Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Braised beef short ribs


AlaMoi
 Share

Recommended Posts

so I did some short ribs.  beef, bone in was all I could get.  I pulled off off the bone prior to service.

 

curious how much the meat shrunk - they started out end to end with the bone, about one pound each.

 

turned out pretty good - the usual procedure:
dredge & brown, remove
brown onion + carrot + celery + smashed garlic
add a cup of dry Marsala & reduce
return to pan, add chicken stock for braise level; tbsp tomato paste

but the seasonings were not to my liking.  
bay leaf
rosemary
thyme
S&P

 

rosemary is not our favorite, so I used half the called for one teaspoon.

thickened the braise liquid with a dark roux.

 

anyone have a killer seasoning combo?

 

DSC_4404.JPG

  • Like 1
Link to comment
Share on other sites

Bone-in beef short ribs are the preferred type for me. I'm not that keen on boneless short ribs.

 

I don't think there is a single preferred seasoning regime I use for beef short ribs, and I also use short ribs in varied ways. Here are some braises I've done and posted about on eG; there are various others here and there and unreported. (The braises are stove-top; I RARELY use the oven to do braises, let alone use the oven at all)

https://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012–2014/?do=findComment&comment=1923881 (scroll down) 

https://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012–2014/?do=findComment&comment=1938642 (scroll down) 

https://forums.egullet.org/topic/150165-dinner-2014-part-7/?do=findComment&comment=2004416 

https://forums.egullet.org/topic/150165-dinner-2014-part-7/?do=findComment&comment=2001348 

https://forums.egullet.org/topic/151884-dinner-2015-part-5/?do=findComment&comment=2034439 

https://forums.egullet.org/topic/148945-dinner-2014-part-4/?do=findComment&comment=1980046 (scroll down) 

https://forums.egullet.org/topic/150922-dinner-2015-part-2/?do=findComment&comment=2015536 

There are others.

 

Are you also open to using them in stews and soups? I use short ribs in many permutations of these and have posted many of them here on eG.

Link to comment
Share on other sites

I've been perusing beef braising recipes - short ribs and shanks (I found a butcher than reliably has boo-ootiful shanks.....woohoo!)

 

carrot + onion + celery + wine is pretty much "standard"

then it divides into the "tomato sauce" group and the rosemary+thyme group.

seems most everyone uses a bay leaf and garlic.

parsley and oregano are infrequently used.

 

frankly, it looks like all the famous cooks simply copied somebody's recipe of rosemary&thyme.  seriously....

 

except for the guy who said his dad made the best ever - that was salt&pepper in water......

 

five spice - what is it?  not got that....

methinks I'm gonna launch my own madness for a braising liquid.  and I'm gonna start with dried morels reconstituted in chicken stock.

more to follow, presuming I don't poison me to death....

Link to comment
Share on other sites

1 hour ago, AlaMoi said:

..

 

five spice - what is it?  not got that....

.

Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.

Link to comment
Share on other sites

So,

 

I'm trying out the Coke Braised Short Rib.

 

These ribs were seasoned 10 hrs ahead,  I then browned them and pressure cooked  ( 15 PSI/ 30 Mins ) them with the rest of the recipe

 

http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305

 

More to come..  I cleaned off the bones and defatted the sauce.. and they will rest over night in the sauce

 

23939898154_c5bf8181f4_k.thumb.jpg.d7259

Edited by Paul Bacino (log)
  • Like 2

Its good to have Morels

Link to comment
Share on other sites

Here is a finish:

 

I Pressure Cooked 30 mins.. defated and cooled over night

Re-Braised:

56a57463bb2a3_ShortRibBraise.thumb.jpg.f

 

 

Added some Oyster Mushroom!!

 

56a574acdf6f1_OysterMushrooms.thumb.jpg.

 

Finished with  Yukon Mashed Potatoes..  these were pretty spicy and a good balance of flavor

 

56a57509df5d4_ShortRibs.thumb.jpg.84f7f3

 

 

 

 

  • Like 4

Its good to have Morels

Link to comment
Share on other sites

15 hours ago, Paul Bacino said:

these were pretty spicy and a good balance of flavor

 

 

 

 

I have the recipe written down somewhere and now that you mention it, i believe i reduced the amount of cayenne drastically in that recipe and a few times i removed it completely and also came up with a sweet marsala sauce using 1/2 cup of cola, 1/2 cup Marsala, 1 cup of beef stock and using just onion, garlic and soy sauce.

Sorry i forgot to mention the original recipe was on the spicy side.

Link to comment
Share on other sites

2 hours ago, FeChef said:

I have the recipe written down somewhere and now that you mention it, i believe i reduced the amount of cayenne drastically in that recipe and a few times i removed it completely and also came up with a sweet marsala sauce using 1/2 cup of cola, 1/2 cup Marsala, 1 cup of beef stock and using just onion, garlic and soy sauce.

Sorry i forgot to mention the original recipe was on the spicy side.

 

Sorry i forgot to mention the original recipe was on the spicy side.

 

I didn't mind it!!  But for others  Thanks

Its good to have Morels

Link to comment
Share on other sites

 Share

×
×
  • Create New...