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Short rib help?

k
katecm Jun 5, 2007 07:37 AM

Folks,
I'd like to surprise the hubby with short ribs for his birthday dinner Saturday night. I know it's a bit out of season, but he loves them in restaurants and I cook so much, a steak or a basic seafood just doesn't seem special.
There are so many recipes on Epicurious and in my cookbook collection, and I just can't decide. So, do any of you have favorites? I'm willing to consider classic preparations (in wine and stock, etc.) as well as variations (ethnic flavors, etc.). After all, a more ethnic variation might make it a bit more summery than something with carrots, taters, etc. I just would love some personal recommendations.
Thanks!

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  1. egbluesuede RE: katecm Jun 5, 2007 07:40 AM

    I made this one last night and is a fave at my house. It was from Dave Lieberman show.
    Beer Braised Shorrt ribs in hoisin sauce. My wife and I love the subtle flavors of the ginger and the hoisin sauce. YUM!
    http://www.foodnetwork.com/food/recip...

    1 Reply
    1. re: egbluesuede
      v
      Val RE: egbluesuede Jun 5, 2007 08:01 AM

      I agree with egbluesuede...I use a pressure cooker recipe for Short Ribs with Asian Flavors and that's our current favorite ethnic twist for short ribs but the above recipe looks awesome, too! I have a package of the ribs in my freezer so that will be my next recipe to use for them!

    2. v
      valerie RE: katecm Jun 5, 2007 08:26 AM

      I love this recipe...definitely use crushed pineapple, rather than chunks. It just blends in better.

      http://www.epicurious.com/recipes/rec...

      4 Replies
      1. re: valerie
        k
        katecm RE: valerie Jun 8, 2007 08:28 AM

        Valerie,
        Can you tell me what brand chili sauce you use? Is it the Chinese-style spicy sauce, or is it the Heinz chili sauce?

        1. re: katecm
          v
          valerie RE: katecm Jun 8, 2007 09:16 AM

          Plain old Heinz. This recipe is very easy. If you do make this recipe, I would recommend making it today if you can, refrigerating overnight and reheating tomorrow because it just makes it all that much better. (or maybe you can't since it's a surprise!). Either way it's great. Oh, and I love onions, so I add a lot of onions.

          Did I mention that I love this recipe?

          1. re: valerie
            k
            katecm RE: valerie Jun 11, 2007 07:27 AM

            Thanks Valerie! I ended up making this recipe with just two small tweaks. I made Asian-style appetizers and side dishes, so I dusted the short ribs with Chinese Five-Spice and threw in some Shanghai peppercorns. It came out amazingly. It's such an amusing recipe. As you're dumping this odd variety of ingredients in, it suddenly hits you that this could be a disaster - but then it all melds together and is just lovely. Thanks so much!

            1. re: katecm
              v
              valerie RE: katecm Jun 11, 2007 07:43 PM

              Glad you liked it! It had been on my mind and I actually made it yesterday and we'll be having it for dinner tomorrow. Mmmm....

      2. jdubboston RE: katecm Jun 5, 2007 08:41 AM

        For our Christmas holiday meal, I made Guinness braised short ribs which were delicious - I can dig up the recipe for you if you'd like. A more 'summery' thought would be to stay with the beer theme, but maybe use a wheat beer or belgian white? Something a bit yeasty & fruity - essentially treating the beer as you would the wine... For added flavor, you could play up whatever spices the beer itself uses - like ginger, coriander or citrus - to get a bit of an asian flair.

        2 Replies
        1. re: jdubboston
          egbluesuede RE: jdubboston Jun 5, 2007 10:00 AM

          Agree on the beer theme. Last time I used Blue Moon Ale. I think it's Canadian, but it's touted as a "Belgian Style Ale". Has a bit of a fruity taste.

          1. re: egbluesuede
            j
            jtc RE: egbluesuede Jun 7, 2007 06:49 AM

            FYI: Blue Moon is a Coors product.

        2. Sam Fujisaka RE: katecm Jun 5, 2007 08:52 AM

          Any appropriate good sauce goes well with a brown and then braise.

          1. k
            katecm RE: katecm Jun 7, 2007 06:39 AM

            Thanks for your help, folks. All of them sound great, but I think the hoisin and the pineapple ones are just the way to make them a bit more summery. But how in the world am I going to decide?

            1. w
              WINDELLA RE: katecm Jun 7, 2007 06:46 AM

              My Mother used to make the BEST short ribs very simply,very deliscious.Season short ribs with salt,pepper and garlic.Pressure cook or boil until tender.Remove short ribs, mix a little flour and water together to thicken broth add tomato sauce,re-season broth.Add short ribs back into gravy and simmer to mix flavors.Serve with mashed potatoes.

              1. s
                Scary Bill RE: katecm Jun 7, 2007 06:56 AM

                Hi, I don't usually post here but when I saw the topic, I had to.

                We get asked for this recipe every time we serve it to someone new, It really is killer.

                http://www.foodnetwork.com/food/recip...

                1. c
                  ceeceee RE: katecm Jun 8, 2007 09:31 AM

                  my favorite recipe is in the molly stevens cookbook. they are braised in porter.
                  amazinggggggg!

                  http://www.marga.org/food/blog/archiv...

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