- chowfreak Nov 29, 2004 12:13 PM
going to take my first stab at this fall/winter favorite. can the hounds point me in the direction of a simple, but delicious recipe for a nice, slow cooked beef short rib dinner this weekend. i have 3 lbs of bone-in short ribs and a new kitchen. please help! thanks!
Season with S&P, roll in flour.
Put a layer of sliced onions in a baking dish, put the floured beef on top, cook uncovered in a preheated hot (~450) oven for ~15 minutes. Add ~1/4 lb (more or less depending on how much you like bacon) chopped bacon. Cover and reduce heat to slow (~325) cook for ~1 hour, add ~1 cup red wine, cook covered for another hour, drain off fat. Add mushrooms if desired in the last ~15-30 minutes.
However I make short ribs on any given occasion, I almost always make them the day before, let them cool in the liquid, then chill overnight.
I think the flavor improves this way, and of course it's very easy to lift off the large amount of now-solid fat that the ribs have exuded into the sauce.
Another refinement that I have adopted is being SUPER careful not to let the temperature reach the boiling point. This takes some finesse, especially if you have kind of a dinky stove like me, and may add an hour or two to your cooking time. I have to use two flame tamers stacked on on top of the other in order to keep the liquid hot, but not bubbling. I find that this approach, rather than simmering (or, as many recipes suggest, putting them in a covered pot in a 350 oven where they boil away), results in supremely tender and juicy meat.
This is a more-or-less standard short ribs recipe: salt the ribs, brown well on all sides and set aside. Remove excess fat from pan, saute a couple cups of mirepoix (onion, carrot, celery) until just beginning to color. Return ribs to pan, add bay leaf, thyme and red wine to a depth of half to two-thirds of the ribs. Bring to a simmer, cover, and place in 325 degree oven for about 2 hrs or so (begin checking the ribs at about an hour and a half - you're aiming for meltingly tender without falling apart). Regulate heat to maintain a very lazy simmer and replace liquid if necessary. When done, remove ribs and keep warm while you strain the cooking liquid and then reduce it (a lot), then enrich with a bit of butter, pour over the ribs and serve. I agree that they're better if made a day or more ahead and reheated, but who can wait?
I just bought the Bouchon cookbook. The recipe for Beef Bourgignon calls for shortribs. Has anyone tried this recipe? How did it turn out?
I make short ribs every fall and this particular recipe really stands out. Tea-Spiced Short ribs: 3 lbs in defintely not enough. This recipe calls for about 5 lbs. Definitely make the day ahead as this is a very fatty dish and you can remove most of the fat the following day. The recipe is found on the Food & Wine - oct. 2003 site. If you have a problem, just post and I will submit it, however, it's fairly long.
I made Daniel Boulud's (sp?) recipe a while back. The sauce was delicious, but the gelatinous center was *quite* unappealing (despite long, slow cooking).
Thankfully I prepared it for family first. From now on I will substitute a 7-blade roast in place of short ribs. To me they taste the same but, without the sticky-gelatinous center.
My hands-down five star company recipe is the Short Ribs with Asian Flavor from Fine cooking November issue last year. Gorgeously flavored with star anise, ginger, garlic, sherry, brown sugar, etc. Served with stewed leeks and lemon mashed potatoes.
The recipe is now published in the cookbook "Come For Dinner- Memorable Meals to Share with Friends" by Leslie Revsin. I purchased the book on the strength of the short ribs recipe alone. They are the best ever.