primitive needs help with beef short ribs

[franksolich]

http://www.democraticunderground.com/11579849

Oh my.

Iwillnevergiveup (4,184 posts) Profile Journal Send DU Mail Ignore

Could use some help with beef short ribs

I'd like to slow cook some ribs, but without all the extra stuff like chili powder, brown sugar and barbecue type ingredients. Any ideas? Suggestions?

Turbineguy (14,585 posts) Profile Journal Send DU Mail Ignore

1. We like to use some garlic, herbs de provence and port wine.

franksolich likes to use les herbes de la saleté.

cbayer (106,919 posts) Profile Journal Send DU Mail Ignore

2. Red Wine Braised Short Ribs

This site has never let me down. This looks like a relatively straight forward recipe.

http://www.finecooking.com/recipes/red-wine-short-ribs.aspx

Red Wine Braised Short Ribs

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker

Serves six.

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
2/3 cup medium-diced onions
2 whole dried bay leaves
1 Tbs. finely chopped garlic
2 cups dry red wine
3/4 cup lower-salt beef broth
1 to 2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over.

make ahead tips

It's best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

Kali (27,910 posts) Profile Journal Send DU Mail Ignore

4. brown the ribs if you feel like it then throw them in a crock pot or a roasting pan covered with foil in a low (300) oven for a few hours. Add some onion, maybe chopped garlic, (or dry powders of either, or none) salt and pepper, maybe a bay leaf or two. Add a cup of water (especially if using the oven - might not need it for crock pot) or even better a cup of beef broth.

this is good served with egg noodles. comfort food for sure.

The pie-and-jam primitive, Sherlock Judy, who's been negligent in her stalking of franksolich lately:

grasswire (33,739 posts) Profile Journal Send DU Mail Ignore

6. this may sound way too easy

.......but we have an old family favorite that is simply Lawry's season salt and sauerkraut to simmer the shortribs in. Long, slow cook time. You can either brown the ribs first or not brown them. Makes my mouth water to think about it.

I usually serve with oven-browned potato wedges and a carrot salad.

[AllosaursRus]

cbayer (106,919 posts) Profile Journal Send DU Mail Ignore

2. Red Wine Braised Short Ribs

This site has never let me down. This looks like a relatively straight forward recipe.

http://www.finecooking.co.../red-wine-short-ribs.aspx

Red Wine Braised Short Ribs

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker

Serves six.

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
2/3 cup medium-diced onions
2 whole dried bay leaves
1 Tbs. finely chopped garlic
2 cups dry red wine
3/4 cup lower-salt beef broth
1 to 2 tsp. red-wine vinegar

Waaaaaaaaaaay too much rabbit food!

I raise beef, it's what's for dinner! Maybe a baked tater and some corn, but that's it!

[BEG]

Put thm in the crockpot and dump some brisket rub on them, put the lid on and turn the crockpot on low.  Or put them in a Dutch oven and set the oven at 225 degrees. Let them cook all day.

This is my favorite

[Karin]

Did you see that big huge long recipe?   

Aren't beef shortribs super fatty, so that you can't even carve out a decent bite with a knife and fork? 

[BEG]

Did you see that big huge long recipe?   

Aren't beef shortribs super fatty, so that you can't even carve out a decent bite with a knife and fork? 

Food bigots of DU can't even follow a simple request:

I'd like to slow cook some ribs, but without all the extra stuff like chili powder, brown sugar and barbecue type ingredients. Any ideas? Suggestions?