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Super Short Ribs are super!

free sample addict aka Tracy L Oct 13, 2009 06:47 PM

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. Phurstluv RE: free sample addict aka Tracy L Oct 13, 2009 07:31 PM

    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
      free sample addict aka Tracy L RE: Phurstluv Oct 13, 2009 07:44 PM

      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
        Phurstluv RE: free sample addict aka Tracy L Oct 14, 2009 11:18 AM

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

    2. MrsCheese RE: free sample addict aka Tracy L Oct 13, 2009 08:35 PM

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

      1. k
        katecm RE: free sample addict aka Tracy L Oct 14, 2009 10:24 AM

        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. v
          valerie RE: free sample addict aka Tracy L Oct 14, 2009 10:39 AM

          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.

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