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Made some short ribs yesterday - pretty tasty
Posted on 2/26/15 at 10:53 am
Posted on 2/26/15 at 10:53 am
Wife love's short ribs so since I was off yesterday I thought I'd suprise her and make some, this was my first attempt. I used the Pioneer woman's recipe LINK
I started by cutting up some carrots, celery, an onion and some shallots.
Then I seasoned the ribs with kosher salt and cracked pepper and then coated with all purpose flour and set aside.
Then in my dutch oven I cut up 6 pieces of panchetta and browned them, then added a little olive oil and added the ribs and browned them.
After they were browned I took them out added a little olive oil and put veggies in
Cooked them down and then added two cups of some good old Texas wine and brought to a boil scraping the goodness off the bottom of the pot. Then added some beef broth and put the ribs back in the oven and added the panchetta and some thyme and rosemary.
I placed the dutch oven in the oven on 350 for a good 3 hours and this was the result.
Skimmed off the fat (there is a lot of it with short ribs), and plated the ribs on top of some garlic and cheese potatoes. It was very good and is great on a cold night.
Will try again, but will try maybe a spicy red sauce next time.
I started by cutting up some carrots, celery, an onion and some shallots.
Then I seasoned the ribs with kosher salt and cracked pepper and then coated with all purpose flour and set aside.
Then in my dutch oven I cut up 6 pieces of panchetta and browned them, then added a little olive oil and added the ribs and browned them.
After they were browned I took them out added a little olive oil and put veggies in
Cooked them down and then added two cups of some good old Texas wine and brought to a boil scraping the goodness off the bottom of the pot. Then added some beef broth and put the ribs back in the oven and added the panchetta and some thyme and rosemary.
I placed the dutch oven in the oven on 350 for a good 3 hours and this was the result.
Skimmed off the fat (there is a lot of it with short ribs), and plated the ribs on top of some garlic and cheese potatoes. It was very good and is great on a cold night.
Will try again, but will try maybe a spicy red sauce next time.
5
Posted on 2/26/15 at 11:05 am to Kingwood Tiger
Very nice.
I use Ina's recipe which is also very good. Here's a thread with my pics.
LINK /
Thanks for reminding me of this dish. I haven't made it in a while.
I use Ina's recipe which is also very good. Here's a thread with my pics.
LINK /
Thanks for reminding me of this dish. I haven't made it in a while.
This post was edited on 2/26/15 at 11:09 am
Posted on 2/26/15 at 11:14 am to Gris Gris
Also, notice I did not use my divider plates. This is an exception to the "no protein atop the starch" preference because these elements belong together and there's plenty gravy to go around. I wasn't too happy with the grits on my tomatoes, though. Tomato juices in the grits were not an issue.
I thought I'd bring this up before someone else did.
My apologies to the OP for this hijack, but now no one will comment on it and we can move on along to the beauty of your dish.
I thought I'd bring this up before someone else did.
My apologies to the OP for this hijack, but now no one will comment on it and we can move on along to the beauty of your dish.
Posted on 2/26/15 at 11:17 am to Kingwood Tiger
pretty much the same way we do them. they are even better the next day imo
Posted on 2/26/15 at 11:23 am to Jones
thanks gris gris.....I almost did grits, but I've been on a low carb diet the past few weeks, and was doing the potatoes only for the wife, but once it was all together I went ahead and had some also
Posted on 2/26/15 at 11:24 am to Kingwood Tiger
i do something very similar but with a dark stout as opposed to wine
Posted on 2/26/15 at 11:41 am to Kingwood Tiger
quote:
.I almost did grits, but I've been on a low carb diet the past few weeks, and was doing the potatoes only for the wife, but once it was all together I went ahead and had some also
Yeah, that willpower business is overrated.
Try some leftovers over sweet potato, brown rice or quinoa and see what you think. I've done beef bourguignon over quinoa and it was just fine.
Posted on 2/26/15 at 11:44 am to Kingwood Tiger
I do pretty much the same thing except I use garlic in addition to the other veggies.
Also, I reduce over high heat on the stovetop after it comes out of the oven because I like a super thick rich sauce. (Remove meat for this part)
I actually make mine the day before. Once finished and cool, I put the entire dutch oven full of food into the fridge overnight. The fat hardens and I'm able to get every single bit of it out. I've made/eaten same day before and it wasn't too much different, but I do prefer day-ahead.
If you want a twist, make it the same way you did, but when you go to remove the meat and reduce the sauce at the end, add grainy mustard, heavy whipping cream, and capers. It makes the sauce even more decadent if that is even possible.
ETA: I see your low carb post now. Ignore the twist
Also, I reduce over high heat on the stovetop after it comes out of the oven because I like a super thick rich sauce. (Remove meat for this part)
I actually make mine the day before. Once finished and cool, I put the entire dutch oven full of food into the fridge overnight. The fat hardens and I'm able to get every single bit of it out. I've made/eaten same day before and it wasn't too much different, but I do prefer day-ahead.
If you want a twist, make it the same way you did, but when you go to remove the meat and reduce the sauce at the end, add grainy mustard, heavy whipping cream, and capers. It makes the sauce even more decadent if that is even possible.
ETA: I see your low carb post now. Ignore the twist
This post was edited on 2/26/15 at 11:45 am
Posted on 2/26/15 at 12:32 pm to LouisianaLady
Looks great, that's the way I cooked my first batch.
We cook them every week now, and I find it easiest to cook them twice.
I roast or crockpot them one day, then completely trim fat and shred meat the next day, and add to a soup or stew. Maybe add the bones during the soup base part.
This way, I don't have to sort through all the fat when I eat it.
I usually don't mind a bit of fat on my beef, but short ribs can be almost 60% fat at times.
We cook them every week now, and I find it easiest to cook them twice.
I roast or crockpot them one day, then completely trim fat and shred meat the next day, and add to a soup or stew. Maybe add the bones during the soup base part.
This way, I don't have to sort through all the fat when I eat it.
I usually don't mind a bit of fat on my beef, but short ribs can be almost 60% fat at times.
This post was edited on 2/26/15 at 12:37 pm
Posted on 2/26/15 at 1:27 pm to Kingwood Tiger
what nazi would down vote a short rib pictorial?
Looks fabulous Kingw
Looks fabulous Kingw
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