I had braised short ribs at a restaurant recently and want to try them at home. I have the Sunday Supper cookbook and there is a recipe there..anyone ever try cooking that? If so, how did it come out? Any other good recipes for braised short ribs?
Check all the posts on All about braising--beef. You'll find the comments and prob. the recipe for short ribs braised in Ale with a maple rosemary sauce. Sounds wonderful doesn't it?
I've never cooked that recipe but I fix short ribs many times during the winter, it's a great hearty, warming dish. You can go to FoodTV or Epicurious and find numerous recipes for short ribs. I like the ones where they are braised in the oven as opposed to on the stove top, but either way works.
Currently I have about 2 1/2 pounds of short ribs (bone in) cooking on the stovetop. They will be part of a beef and barley soup that is on the dinner menu.
Oh, many times you can find short ribs cut two different ways. The "flanken" cut is very thin and normally used for Korean BBQ. Get the 2-3 inch cut short ribs WITH the bone, adds lots of flavor to the braise.
Sorry for the delay in replying; I was distracted by the real world for a while, something I try to avoid as much as possible.
The Sunday Suppers recipe says to coat the short ribs in thyme and black pepper and let them sit overnight in the refrigerator. I've abbreviated that step without any noticable loss of flavor.
What makes the ribs so good is, indeed, the liquid in which they are braised.
First sear the ribs in olive oil until they're brown on all sides. Once they're browned, transfer them to the pan that will go into the oven, letting them lie flat, ribs standing up.
Into the pan you used to sear the ribs add 1 cup diced onion, 1/3 cup diced carrot, 1/3 cup diced celery, thyme sprigs and 2 bay leaves and cook them until they begin to caramelize.
Add 2 tablespoons balsamic vinegar, 1 1/2 cups port and 2 1/2 cups red wine, turn the heat up and reduce the liquid by half.
Add 6 cups beef or veal stock and bring it to a boil then pour the liquid over the short ribs. The mixture should almost cover the ribs.
Goins says to cover the pot tightly with plastic wrap and then aluminum foil and cook in a 325 degree oven for three hours. I just use parchment and a very tight lid.
Once they're done, take them out and then strain and reduce the pan juices. Try not to eat all of the juice straight from the pan, but if you can't stop yourself, use good crusty bread to sop them up.
She also mentions that these are best made a day ahead and reheated, and she's right.
Hi -- bumping this thread up. I'm making the sunday suppers short ribs tomorrow. They are going to be seasoned and rested overnight, using a combo of Zuni's salt and Goin's pepper and thyme. Two questions for anyone who's made this:
1) Several mentions in this thread and others about accompanying horseradish cream -- is there a real recipe for that or is it just horseradish stirred into whipped cream?
2) Any reheating advice? I have dinner plans tomorrow night so I'll reheat these for Monday night. How best to reheat?
Answering my own thread -- just pulled these out of the oven after the 3 hour braise. They are falling off the bone and the sauce is delicious. I'm going to let them cool and refrigerate them tonight. Skim the fat off, reduce sauce and reheat ribs tomorrow and serve with mashed potatoes and creme fraiche w/horse radish. Can't wait!
So, this might be the most time-consuming dish I've made besides Zuni's mock porchetta. And like that recipe, none of the steps are difficult, there are just a lot of them spread out over 3 days. the end result was delicious, meaty rich goodness in lots of silky sauce, but this may go in my category of "once a year" recipes. the leftovers are divine and I plan to munch on them for the week! They just get better and better.
Hey, this is my first post! Glad to be here!
Here's a recipe for braised short ribs that I came across not too long ago. I've made it twice and absolutely love it - my wife loves it too. Recommend serving with mashed potatoes.
By the way, I never seem to get the "gravy" much thickened at the end (recipe says "syrupy") but it doesn't matter - the "au jus" style gravy you're left with is great drizzled over the ribs and mashed potatoes.
Also, I recommend going with nice chunky bone-in short ribs, exactly as described by rtmonty a few posts above.
Mahogany Short Ribs
(By Julia Ewan -- The Washington Post)
The prune juice tenderizes the marbled ribs of beef, while the teriyaki sauce adds sweetness and salt. If you're serving wine, a California zinfandel makes a perfect match. Adapted from "Recipes 1-2-3," by Rozanne Gold (Viking, 1996).
3 pounds bone-in or boneless beef short ribs, cut into 4 pieces
1 cup teriyaki sauce
1 cup prune juice
1 cup water
1/2 teaspoon whole black peppercorns
Place the meat in a lidded container and cover with a mixture of the teriyaki sauce and prune juice. Cover and refrigerate overnight or up to 1 day.
Remove the ribs from the marinade, and set aside.
In a large pot over medium-high heat, combine the marinade, water and peppercorns.
Bring the mixture to a boil, reduce the heat to medium-low, add the meat and cover.
Cook for 2 hours, or until the meat is very tender or falls away from the bone.
Transfer the cooked short ribs to a platter. Increase the heat to medium-high and cook the sauce for 5 minutes, or until it is syrupy. Pour it over the meat, and serve hot. To reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid.
I hardly eat beef anymore BUT I have a weakness for short ribs and the ones I have access to here are really beautiful, quite lean and meaty and usually $2.99 per pound. I think short ribs are one of the most often-discussed topics on these boards!