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Braised Short Ribs

shorebilly Jan 21, 2008 12:24 PM

I am trying to make this tonight for dinner and was wondering what recepies the rest of you use?
I browned the ribs in evoo with salt and pepper, deglazed the pan with 1/2 can of coke? and added garlic , onion, carrot, celery and shallots with about 4 cups of true demi glace. Now it is in the oven for the next few hours. I'll report back later on how they came out but would really like to know how others do them.

  1. g
    grlwprls Jan 21, 2008 12:29 PM

    Try replacing the coke with a porter some time. That's my go to flavoring liquid after doing a recipe from Molly Stevens' All About Braising.

    1 Reply
    1. re: grlwprls
      DGresh Jan 21, 2008 12:37 PM

      Here's a link (there are many copies of this recipe on the web); I agree that Molly Stevens' recipe is a keeper


    2. MMRuth Jan 21, 2008 12:35 PM

      I've made the Balthazar recipe countless times and love it - loads of red wine and some port, onion, carrot, shallots, celery, bay leaf, thyme, rosemary. I think I often end up using chicken stock rather than what ever is called for. I've also made an Asian flavored one, based on a recommendation on this board - I think from an epicurious.com recipe, and while I liked it, Balthazar is still my favorite. Do want to try Goin's recipe though.

      3 Replies
      1. re: MMRuth
        shorebilly Jan 21, 2008 12:44 PM

        Ok, just added about 3/4 cup of merlot and, bay leaf and thyme. Sauce is already tasting really good, could actually qualify as great in a few more hours.

        1. re: shorebilly
          MMRuth Jan 21, 2008 12:47 PM

          Sounds good! Is there enough liquid in there to cover the ribs?

          1. re: shorebilly
            scubadoo97 Jan 21, 2008 01:48 PM

            I usually deglaze with a red wine and use onions, carrots, garlic and bay leaf as the main aromatics. You don't need to cover the ribs in liquid. If it comes up about half way to 2/3 of the way you should be fine. They will give off some liquid as the fat melts and if your cooking vessel is pretty tight you won't lose anything significant to steam. Just make sure to cook them long enough to become fork tender.

        2. v
          Val Jan 21, 2008 02:38 PM

          There's a Short Rib with Asian Flavors recipe at Epicurious that involves the pressure cooker which we've had numerous times and totally love...but my stand-by recipe and method is similar to yours except for the coke. I like to deglaze with a good sturdy red wine after browning the ribs...then they are cooked low n' slow with fresh herbs and aromatic vegetables.There is something about short ribs that drives me wild and I've just about stopped eating red meats, but they are a true weakness for me.

          1 Reply
          1. re: Val
            scubadoo97 Jan 21, 2008 07:46 PM

            For me Val it's the transformation that I love. Taking that lowly, tough, fatty cut of meat and turning it into something spectacular. That gets me every time.

          2. j
            JockY Jan 21, 2008 08:25 PM

            I made some for dinner tonight using Lydia's recipe from her American Italian book. Simple and delicious.

            2 Replies
            1. re: JockY
              Val Jan 21, 2008 08:51 PM

              JockY...which cookbook is the recipe in? Essentials? Thanks!

              1. re: Val
                JockY Jan 21, 2008 09:41 PM

                Lidia's Italian American Kitchen.

            2. b
              bw2082 Jan 21, 2008 08:59 PM

              I do it chinese beef stew style. I marinate the shortribs in a little soy sauce then brown them. Deglaze the pot with a little sherry, then add slices of ginger, garlic, 3 or 4 star anise, about 1 tbsp brown sugar, 1/2 tsp five spice powder, and cover it with water and let it braise for 2-3 hours until tender. At the end I throw in chunks of carrots and daikon and simmer until the veggies are tender. Sometimes I'll throw in some nappa cabbage at the end.

              1. Miss Needle Jan 21, 2008 09:42 PM

                I've made the Suzanne Goin's short ribs with great success. However, nothing beats Korean-style braised short ribs.

                2 Replies
                1. re: Miss Needle
                  brandnewuser Jan 22, 2008 12:59 PM

                  Would you happen to have a recipe for the Korean short ribs. Is that kalbi jjim? Kalbi chim?

                  1. re: brandnewuser
                    Miss Needle Jan 22, 2008 01:21 PM

                    Yeah, kalbi jim is awesome. I never measure -- just approximate. But here's a decent recipe. I tried the Alton Brown dry-aging method with this dish (what a pain dry aging meat in a regular fridge) -- I didn't think it made too much of a difference, especially since braised dishes are tender to begin with. This recipe doesn't call for potatoes but I always throw them in.


                    And I'm sure hannaone probably has a recipe around somewhere.

                2. s
                  sfcitygirl Jan 22, 2008 12:35 PM

                  I like the Short Rib recipes in "From Simple to Spectacular" by Vongerichten and Bittman. In fact, I just made the Braised Short Ribs with Bacon, Onions and Mushrooms last night. SO delicious.

                  I deglazed with a bottle of Cote Du Rhone. And I cooked the bacon, pearl onions and mushrooms separately and added them at the end.

                  I can't wait to try some of these other recipe suggestions as well. Perfect for this cold, dreary weather!

                  1. Candy Jan 22, 2008 12:48 PM

                    I am making them in my pressure cooker. I have browned them and added onions and garlic at this point and have set them aside. I have to go to a meeting in about 15 mins. and will come home and add sliced mushrooms and a bottle of ale and in about 25 mins. dinner will be done. I'll cook up some polenta while the ribs finish cooking. Love that pressure cooker!

                    2 Replies
                    1. re: Candy
                      cdog Jan 22, 2008 12:55 PM

                      can you wait one more day to serve. i usually braise the meet for about 2/12 hours and then let the meet cool in the cooking liquid. i then put all of into the refrir and let it marinate overnight. i reheat the next day and serve. it really makes a ton of difference.

                      1. re: cdog
                        Candy Jan 22, 2008 03:11 PM

                        No, not today. That is one of the reasons for the pc. Between job and volunteering I need fast. No time for slow cooking. They sure smell wonderful. In my kitchen pressure cookers rule!

                    2. chef chicklet Jan 22, 2008 01:57 PM

                      6 lbs of short beef ribs
                      2 cups celery
                      1 cup diced onion
                      1 cup carrot
                      2 T bacon fat
                      4 thyme sprigs
                      2 sage leaves chiffonade
                      1 T herbs de provence
                      4 garlic cloves sliced
                      3 cups of red wine
                      2 cups beef broth
                      1 cup chopped canned tomatoes
                      dredge the ribs in flour seasoned with onion and garlic powder, and pepper. then brown the ribs in oil, remove from the pan. then make the veggie thing, then add the add the beef back into the pan - 3 cups of wine and 2 cups of broth/ simmer for about 3 hours - thicken the sauce with flour and water just before ready to serve. adj salt and pepper.
                      Serve with pappardelle pasta or polenta!

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