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Beef short ribs: recipe?

post #1 of 20
4/14/09 at 9:56pm
Thread Starter 
Anyone have a favorite way to prepare these? Thanks.
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post #2 of 20
4/14/09 at 9:59pm
Browned and braised in veal stock and red wine until tender.
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post #3 of 20
4/14/09 at 10:00pm
Brown ribs on all sides; remove and set aside.

Brown mirepoix.

Add tomato paste and cook.

Singer with flour; cook the flour.

Deglaze pot with red wine and a little port; boil that down by about half.

Re-add ribs and add veal stock halfway up the ribs.

Add boquet garni.

Bring liquid to near-boil.

Cover pot and cook in 300 oven for 3-4 hours; turning the ribs every so often (30 minutes is a lot, every hour at least).

Remove ribs, strain liquid, reduce to nappe consistency. Thicken with a starch slurry if necessary.
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post #4 of 20
4/14/09 at 10:01pm
Quote:
Originally Posted by iammatt View Post
Browned and braised in veal stock and red wine until tender.

+1. Keep it simple.
Brown them, pull them out. Then brown some mirepoix in the pan and pincer a tiny bit of tomato paste, then deglaze with red wine. Add ribs back in, fill 2/3 of the way up the meat with stock and let it simmer until they're done.
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post #5 of 20
4/14/09 at 11:42pm
^^ What they said.

Here's my weekend attempt, following the same basic principles (apologies to kwilk and manton for the plating, I was half-cut by the time I got to this course):

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post #6 of 20
4/14/09 at 11:48pm
The simple recipes above sound excellent. If you're looking for a twist, I've tried an excellent Indian Short Rib recipe in Vikram Vij's cookbook. It is definitely worth a shot if you can find it (or own the book).
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post #7 of 20
4/15/09 at 12:14am
The Cook's Illustrated recipe for Short Ribs with Red Wine is killer. However you go, any recipe deserves a bottle of robust red.
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post #8 of 20
4/15/09 at 1:15am
One of my favorite preparations from one of my favorite restaurants in Chicago: http://www.tasteofthenfl.com/news/re...9-chicago.html
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post #9 of 20
4/15/09 at 1:16am
OH.. and Kalbi mmm.... Kalbi
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post #10 of 20
4/15/09 at 1:48am
Sear on all sides. Rub with Five-Spice powder. Put in roaster with a can of beer for liquid, cook for 4hrs at 300 degrees. Check every now and then to make sure it isn't drying out. Thyme and fivespice are my two default beef seasonings with roasting...
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post #11 of 20
4/15/09 at 1:51am
When you say "roaster", do you mean a dutch oven? Or actual on a rack open top roasting pan?
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post #12 of 20
4/15/09 at 2:14am
I like beef short rib soup. It reminds me of a simplier version of Spanish Cocido. Beef Short Rib Soup Recipe Beef Short Rib Soup 2 lbs. beef chuck short ribs, cut into 2-inch pieces 8 c. water 1 c. chopped onion 1/4 c. dry sherry (optional) 4 tsp. salt 1/2 tsp. pepper 1/4 tsp. 2 med. potatoes, diced 3 med. carrots, diagonally sliced into bite-size pieces 1 lg. can tomatoes About 1 (4 oz.) bottle horseradish About 3 hours before serving: In 6-quart Dutch oven or saucepot over high heat, heat short ribs and water to boiling. With spoon, skim off foam. Add onion, sherry, salt, pepper, heat to boiling. Reduce heat to low; cover and simmer 1 1/ 2hours. Add potatoes, carrots and cabbage; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. Serve soup and let persons dip meat in horseradish. I serve it with bread and wine.
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post #13 of 20
4/15/09 at 2:20am
Quote:
Originally Posted by ChicagoRon View Post
One of my favorite preparations from one of my favorite restaurants in Chicago:

http://www.tasteofthenfl.com/news/re...9-chicago.html

That sauce sounds amazing!:

For the Sauce:
4 cups good quality red wine vinegar,
pref. Zinfandel vinegar
1 ½ cups packed dark brown sugar
3/4 cup dark raisins
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post #14 of 20
4/15/09 at 7:23pm
Quote:
Originally Posted by ChicagoRon View Post
When you say "roaster", do you mean a dutch oven? Or actual on a rack open top roasting pan?

Dutch oven, casserole with a lid, cast iron pan with foil over it; you want something that will hold in the moisture.
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post #15 of 20
4/15/09 at 9:03pm
That makes more sense... so it is still a braise and not an actual roast. I believe roast short ribs would pull your teeth out.
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