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Beef Short Ribs
Posted on 4/9/20 at 2:19 pm
Posted on 4/9/20 at 2:19 pm
Had them vacuumed sealed and took them out the freezer. What's the best way to cook them. Braised or browned in a rice and gravy with fresh deer sausage?
Posted on 4/9/20 at 2:25 pm to CP3LSU25
I'd smoke them, then braise, then serve over creamy, cheesy grits...
Posted on 4/9/20 at 2:27 pm to RichJ
quote:
I'd smoke them, then braise, then serve over creamy, cheesy grits...
That sounds amazing. I have some stone ground grits too.
Posted on 4/9/20 at 2:28 pm to CP3LSU25
Made some this weekend.
Brown in a pan (Preferably enamel or cast iron with a lid) and remove.
Add onions, shallots, and garlic to get the sticky bits off the pan. Add tomato paste once veggies are browned. Cook tomato paste for a bit and add beef stock+seasonings until you get a flavor you like.
Add short ribs back to pot and throw covered in the oven on low heat for however long you want. Serve over starch.
Brown in a pan (Preferably enamel or cast iron with a lid) and remove.
Add onions, shallots, and garlic to get the sticky bits off the pan. Add tomato paste once veggies are browned. Cook tomato paste for a bit and add beef stock+seasonings until you get a flavor you like.
Add short ribs back to pot and throw covered in the oven on low heat for however long you want. Serve over starch.
Posted on 4/9/20 at 2:28 pm to CP3LSU25
I did some last night on the egg at around 275 on indirect for an hour and a half.. didn't have the luxury of cooking them for a long period of time. They were pretty good. Slow and low would have been better though
Posted on 4/9/20 at 2:28 pm to CP3LSU25
brown that and make a gravy
Posted on 4/9/20 at 2:31 pm to RichJ
quote:
braise, then serve over creamy, cheesy grits...
Did this last weekend. Always enjoy it.
Posted on 4/9/20 at 2:48 pm to CP3LSU25
I just did Modernists Cuisine's 72 hour short rib recipe. I served it with potatoes and a red wine glaze.
It was a lot of work tasted great but the texture was like crème brûlée.
I prefer the braised method of preparation.
It was a lot of work tasted great but the texture was like crème brûlée.
I prefer the braised method of preparation.
Posted on 4/9/20 at 2:51 pm to BlackCoffeeKid
quote:
Brown in a pan (Preferably enamel or cast iron with a lid) and remove.
Add onions, shallots, and garlic to get the sticky bits off the pan. Add tomato paste once veggies are browned. Cook tomato paste for a bit and add beef stock+seasonings until you get a flavor you like.
Add short ribs back to pot and throw covered in the oven on low heat for however long you want. Serve over starch.
THIS but I use white wine in lieu of the beef stock and skip the tomato paste. Got the recipe from a John Folse book. Great this way.
Here is one of his with red wine and beef stock. I am looking for the white wine recipe.
quote:
John Folse Braised Beef Short-Ribs
PREP TIME: 2 ½ Hours
SERVES: 8
COMMENT:
Braising is a method used on tougher cuts of meat that guarantees tenderness. In addition, this slow-cooked method imparts a wonderful flavor due to the longer cooking time with vegetables, herbs and stock.
INGREDIENTS:
6 pounds beef short-ribs
8 slices bacon, chopped
2 large onions, quartered
3 stalks celery, quartered
3 carrots, sliced
8 cloves garlic, smashed
6 cups beef stock, bouillon or water
1 cup dry red wine
3 sprigs fresh thyme
6 leaves fresh basil
salt and pepper to taste
METHOD:
Pre-heat oven to 375 degrees F. Season short-ribs well using salt and pepper. In a 10-quart Dutch oven, brown bacon to render fat over medium-high heat. Do not burn. Remove crisp bacon and set aside. In the bacon fat brown short-ribs, 4 at a time, taking care not to burn bacon fat. Once all the ribs are brown add onions, celery, carrots and garlic. Sauté 2-3 minutes to tenderize vegetables. Add beef stock and red wine. Bring to a rolling boil and reduce to simmer. Add cooked bacon, browned short-ribs, thyme and basil. Season stock with additional salt and pepper if necessary. Return the mixture to a rolling boil, cover and place in pre-heated oven. Cook 1 1/2 hours, checking for tenderness. When ribs are fork-tender, remove from stock and set aside. Reduce stock by half. When ready to serve, strain stock, return ribs to the pot along with the sauce and re-heat in pre-heated oven. Ribs may be prepared up to 3 days in advance and remain in the stock until ready to serve.
This post was edited on 4/9/20 at 2:53 pm
Posted on 4/9/20 at 3:37 pm to CP3LSU25
Wife likes them done in the oven and a gravy for rice made with the drippings. I’ve smoked them and thought they came out absolutely delicious.
Can’t go wrong with either strategy.
Can’t go wrong with either strategy.
Posted on 4/9/20 at 5:20 pm to ragincajun03
I've always smoked them. I have a couple of wagyu tracks on the freezer but I'm scared to braise them cause I don't want it to get like a waste of a rack of short ribs.
Posted on 4/9/20 at 5:50 pm to CP3LSU25
i braise them in a wine reduction and serve it with risotto
Posted on 4/9/20 at 6:04 pm to BlackCoffeeKid
quote:
Brown in a pan (Preferably enamel or cast iron with a lid) and remove.
Add onions, shallots, and garlic to get the sticky bits off the pan. Add tomato paste once veggies are browned. Cook tomato paste for a bit and add beef stock+seasonings until you get a flavor you like.
Add short ribs back to pot and throw covered in the oven on low heat for however long you want. Serve over starch.
This sounds great outside of the tomato paste.
Posted on 4/9/20 at 10:11 pm to CP3LSU25
Marinate them overnight in Korean BBQ sauce. then grill them on a charcoal pit
Posted on 4/10/20 at 11:03 am to CP3LSU25
quote:
This sounds great outside of the tomato paste.
Comes out a lot beefier than you think, but taste is subjective, so do whatever you want.
This post was edited on 4/10/20 at 11:07 am
Posted on 4/10/20 at 11:19 am to CP3LSU25
They tomato paste is better than you think. It’s not tomato-y. If you’ve ever had the braised pork cheeks at Ruffinos, they have tomato paste in them.
Posted on 4/10/20 at 2:22 pm to CP3LSU25
Vacuum seal with salt, pepper onion, and cloves of garlic. Sous Vide for about 16 hours, then sear.
Posted on 4/10/20 at 3:17 pm to TheSHU
quote:
Vacuum seal with salt, pepper onion, and cloves of garlic. Sous Vide for about 16 hours, then sear.
I'll try that with my other 2 pounds of beef short ribs. What temp?
quote:
They tomato paste is better than you think. It’s not tomato-y. If you’ve ever had the braised pork cheeks at Ruffinos, they have tomato paste in them.
They tomato paste is better than you think. It’s not tomato-y. If you’ve ever had the braised pork cheeks at Ruffinos, they have tomato paste in them.
I was hesitant, but I think I'll try the tomato paste.
Posted on 4/10/20 at 8:01 pm to CP3LSU25
quote:
What temp?
About 155. It will probably be good to go at about 12 hours, but that’s great thing about SV
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