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What to make with Prime boneless beef short ribs?

t
The Rogue Feb 6, 2005 10:12 AM

So I have 2 1/2 pounds of incredibly marbeled Prime boneless beef short ribs? I am thinking of making a carbonnade bbut wonder if anyone has any other suggestions?

If I make a carbonnade I plan to cut the meat into large chunks and brown it. Caramalize a few large onions and add. A head of garlic, fresh ground coriander, juniper berries, cardomon, pepper, etc. A half cup of grade B maple syrup. A 25 oz bottle of Belgian dark brown ale "Nostradamus". And some root veggies such as rutabaga, parsnip, turnip, and carrot. Then let simmer until very tender. Serve with buttered egg noodles or homemade spaetzle on the side.

  1. j
    JudiAU Feb 7, 2005 12:50 PM

    I think that is an awful lot of maple syrup to be adding to a small stewpot. Carbonnade is often quite sweet from the sugar in the onions and the beer. The last time I made short ribs I used 10 pds. (bone-in) and 1/2 of honey and was still too sweet.

    If you have it you might want to take a look at Child's MOFC Carbonnade recipe.

    1. a
      Aromatherapy Feb 7, 2005 11:01 AM

      Never done it myself, but I'd look into Korean "bbq" using a stovetop griddle or skillet. You'd need to thinly slice the meat. Serve with lettuce leaf wraps, with rice, bean or bean-and-chili paste. This would be a casual meal as you'd have to hang out over the stove, but that could be fun.

      1. j
        Jim H. Feb 6, 2005 12:40 PM

        It seems almost wasteful to braise Prime grade shortribs...they won't taste any better than Select grade. Prime short ribs deserve to be BBQ'd.

        4 Replies
        1. re: Jim H.
          t
          The Rogue Feb 6, 2005 05:30 PM

          BBQ'ed how? Grilled, slow indirect, with a rub or marinade?

          1. re: The Rogue
            j
            JIm H. Feb 6, 2005 09:48 PM

            All of the above.

            1. re: JIm H.
              t
              The Rogue Feb 6, 2005 10:08 PM

              Why bother making useless comments? You obviously know nothing about cooking and just want to be a nuisance.

            2. re: The Rogue
              d
              dude Feb 8, 2005 08:30 AM

              BBQ'd is the answer- I've done it myself a bunch.

              Dry rub, 200-225 for about 4 hours.

          2. k
            Kirk Feb 6, 2005 11:01 AM

            Sounds like a delicious meal, but it isn't carbonnade flamande. Carbonnade flamande is made with an equal weight of meat and onions, plus garlic and various seasonings. And of course the beer. But no root vegetables.

            1 Reply
            1. re: Kirk
              t
              The Rogue Feb 6, 2005 02:53 PM

              I know a traditional carbonnade doesn't have root vegetables... but I like them.

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