Give me your beef short rib recipes
I have some short ribs and I'm going to cook them tomorrow. I usually do a typical braise with mirepoix, fine herbs and stock, and am somewhat tired of that.
I am also tired of my sides (usually roasted root vegetables and mashed potatoes) so lay it on me. What are your favorite short rib recipes.
I have many favourites but I made this one again over the weekend. Succulent and tasty.
Braised Short Ribs with Chocolate and Rosemary...http://www.epicurious.com/recipes/foo...
And my very favourite are Bourbon Pomegranate Molasses Beef Short Ribs with Broccoli Rabe...http://justbraise.blogspot.com/2006/0...
These are good, too - Brined Short Ribs with 5 Onion Cavalo Nero...http://www.napastyle.com/recipe/recip...
Not to be negative but ...
last winter I tried Ina Garten's recipe with an oven braise
'Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. '
and it was not a success so I would stick with the classic stove top braise
i can certify that there is no way on earth a short rib will cook in 15 minutes. low and slow is the only thing that works. you could have taken those tough, inedible shortribs and thrown them back in the oven at 325 for 2 1/2 hours with some liquid and they would have been heavenly. and your husband would request sort ribs every nite.
Ironically I just saw this article with two recipes for short ribs today and I thought it was worth a try. I have not tried it yet.
"The secret that turns tough cuts into tender ones." It is a slower method than is usually used.
Love love love this recipe. I had it at Campton Place years ago and played with it until it came out right. I like to serve it with buttered noodles to catch the sauce; rice is also great with it. Also, this won't work for you today, but it's at it's very best when made the day before and then reheated slowly in the oven......but it's great same-day, too.
Braised Short Ribs in Sweet/sour Sauce:
2 cloves garlic, peeled
1 large onion, chunked
1 1-inch piece peeled fresh ginger
4 lg. tomatoes, concasse
1 ripe papaya, peeled, seeded and chunked
1/4 ripe pineapple, peeled, cored and chunked (can use a can of pineapple chunks; fresh of course is better)
1/2 c. veg oil
1/4 c. dark brown sugar
1/4 c. tamarind paste
1 t. ground coriander
1/2 t. ground allspice
1/2 t. ground cloves
1/4 t. ground cinnamon
salt, pepper to taste
4 lbs. beef short ribs, cut to serve four.
In FP, process first three until pureed; set aside. Process next three until pureed and set aside as well. In med-size saucepan, heat half the oil over medium heat. Add garlic/onion mix and cook, stirring, 5 minutes. Stir in the tomato mixture and rest of ingredients up to cinnamon; cook over low, stirring occasionally, for 30 minutes. Correct for salt and pepper.
Preheat your oven to 350.
In an ovenproof metal casserole, heat rem. oil stovetop on med. high. Season the ribs with salt and pepper, and brown on all sides. Pour off excess fat. Pour prepped sauce over, bring to a simmer, and put the whole thing into the oven for 2 1/2 hours, until meat can be cut with a fork.
Bon apetit, dear.
I have on my stove right now a pot of beef short ribs, cut into single ribs (which were also cut "against the bone"), browned with veg oil, generous sea salt and about a half head of garlic, flooded with water, being simmered for a hour or two, into which I will add fresh shiitake/chinese mushrooms (the thick, "crackled-top" type, "Far Koo" in Cantonese) after about 1 hr, followed by cut-up Chinese winter melon pieces (skin sliced off, of course) and simmer it to completion. Winter melon soup w/ browned short ribs as the meat; I do this off-and-on.
I also braise short ribs with garlic and soy bean paste (the fermented Japanese type is good) or salted/preserved bean curd cubes [and water], with various stuff added depending on my mood - e.g. sliced daikon and shiitake mushrooms; with or without bamboo shoots, dried lily flowers ("kum chum"), dried tofu sheets/knots, wood mushrooms, glass noodles ("fun see") maybe...
Another use of them: short ribs as the "bone-in meat" in various permutations of "Irish stew" - delicious.
In many ways, I also use short ribs in place of many dishes where (stewing) beef is used in some kind of relatively long-cooked dish.
Another recipe I have used that I think is stellar is Tyler Florence's braised Sticky Short Ribs with seared Scallops in Orange Saffron cream. You don't have to do the scallop set of the recipe, it makes it very rich, but the ribs themselves were delicious. Did this for my DH's birthday dinner last November.
I realize it's too late for your short ribs dinner, but maybe for the future. I LOVE short ribs and have made them a dozen different ways. The best one ever (so far) is in the cookbook, 'Sunday Suppers at Lucques.' It's 'Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream.' (page 301). This was our Christmas Eve meal this year. And, while I made the horseradish cream, we never even used it. Those ribs don't need any help! The potato puree was unbelievably delicious -- well, it should be, with all that butter. Worth every calorie!
This is from Campiellos, a restaurant in Naples, FL. By far the best I have ever had. I made them for my family....and it was confirmed that this is the exact restaurant version. It is a LOT of work!!! But worth every bite. You can make everything ahead of time and 'assemble' later or the next day. The serve it with pasta, I prefer mashed potatoes.
6 pcs beef shortribs, 2 bone cut 2.5" thick)
1 med yellow onion, chopped
2 celery ribs, coarsley chopped
1 carrot, peeled & chopped
1 pkg fresh rosemary
1 pkg fresh thyme
1.5-2 bottles white wine
1 Tbls black pepper
2 Tbls kosher salt(1.5-2 tsp/pc)
olive oil for browning
6 garlic bulbs, split horizontally
1/2 cup brown sugar
5 sprigs of rosemary
4 cups balsamic vinegar
7 cups chicken stock (low or no sodium)
4 cups veal or beef stock low sodium (veal stock will give it more body)
1 stick butter
Generously salt & pepper meat, heat olive oil in a large pan to nearly smoking & add ribs. Turn heat down slightly & carefully brown meat on both sides (avoid scorching). Remove meat & place in a pan large enough to hold meat & vegetables. After the ribs are cooked, deglaze pan w/ white wine & reduce, scraping brown bits (if pan is too dark or scorched, skip this step). Pour deglazing liquid in braising pan w/ ribs. Cover ribs w/ chopped vegetables & herbs. Sprinkle a little more salt over ribs & mirepoix. Cover tightly w/ foil. Place in 350 F oven & bake for 3 hours until meat is fork tender. Start checking ribs after 2 hours, make sure you haven't lost too much liquid, if so add chick stock so it doesn't dry out. Remove & cool. Strain liquid, discard vegetables; skim fat & reserved braising liquid.
While ribs are cooking, begin making glaze. In a large sauce pan, over med-high heat, melt butter. When it begins to foam add sugar & spread out over entire pan surface, then place garlic cut side down on top of sugar, add rosemary. Cook until sugar begins to caramelize, about 10-12 min. Once garlic & sugar have browned nicely add balsalmic vinegar, increase heat & reduce by 80% (the fumes will be a little much). After vinegar has reduced add chicken stock, reduce by 1/2; then add veal or beef stock, reduce by 70% or until sauce is starting to tighten up a bit.
In a large sauce pan, add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduced glaze, 2 sprigs of rosemary; & reduced liquid around ribs until nicely glazed. Check for seasoning. Optional: swirl a couple of tablespoons of unsalted butter to add richness.
Oops 2 photos. Sorry I can't figure out how to undo.
Jumping into the "maybe next time" pile - one of my favorite uses for short ribs is vegetable beef soup. Salt & pepper ribs, brown in a bit of hot oil/fat, and cover in water. Bring to a boil, remove any foam, then throw in a scant handful of peppercorns and a few bay leaves. I may or may not throw in some celery at this point (whole stalks for ease of removal later) and a chopped onion. Simmer for-evvvv-er, or at least 3-4 hours. Your stock should start coming together at about that timeframe.
Remove ribs, and allow to cool while you prep your vegetables. The meat should be falling off the bone at this point. Now, work with any and all vegetables you want/have. I am partial to celery, onion, two cans of whole tomatoes, unchopped and undrained, carrots, potatoes, lima beans (canned/frozen), corn, peas, and toward the end, frozen cut okra. Separate your meat from bone (and larger pieces of connective tissue) and put back in, in big chunks. Adjust seasonings to taste. This is not a dainty soup. One spoonful should have a big tomato hanging over the side, the next a piece of meat so big you have to cut it in half.
Anyone who doesn't like vegetable beef soup may not have tasted it with the rich, perfect broth that short ribs give.
Another one for "next time" - Ana Sortun's recipe from "Spice" cookbook is seriously amazing!
The ingredients are what was listed in her cookbook; different from this recipe posted awhile back by A Fish Called Wanda for me: http://chowhound.chow.com/topics/285215 which was published by Sheryl Julian and Julie Riven in their "The Way To Cook" cookbook.
Thank you chowhound people for recommending Suzanne Goin's shortrib recipe. I made it and it was absolutely delicious. I found the recipe here: http://www.cookstr.com/recipes/braise...
Shortribs - I did not have port so I used 3/4 cup sherry instead. These ribs were the best I've ever eaten. Nice and tender and very good flavor. I used Safeway shortribs (not flanken cut).
Swiss chard and onion part Instead of pearl onions, I cut up one large white onion and I large yellow onion into wedges. I couldn't get swiss chard so I used kale instead.
Potatoes - I cut back on the butter and the cream and used skim milk instead of whole.
Horseradish cream - I couldn't get creme friache so used Mexican sour cream instead.
Everything was delicious. I did do this over 3 days though. First day marinate. Second day, brown and braise. Third day - remove oil, heat up, brown again, reduce sauce, etc.