Name: 在家也能做出頂級牛小排！ (The Best Beef Short Ribs At Home)
Uploaded: 2026-03-25T21:44:41.000Z
Duration: 16 min 19 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

This is the greatest short rib recipe you're going to find.

這絕對是你找過最棒的燉牛肉食譜。

This short rib is everything that anybody who has ever imagined a beautiful succulent glazed short rib.

這燉牛肉就是大家想像中，那種美麗多汁、閃耀著光澤的燉牛肉的樣子。

Whatever you're thinking it tastes like, this is that, and you can make it.

無論你想像它吃起來是什麼味道，就是這個味道，而且你做得到。

Yes, there's a long braise time, but other than that, the rest of it is pretty hands-off, and

是的，燉煮時間比較長，但除此之外，其他部分都 pretty hands-off，

I promise you, if you make this properly, it will be the best short rib you have ever had.

我保證，如果你照著做，這會是你吃過最棒的燉牛肉。

Don't ever lose it, because it will deliver again and again and again.

千萬別弄丟了，因為它會一次又一次地帶來驚喜。

That being said, let's make this, shall we?

說了這麼多，那我們就開始動手做吧，好嗎？

So we'll start by braising our short ribs while that's going.

所以我們會先燉煮我們的燉牛肉，同時進行。

We'll make some toppings and, of course, a side option.

我們會準備一些配料，當然還有一個配菜選項。

Finally, we'll finish our ribs off, then once everything's done, we'll serve.

最後，我們會完成我們的燉牛肉，等一切都好了，我們就上菜。

This has been peeled and we'll split it in half, and

這個已經去皮了，我們會把它切半，然後

we're just going to give it a rough chop, but

I want it relatively large, so I've cut these into little half-inch segments.

我希望切得相對較大，所以我把它們切成了大約半英寸的段。

Because of the size of this, I actually only think I need to cut this once, twice.

因為這個大小，我其實覺得只需要切一兩次就好。

It really doesn't need to be perfect because it's all going to get strained out anyway.

其實不用切得完美，因為最後都會被過濾掉。

Just don't cut it too small, otherwise it'll literally evaporate into a purée.

只是不要切太小，不然它真的會蒸發成泥。

接下來，兩根中型的紅蘿蔔去皮。

A half-inch coin, I think, is more than enough.

大概半英寸厚，我覺得這樣就夠了。

如果你喜歡，也可以切得更厚一點。

You can even throw them in whole if you wanted to.

你甚至可以整根丟進去也沒關係。

All right, then we have four ribs of celery.

I like to cut this top part off just a little bit because it always tends to be dried out and kind of gross.

我喜歡把頂部稍微切掉一點，因為那邊總是比較乾、有點噁心。

I think half-inch is a good happy medium.

我覺得半英寸是個不錯的折衷。

I don't want you to waste time peeling it.

I don't want you to waste time chopping it.

Just take the whole head, skin and all, and then take a sharp knife, and

直接拿整顆，連皮一起，然後拿一把鋒利的刀，

then I want you to just cut that in half carefully, like that, so that it's exposed in this way.

然後我希望你小心地把它切成兩半，像這樣，讓它這樣露出來。

Now that we have the veg, what's the most obvious part?

既然我們有蔬菜了，最明顯的部分是什麼？

If you're going to make short ribs, you might have guessed.

如果你要做燉牛肉，你可能已經猜到了。

You're going to need six large, powerful, proud, thick, beautiful short ribs.

你需要六塊大塊、有力、飽滿、厚實、漂亮的燉牛肉。

If they hand you something like this, tell them to quit their job.

如果他們拿這種給你，叫他們離職。

It doesn't have to be this big in the sense of overall size, but the bone-to-meat ratio matters.

不一定要整體尺寸這麼大，但骨肉比例很重要。

Which one do you think is going to be more enjoyable when your diner or your guest or your mom or whoever sits down at the table to eat this meal that you worked hours to make?

你覺得哪一個會讓你用餐的客人、你的賓客、你的媽媽，或是任何一個坐下來吃你花了好幾個小時做的這頓飯的人，會吃得更開心？

Which one do you think is going to make them happier?

你覺得哪一個會讓他們更開心？

Literally half of this is bone, which is completely inedible.

這東西字面上一半都是骨頭，完全不能吃。

這個大概只有三分之一是骨頭。

You've got a thick, almost steak-level amount of meat here.

你這裡有厚厚一層、幾乎像牛排一樣的肉。

It's well marbled, but it's not a solid chunk of fat.

油花分佈均勻，但不是一整塊肥肉。

It's very hard to find consistent short ribs.

要找到品質一致的燉牛肉真的很難。

This is about making the best short ribs ever, all right?

這是為了做出史上最棒的燉牛肉，對吧？

Now, once you have those, we're going to season these very generously with salt and pepper.

好了，拿到肉之後，我們要慷慨地用鹽和胡椒調味。

You cannot over-season a short rib, okay?

燉牛肉絕對不能調味過頭，知道嗎？

Season them on all sides with kosher salt.

Remember, we season high, like in the air, okay?

記得，我們要高高地調味，就像在空中一樣，好嗎？

We season high into the air for maximum coverage.

我們要高高地往空中調味，以達到最大範圍的覆蓋。

Then we're going to hit it with some pepper, again, on all sides.

然後我們要撒上一些胡椒，一樣，四面都要。

You can obviously also just roll this around in all the seasoning that you just caught on the table or on your sheet tray or wherever they are.

你當然也可以把這些食材在桌上或烤盤上，或任何地方收集到的調味料裡滾一滾。

Just kind of mop up that salt and pepper.

Now, once those are all seasoned nicely, you're just going to sprinkle a little bit of all-purpose flour on them.

現在，當這些都調味好了，你就要撒上一點點中筋麵粉。

Again, you can't overflour them either because most of this will fall off.

再說一次，你也不可能撒太多麵粉，因為大部分都會掉掉。

And I want you to coat the entire short rib with flour.

我要你讓整塊燉牛肉都裹上麵粉。

So we're sort of just rubbing it with the flour, rolling it around in the flour, getting every little edge nook and cranny.

所以我們就用麵粉把它揉一揉，在麵粉裡滾一滾，讓每個小邊邊角落都沾到。

Then once that's done, just kind of shake off the excess.

好了之後，就把多餘的麵粉抖掉。