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The greatness that is beef short ribs
Posted on 4/29/13 at 8:05 pm
Posted on 4/29/13 at 8:05 pm
Tried it for the first time yesterday after reading about it here. I can't believe I've lived my whole life without having tried this. Cooked the same way I do gravy steaks and served over rice with lima beans. I usually just get whatever cheap beef with a bone is on sale thinking there wasn't much of a difference after cooking the meat down, but was I ever wrong. There is no comparison. Hard to imagine I will ever make rice and gravy with anything other than short ribs. I feel like it's my responsibility to share this discovery with all my friends and family. Don't remember which thread or poster suggested it, but thanks. 
6
Posted on 4/29/13 at 8:09 pm to EWE TIGER
I love a braised short rib. I've never perfected the art of cooking them for myself. I'm gonna make a point to do so.
Posted on 4/29/13 at 8:12 pm to BRgetthenet
A cow. Same as a steak.
Posted on 4/29/13 at 8:13 pm to Al Dante
Many thanksPosted on 4/29/13 at 8:16 pm to LSUballs
You are a wealth of knowledge.
Posted on 4/29/13 at 8:31 pm to BRgetthenet
Just ribbing you
Posted on 4/29/13 at 8:35 pm to LSUballs
Whenever you try them always use bone in. They are much better than boneless. SAMs always has nice bone in short ribs. They make the best gravy of any beef. I've been eating them for fifty years and it sucks now because they aren't cheap anymore.
Posted on 4/29/13 at 8:35 pm to LSUballs
Posted on 4/29/13 at 8:38 pm to BRgetthenet
quote:
Where did they come from?
Rouses
Posted on 4/29/13 at 8:46 pm to LSUballs
quote:
Just ribbing you
This made me laugh way harder than it should have. Well played.
Posted on 4/29/13 at 8:46 pm to LSUballs
quote:
braised short rib
Braised short ribs are just about my favorite thing in the world.
Brown the short rips in bacon grease in your dutch oven. Remove once browned and add diced onions and crushed garlic to sauté in the pot for a bit. Once browned, add ribs back in and add some red wine, beef stock, and a spoon of tomato paste all mixed together. Add some black pepper, white pepper, and bay leaf. Top with fresh rosemary. Then top the rosemary place carrots cut long ways, then top that with chopped potatoes spiced to your liking. Throw in the oven at 300 for an hour or so.
This post was edited on 4/29/13 at 11:51 pm
Posted on 4/29/13 at 9:10 pm to BottomlandBrew
Thanks. I feel some short ribs coming on this weekend.
Posted on 4/29/13 at 9:31 pm to BottomlandBrew
quote:
BottomlandBrew
Bookmarked.
Posted on 4/29/13 at 11:07 pm to EWE TIGER
What's your method?
Posted on 4/30/13 at 2:58 am to Gris Gris
Fine Cooking Funhouse
There are some great recipes in here. Hard to miss if you cook em long and slow.
There are some great recipes in here. Hard to miss if you cook em long and slow.
Posted on 4/30/13 at 5:46 am to LSUballs
quote:
Just ribbing you
I'm gonna do these tonight. Those look awesome.
Posted on 4/30/13 at 7:41 am to BRgetthenet
Love braised beef ribs,
For some reason I have started serving with yellow corn grits.
One of the few things I skip the rice for.
For some reason I have started serving with yellow corn grits.
One of the few things I skip the rice for.
Posted on 4/30/13 at 8:37 am to Gris Gris
quote:
What's your method?
Brown meat and remove, cook down vegetables, deglaze pot, add meat and liquid, simmer for a couple hours or until tender.
The recipe (gravy steak/rice and gravy) is in my head and varies depending on what I have on hand. Sunday I seasoned the ribs with Tonys and browned on all sides in a scorching hot dutch oven with a little oil. Removed meat and added onions, bell peppers, and celery. After the veggies were cooked down about half way, added mushrooms and a handful of pureed tasso. Near the end of cooking the veggies down, added garlic. Deglazed pot with red wine. Put meat back in and added beef stock and a bundle of herbs (rosemary, thyme, and bay leaves). Covered and simmered for a couple hours.
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