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Zuni Short Rib question

King of Northern Blvd Nov 12, 2006 05:09 PM

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. p
    poulet_roti RE: King of Northern Blvd Nov 12, 2006 05:16 PM

    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. r
      ronla RE: King of Northern Blvd Jan 15, 2007 05:29 AM

      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
        King of Northern Blvd RE: ronla Jan 23, 2007 08:44 PM

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

      2. m
        mellycooks RE: King of Northern Blvd Jan 24, 2007 09:05 AM

        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
          pitu RE: mellycooks Jan 24, 2007 12:32 PM

          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
            knuckles RE: pitu Jan 24, 2007 12:42 PM

            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.

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