Short ribs...will this work?
I have made Balthazar's version several times but want to simplify a bit.
Do you think Emeril's passover
brisket recipe would work well? I would brown the ribs first in cast iron.
do you mean using this basis as a marinade/boil-down? one should always sear the ribs on all sides before putting in with the liquids. I would guess it might, but depending on the amount of meat, you might need to add red wine/beef broth/water to give it a bit more time to braise. not sure how i feel about the ketchup but that's personal taste.
Sorry, but that Emeril recipe doesn't look very good. It looks like applying a Sloppy Joes recipe to your beautiful shortribs.
Browning on all sides intensifies the flavor when slow cooking and braising. As to recipes that are outstanding, try
Alton Brown's or Cook's Illustrated's recipes. I've done both (braised and slow cooker) and both turn out pretty good.
I'm not familiar with Balthazar's, but I have a recipe that I'm happy with. I combined ideas from Tom Colicchio's recipe http://www.foodandwine.com/recipes/br... and a Youtube demo on braising short ribs by Le Cordon Bleu, plus a few add-ins I picked up on Chowhound. Here's the gist:
8 meaty bone-in short ribs
bacon grease or high-temp. oil - grapeseed, vegetable, etc.
salt and pepper
2 celery stalks
1/2 lg. shallot
4 cloves garlic, thickly sliced
2 bay leaves
a few sprigs thyme
1 Tbsp. tomato paste
1 Tbsp. hoisin sauce
3-4 Tbsp. strong coffee
about 1 c. chicken stock
about 1 c. beef stock
2 c. red wine, such as cab. sauvignon
good dash of tamari/soy sauce
2-3 Tbsp. cold butter, cut into cubes
a few sprigs assorted fresh herbs - sage, thyme, parsley, etc.
1. In a large enameled casserole, season and brown the short ribs in batches on all sides in a blend of bacon grease and butter (baste the meat with the hot fat occasionally). Set the meat aside in a separate dish (or dishes) that can be covered and refrigerated.
2. Saute the carrots, onion, shallot, and bay leaves until brown around the edges; add the celery, tomato paste, and garlic and saute a minute more.
3. Deglaze the pot with a little red wine, scraping up the brown bits. Add the broths and the remainder of the red wine; just barely cover the vegetables (fill about 1/3 of the pot). Add the thyme. Pour the veggies and sauce over the meat; cover and refrigerate overnight.
4. The next day, preheat the oven to 300F and bring the veggies and sauce to a simmer on the stove top. Add the hoisin, coffee, soy sauce, and few grinds of black pepper. Turn down the heat and nestle the ribs in the sauce meat side down. Cover and let warm gently, then move to the oven. Braise covered for 1 hr. Flip meat, let braise another 45 min. - 1 hr. uncovered at 325F, or until fork tender but not falling apart. Baste occasionally.
5. Cool, cover, and chill the short ribs overnight. Remove and discard the congealed fat on top of the sauce. Gently warm short ribs in sauce (250F in oven), then remove from sauce and set the ribs aside, covered, in warm oven. Strain and reduce sauce over high heat on the stove top (discard the vegetables).
6. Add minced fresh herbs to the sauce and mount with butter to preferred thickness (whisk in cold cubes of butter over low heat until an emulsion forms; do not raise heat or sauce will break).
Serve the short ribs and sauce over a bed of mashed root vegetables.
First met short ribs as a kid, when Dad, his sister and her neighbor would periodically go in on half a steer to stock freezer... 5 adults and 6 growing kids. We got half of EVERYTHING all wrapped up in freezer paper and labled... a lot of stuff in 1 lb packages. Remember when I was in college and heading back after a weekend at home. Dad gave me a "care package"... 2 one lb packages of short ribs, a BIG onion and bell pepper, and a large can of something tomato... whole, crushed, sauce?? Well browned ribs with onions/pepper and a nice low/slow roast in oven... YUM!!
It will work fine.
The total cooking time for the short ribs might only need to be @ 3 hours, as they aren't as big of a piece of meat as a brisket.
Brisket, blade, short ribs, oxtails, and cheeks, and chuck roast can be used in most the same braise/ stew recipes.