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Fatback Joe
01-05-2009, 09:06 AM
I had picked up some short ribs since they were on sale a couple of weeks ago and had not decided exactly what to do with them until I saw the most recent issue of Cook's Illustrated, they had an article in there that gave me the kick I needed to do something with them.

Salt & Pepper the ribs and put them in a DO on med-high heat with just enough oil in the pan to coat the bottom. The pic is about half of them. Let them rip about 5 minutes or so on each side.

http://usera.ImageCave.com/fatbackjoe/Shortribs/Brown meat.jpg

After removing the meat, reduce the heat to medium and add 2 large sliced onions, stir them a bit until they soften and just start to brown (10 min or so) then add 1 TBS tomato paste and stir that until it starts to brown (couple of minutes) and add 6 cloves of garlic and give it a good stir.

http://usera.ImageCave.com/fatbackjoe/Shortribs/Oniontomatogarlic.jpg

Increase the heat and add 2 C of red wine and simmer until it reduces by 1/2, while it is simmering scrape the bottom of the DO to get all that good fond loosened up off the bottom.

http://usera.imagecave.com/fatbackjoe/Shortribs/wineboil.jpg

After it has reduced, add 1 C of beef broth, 4 peeled and cut carrots, thyme, and a bay leaf.........add the beef back in also, cover and bring to a simmer.

http://usera.ImageCave.com/fatbackjoe/Shortribs/Meatandbroth.jpg

Put the DO covered in the oven on 300. I flip the meat a couple of times during the cooking process. I flipped them every 45 minutes for about 2 1/2 hours.

Flip shot

http://usera.imagecave.com/fatbackjoe/Shortribs/flip.jpg

Keep up the process until they are "fork tender". Remove the meat and carrots, put them on a plate and cover with foil to stay warm while dealing with the juices in the DO.

http://usera.imagecave.com/fatbackjoe/Shortribs/plate.jpg

Run what is left in the DO through a strainer into a fat separator. Let it sit until until the fat has risen to the top. There was probably about 1/2 inch layer on mine. Pour those juices back in the DO or pan over medium heat for 10 minutes or so and reduce it on down. Pour the reduced juice over the meat and carrots and serve it up.

No pics of the fat separator or the juice poured back over. Sides were getting done, kids were hungry, I was hungry.............basically forgot about the pics until 1/2 through dinner............so I guess that part didn't happen. :blushing:..........and all the evidence was eaten.

BYBBQ
01-05-2009, 09:14 AM
That looks and sounds good.:drooling: I've got to try that.:thumbs up:

peculiarmike
01-05-2009, 10:44 AM
Sure looks like it happened to me! Fine eats! I like short ribs.
Thanks for the inspiration.
:drooling:

Chargrilled
01-05-2009, 01:07 PM
FBJ,

Once again pullin out all the stops! Looks great brother, I have never cooked them. After this will have to give them a try!!!!:drooling:

:sign0092: for show off your shorts:blushing:.

GoFish
01-05-2009, 06:18 PM
Run what is left in the DO through a strainer into a fat separator. Let it sit until until the fat has risen to the top. There was probably about 1/2 inch layer on mine.

Man, that looks good. If you place that seperator (or a tall drinking glass for that matter) and place it in the freezer for a short bit, the fat 'puck' will harden up. I will remove the puck, vac pack it and keep it in the fridge for future beef dishes. I love the short ribs. The last time I used them, I used a portion of the frozen fat puck to brown/sear (vs the olive oil) the ribs and do the onions too.

Fatback Joe
01-05-2009, 09:42 PM
Man, that looks good. If you place that seperator (or a tall drinking glass for that matter) and place it in the freezer for a short bit, the fat 'puck' will harden up. I will remove the puck, vac pack it and keep it in the fridge for future beef dishes. I love the short ribs. The last time I used them, I used a portion of the frozen fat puck to brown/sear (vs the olive oil) the ribs and do the onions too.

Oh yeah.......I know all about the "puck" :msn-wink::msn-wink:

SmokyOkie
01-05-2009, 10:57 PM
I have a duck and goose fat "berg" in my freezer.

Joe, I'm really disappointed at the severe dearth of garlic and mushrooms in that delicious looking dish that you prepared. Pack it in dry ice and send it to me and I will return what's left in a semi prompt fashion.

BTW, outgoing tomorrow means incoming for you in a couple or three days.:msn-wink:

Fatback Joe
01-06-2009, 07:31 AM
Pack it in dry ice and send it to me and I will return what's left in a semi prompt fashion.

Nothing left to send. :D





BTW, outgoing tomorrow means incoming for you in a couple or three days.:msn-wink:

Thanks!! :msn-wink:

Siesta Man
01-06-2009, 08:10 AM
Looking great FBJ. I use almost the same recipe base for braised lamb shanks also. Just make sure to brown them very well so to get a lot of goodies on the bottom of your D.O. Beautiful presentation Joe, Keep them coming.

SmokyOkie
01-06-2009, 11:16 AM
It could only have been a beautiful presentation if it was presented on my plate!

Sorry to disagree.:msn-wink:

williamzanzinger
01-06-2009, 12:14 PM
Fat back, i made the same exact dish on newyears day except the grocer didnt have short ribs so I settled on 7 bone roasts. I swear I even cut my carrots the same frickin shape. Anyhow I also threw in a few cans of blackeyed peas. So beefy, so good.

Fatback Joe
01-06-2009, 01:12 PM
There went my points for originality. LOL

williamzanzinger
01-06-2009, 01:19 PM
No, nothing like that, just something about great minds.