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Short Ribs - Which one?

  • m

I a little late to the party but...

I want to make Suzanne Goin's Short Ribs this weekend.

Online I found this definition of short ribs:
"There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs. "

So the question is which do you use? The chuck or short plate?


PS - Any other tips on this recipe would be much appreciated

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  1. The chuck and of those there are some that are better than others. Try to get ones that are thick with a good portion of meat. Usually in package of 5 there are a couple of thin ones so you almost need more if using for guests to pick out the best ones.

    1. I agree with Scuba about the chuck. Just don't forget to remove the bones before serving. The meat will literally fall off them, so they just kind of float in the meat and sauce until you pull them out.

      1. Thanks so much for the info, I'm off to my butcher.

        1. I made these a few weeks back and they were excellent. I made it all the day before my party which allowed me to degrease the sauce. I ended up with quite a bit of congealed grease so I was glad I was I done it ahead of time. Also, the meat quite literally fell off the bone! They were very good and I was also glad for the horseradish creme fraiche!

          1. I've wanted to make short ribs for some time now, but every short rib I see in the grocery store (chuck) looks like a giant slab of 80% fat. Finally, I found some last week that looked decent , so I bought them and tossed 'em in the freezer to make them when the weather cools down.

            I'm looking forward to hearing about your weekend experiment. Please report back!

            1. Reporting back...

              I doubled checked the recipe before heading to the butcher and realized that flanken cut ribs were called for. It ended up that the butcher's flanken were chuck so that was perfect.

              One complaint is I didn't check the ribs at the butcher and they gave me one that was significantly meatier than the others, which caused cooking grief later on.

              I made the recipe mostly to spec but forgot the port at home and I was cooking at the cottage, so had to make do. At risk of sounding like an Epicurious reviewer (one who changes everything in the recipe and wonders why it didn't work, 1 * ) I substituted an airplane bottle of sweet vermouth, a few tablespoons of honey and extra red wine for the port. I think the port would have been better because I was missing the fruitier flavours.

              I gave them a really good sear, on all sides, before braising and therefore I found the last step of browning the cooked ribs rather redundant.

              Substituted cipollini onions for the pearl onions which I think was a great choice. It was so nice to have the swiss chard, it is a vegetable I forget about.

              Overall, it is an excellent dish. I made enough for leftovers but there were none. Thanks for the degreasing tip Shannon, I planned ahead and removed a fair amount of grease that had time to congeal.

              And the horseradish cream was a beautiful accompaniment.
              Thanks everyone for their help.

              1. I have been interested in making Goin's short ribs for a while now. But I am having a hard time breaking away from Boulud's short rib recipe in the Cafe Boulud Cookbook.

                Has anybody made both recipes? How do they compare?

                5 Replies
                1. re: debit

                  I usually make the Balthazar recipe - wondering if anyone can compare that the the Goin one as well - would like to try it - so I may just report back myself!

                  1. re: debit

                    great, someone has made the DB recipe. When jfood saw three bottle of wine he fell off the chair for 8 short ribs. What exactly does DB mean by 8 short ribs. jfood cannot believe he means 8 piece. and jfood's grocer sells them cut into 2-3" widths.

                    andy help appreciated.


                    1. re: jfood

                      I would read 8 short ribs to mean roughly 8 lbs. I am no expert, but the recipes I have seen often call for a certain # of ribs (in your case, 8), and then give a weight alternative in lbs. that is roughly equal to the # of ribs. Does this make sense according to the rest of your recipe? I'd say that 3 bottles of wine for 8 lbs. of ribs is probably correct if the recipe does not call for a lot of other liquid (such as stock).

                      1. re: jfood

                        Yup...we use 8 good size ones from our local butcher. The three bottles has to be set aflame and reduced by half. Three quarts of stock get reduced to a quart. It makes the best freaking sauce on the face of the planet. Thick and rich and plate-swabbing excellent. Truly an indulgence, but worth it, trust me.

                        1. re: debit

                          I learned to make sauce from Daniel's first book. He is the master.

                    2. I prefer to make boneless spare ribs and cook them for quite a long time. If you put a good spice rub on them and let them fall apart, they are so tasty. Here is my experience with cooking boneless spare ribs:

                      1. Managed to find online sources for the above mentioned short ribs recipes.
                        If anyone is up to the challenge...

                        Daniel Boulud http://homecooking.about.com/od/beefr...
                        Balthazar http://headbutler.com/books/balthazar...
                        Suzanne Goin http://www.boston.com/ae/food/article...

                        2 Replies
                        1. re: Mila

                          I want to make veal stock just for the balthazar recipe. Rhiad was on Martha years ago and I remember it like yesterday. Those ribs were juicy, tender and the gravy looked superb. Now if I can only get the right bones for veal stock and right ribs for the recipe, I should be set to go. I am planning this for the midwest winter, hopefully for a dinner party.

                          1. re: itryalot

                            I have to confess - I've never made the stock myself - I can buy pretty decent stock here in NY, so I substitute that. Still one of my all time favorite dishes.