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Braising Short Ribs - without wine, or does the alcohol evaporate?

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  • julesrules Apr 12, 2005 04:07 PM
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I want to make short ribs, but all the recipes I've found have wine. I am currently avoiding all alcohol. Can anyone suggest a great recipe without wine?
Alternately, can someone answer the following about braising with wine: I know the end result doesn't taste alcoholic, but... with the tight lid and relatively low temperature, does most of the alcohol really evaporate?

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  1. Can't help you with the short ribs but this may be of interest for the cooking with alcohol question

    http://www.ochef.com/165.htm

    3 Replies
    1. re: AimeeP

      Thanks! This will come in handy. And completely the opposite from what I would have thought (and seems to allow me some short ribs! if I allow myself...)

      1. re: AimeeP

        It seems to me you could have the taste of the wine but get rid of the alcohol if you reduced it til the fluid was essentially gone and the solids were frying in the oil. Im thinking of a recipe like Marcella Hazan's ragu, where wine and milk are successively added to the meat and reduced to the point they are no longer visible.

        Add that point, you could add broth, water or other liquid to the meat to complete the braising process.

        1. re: AimeeP

          It seems to me you could have the taste of the wine but get rid of the alcohol if you reduced it til the fluid was essentially gone and the solids were frying in the oil. Im thinking of a recipe like Marcella Hazan's ragu, where wine and milk are successively added to the meat and reduced to the point they are no longer visible.

          Add that point, you could add broth, water or other liquid to the meat to complete the braising process.

        2. You can braise with any liquid, just about. It all depends on what flavor you're going for. You just need to make sure you have enough to steam the meat, but not so much as to leach the flavor out. In Rick Bayless's "Mexico One Plate At a Time" is a delicious short-ribs dish that I made for a small dinner party (p.278-79). It uses just tomatoes and onions simmered down for the liquid, and it's unbelievably rich and flavorful. Only caution is that the ribs took almost twice as much time to cook as Rick claims, but everyone thought it was worth the wait (well, I'm sure the extra two rounds of margaritas factored in there too!).

          1. Here's a recipe for Korean style braised short ribs (Galbi chim). It's great as a main course in a traditional Korean meal, but you can easily adapt it for a Western presentation. I imagine it would go nicely with mashed potatoes and some sauteed greens. I would reduce the soy sauce a bit and skip the optional ingredients. My recipe calls for simmering but you can modify it for the oven easily... Just saute the meat in a small amount of oil, add the marinade, add maybe a 1/4 cup of water, place in 350 oven for about 2 hours. I'm just guestimating on the time though - you may want to refer to a cookbook for oven-braising techniques.

            4 lb short ribs w/ bones or 2 1/2 lb boneless
            7 T soy sauce
            1 T sugar
            2 T honey
            2 T sesame oil
            2 cloves garlic, minced
            3 T grated onion
            1 green onion, sliced
            3/4 t pepper

            Optional ingredients
            1 small daikon radish, cut crosswise into 1” thick pieces and halved if large
            4-6 shiitake mushrooms, stem removed
            gingko nuts
            4-6 chestnuts, peeled

            Mix all ingredients except short ribs to make the marinade. If using bone-in short ribs, cut them so that each piece has one bone in it. Trim excess fat from the ribs and score each piece 3-4 times against the grain. If there is a layer of fat between the meat and the bone, you can remove the bone entirely and just use the meat. Save the bones for stock. Toss the pieces in the marinade and allow to marinate while preparing the optional ingredients.

            Place ribs and in a large heavy pot and pour the marinade over them. Add radishes if using them. Add enough water to cover approximately half of the ribs. This should be about ½ to 1 cup of water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the meat is tender, about 1-1 1/2 hours. If using mushrooms, gingko nuts and/or chestnuts, add them in the last 30 minutes of cooking.

            After cooking, remove meat pieces and defat the sauce (I like to make the dish the day before and chill sauce in the fridge) and reheat the meat in the defatted meat).