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Wanted: World's Best Beef Short Rib Recipe

I want the most tasty, flavorful and exquisitely great (and red wine friendly) beef short rib recipe. We host friends (and vice versa) every year or two and try to serve each other the best home cooked meals possible as all four of us love to cook and appreciate each others efforts. Thanks.

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  1. Here's Todd Humphries's take. I have had these at Campton Place many of years ago and also made them. They're incredible.

    http://saveur.com/article/Food/Braise...

    1 Reply
    1. re: essvee

      Did you use ALL the wine he recommends? It's quite a bit. Thanks.

    2. In Bill Buford's book Heat I finally found the recipe (and the proper explanation of the technique) for short ribs I've been looking for all my life. Buy the book for the read and the recipe.

      1 Reply
      1. re: Ellen

        Well, I have the book (and read the first chapter even though I should be reading my bookclub book). So where may I find the short rib advice? There is no index. Thanks.

      2. I like this one but I leave out the jalapeƱo pepper:
        http://www.oodora.com/health-and-food...

        3 Replies
        1. re: todao

          I think the finest short rib recipe is from Suzanne Goin's book Sunday Suppers at Lucques: Braised Short Ribs With Potatoe Puree, Swiss Chard and Horseradish Cream. It's flavored with balsamic vinegar, red wine, port wine, stock, thyme, pearl onions, etc. It is a bit of an undertaking, but it's so delicious you won't mind.

          I'm sure there was a lot of discussion of this dish here on Chowhound and the recipe is probably in one of the threads. If not, I'm pretty sure it's online because I made it and didn't have the cookbook at that time.

          1. re: oakjoan

            I will second this. This recipe is FABULOUS!

            1. re: oakjoan

              I made this for 75 people and it was wonderful! I was afraid that doubling it so many times would affect the flavor or consistency of braising liquid, but it was perfect. The meat was falling off the bone. I had exactly enough brasing liquid left over to fill a small tupperware container and freeze it for future use. I called Lucques for advice on serving so many people. They told me to braise the short ribs in the liquid ALMOST covering the ribs and then drain them and store overnight separately, reserving the liquid. When it is time to reheat, let the ribs sit at room temp for about an hour and then cover no more than halfway with the liquid to reheat. Best short ribs ever!

          2. To me, the tastiest short ribs are those that are bought on the bone and cooked quite slowly...I have no absolute recipe, but it involves browning the salt and peppered short ribs in a little oil, in a nice large dutch type oven pan, removing when browned, and browning in the juices left over, chopped onion, finely chopped celery, and garlic nicely minced, at the end of the saute...Take the best Italian plum canned tomatoes that you can find, the large can, and add that to your saute including the juice, and about 2 cups of good Chicken Stock, of course homemade is best, but if not, get the low or unsalted kind in the box, along with a cup or so of some really nice Cabernet, maybe more, bay leaf and whatever spices you like....Add back the browned ribs, and bring to a boil then cook slowly covered until they are so tender they break up with a fork...Now you can also cook for awhile on the stove, and finish in the oven...About 20 minutes before you serve, add chopped Italian parsley....If you want a thicker sauce, you can take the ribs out and reduce the sauce on top of the stove...Serve over some garlic mashed potatoes, and you have a great meal...along with more wine, and some great bread....