HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice

Favourite way to make short ribs?

CarNut Nov 2, 2009 12:59 PM

I bought some buffalo short ribs today and the butcher said to cook them the same way I would cook beef short ribs. But I haven't cooked short ribs in years, and there are lots of different recipes out there.

What's your favourite?

  1. n
    Norm Man Nov 13, 2009 10:40 AM

    Consider JFood's Short Rib recipe:


    1. Joe MacBu Nov 13, 2009 10:32 AM

      I cooked it sous vide once for 48 hours at 135F.
      The texture was that of a good medium-rare steak.
      It tasted like corned beef.

      1. c
        cycloneillini Nov 12, 2009 05:42 PM

        I like them cooked in the crock pot. Put a layer of sliced onion in the bottom. Sear them in a hot skillet to brown them. Put them on top of the onions in the crock pot then you can season them however you want. Require no extra liquid, but you will probably want to drain some of the fat off part way through.

        1. nsenada Nov 11, 2009 10:39 AM

          When I'm pressed for time, I will dump uncooked short ribs in a slow cooker with a mixture of 25% soy sauce, 25% moxie, and 50% whatever stock I have on hand to come up about halfway through the meat. Then I let it sit on low for about 7 hours, or longer if I've really packed it in. After that, I pull the ribs out, drain off the fat, and saute the ribs in beef tallow on high, to get a nice crust on the outside. Then I'll separate out the fat, and reduce the braising liquid for a sauce.

          8 Replies
          1. re: nsenada
            cinnamon girl Nov 12, 2009 01:35 PM

            What's moxie?

            1. re: cinnamon girl
              Phurstluv Nov 12, 2009 01:40 PM

              It's a really OLD soda that's kind of bitter, a cross between sarsparilla (?) and root beer, would be how I remember it. Think it's only sold in Maine, anymore. Or, just in New England, anyway.

              1. re: Phurstluv
                cheesemaestro Nov 12, 2009 01:53 PM

                Yes, it's mostly found in New England. I remember it from growing up there. The soft drink is the origin of the phrase: "Ya gotta have Moxie."

                1. re: cheesemaestro
                  nsenada Nov 12, 2009 03:59 PM

                  Ayuh, thaht's the one. A little like a bitter Dr. Pepper, mixed with non-alcoholic vermouth.

                  1. re: nsenada
                    Phurstluv Nov 12, 2009 04:11 PM

                    But you cahn't get theyah from heyah.....! And I like your description bettah!

                2. re: Phurstluv
                  cinnamon girl Nov 17, 2009 06:11 PM

                  Thanks everyone. Intriguing that it's a little bitter. Will keep my eyes peeled if I find myself in Maine!

              2. re: nsenada
                scubadoo97 Nov 18, 2009 05:25 AM

                I recently did short ribs in a braise of red wine and root beer. Reduced sauce was very good.

                1. re: scubadoo97
                  Phurstluv Nov 18, 2009 07:50 AM

                  Ooo, that's interesting, scubadoo!!

              3. b
                BigE Nov 11, 2009 06:42 AM

                I like Daniel Boulud's recipe.


                1. n
                  Normandie Nov 10, 2009 09:10 PM

                  A general question for anyone who can help me.

                  Once you see and braise the short ribs properly, how fatty are they to eat as a finished product? Talking about beef short ribs.

                  10 Replies
                  1. re: Normandie
                    Val Nov 11, 2009 06:57 AM

                    A lot of the fat cooks off into the sauce, Normandie, which is why it's nice to make them a day ahead, refrigerate and then scoop off the hardened fat from the top of the sauce before serving. I've been pretty lucky to find very lean short ribs here at Publix MOST of the time...but I go over those ribs with a good sharp knife to cut out as much fat as I can before seasoning and searing and this helps. I cook for my son and myself, so I only buy 4 ribs at a time for us. If I see a big layer of fat embedded in the meat of the ribs in the package, I just don't buy them.

                    1. re: Val
                      Normandie Nov 11, 2009 07:03 AM

                      Thank you so much for the informative response, Val. My mother used to enjoy making them in the winter, but I think I was in my no-meat zone and I couldn't remember the particulars. Now I see so many of you discussing your recipes and techniques for them, and they always look like good quality meat at my market, so I've been wanting for a while to try them. Great suggestion re doing them a day ahead and defatting the sauce; I'll plan on going that route, especially since I understand they're one of those things that get better with a little time.

                    2. re: Normandie
                      Phurstluv Nov 11, 2009 10:02 AM

                      You want to make sure they are well-trimmed first, before browning. That will decrease the amount of fat in the sauce and they won't be Fatty to eat. Also, in my recipe, see above, after browning the beef, you pour off the rendered beef fat, b/c the dish is cooked with rendered bacon fat instead.

                      There is also an added step, that I often don't do b/c it takes more time & we are usually starving after smelling them cook for 2.5 hours, but you can degrease the sauce, after removing the ribs. Or you can prepare a day ahead, refrigerate sauce & beef separately, and take off the solidified fat before reheating. But as I said, I rarely do either of these, and we don't find it greasy at all. The next day, I will remove the solid fat on the leftovers, though.

                      1. re: Phurstluv
                        Normandie Nov 12, 2009 05:37 PM

                        I just saw this, Phurstluv. Thanks for the instructions. I usually do trim most meats of excessive fat, so that should be no problem, to do that.

                        Your recipe sounds great, btw. I really like both beer and vinegar braises. I bet it's great here, especially with the tomato paste. I'm going to try it once I pick up some ribs.

                        1. re: Normandie
                          Phurstluv Nov 12, 2009 06:40 PM

                          You won't regret it, it's really great. Let me know how you like it!!

                          1. re: Phurstluv
                            Normandie Nov 12, 2009 07:03 PM

                            I certainly will. Sometimes the short ribs at the market look better than at other times. So once I see a an especially good batch...

                            By the way, one of my favorite meat braises calls for vinegar (recipe says balsamic, but I've also done it with red wine vinegar or sherry vinegar) and wild blueberries (frozen okay). It is *great* with pork. So I was wondering how short ribs pair with fruit braises--say, the blueberries, or cranberries or plums. What do you think?

                            1. re: Normandie
                              Phurstluv Nov 12, 2009 07:35 PM

                              Gee, what fruit goes well with beef? That's a very good question. I like the option with pork or poultry, which pairs well with fruit, but beef may be too overpowering for any fruit. But, what do I know? Someone else may have a GREAT idea or recipe, you just never know.

                              Cranberries, may just work, now that I noodle it a little, since they are quite tart and maybe some orange or tangerine in with it, like a tangerine beef? With a moroccan or asian flair? Let me know what you come up with! I'm usually better at other people's recipes than coming up with something brilliant on my own!! ;))

                              1. re: Phurstluv
                                Normandie Nov 12, 2009 07:47 PM

                                Yes, I do like tangerine--or plain old orange for that matter, with beef--but I've only really had it in Asian applications, and it may (?) be one or more of the other ingredients that makes them compatible. I've seen recipes for beef with dried or curried fruits, but in both of those cases, you could say that the fruits have been manipulated (either through spicing or through the concentration of dehydration) to strengthen their flavors.

                                Since I'm not experienced with short ribs, I'll try some of the recipes first on which you all have worked out the bugs. :-) Then if I get adventuresome, I'll keep you posted.

                                1. re: Normandie
                                  Phurstluv Nov 13, 2009 07:34 AM

                                  Sounds like a good plan. I think you will really love hammersley's recipe. Easy and super delicious.

                              2. re: Normandie
                                valerie Nov 13, 2009 09:48 AM

                                Regarding fruit, the recipe that I posted a link to above calls for pineapple chunks. I use crushed pineapple because I like the way the crushed pineapple almost melts into the sauce but you are left with the sweet flavor.

                                But here is a link to a recipe for Joan Nathan's Fruited Brisket with Apricots and Apples. It calls for apricots, dried plums and cranberries. I have made this before and it is very good (obviously it is sweet), but since brisket and short ribs are cooked the same way, I would think this recipe would be good with short ribs as well.


                      2. Phurstluv Nov 10, 2009 01:23 PM

                        I brown them first in rendered bacon fat. Then saute some sliced red onions in the bacon fat, while continuing to brown the bacon at this point. Put ribs back in, add a bottle of stout or other beer, usually a pale ale, and about a 1/4 cup of red wine vinegar. Add beef stock to cover ribs, then let simmer covered on low for about 2 1/2 hour. Delicious over mashed garlic potatoes.

                        5 Replies
                        1. re: Phurstluv
                          hankstramm Nov 10, 2009 07:35 PM

                          Sounds really good Phurstluv. I think in the Zuni cookbook they have a recipe like that but using Belgian ale...

                          1. re: hankstramm
                            Phurstluv Nov 11, 2009 09:58 AM

                            My recipe is from Gordon Hammersley's Bistro Cooking, he's had a restaurant, Hammersley's Bistro, in downtown Boston for ,going on 20+ years. It's delicious and super easy for a home cook. BTW, I left out a step and wanted to correct myself:

                            Before putting the ribs back in to braise, you deglaze with tomato paste first, get it good & browned, THEN add the beer, beef, vinegar and broth. Whew! Don't want to forget that tomato paste, it really enrichens the dish!

                            1. re: Phurstluv
                              fmcoxe6188 Nov 11, 2009 10:04 AM

                              WOW! This sounds fantastic! Im making short ribs for a family meal soon-I may have to change my recipe!

                              1. re: fmcoxe6188
                                Phurstluv Nov 11, 2009 10:11 AM

                                It is, let me know, if you want me to type it out word for word. I've been making these for years, and everyone raves about them, everytime! Let me know!

                                1. re: Phurstluv
                                  ChristinaMason Nov 19, 2009 01:03 AM

                                  sounds great. thanks for sharing. i passed along your recipe to a friend.

                        2. c
                          cinnamon girl Nov 9, 2009 07:10 PM

                          Pan deglazed with some port (or some kind of sweet hootch), before adding the red wine . . . that small bit of port just seems to balance the sauce somehow. Doesn't end up tasting sweet in the least. Also a piece of beef shank thrown in makes a beefier tasting sauce. It becomes the cook's treat.

                          1. h
                            hankstramm Nov 3, 2009 05:36 PM

                            Forget the flour dredge. Just brown them. Flour dredging is a debunked myth. It just makes them seem browner, but that washes off. Get a real brown coating by searing in a hot oil like rice bran oil or canola almost at smoking point...

                            2 Replies
                            1. re: hankstramm
                              shanagain Nov 3, 2009 06:32 PM

                              Nooooo! The dredging makes gravy. Perfect, wonderful, no-muss-no-fuss gravy.

                              1. re: shanagain
                                hankstramm Nov 9, 2009 07:00 PM

                                I prefer to get the meat properly browned which works very well as enriching the braising liquid. I can always add a little Wondra, roux or beurre manie later to make a gravy. Trust me--my short-ribs are world class--I'm serious.

                            2. MrsCheese Nov 3, 2009 05:21 PM

                              Super Short Ribs from Epicurious. Everyone that I've served it to loves it.

                              2 Replies
                              1. re: MrsCheese
                                valerie Nov 3, 2009 06:52 PM

                                This is my go to recipe as well.


                                1. re: valerie
                                  jeanmarieok Nov 11, 2009 07:06 AM

                                  Me, three!!!

                              2. v
                                Val Nov 2, 2009 02:31 PM

                                Here's one that's somewhat different because it includes Asian Flavors and the method is with a pressure cooker in case you own a pc...if you try this, do brown the ribs first...and I'm so curious about those buffalo ribs...wish I could find them here in SWFL but they only seem to sell the ground meat, have never seen the ribs. Bet they are lean and lovely! For this recipe, I never include the prunes...fruit and meat don't go over well here but my son LOVES this and I've made it many many times:

                                1. Uncle Bob Nov 2, 2009 01:33 PM

                                  Braised with 40 Cloves of Garlic...Just pretty much follow shanagain's recipe and add the garlic....

                                  2 Replies
                                  1. re: Uncle Bob
                                    shanagain Nov 2, 2009 01:38 PM

                                    Well, yum. Sounds like I just changed my recipe. (Forgot to add, I do usually toss two or three smashed cloves of garlic in.)

                                    1. re: shanagain
                                      mcf Nov 10, 2009 01:33 PM

                                      I'd toss in big chunks of carrot, onion and celery, too. Toss when dish is done.

                                      As long as you're tossing stuff in, you gotta have fresh thyme and/or rosemary sprigs. Some diced tomatoes are optional, but nice for brightening things up.

                                  2. shanagain Nov 2, 2009 01:08 PM

                                    Dredged in flour, s&p, browned in oil or lard in a dutch oven, then covered about halfway with broth or stock and a few good sloshes of decent red wine. Throw in a couple of bay leaves and a quartered onion and cook low and slow for several hours until tender. I usually go traditional and serve the resulting gravy with smashed potatoes.

                                    Show Hidden Posts