Braised short ribs for New Year's Eve
Posted 27 December 2012 - 08:42 AM
This year I am contemplating making braised short ribs. Several recipes seem promising. These are the possible options (in no particular order)
1. Anne Burrell's braised short ribs on the Food Network site.
2. Red-Wine Braised Short Ribs with Rosemary and Porcini from Molly Stevens' The Art of Braising.
3. Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives and Anchovies in the Style of Camargue from Paula Wolfert's The Slow Mediteranean Kitchen.
4. Short Ribs in Red Wine and Port from Dorie Greenspan's Around My French Table.
5. Braised Beef Short Ribs from the Smitten Kitchen blog.
Now I do not ever remember having made braised short ribs before and am counting on getting some opinions from all all of you that I respect on this site. Need to make a decision soom because I have some shopping to do.
What do you think?
Considering making celery root and potato puree to accompany, some kind of greens (suggestions appreciated), bread (homemade of bought).
Planning to make enough to serve 12.
Thanks in advance.
Posted 27 December 2012 - 09:39 AM
If not, I used this recipe from epicurious, and the short ribs were very good, but once the gremolata was added, it was amazing. It made a huge difference. These braises are also not hard to do, and don't require a lot of active cooking time. One thing I'd advise (from this recipe) is if you don't trim your ribs of all fat, the liquid tends to be a bit fatty. However, I like the flavour it adds, so I leave some fat on, and remove the floating liquid fat from the braising liquid when the ribs are done.
Edited by Ranz, 27 December 2012 - 09:40 AM.
Posted 27 December 2012 - 06:56 PM
Posted 27 December 2012 - 08:16 PM
Posted 27 December 2012 - 08:33 PM
Though the flavor combinations of #3 keep calling me!
Posted 29 December 2012 - 01:19 PM
Posted 29 December 2012 - 04:00 PM
I don't see any reason that combining these ideas in one dish would not work. What do you think?
Unfortunately, my largest oven is broken and I do not have a vessel large enough to fit all of the ribs that need braised. I thought I could use 2 of my large dutch ovens, put one in the oven to braise. When close to finished, bring the temp of the other up on the stove top then that could go in the oven. I do have all day tomorrow...in between much needed house cleaning. The temp outside should be low enough that I could "refridgerate" both on a table outside of my kitchen door.
Planning to have http://www.foodnetwo...cipe/index.html as an appetizer.
Along side of the braised short ribs, plan to do http://www.foodnetwo...cipe/index.html, http://www.foodnetwo...cipe/index.html, sauteed spinach and garlic, and a simple tomato and red onion salad. I'm expecting someone to bring dessert.
edited due to typo.....hope there are not more!!!
Edited by eldereno, 29 December 2012 - 04:02 PM.