Braised beef short ribs

[AlaMoi]

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?

 

[gfweb]

I use red wine and a little 5-spice or cinnamon, along with the carrots and onions in the pot and a little garlic

[DocDougherty]

Salt

Black pepper

chili arbol (one pod, seeded, whole, remove before serving)

cinnamon (half as much as black pepper)

chipotle or smoked paprika (optional, not much, maybe1/4t, it should be subtle)

[huiray]

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.

[FauxPas]

Fine Cooking has an interactive Create Your Own Braised Short Ribs that includes some interesting variations and suggestions. 

 

http://www.finecooking.com/articles/cyor/braised-short-ribs.aspx

 

[AlaMoi]

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....

[gfweb]

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.

[Paul Bacino]

I use this with Modifications.  

 

I cut the catsup and use  Small can of Hunts Tomatoe sauce,  sometimes one star anise is added

 

[lindag]

I like using a dark beer, like a stout, in my short ribs recipes.

[AlaMoi]

thanks all - collecting collecting . . . .

I like the W-sauce idea - that's always a good flavor for beef.

 

I use beer in pot roasts; I could be beered out I suppose.

[FeChef]

I really love this Coca Cola Short rib recipe ive been using for a few years. Its a pressure cooker recipe but you can adapt it for braising. You can find the recipe here and adapt it to your liking. http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305

[AlaMoi]

I'm glad you brought that up - actually altho I've read about it many times/places, I've never used the Coke trick.

could be time to give it a go!

[FeChef]

10 hours ago, AlaMoi said:

I'm glad you brought that up - actually altho I've read about it many times/places, I've never used the Coke trick.

could be time to give it a go!

I would be surprised if you didn't like it.

[Paul Bacino]

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

 

Edited January 24, 2016 by Paul Bacino (log)

[Paul Bacino]

Here is a finish:

 

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

Re-Braised:

 

 

Added some Oyster Mushroom!!

 

 

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

 

 

 

 

 

[FeChef]

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.

[Paul Bacino]

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