I watched the video where they come to Cote NYC and you just kill it Chef! I knew I’d probably not be able to come out to eat there for a long time because I live in Chicago, but luckily if you follow recipes the correct way you can get similar results. Let me just say, I think I got similar results. This is was undoubtedly the best short ribs I’ve ever made. Braising is good and all, but there is something specific about this texture that changes the game. It’s just chewy enough to resist the bite, but not too much causing the meat not to break apart. The flavor is astounding truly a meaty and rich experience, I will be using dashi for a lot more now. If you allow stages I would come wash dishes to learn more techniques.
Can’t believe I’m the first to review. Simple, easy and the best recipe I’ve found during COVID times. Family loves it. Flavors are wonderful. I’ve been using flank steak.