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Nov 12, 2006 05:09 PM

Zuni Short Rib question

I am making the Zuni braised short ribs today and the last step is putting them under the broiler for 5 min. I don't have a functional broiler in my oven. Is just skipping this step an option? I do have a creme brulee torch, Would that work? Maybe someone can chime in that has made this dish. Is the broiling really that necessary?

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  1. I believe the only purpose for the broiling is to carmlelize the tops of the short ribs prior to serving. Its is nice touch but not absolutely necessary. I have made the short ribs per the Zuni method and just omitted this step and they were still excellent.

    1. something about the mustard and glazing the braising liquid, right? Somehow I'm not that into the mustard, but my wife seems to like it. King, what did you end up doing?

      1 Reply
      1. re: ronla

        I did not broil the ribs at the end but they were excellent anyway.

      2. I make a similar short ribs recipe from Sunday Suppers at Lucques, and she says to put them in the oven at 400 for 15 minutes to glaze them.

        2 Replies
        1. re: mellycooks

          any thoughts about the Zuni v Goins recipe?
          I'm trying to decide which to do, and I'm probably only making shortribs once . . .

          1. re: pitu

            Make Daniel Boulud's short ribs braised in red wine. I've made Zuni, Goin, Boulud, and many others and Boulud's is by far the best. At one dinner party, I caught a couple of guests in the kitchen scraping out the last drops of sauce out of the pot. They snuck in there after we had the cheese course and dessert.