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Short ribs

So I bought some short ribs this morning, and I have no idea what to do with them.

Any ideas? Grilling isn't an option, but nearly anything else is.

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  1. braise 'em in a decent red wine. serve with gorgonzola polenta. food of the gods.

    8 Replies
    1. 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!

      1. re: lynnlato

        me too. i ask george, my supermarket butcher, to select half a dozen ribs for me uncut. i also go a little crazy with the gorgonzola polenta. too much of that wonderful cheese is never enough.

        1. re: lynnlato

          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.

          1. re: pcdarnell

            pc,
            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.
            Thanks

            1. re: bxgirl

              Just enter their name and what you're looking for. For instance, "lynnlato short ribs". It will pull up all relavant hits.

              Here is the link to the GGMora recipe you're looking for:

              http://www.chowhound.com/topics/295210

              Enjoy!

                1. re: hannaone

                  lynnlato and hannaone,
                  Thank you so much for your quick responses. Thank you, thank you.

              1. re: pcdarnell

                My mom always made braised short ribs over eggs noodles...cause it was cheap and delicious. It sure isn't cheap anymore!

          2. The recipe that I use is the one from the Balthazar cookbook and it's a favorite in our house:

            http://www.recipezaar.com/158079

            2 Replies
            1. re: MMRuth

              I use the Balthazar recipe too, although I've simplified/modified it a bit. I don't bother with the twine, and substitute madiera for the port, and beef broth for the veal stock. We serve over noodles.

              1. re: masha

                I usually use chicken stock, and if I have some (purchased) veal glace in the freezer, I might throw some of that in. I often use more red wine instead of the port. I may well try making them without the twine - that is time consuming!

            2. Jfood loves the john besh short ribs but they need an overnight soaking in wine. not sure if that will work for your timing. Just google "besh ribs" and the recipe will be there at esquire.com

              1. 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!

                http://www.flickr.com/photos/7220939@...

                1. 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
                  Serves 4
                  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 300F. 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.

                  1 Reply
                  1. re: Billow Fair

                    This is from an old Bon Appetit and it's my favorite - and others also. Someone just posted wanting the "best" and I'm submitting this one :)