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Jan 13, 2007 02:01 AM

Short ribs (without the fat)

A while ago I went to Passionfish restaurant in Monterey CA and had a great dinner. The "braised" short ribs were amazing. As best I could tell, they grilled them to render out nearly all of the fat, and then braised them (or maybe the other way round?). The result was tender, with a carmelized exterior, but very little of the fatty residue that I get when I simply braise the ribs. It was more like a steak!

Has anyone experimented with a recipe like this? I've been thinking about trying to recreate what I had, but I'm not sure on the specifics.

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  1. check out the cook's illustrated website method (i think). I know I read about short ribs this week and it was either in CI or possibly the Feb. Bon Appetit and they suggested roasting them first, I believe to render off the fat.

    1. I've worked in a few restaurant kitchens and before they braise meats they were always seared first.

      1. I sear them first, then braise them and then a short roast at the end to brown. All steps (including trimming extra fat in the beginning) get rid of some fat.

        1. You might want to check out the Zuni method for short ribs. In a nutshell, the process is sear, braise, then finish under broiler. Flanken cuts (cut across the rib) are used, which tend to be leaner then the other kind. Nice to hear that Passionfish does a mean short rib!

          1. I like Michel Richard recipe - meat browned on all sides, braised
            with carrots and onions, after cooking,fat trimmed after removing meat from bone -
            meat and carrots and onions removed from cooking liquid. Over night the liquid and in the morning all the fat is conveniently sitting on the top.