Short Ribs Overview and Tips?
Although I am a lifelong fan of red-meat braises, I have to confess to many uncertainties when it comes to beef short ribs. Here are some current uncertainties.
I just bought two packs at the market because they were at a great price. These examples are bone-in, cross-cut, and each piece is more or less a cube shape about two inches on a side. I think that's what's called the English cut. Anyway, short ribs seem to be cut in more ways than any other beef cut I can think of. And I really don't have a clue about whether the style of cut matters, and how, if your intention is a long braise. I'd really welcome a webpage that comprehensively surveys the topic from a butchering and cooking perspective.
Also, it's an inherently fatty cut, but does that mean that apparent fattiness doesn't matter? In this case, these chunks have abundant but very fine fat marbling. Should I ever steer away from some examples for being too fatty?
Finally, I'd be interested in recipe ideas that don't involve copious use of wine. Just am not after that strong red-wine sauce effect this time around.
I would brown the salt and peppered ribs in EVOO on the outside, remove. Dutch oven. Then saute 1-2 finely chopped onion in the drippings ( you may wish to remove some fat). Add sliced garlic and stir. Add some chile--
--2-4 dried chiles, toasted, rehydrated and pureed
--ancho chili powder 2-4 TBS, with cumin and oregano (optional)
--chile powder blend
Add 2-4 cups of strong coffee. Or a mix of coffee and water or beer or the soaking liquid from the chilis or broth. you want liquid at least half way up the short ribs. return meat to pan. cover tightly and braise in over at 300 for 2-3 hours. check and add liquid if needed. result is fall off the bone tender with delicious sauce. serve with soft or firm polenta. Couscous with nuts and raisins would also be good.
or start the same up to the garlic. then broth, thyme, and a bay leaf.
You should trim any excessive fat that you can, shortribs often have a solid layer of fat above the meat that can be removed.
As for a non wine variant, I like to go in 1 of 2 directions when I dont want to use wine. Root Beer braises similar to this are great for shortribs
and I also like an asian style braise
I cook that one sous vide just like in the recipe, but Im sure you could simply braise the shortribs traditionally in the liquid from the recipe and it would still be delicious