Yum. Braised short ribs are one of my favorite beef dishes (I usually prefer lamb to beef); my friend formerchef posts a recipe, with photos of the cooking process. Yum. Did I say “yum” already?
Yum. Braised short ribs are one of my favorite beef dishes (I usually prefer lamb to beef); my friend formerchef posts a recipe, with photos of the cooking process. Yum. Did I say “yum” already?
Unrepentant Carnivore says:
Why boneless? That’s a mistake.
October 28, 2009, 12:31 pmYes! says:
Short ribs are the best beef for home cooks; prime porterhouse is of course the best beef period, but it’s pricey and difficult to cook at home. This recipe looks pretty tasty, and yeah, I’d probably leave the bones in there – nothing wrong with that. Jean George’s recipe on the Food & Wine website might be my favorite.
Oh, and thanks for ruining my day by making me think about short ribs. Jerk.
October 28, 2009, 12:39 pmVladimir Komarov says:
Hmm. Now I’m hungry. I just realized I’m starving.
October 28, 2009, 1:19 pmShelbyC says:
The olive garden has a good recipie for braized short ribs. I’ll have to give this one a shot. But the first two commentators suggest bone-in. Does that make much of a difference with braizing, as opposed to grilling or bbqing? Don’t the bones just fall off?
October 28, 2009, 1:26 pmR Gould-Saltman says:
Darn, Doc! I come over to read VC in part because sometimes I can’t stand how hungry reading Chowhound is making me. Now you’ve cut off my escape route! I don’t even eat mammals, and I’m ready for lunch after reading and looking at this!
October 28, 2009, 1:38 pmJoseph Slater says:
In what might be a partial disagreement with R Gould-Saltman, I totally think the VC should post more recipies and links to recipies.
October 28, 2009, 2:29 pmYes! says:
I’ve tried braising with and without bones, and I don’t know why, but the bones do something. They just do. Don’t question it – just accept and enjoy.
October 28, 2009, 4:52 pmStrick says:
Thanks for the link. Yum.
October 28, 2009, 5:01 pmVader says:
Yum.
But merely seeing the pile of yellow starch sitting next to the yummy meat is enough to force me to turn my glucose control down.
October 28, 2009, 6:03 pmKristina says:
I agree that short ribs with the bone in are great, but sometimes you just have to work with what’s available. For what it’s worth, they came out great!
October 28, 2009, 6:29 pmBT says:
Yum is right. I will have to give this one a try. Thanks for the link.
October 28, 2009, 6:39 pmjcm says:
If people knew how laws and braised short ribs are done they wont sleep again
October 28, 2009, 9:22 pmOB
DjDiverDan says:
I share formerchef’s pain in not being able to find lamb. I’m originally from the Midwest, and I love lamb – whole leg of lamb, with garlic cloves inserted and a rosemary/thyme rub, covered in Blue Cheese Dressing (to give flavor and seal in the juices), then roasted til just barely medium rare and served with mint sauce; Braised Lamb Shanks, in a thick brown gravy that reeks of rosemary and greek oregano, with carrots, onions and new potatoes; herb crusted rack of lamb cooked fast & rare (I think it’s a sin to cook Lamb – at least the expensive cuts, not the shanks – beyond medium rare) – ahhh, those tasty little lambsicles! But when I moved to Dallas, it was hard to find lamb anywhere – goat (for cabrito) was readily available, but lamb was almost completely absent. Now, I can find the expensive cuts at Central Market or Whole Foods, but I recently found a little Middle Eastern grocery (Lebanese, I think) that actually butchers its own lambs, and I now can get whatever I want.
October 29, 2009, 11:42 amDjDiverDan says:
Actually, the bones contain much more of the connective tissue which, when subjected to a long slow moist cook at lower temps (as in a braise), convert to collagen, which gelatinizes in the liquid, giving a much richer mouth feel. Plus, the bones add flavor. If you must cook without the bones, some (not all) of what is lost can be regained by adding an envelope of unflavored gelatin to the recipe.
October 29, 2009, 12:52 pmjack burton says:
For the absoulte best rib recipe that you will ever find here is one for pork country ribs that will have you coming back for more and more. Simple to do, excellent in taste, exotic on the table — what more could you ask for.
October 29, 2009, 2:47 pmJmaie says:
A couple of recommendations, if you’ve got the time and inclination to mess with it while it cooks…
1) In lieu of beef stock, try using chicken stock which has been reduced by half. Gives a better balance between the sauce and the meat. Don’t get me wrong, they’re both good…
2) Braise in the oven without the lid. You’ll need to turn the meat every 20-30 minutes to keep it from getting too dark.
No-lid braising sounds odd because it seems like the liquid would evaporate off too quickly. It won’t as long as the over temperature is just hot enough to keep things at a real slow simmer. Really intensifies the flavor. You might have a small loss, easily rectified while turning the meat.
I’d also wait until the last few minutes to add the mushrooms, gives them the best texture.
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December 2, 2009, 9:36 pm