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Braised Short Ribs

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!

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  1. A large group of chowhounds seem to like jfood's recipe for it. I've got it copied and ready to go; it's on here somewhere as well.

    4 Replies
    1. re: bayoucook

      Here's the link to jfood's recipe: http://chowhound.chow.com/topics/602033 As an FYI I've also used this recipe for oxtails and it came out fantastically.

      1. re: MandalayVA

        I'm going to make the ribs this weekend. They have got to be delicious!

        1. re: bayoucook

          It's wine and meat. Doesn't get much better than that. ;)

        2. re: MandalayVA

          Just to clarify... what is listed as Jfood's recipe is actually John Besh's recipe. Just to give proper credit where due. That said, its an amazing recipe and my go to recipe for short ribs.

          Here is a link to Besh's: http://topsecretrecipes.ivillage.com/...

      2. 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?

        3 Replies
        1. re: CindyJ

          In the thread jfood says he's used both to good effect. I like bone-in myself, it does seem to add depth.

          1. re: CindyJ

            I made Giada di Laurentis' tagliatelle with boneless short ribs and it turned out fantastically. They took a bit longer to braise, though, if I remember correctly.

            1. re: CindyJ

              I made it with the costco boneless one. It was very good, but I felt it might have been better w/ ones still on the bone.

            2. 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.

              1. 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