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Super Short Ribs are super!

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Though I love wine braised short ribs I wanted to try something different so I tried epicurious' Super Short Ribs. Saw lots of references to them on CH (thanks hounds). They are very good. I cooked them about 4 hours altogether. Nice alternative to wine braised and not as sweet as I thought they would be. I served it with roasted asparagus and a nice crispy romaine salad. Tonight after dealing with gale force wind and lots of rain I put up a pot of barley to soak up the nice gravy.

Past discussion:
http://search.chow.com/search?query=%...

recipe:
http://www.epicurious.com/recipes/foo...

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  1. Sounds great, did you have to marinate them first??/ My whole beef is that to braise tender short ribs, I don't feel you need to marinate first. But many, many chefs and recipes call for an overnight marination. What did you do??

    2 Replies
    1. re: Phurstluv

      No marinading needed. I followed the recipe as it was written. I just browned the meat and put the rest of the ingredients in my braising pot. It was really simple. I did let it cook for about 4 hours 3 w/lid and 1 w/o the lid. IIRC pineapple helps in the tenderizing process.

      1. re: free sample addict aka Tracy L

        Cool. Aaah, yes pineapple is a tenderizer. Sounds good.

    2. It is the easiest recipe and my family loves it. Can't go wrong with that one.

      1. Agreed - they're a great option to have in your arsenal. Plus, the reviews are some of the funniest I've ever seen on Epicurious!

        1. I'm sure in that search you came across some of my raves of this recipe. And by using this recipe for brisket, I have now become my family's official brisket maker for Passover and Rosh Hashanah.

          But now you put me in the mood for short ribs...haven't made them in a while. Just curious, did you use pineapple chunks (as recipe calls for) or crushed as people recommend? I always use crushed and it just blends right in.