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Braised Short Ribs

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.

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  1. 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

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

      http://www.marga.org/food/blog/2005/0...

    2. 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

        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

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

          1. re: shorebilly

            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. 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

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

            2 Replies
            1. re: JockY

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

              1. re: Val

                Lidia's Italian American Kitchen.

            2. 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.