re: Deep fried ribs???

So I attempted this today, and was pleasantly surprised. I had quite a few goals on my first try and I think I hit most of them. To be different, I wanted to go for beef ribs, instead of pork.

The Goals:
1.) Strong beefy taste
2.) Crispy outside
3.) Pink, medium-rare inside
4.) Tender interior, but not falling off the bone and disintegrating.
5.) Topped with a strong beefy sauce

Notes:
I don't have a sous vide, so I opted to braise.
I already had a sauce in mind, I wasn't going to use the braising liquid as a glaze. Therefore, no flour, no mirepoix, etc. Just something very simple so I wasn't braising in pure water.

The Results:
1.) Taste was excellent.
2.) Outside was a nice crispy shell.
3.) Inside was pink / medium-rare.
4.) Interior texture was more like a New York Strip, but I had hoped more for a soft Prime Rib. Best to cut them with a knife and fork, not try to eat off the bone with your hands.
5.) One of the best pan sauces I've made.

Deep Fried Braised Beef Short Ribs (unbattered)
Ingredients:
3-4 Strips Bacon (diced)
2 cups Red Wine
3 cups Beef Broth [used Better Than Bouillon: Beef Base]
1 Tablespoon Worchester sauce
Salt
Pepper
Canola Oil
Chef John's 'Bordelaise' sauce for topping [see below]

Instructions:
1. Render fat from bacon in cast iron skillet, remove bacon bits and leave grease.
2. Salt and pepper ribs, brown in skillet on all sides.
3. Remove ribs from skillet. Transfer to braising pan.
4. Deglaze skillet with red wine. Reduce the 2 cups to about 1 cup.
5. Add red wine reduction from skillet, plus beef broth, and Worchester to braising pan with ribs.
6. Cover pan with foil, into oven at 180F for 3.5 hours.
7. Flip ribs every 30 minutes.
8. Remove ribs from oven. Pat dry with paper towels.
9. Heat oil to 375F. Flash fry ribs until crisp outside develops (2 minutes).
10. Serve ribs topped with Bordelaise sauce.


Chef John's 'Bordelaise' Sauce
Ingredients:
Ground Beef (8 oz.)
Shallots (1/4 cup, diced)
Red Wine (1/2 cup)
Chicken Broth (2 cups, unsalted)
Salt (pinch)
Pepper (to taste)
Unsalted Butter (1 tablespoon, cold)

Instructions:
1. Ground beef into cold skillet at medium-high heat. Brown very thoroughly.
2. Add shallots and pinch of salt once beef is browned.
3. Sautee until shallots are golden brown.
4. Add red wine and cook until wine evaporates.
5. Add unsalted chicken broth and simmer on low for an hour and 15 minutes.
6. Once reduced to about 1/2 volume, strain. (After you press out scraps you should have about 1 cup of liquid.)
7. Skim fat from top layer. [stopping point - this can be made in advance and stored in fridge until ready for final steps.]
8. Pour your sauce into a skillet on medium heat.
9. Reduce until thickens.
10. Turn off heat, add cold butter and whisk until it emulsifies.
11. Taste and add salt and pepper if desired.
12. Serve over deep fried ribs.

FOOD WISHES