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Favourite way to make short ribs?

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?

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  1. 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.

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

      2 Replies
      1. re: Uncle Bob

        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

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

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

          2 Replies
          1. 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

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

              1. re: shanagain

                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.