Beef short ribs: recipe?

Anyone have a favorite way to prepare these? Thanks.

Browned and braised in veal stock and red wine until tender.

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.

Originally Posted by iammatt

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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.

^^ 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):

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).

The Cook's Illustrated recipe for Short Ribs with Red Wine is killer. However you go, any recipe deserves a bottle of robust red.

One of my favorite preparations from one of my favorite restaurants in Chicago: http://www.tasteofthenfl.com/news/re...9-chicago.html

OH.. and Kalbi mmm.... Kalbi

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...

When you say "roaster", do you mean a dutch oven? Or actual on a rack open top roasting pan?

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.

Originally Posted by ChicagoRon

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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

Originally Posted by ChicagoRon

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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.

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.