In the Kitchen with Marcus Samuelsson

Oh, I see what's going on.

Did you guys have breakfast without me

and I get to clean up all the dishes?

I got this. [upbeat music]

It's easy.

Spray, wipe,

and rinse.

[Woman] Hey Marcus, who does the dishes in your house?

Oh, it's easy, me.

[Marcus laughing] [record scratching]

My wife would kill me for that.

Hi everybody.

My name is chef Marcus Samuelsson

and I'm gonna give you a sneak peek window

into how I test recipes.

Whether I do them for the restaurant

or here at Bon Appetit's Test Kitchen.

This is such a crucial part of being a chef.

Follow me, check it out, it's gonna be a lot of fun.

When I develop a recipe,

I start thinking about techniques and flavors, right?

Do I sear it?

Do I wanna poach it?

Do I wanna braise it?

All those techniques that actually is gonna make

the best flavor and the best fit for the dish.

I love short ribs, especially around the holidays.

So I'm gonna marinate them in this piri piri sauce.

Piri piri is something that is used all over South Africa.

You see it in Johannesburg, Cape Town of course,

heat, garlic, chilies, oil, super delicious.

Now it's really the choice on the bone, off the bone.

Off the bone will cook much quicker.

On the bone will make them juicy.

Only way to find out is to cook it.

When I test a recipe, I get lots of pots and pans dirty,

and I don't want them to pile up.

So my number one tip is, clean as you cook.

And I'm ahead of the game thanks to Dawn Powerwash.

[upbeat music]

Home cooks very often get afraid of the heat.

And when you sear something you have to have high heat.

To get the best flavor out of them

I wanna sear them.

I wanna crust in all these beautiful marinades.

You wanna cook them for about 12 to 14 minutes in the pan

and then let it rest.

The resting part is key.

All the umami, all the richness out of this short rib

is gonna come out of the resting part.

And it gets, yeah, the pan gets a little bit messy,

but I don't think you should worry about it

because when you have Dawn's Powerwash

it's easy to clean up.

Make it rain.

So when you cook short ribs on the bone,

the trickiest part is actually

how to know when they're done.

Touch them a little bit, turn them.

These will cook on the bone probably 25 minutes or so

these small guys.

If I take them off the bone,

I can get them done in about 12 to 14 minutes

and I got beautiful, medium rare, short ribs.

Really high on flavor.

Beautiful for the holidays.

One thing I like to do is to use the same pan several times.

So, I'm gonna let these rest,

clean out the pan, and try again.

You know what's great with Dawn's Powerwash?

It allows me to clean this pan without soaking it.

I don't have to stop and keep my creative juices flowing.

[upbeat music] [water sloshing]

These are the bone-in short ribs.

Are they gonna be soft enough or are they gonna be tough?

It's a great taste, but, almost too much chew on it.

How can I keep this flavor, but yet cut down on time?

So the swap I decide to do for this recipe

is to do the boneless.

I'm gonna add in some fresh herbs:

sage, thyme, some fresh garlic.

In the pan about 12 minutes, letting it rest.

The short ribs are seared, I'm gonna let these rest.

And I'm actually gonna take my own advice.

I'm going to clean while I cook.

All I have to do is spray, wipe and rinse.

Now we're gonna taste and plate.

I love this part.

I got my short rib that is off the bone,

slice it and then see how beautifully it's rested.

This is perfection.

This is really nice.

It's all about the textures.

Look at the beets,

the chunkiness of the dukkah, which has beautiful nuts,

beautiful piri piri sauce, nice and red.

So I'm treating this short rib like a steak.

Let's throw a little bit of sage that we used

and dropping in that beautiful garlic

that we had in the pan.

I think we're ready to eat.

[upbeat music]

I'm loving this.

All those flavors and textures, just perfect.

I love recipe testing.

It's one of my favorite things about being a chef.

You get to cook the food you love

and then just tweak out

what's gonna be absolutely perfection.

And for me, the only way to go is really off the bone.

Short ribs with piri piri marinade.

This is a winner for me this holiday season.

You don't even have to do the dishes.

I did all the cooking and I did the dishes,

whoa, whoa, whoa, where are you guys going?

This is really good food.

Do I get to keep this?

I like this. It's good.

[upbeat music]