Beef Short Ribs: The Topic

Chris Amirault · October 11, 2009

Makes sense -- I'll give 'em enough rope.

**JAZ** · October 11, 2009

I've never tied short ribs, and I've never found that they fall apart. Also, since I trim off the connective tissue that holds the meat onto the bone, tying them seems like it would be more trouble than it's worth.

Chris Amirault · October 11, 2009

I went for it -- it's actually kinda fun to do, as I mention over here. Report back on the short ribs after dinner.

Chris Amirault · October 14, 2009

Out of the oven (a bit too early, sad to say, due to preschooler bedtimes):

Served over polenta with mirepoix and the fat/jus from the ribs:

**JAZ** · October 14, 2009

My market had short ribs on sale, so I bought some today, hoping against hope that I can try to recreate a short rib soup I had recently at a restaurant here in Atlanta. It was simple -- an incredibly dark beefy broth with shreds of short ribs and caramelized onions, topped with a bit of brie on a crouton. But it was the broth that was amazing (well, along with the melt-in-your mouth rib meat). I'll see what I can do -- otherwise, I'll be living at the restaurant this winter, eating that soup.

John Rosevear · November 29, 2009

I'm braising short ribs right now, using a Barbara Lynch recipe from an old issue of Gourmet that calls for ribs on the bone, no marinating, a fairly conventional wine-stock-mirepoix braising liquid -- and 1/2 cup of red wine vinegar. When I first assembled the liquid -- nearly 2 quarts worth -- the vinegar flavor was overwhelming, and I was worried that I was heading for some sort of funky pseudo-French sauerbraten. But after 2 hrs in a 325 oven, the kitchen smells the way you'd expect beef braised in wine and stock to smell, with no vinegar note, and I'm wondering if it'll mostly cook off. We'll find out in 90 min or so.

Chris Amirault · November 29, 2009

Very eager to hear back. How much wine in the recipe?

John Rosevear · November 29, 2009

2 cups, reduced 50% before adding the stock etc.

John Rosevear · November 30, 2009

The vinegar note was detectable but subtle, and the dish was superb. This is the recipe I used (I didn't do the baby veg, but did the rest as written), and I'll use it again.

Jmahl · January 31, 2010

It is outstanding and I will make it again.

short ribs braised in ancho chile sauce

Gourmet | January 2006; originally published 2003

Edited February 2, 2010 by heidih
delete admin comment (log)

AlaMoi · January 17, 2016

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 · January 17, 2016

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 · January 18, 2016

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 · January 18, 2016

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 · January 18, 2016

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 · January 18, 2016

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 · January 18, 2016

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 · January 19, 2016

I use this with Modifications.

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

lindag · January 19, 2016

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

AlaMoi · January 19, 2016

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 · January 20, 2016

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 · January 20, 2016

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 · January 21, 2016

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.