Beef short ribs - anything oher than braise?
- fldhkybnva Mar 1, 2013 03:37 PM
Do you have any favorite recipes for beef short ribs which don't involve braising? I have a somewhat lazy, inexperienced friend who has a few short ribs and don't think he'd succeed at a braise (more he browning and mirepoix) part though could handle a grilling or slow roasted/baking recipe. Any ideas or is braising really the best way? I know it would affect some flavor from the Maillard reaction but do you ever roast without searing first?
Have a look at this video - I've done short ribs this way several times and they are amazing! They have to be very well marbled and less fatty than most of the super market variety -
Whole Foods boneless short ribs are frequently fantastic for this type of cooking -
By the way, I know this doesn't directly answer your question - but I was so excited when I tried cooking short ribs this way, that I just want to share it.
I use a few methods for short ribs besides traditional braising.
1. Place in a pyrex baking dish, cover with canned sauerkraut, mix in 1 14-16ounce can white sliced potaoes (drained, no salt if available) add two bay leaves and a teaspoon of caraway seeds. Cover tightly with aluminum foil, place in 325 degree F oven for 2 hours.
This is also very good if you add a can of stewed tomatoes (but not with basil)
2. Score the membrane on the non-meaty side of the ribs. place in microwave safe bowl and nuke on high for 6 minutes. Glaze with Chinese style duck sauce (My choice is the Gold's brand with garlic). Place on BBQ grill with indirect heat and grill til crispy and done. Alternatively, broil in your oven by placing on a cake cooling rack over a roasting pan that has 2 inches of water in it to catch the dripping fat.
3. Follow any pot roast recipe made in a crock pot, then refrigerate overnight and remove the heavy orange layer of fat. The meat will fall off the bones and be great wit your vegs.
4. substitute for cubed meat in beef stew, again refrigerate overnight and remove fat
I wouldn't consider stewing and braising the same thing, and number 1 is baked in the oven, as op requested.
when I took culinary arts in school some 45+ years ago, braising was taught as cooking in a small amount of liquid over a low flame in a shallow wide pan. Deep pot cooking with liquid that coered the protein (#4) was stewing.