re: steve h.
Exactly! There is an awesome recipe on Epicurious from the Oct. '07 Bon Appetit. Cabernet Braised Short Ribs over Gorgonzola Polenta w/ Mixed Herb Gremolata.
Be sure and make the ribs a day or two ahead of time. They taste better reheated and it's so easy to remove the fat. http://www.epicurious.com/recipes/foo...
I love braised short ribs over polenta... mmmmm!
I made this recipe when I first saw it on the cover of Bon Appetit. It was absolutely fabulous! Shortribs are a favorite at my house. I keep trying new recipes, but the tried and true recipe I use most is one I got on Chowhound several years ago posted by GGMora. Maybe you could search for it. I printed it out and have it at home in my favorites file.
I tried to find the ggmora recipe(searched for that name in the search box) but did not get anything. Can you post the recipe, or tell me what year it was originally posted, so I can try to track it down.
Also, if there is a way to search posts by the author's name, can someone tell me how to do that? I know if the person has a recent post, I can click on the name, and get all previous posts from that person.Don't know how to do a random name, though.
I too used the John Besh recipe a couple months ago. I did not soak them (the ribs) for too long, but like a half an hour, and dried well before dredging in season flour. I also added more celery than he called for. the recipe below are my notes I made as I was cooking, but to follow JBs recipe exact, do as Jfood suggests and google.. I love beef short ribs and found his reicpe to be my new favorite. Also my slip up adding more celery than called for in the recipe was an excellent change..
Beef Short Ribs Besh
5-6 lbs beef short ribs cut to 3 inches.
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!
The Besh recipe sounds very good. Here is my favorite. I've had it for a number of years and forget the source:
JALAPENO AND BEER-BAKED SHORTRIBS
4 lb. beef short ribs, cut in 3-inch lengths
1 lg. onion, chopped medium-fine
1 cup tomato sauce
1 ½ lg. jalapeno chilis, seeded and finely chopped (wear rubber gloves)
3 Tbs. red wine vinegar
3 Tbs. golden brown sugar, firmly packed
1 Tbs. green pepper, finely chopped
1 ½ tsp. dry mustard
4 lg. garlic cloves, finely chopped
¼ tsp. cayenne pepper (or more)
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1 cup sweet dark beer such as Newcastle Brown
1 tsp. butter
1 tsp. flour
---- ---- fresh cilantro (or parsley) minced
Preheat oven to 300F. Arrange short ribs in a single layer in a large baking pan. Sprinkle onions around ribs.
Combine all remaining ingredients except beer and cilantro in a large saucepan. Simmer over medium heat until slightly thickened, about 10 minutes. Cool slightly, and stir in beer. Pour the mixture over the ribs, cover the baking pan tightly with foil and bake until the ribs are very tender, 2½-3 hours.
Remove ribs from pan and keep warm. In a medium saucepan, make a blonde roux with the flour and butter. De-grease pan juices (there will be a lot of grease) and pour into the saucepan. Boil over medium heat until reduced to 2 cups (if necessary). Pour sauce over ribs, sprinkle with cilantro, and serve as-is or over rice, noodles or mashed potatoes.
This would be delicious with beer, Zinfandel or margaritas. Try nachos as an appetizer, and gazpacho as a first course.
My favorite recipe is out of Anthony Bourdain's Les Halles cookbook. Totally delicious. I don't have it now, but can get it for you if you want.
There's also a Cook's recipe that is for something like Korean-style grilled shortribs that you then eat in a kind of a wrap that is also really good. You could probably do them on a grill-pan instead of an actual grill. But it's nice enough today you could grill!
I'm thinking of doing Chiarello's shortribs for a dinner party this weekend. What else did you serve them with? Thinking creamy polenta or maybe butternut squash risotto? And maybe some extra greens on the side, like sauteed chard and spinach? If you were serving 8 people instead of 4 would you just double the recipe? Thanks!!!