Best Braised Short Ribs Recipe?
I'm trying to decide on a Braised Short Ribs recipe for some grass fed short ribs I just bought from a local farm.
I am really just unsure which one to use. I've looked at the Goin, Balthazar as well as this epicurious recipe - http://www.epicurious.com/recipes/foo...
I'm open to other recipes too but these seem to be some of the board's favorites... just not sure what to go with?
Anyone have any suggestions as to your favorite recipe? I just want tender, flavorful meat.
Thanks so much
This is a recipe adapted from The Southern Junior League Cookbook:
Preheat oven to 325 F.
6 short ribs of beef
3 Tb. cooking oil
2 cloves garlic, minced
3 leeks, white and soft greens sliced thin
1/2 tea. pepper
1/2 tea. chipotle pepper
1 Tb. red wine vinegar
16 oz. canned tomato sauce
1 -2 tea. salt, to taste
1/2 tea. dried rosemary, crushed
1/2 tea. dried thyme
Heat oil in Dutch oven on the stove top and brown ribs. Remove ribs and place to side.
Saute leeks in the Dutch oven for a few minutes. Add garlic and saute a few minutes longer. Add the black and chipotle pepper, stir until aromatic. Deglaze with vinegar. Add tomato sauce and salt, cook 2 minutes. Add the ribs back, spoon sauce over them. Cover container tightly and place in a 325 degree oven for 1.5 hours.
Stir in rosemary and thyme. Recover and cook 1/2 hr. longer.
This is best served the next day and will be easier to de-fat. Remove the meat and store separately. Remove fat from sauce once chilled. Next day combine meat and sauce, reheat gently.
If serving on the same day skim excess fat from sauce then serve.
Nice over mashed potatoes or polenta. Freezes well.
I ended up going with the Balthazar recipe and my husband said it was the best homemade meal he's had in a long time if not ever! I braised it at 300 for 4 hours and put it in the fridge overnight. Skimmed the fat in the morning and then reduced the sauce that night. I put the meat back into the sauce for the last 10 or 15 minutes. It was perfect!
I served it with roasted asparagus and mashed potato/carrots (I love to mix the two, so delicious and I grew up eating it).
Thanks everyone for the advice :)
Here is the link to jfood's recipe: http://chowhound.chow.com/topics/6020..., with accompanying discussion and alternative recipes.
I've not made it. I've done the Balthazar recipe a few years ago, based upon a post on Martha Stewart's website a few years ago. It's pretty easy and tastes very good.
I like the America's Test Kitchen version. I usually make it a day ahead and then reduce/thicken the sauce the day it's served. I also sauté mushrooms and pearl onions that go in ala boeuf bourguignon. I serve it with either mashed potatoes or polenta.
I checked the epicurious recipe and would try that one as it seems fairly classic. You can see how it goes and next time vary from there. I'm sure the super chefs have a twist on the classic but for a first go at it just go with a traditional approach. You really can't go wrong if you cook it long and slow, but do develop the flavors in the braising broth. Also nice for company dinners and can be made ahead and warmed again with no diminish and perhaps even more flavor. Those creme Fraiche potatoes are overboard and out of date. Don't make those, low cal mashed potatoes are fine since the meat dish is so rich.