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Beef Long-cut Short Ribs (split from SF board)

Thanks for the suggestions, Janet and Sarah. It turns out Costo, Safeway, Albertson's, Whole Foods, and Cala / Bell were a bust. I was near Berkeley Bowl - and I scored! Seems that a slab of only 3 ribs is the biggest that will fit my skillet. I seared it on both side and finished it off in the oven at 285 F for 4.5 hours. Yuuum!

 
 
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  1. How did you season them? Looks great! BTW the ribs at M Stone are cut into individual ribs about as long as the ones you show.

    10 Replies
    1. re: Sarah

      Very simply. All I used was Lawry's Salt (from the prime-rib chain in Chicago and LA) and Fresh Cracked pepper. I seared it in the iron skillet on two sides, then put it in the oven @ 285F for 4.5 hours with 1/2 can of beef broth in the skillet. The bones fall off the meat; its quite tender. (With beef ribs, the bones fall off the meat. With pork ribs, its the other way around. :-) )

      1. re: Sarah

        What a great idea and recipe...simple and looks wonderful. What did you sear the ribs with..butter...olive oil..? I know about the Central Market on Appian Way...haven't been in years but it sounds like they are back in the meat business...thanks

        1. re: johnygail

          Thanks. I'm pretty sure I seared it with nothing, i.e. I relied on the fattiness of beef ribs to provide the fat with which to sear. It works well.

          1. re: jhleung

            last question (I think) Did you cook the long cut short ribs in the oven "covered" or "uncovered" and did you check them during the cooking process?

            1. re: johnygail

              I'm pretty sure I covered the skillet with aluminum foil. Since the foil doesn't create an airtight seal, the entire oven gets hot and humid inside. That's not a bad thing as it lets some of the liquid reduce. If you don't foil it then all the liquid evaporates and that's a bad thing because the ribs then dry out.

              Once I tried using a dutch oven instead of a skillet. That wasn't a great idea either because the lid to the dutch oven seals too well .... there's no liquid reduction going on.

              I don't think I really checked it. It was really easy and now you're making me hungry typing out it. :-) Or, I should say, I'm making myself hungry.

              1. re: jhleung

                Ok...here goes. We just purchased two long cut short ribs weighing in at 2.66 pounds total from Raley's. The butcher was most accommodating. We seared the ribs in our cast iron skillet and seasoned them with fresh ground pepper, Lawry;s Seasoned Salt and Lawry's Seasoned Pepper. We added a cup of beef broth and a cup of dry red wine. We covered the pan and placed it in the 285 degree oven at 2:45 PM today, Wednesday 11-21-07 and set the timer for four hours. We'll let you know the results. It's almost 3:00 PM and it smells good already.

                  1. re: Melanie Wong

                    Wow....the results were even better than expected. In fact my wife Gail said it was the most tender and delicious beef she has ever tasted. We have to be honest though...at the last minute we switched from a frying pan to a cast iron dutch oven with lid. We checked the pot after just 3 hours and it was done to perfection. The liquid (beef broth & red wine) had reduced down to less than 1/16th inch in the bottom of the pan,,,so we removed the beef and fallen-off bones and deglazed the pot with a little more red wine...We served the meet with steamed green beans and enjoyed a spectacular meal.....We've been cooking for years and have never tasted anything quite like this dish...! It's simple, perfect and delicious..!

                    1. re: johnygail

                      Excellent! I'm glad you liked it! There's nothing quite as delicious as an outrageously fatty hunk of animal protein seared and then basically steamed at low heat for many hours.

                      Happy Thanksgiving! Long live the Long Cut Beef Rib!

                      1. re: jhleung

                        It's the beef cuts with more sinews and fat, i.e.cheaper cuts, that make the most delicious flavours; of course the slow cooking helps.
                        Being asian -[Cantonese} , now you know why my butcher's bill is low ;-)