Help with a short rib recipe
Hello, folks, I don’t post often, but am looking for some assistance with a short rib recipe. (Hopefully I'm in the right forum!)
Contrary to my screenname, I am not a chef … just an everyday home cook who started cooking within the last 2 years.
I have cooked short ribs before (braise); however, I came across a very unique recipe from a cookbook I own, “Michael’s Genuine Food” from Michael Schwartz based in Miami.
He does a slow-roasted and grilled short rib.
The recipe calls for placing short ribs on a wire rack in a 300 degree oven and roasting for 1.5 hours to render the fat. Then, after discarding the fat, he places the short ribs directly on the pan, covered in foil, and roasts for another 1.5 hours (total 3 hours). Then, after letting ribs cool, he places in fridge for 1 hr; then finally grills for 2-3 minutes on each side and serves.
This is pretty damn similar, albeit slightly different:
So I’d love to do this tomorrow, but …
His recipe is 6 pounds boneless. I have 3.5 pounds of bone-in. And, importantly, I have grass-fed wagyu, which, in my experience, grass-fed cooks a little quicker.
So, here are my questions.
1 - Does the temperature and time in the oven sound about right?
2 - Also, I own a jaccard and have used it with success? Would you recommend using it?
3 - While it’s roasting, does it matter how the short rib is placed/arranged onto the wire rack, and later, the pan?
4 - Lastly, does “covering” the short rib in foil mean tenting it, or actually wrapping it in foil?
The time and tempuratures are right for short ribs, generally low and slow. 3 to 3 1/2 hours is right.
Dont' bother with the jaccard.
When cooking I usually place the bones on top, as I want the fat to render. But honestly, it probably doesn't matter.
Lastly, cover the pan that contains the ribs tightly, as you don't want them drying out.
I just made short ribs this last weekend (I used a lodge cast iron dutch oven). You really wouldn't need the Jaccard as they come out sooooo tender. I had mine in the oven for 3 hours. Moist and tender. Loved them. The whole key to sealing with the foil (like using a pot) is to keep them moist. If doing on a pan, my suggestion would be to check and "baste" them periodically.
Have no idea what a "jaccard" even is?? But short ribs are somehintg I think is very hard to mess up... unless you don't cook them long enough. By the time I got to college, was very comfortable in the kitchen making comfort food... THANK YOU, Nana!!
After a weekend at home in extreme SE PA, returned to college at East Stroudsburg (was a state college at the time). At that time, my Dad and his sister still have 5 kids (between them) living at home. They would periodically buy a half a steer to stock freezers. Everything was prepackaged and labeled. Dad sent me back with a 1-2 lb solid ROCK of bone-in short ribs... I also took a can of some kinda tomato product (seem to remember it was either sauce or puree) and a BIG onion. I lived in a house with 15 other girls... a kitchen upstairs and down in this old house converted to a "dorm" of sorts. Kitchen wasn't terribly well stocked and most of the girls were clueless when it came to cooking. I browned up the meat (and onions) in whatever pan would work that could go into the oven. Used a few packs of condiments (ketchup, mustard, soy sauce, hot sauce, etc) ... that we ALWAYS brought back from fast food or other places when we had enough money to "eat out"... added stuff ot tomato sauce and poured over browned meat and just stuck the whole thing in the oven. I just let it go in oven (with occasional basting) until it was "done"... falling off the bone. My room-mate and I ate like QUEENS that night and had inquisitive people from farthest corner of that big house snooping around to see what smelled SOOOO GOOD!