018 at 6:15 am

    he is mixing salad with chopsticks…this explode my Asian brain.

  • Reply Temazepam January 2, 2019 at 11:29 am

    Who else thought the opening sounded like rdr2

  • Reply Enviotonin85 January 2, 2019 at 2:44 pm

    LOL….meat salad. Soon a group of vegan and veg farmers will start filling a patent lawsuit on what can be called a salad. Just like Jaffa cakes and soya/almond milk.

  • Reply Moos P. January 6, 2019 at 4:38 pm

    Good Lord, in every show they make they eat the best food ever and it's always eye-opening and completely new and the best. I want that too!

  • Reply Mjansen77 January 25, 2019 at 10:22 pm

    What about a 4-5 hour smoke?

  • Reply Anthony Truong January 26, 2019 at 5:13 pm

    lol at the subtitles "Negro (chef's name)…"

  • Reply Laga Savea January 28, 2019 at 2:35 am

    “Yeah, a meat salad” lol!

  • Reply ɑʟpʜɑ ɱɑсʜɪиɑ January 30, 2019 at 2:25 pm

    Kind of makes me want a short rib taco.

  • Reply blech71 January 31, 2019 at 5:58 pm


  • Reply BURN-E February 2, 2019 at 11:44 am

    What he said is very true. I'm from Brazil and it's widely accepted in South America that Argentina, Uruguay and Brazil have the best Meat Cuts and barbecue in the region.

    "If the fire is touching the meat you're doing it wrong" That's what I always learned while cooking meat in Brazil. I have lived in the US and France and the South American way of cooking BBQ on charcoal is very specific and really brings out the best in the meat.

    I strongly recommend everyone to visit Churrascaria, be it argentinian or Brazilian to experience some slow charcoal grilled amazing cuts!

    I've had a lot of American BBQ aswell, from fast chars to slow cooked shoulder, but the methods and even the very cuts of the beef are treated differently which makes both BBQs be very different in essence. It's worth a try

  • Reply Gary Bautista February 7, 2019 at 3:13 am

    Meat salad!!

  • Reply Rivet Gardener February 15, 2019 at 3:59 am


  • Reply Lucas Laronga February 18, 2019 at 8:17 pm

    amazing… you guys should definitely do more videos towards South American BBQ..

  • Reply Cognitive Science February 27, 2019 at 4:04 am


  • Reply Stephen C. WONG February 28, 2019 at 2:49 pm

    This cut is ok with medium well

  • Reply Otoya Yamaguchi March 10, 2019 at 1:05 pm

    That Argentinian dude could have farted in a jar & told you it was the nectar of the gods, and you would have believed him.

  • Reply Troy Stephens March 11, 2019 at 1:58 am

    What the heck happened to the right side of your nose? Butchering accident?

  • Reply Erik S March 12, 2019 at 2:54 am


  • Reply j peech March 12, 2019 at 9:07 pm


  • Reply German Genzelis March 13, 2019 at 7:17 pm

    Not a single person in nbn Argentina will eat those short ribs with any pink on them let alone blood around the bone. Those ribs still need a few hours at low heat to be done and tender the way we eat it in Argentina

  • Reply Jeff Robertson March 13, 2019 at 8:00 pm

    Hey Prime time! Can you do a best 5 ways to get a crust on a steak? 🙌🏻🙌🏻

  • Reply Emmy Holguin March 13, 2019 at 10:02 pm

    7:44 the chef is like… what is going on?

  • Reply Matthew Paradis March 15, 2019 at 6:53 pm

    Who yanked Biff's nose ring out

  • Reply Trent Browne March 16, 2019 at 1:20 am

    I want a meat salad!

  • Reply Omgshineyx March 16, 2019 at 8:32 am

    Literally the first time and every time since that I've made short ribs has been low and slow on the grill. To me it seemed obvious idk how it wouldn't be…

  • Reply Neil Brideau March 17, 2019 at 6:28 pm

    You had me at meat salad,

  • Reply Randy McRae March 18, 2019 at 2:41 pm

    These guys act like they have discovered the Holy Grail and that nobody in the US knows how to smoke or BBQ beef ribs. YouTube is you friend. Many, many examples of beef ribs cooked.over fire here in the good ole USA. Take a trip to Texas.

  • Reply BeugeMyster OCE March 19, 2019 at 3:20 am

    how hot would that hook have been?

  • Reply David All Day March 19, 2019 at 8:43 pm

    You guys are legit. Im inspired. Totally

  • Reply John P March 20, 2019 at 9:33 pm

    is he trying to look dirty and homeless?

  • Reply Bud Nunya March 21, 2019 at 1:11 pm

    I would love to have really watched and learned from this segment, unfortunately the guy was just to difficult to listen to. Looked interesting though.

  • Reply Skunk Nipples March 23, 2019 at 2:12 am

    Huge sideburns and a 80's creep mustache


  • Reply jbohnoff March 23, 2019 at 4:16 am

    Shouldn't these 2 meatheads have a show on the Food Network?

  • Reply chris kildahl March 23, 2019 at 8:52 am

    I Love these guys their videos are always a bright spot in my day when i see theyve uploaded a new video for me to see… Home boy looks like Bob from Bobs Burgers brought to life. And He's a butcher, I know you guys are going to go over my head but there is a huge opportunity pairing homeboy with bob from bobs burgers. Multi million dollar play right there. You're welcome

  • Reply Jure Prinčič March 24, 2019 at 10:56 pm

    Still not better then texas style smoke Beef short ribs fall apart tender. For me this bring The best flavor in ribs. To be smoked 👌🏽

  • Reply Jacob Ball March 25, 2019 at 6:22 pm

    4:44 apparently Jake “the snake” Roberts had a fat son.

  • Reply Justin Bechtel March 27, 2019 at 6:08 am

    Is there green leaf-like item(s) is the dish? Then its a salad

  • Reply James Morris March 28, 2019 at 4:15 am

    Lil xan…before the face tats

  • Reply Kakkarot22 April 3, 2019 at 8:00 pm

    shortribs are also great thin sliced and stir fried with a sweet marinade served atop rice

  • Reply BadW01f 2 April 4, 2019 at 7:03 am

    Dandelion? What!?

  • Reply Dragon _Girl April 5, 2019 at 2:16 am

    eeekkkk!!!!! IM FROM ARGENTINA

  • Reply Ricketyrawd dawg April 5, 2019 at 4:06 am

    And I am watching this while cooking catfish WTF!!!!!

  • Reply Spencer Yancey April 18, 2019 at 8:57 pm

    His methods are awesome!

  • Reply B K April 24, 2019 at 11:17 pm

    This video needs subtitles.

  • Reply Savi You April 27, 2019 at 5:14 pm

    I'm Cambodian and my mom always grills her short ribs (with a standard soy and garlic marinade)…I love the texture and richness, and it cooks really quick!

  • Reply Capo primo May 1, 2019 at 7:34 pm

    I’ll take USA bbq any day over this shoe leather

  • Reply Vash Lash May 3, 2019 at 1:58 pm

    Lol did he say negro? MY MANNN

  • Reply Rocky Dee May 7, 2019 at 10:08 am

    This guy is a legit chef. Not the one with only presentation and garnish. Its all about the taste and texture and he did it spot on with that hanging stake. He didnt even let it rest like most do. Damn it that is so good.

  • Reply Tony Hinde May 9, 2019 at 3:03 pm

    I was so gutted not to be able to pay this place a visit when I was in New York. Oh well it gives me an excuse to go back to America!

  • Reply Cuong Truong May 14, 2019 at 7:59 pm

    Argentina is the no.1 country for steak, hands down. No other country comes close. I had the best steak in Buenos Aires. And Buenos Aires probably isn't the no.1 place in Argentina for steak!

  • Reply Isaac U May 15, 2019 at 6:56 pm


  • Reply Rafael Reyes June 1, 2019 at 1:27 am

    Why does tall mustachio always dress like he is walking out of the salvation army bin?

  • Reply Foodiana Jones June 2, 2019 at 11:22 am

    Didnt know that Nigel Mansell had a food show

  • Reply DESYPHER June 8, 2019 at 5:32 am

    Kalbi bros

  • Reply Akram Mohamed June 9, 2019 at 3:19 am

    5:32 my heart lost a beat for a second there

  • Reply Donovan Higgins June 10, 2019 at 6:44 pm

    Who punched Biff in the nose?

  • Reply Chili Powder June 10, 2019 at 8:49 pm

    2:58 that meat looks tuff af

  • Reply russel enriquez June 13, 2019 at 3:46 pm

    in philippines always well done.

  • Reply What Me Worry June 14, 2019 at 5:24 am

    Don't act like you clowns speak for America. A little bit presumptive.

  • Reply Baked Vape June 17, 2019 at 3:14 pm

    F that ! I’ll take a fall apart braised short rib any day over a tough , grilled short rib .

  • Reply Nickolas Millsap June 21, 2019 at 4:24 am

    "Can something still be a salad when half of it is meat?" "Yeah meat salad" "… meat salad … :)"

  • Reply justice johnson June 23, 2019 at 11:07 pm

    people in the south are used to a lot of open flame and well done meet because of brisket and other bbq.

  • Reply MrBingping June 29, 2019 at 1:48 am

    Is everyone forgetting about smoked short ribs? It's a Texas bbq staple

  • Reply tashi28 July 25, 2019 at 8:37 pm

    Texas style smoked beef ribs look waaaaaaaaay better.

  • Reply Soldier 1357 August 6, 2019 at 7:56 pm

    Do you want to eat the best beef heart ever? Go to a Peruvian restaurant and order "anticucho", follow by "papa a la Huancaina"…dam I am salivating already!

  • Reply Владимир Спичак August 12, 2019 at 11:28 pm

    And this place is closed now

  • Reply Average Machinist August 22, 2019 at 4:24 am

    Do you ever not like anything.

  • Reply MC Hammer September 1, 2019 at 5:06 am

    A little dry looking to be honest.

  • Reply Scott L. September 7, 2019 at 8:52 pm

    3:48 He asks about Back to the Future and Biff Tannen is there in the room!

  • Reply Douglas K. Young September 16, 2019 at 10:03 am

    oh yeah… most people have a firewood grille in their 800 square foot kitchen, and maids to bring in the wood and stoke the fire, and a groundskeeper to help outside with the wood…. hey maybe a few have estates with oak and sugar maples….

  • Reply Tyler Leyden September 17, 2019 at 4:22 pm

    Is that Mario?

  • Reply Patricia Treslove October 26, 2019 at 9:02 pm


  • Reply davyfrost Cadence November 8, 2019 at 3:28 am


  • Reply happy8kiddo November 9, 2019 at 5:36 pm

    IF you want to grill short ribs, you have to get them cut thinner. koreans know short ribs..

  • Reply Ulises Contreras November 11, 2019 at 10:16 am

    how much do the cuts of meat his using cost . might be out of my range.

  • Reply Luck is THE best November 23, 2019 at 3:15 am

    Did anyone see the billie ad?

  • Reply Probo Iriawan November 25, 2019 at 6:02 am

    the meat look so chewy and tough

  • Reply nicethrowdad December 5, 2019 at 10:05 pm

    My favorite way to do short ribs is the grill them over hot lump charcoal (I know, I know) to get a sear on them, leave them on the cooler side of the closed grill for a couple more minutes, then finish them with some mushrooms, whole garlic and rosemary sprig covered in the oven at 270F for about another 25 minutes. Optional deglaze oven pan with butter and add a touch balsamic. Bummer – I got my wisdom teeth out today, so no beef for about a week!

  • Reply TheDrakenZ December 6, 2019 at 8:19 am

    4:55 – technically a salad means collaboration of ingredients, so as long as there's more than one ingredient, its a salad.

  • Reply Karl Striepe December 8, 2019 at 7:19 am

    In the US there is only one way to do short rib: the Korean way!

  • Reply Nima Akhtar Khavari December 8, 2019 at 6:30 pm

    That fat on top of the "costilla" is heaven…

  • Reply Edwin B. December 14, 2019 at 3:08 pm

    They need shirts that read "We're huge in Argentina"

  • Reply Arnold Davis December 17, 2019 at 8:09 am

    Pressure cooker and done

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