Want to make short ribs for the first time and .....
found a Tyler Florence recipe that looks pretty good. I like the red wine and brown sauce type of short ribs, not a tomato based sauce. Does anyone have a favorite recipe they would like to share?
this is totally off the wall, and totally different from all the suggestions here.
this has nothing to do with red wine and brown sauces and braising.
if you bake or grill the short ribs to rare, it is tender to eat, and easy to slice off the bone.
i marinate overnight in a teriyaki or fish sauce marinade.
A MILLIOON years ago, when I was in college, my Dad sent me back with two 1 lb packages of beef short ribs... part of a half a steer split between 3 families. Also sent along a BIG onion, a bell pepper and a large can of tomato-something (either whole or crushed, I think). I lived in a big old house with 15 other girls that had been converted to a "dorm" of sorts. It had 2 kitchens... one downstairs and one up. VERY basic... stove, fridge, sink and minimal cooking equipment. NOT bragging... kinda sad, but I coulda been one of MAYBE 2 people outta 16 who could cook anything. Our "condinments" were limited to what we could pocket in the college dining hall... S&P, ketchup, mustard, mayo, jelly, butter pats (on those little hunks of cardboard and a teeny square of wax paper on top.
Have no recall about what I cooked the short ribs IN, but know HOW I cooked them. Browned them well, piled on sliced onions & peppers, and poured on the tomatoes. Just stuck them in the oven a let them go... probably a few hours at the least. WOuld periodically check on them and turn or add a little water if they looked like they were getting dry. By the time they were tender, EVERYBODY else in the house had become very curious about the aromas coming from upstairs. My room-mate and I ( and a few others) ate well that night!
That recipe is a decent straight forward French-ish style braise. A few things about it though:
- There is no reason that your olive oil needs to be extra virgin as the recipe claims. Cooking EV olive oil on highish heat kills the flavor. Refined olive oil has a higher smoke point and lower cost anyway.
- Canned or boxed stock is acceptable. But real (homemade or otherwise high quality - simply 'organic' doesn't cut it) beef stock or even browned chicken stock would make a noticeable improvement in the dish
- Once a simmer is achieved on the stove, you'll likely get a better result (and easier too) by putting the whole dutch oven in a 325 degree (or so, preheated) oven. Less chance of burning, slightly more developed flavors.
- Instead of simply reducing down the sauce at the end, you will get a more polished result by letting the sauce settle for a bit, skimming the fat from the top of the sauce, then reducing the defatted liquid, and finally mounting with butter before serving. To mount with butter, take the fully reduced sauce off the heat, and whisk in a few tablespoon-sized lumps of butter, one at a time and whisking vigorously until fully melted and incorporated. Don't return the pan to the heat.
- The recipe doesn't say (that I can see) where to use the parsley, but it's probably intended as final touch on the finished plate to garnish the dish.
I personally use a pressure cooker because it's significantly faster. But it's not necessary. Necks, feet (especially), backs, wing tips and such are good to use because they're cheap and full of collagen. But dark meat or even a whole chicken works. Water should cover the bones and meat in the pot but not by more than an inch or so. Carrots, onion, celery, herbs - add em if you like.
When I mention 'brown' chicken stock, I refer to chicken stock that is made by first roasting the bones/meat (and sometimes the vegetables) in a 350-425 degree oven until well browned but not burnt, and then making stock from that. You'll get a darker stock with a lot of the flavors people associate with beef stock. It is a good substitute for canned beef broth in a recipe like this, since most people have easier (and cheaper) access to chicken odds and ends than beef bones.
I like most of your advice here. I would only change one thing and I think it's essential. I would make a gremolata out of parsley, garlic, and lemon zest to finish the dish. To me, those bright flavors just make a great short rib dish pop. Here's the recipe for enough to serve for four dishes:
1 tablespoon minced parsley
2 teaspoons minced lemon zest
1 teaspoon minced garlic
Combine them and don't forget to garnish the ribs with them at the end. I promise you won't be disappointed by adding this in the least.
These are delicious and must be served with mashed potatoes. The sauce/gravy is wonderful.
I seem to recall that on one of the jfood short rib threads someone posted a recipe that they thought was just as good but less work, Can't recall who it was, though, and I didn't try it so can't comment.
The active work with jfood's recipe is minimal. Go for it.