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Help with Short Ribs

mucho gordo Oct 6, 2010 05:02 PM

I've been thinking about braising them in beer. How does that come out? Do I use a dark beer? Can I add penne to the same pot? Please help.

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  1. n
    nvcook RE: mucho gordo Oct 6, 2010 05:37 PM

    If using beer, I'd add Guiness. If you were to add penne, do it at the very end or you will have pasta mush. Short ribs need a very long braise (IMHO). JFood has a delish recipe on this board for shortribs, it was supposed to be my dinner tonight but I messed up and won't get it til tomorrow. It is worth the wait.

    13 Replies
    1. re: nvcook
      mucho gordo RE: nvcook Oct 6, 2010 05:45 PM

      Yeah, I figured the pasta would go in at the end; I just wasn't sure I could put it in at all. I've never cooked pasta in anything but water. Why Guinness as opposed to, say, Newcastle Brown?

      1. re: mucho gordo
        porker RE: mucho gordo Oct 6, 2010 06:07 PM

        "I've never cooked pasta in anything but water"
        I can understand this statement, but you never made a soup with pasta as an ingredient? Not boiling the pasta seperately and adding it to the soup, but throwing it right into the soup pot? I'm thinking chicken noodle or hangover tomato soup, etc
        Adding the pasta direct will provide a nice creamy, starchy element. Yeah, you have to add it at the end.
        Why Guiness as opposed to others? Its a preference and popularity thing. Try a thin Bud, and compare it to a stout. Try the Newcastle. Try a black&tan. try a Miller 64...ahhh not. you get the idear, try what appeals.

        1. re: porker
          mucho gordo RE: porker Oct 7, 2010 10:29 AM

          I've made soup but, to me, it is basically flavored water so pasta fits in nicely.

          1. re: mucho gordo
            c oliver RE: mucho gordo Oct 7, 2010 01:50 PM

            Your soup tastes like flavored water? You may want to check out this thread, especially kattyeyes Reuben Soup:


            1. re: c oliver
              mucho gordo RE: c oliver Oct 7, 2010 02:58 PM

              The Reuben Soup sounds like my kind of thing. What I was referring to is the basic consomme, chicken broth type. I much prefer thick soups like split pea or bean and creamed like chowders or bisques.

      2. re: nvcook
        jfood RE: nvcook Oct 7, 2010 06:54 AM

        Thank you for the kind words. Hoping to make a batch this weekend.

        Jfood’s Short Rib Recipe

        This recipe needs planning. He normally serves on a Sunday night. So he marinates the ribs on Friday night and prepares during the day on Saturday. Then around 5PM he starts Sunday dinner and these are ready to go. This recipe should feed 6 with sides.

        4-5 pounds beef short ribs, cut into 4” pieces (this should give 12-14 pieces)
        Sea salt and freshly ground pepper, to taste
        3 cups red wine
        ½ Cup sugar
        1 tablespoon minced fresh garlic
        3 sprigs fresh or heaping Tablespoon dry thyme
        3 ounces oil
        2 Cups small-diced onion
        ½ Cup small-diced celery
        ½ Cup small-diced carrots
        6 ounces canned chopped tomatoes
        2 cups beef broth
        2-4 pounds cremini mushrooms
        2 bay leaves

        Day 1
        1. Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the red wine, sugar, garlic, thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
        2. Slice mushrooms and sauté slowly until all of the liquid is evaporated and they just begin to brown. Remove to a separate bowl. This can be done day before and refrigerate.
        Day 2
        3. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
        4. Pour 3 ounces oil into a Dutch oven over high heat.
        5. Place the meat in the hot pan. This may take two batches. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan.
        6. Add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat.
        7. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer.
        8. After several minutes, add remaining ingredients and bring to a boil
        9. Cover the Dutch oven and place in a 275 degree oven for about 4 hours.
        10. Refrigerate over night
        Day 3
        11. Take the Dutch oven from the fridge and skim off the congealed fat.
        12. Place the Dutch oven on the stove and bring the ribs to temperature.
        13. Transfer short ribs to a dish and cover.
        14. Season the short ribs and braising liquid with salt and pepper to taste.

        A new addition is to take a couple of pounds of mushrooms, slice and cook slowly for a duxelle, then add to dish.

        1. re: jfood
          c oliver RE: jfood Oct 7, 2010 07:24 AM

          Trying to remember if you've been using the boneless ones from Costco or not. Been awhile since I've fixed them. Time to do it.

          1. re: c oliver
            jfood RE: c oliver Oct 7, 2010 07:46 AM

            jfood has made both ways, with bones from the local market and boneless from Costco. Probably the Costco boneless this tim since when they braise the meat from costco is just as good in the end. The steaks when grilled have a difference that is not acceptable from Costco versus his market.

            1. re: jfood
              c oliver RE: jfood Oct 7, 2010 08:08 AM

              Thanks. I've decided, based thew's rec, to grind short ribs in with other meat the next time I make "hamburger" and that's what reminded me of your recipe.

              1. re: c oliver
                jfood RE: c oliver Oct 7, 2010 08:25 AM

                would like to hear feedback. jfood ate a burger in MSP that had some short ribs ground in an he felt it was a little overwhelming and a tad bitter.

                He likes the idea of it but just looking for some other POVs.

                1. re: jfood
                  c oliver RE: jfood Oct 7, 2010 09:19 AM


                  Here's thew's post and some other ideas also.

          2. re: jfood
            foreverhungry RE: jfood Oct 7, 2010 08:34 AM

            Nice. Thanks for the recipe, I'll have to give it a try.

            Question: I bought a couple of pounds of oxtail on a whim (it's what happens when girlfriend let's me go to the butcher without supervision), and I'm wondering if I could use this recipe exactly as is, but substitute oxtail for short ribs?

            1. re: foreverhungry
              corneygirl RE: foreverhungry Oct 7, 2010 02:34 PM

              In Zuni there is a recipe for oxtails, that allows for a mix of the two or out and out substitution. I made it with a mix. I think they can be used interchangeably.

        2. n
          nvcook RE: mucho gordo Oct 6, 2010 09:12 PM

          Basically what poker said. It's a preference but for a long braise you definately need something that that stand up to that and still have flavor

          1. d
            DMW RE: mucho gordo Oct 7, 2010 07:47 AM

            I would be careful about cooking the pasta in the braise, only because (as Jfood's recipe shows) you really will need to skim the fat off, and it is easiest to do after a refrigeration. When you reheat, I think the pasta might turn mushy. Or.... you could add/cook the past during the reheat....

            1. r
              roundfigure RE: mucho gordo Oct 7, 2010 08:20 AM

              Here's Molly Stevens's recipe for Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze. I haven't tried it personally but just about everything else from her book has been a winner.


              1. John E. RE: mucho gordo Oct 7, 2010 10:26 AM

                I would cook the pasta separately. There's the issue of skimming the fat and the pasta getting mushy. But there also really isn't enough liquid for the pasta to cook correctly and mving around while it is being cooked. It would also absord too much of the cooking liquid.

                1. scubadoo97 RE: mucho gordo Oct 7, 2010 02:18 PM

                  Remember beer can add a bitter note to your final dish. Some like it and some don't.

                  1. m
                    margib RE: mucho gordo Oct 7, 2010 03:13 PM

                    I have had great success with this Braised Short RIbs in Beer and Hoisin Sauce-it is yummy and the sauce is thick and flavorful. I do the first part of the braise one day ahead, degrease it the next day, add slightly less hoisin sauce (like 3/4 cups) and continue to cook it on the stove top. Anything that soaks up the juice would be great on the side-I think the penne would look brownish and not too appetizing if cooked in the same pot.


                    1 Reply
                    1. re: margib
                      c oliver RE: margib Oct 7, 2010 03:20 PM

                      I think that's an excellent point. And there's really no reason to incorporate it into the braise aspasta cooks up so quickly. Sometimes we can make actually make it harder while trying to make it easier :)

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