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.