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Short rib recipes
Posted on 5/4/13 at 7:18 pm
Posted on 5/4/13 at 7:18 pm
Decided to do something different, been on a brisket kick for a while. Went to Calvins to grab some spares and beef short ribs caught my eye. One problem, I haven't cooked them before... Are they better on the pit or smoker?
Anyone point me in the right direction as far as technique and ingredients?
Anyone point me in the right direction as far as technique and ingredients?
3
Posted on 5/4/13 at 7:25 pm to djrunner
There was a thread with pics recently, I think.
Posted on 5/4/13 at 7:30 pm to djrunner
Short ribs are packed with cartilage and connective tissue. This can be delicious, but there is one catch: they take a while to break down.
For that reason, you need to cook them low and slow. They are best braised, IMO.
A basic braise for any meat like this (oxtail or even just a good, cheap, fatty roast) is:
* Brown meat then remove
* add veggies (onion/carrot/celery/garlic/parsely/leeks) and cook for about 10 - 15 minutes on medium high
* add wine to deglaze
* add meat back in with stock/water
* cook real low for a couple of hours.
They should be melt in your mouth tender. I like to put them on an open-faced buttered peace of french bread, just slightly toasted in the oven.
When I'm feeling like a huge glutton I'll put some in homemade macaroni and cheese.
For that reason, you need to cook them low and slow. They are best braised, IMO.
A basic braise for any meat like this (oxtail or even just a good, cheap, fatty roast) is:
* Brown meat then remove
* add veggies (onion/carrot/celery/garlic/parsely/leeks) and cook for about 10 - 15 minutes on medium high
* add wine to deglaze
* add meat back in with stock/water
* cook real low for a couple of hours.
They should be melt in your mouth tender. I like to put them on an open-faced buttered peace of french bread, just slightly toasted in the oven.
When I'm feeling like a huge glutton I'll put some in homemade macaroni and cheese.
Posted on 5/4/13 at 10:12 pm to djrunner
Look on the Pioneer Woman's website for her sr recipe. theyre amazing - I find they're best if made a day ahead and you skim the fat off before heat and serve. I serve them with horseradish cheddar grits.
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