Braised Short Ribs
- CindyJ Jan 13, 2010 06:55 AM
I know there's been quite a bit of discussion about braised short ribs on this board. Is there some consensus on the REALLY best way to prepare them? Whose recipe should I use? Thanks!
Thanks! Then jfood's recipe it shall be! BTW, has anyone ever used Costco's boneless short ribs? Seems like an oxymoron, doesn't it? And I understand that the bones, themselves, add another level of flavor and richness. But they looked so nicely marbled I was tempted to get them. Any opinions one way or the other?
The ones they pawn off as boneless are not shortribs anyway, they are what they call the "cap" on a whole beef shoulder. Gotta have the bone for the flavor.
Ciindy if you google recipes you will see a common thread. Brown the ribs, deglace with wine add vegetables and more liquid if needed and place the ribs back into the heavy dutch oven. Cover and place in the oven at between 275-350. Recipes will vary. Cook until fork tender and let cool in the liquid. You can make a day ahead and defat the liquid before reheating. It's one of those dishes that gets better the next day. You can vary the recipe to suit your taste. Make it a little sweet if you like. I recently made them for my son and used root beer along with red wine for the liquid. Let the liquid reduce and use it as a glaze. They were good. Be creative