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re: Made some short ribs yesterday - pretty tasty
Posted on 2/26/15 at 11:44 am to Kingwood Tiger
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
1
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
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