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Boneless Short Ribs
Posted on 2/18/20 at 8:35 am
Posted on 2/18/20 at 8:35 am
I picked these up yesterday and I am trying to figure out what to do with them. Sous vide and grill? Do you think 4 hours at 140* would be ok? Thanks.
11
Posted on 2/18/20 at 8:39 am to Janky
Brown em in a black iron pot with onions, bell pepper and garlic and they make a helluva gravy..
Posted on 2/18/20 at 8:46 am to Janky
brown gravy that
Posted on 2/18/20 at 8:48 am to Janky
Braise them with beef stock, red wine and a lil tomato paste. Serve over a bed of polenta.
I do it all the time in the pressure cooker.
I do it all the time in the pressure cooker.
Posted on 2/18/20 at 10:41 am to Janky
Smoke it and eat it with a chimichurri
Posted on 2/18/20 at 11:06 am to Janky
1 hour smoke then Instant pot with wine and beef stock.
Posted on 2/18/20 at 2:54 pm to bdevill
That's a braising cut. Rice and gravy. Beef Bourguinon. Beef stew.
Think along those lines. Low and slow cooking in a flavorful liquid. The sky is the limit when it comes to what that liquid is. Basically, you can do anything from standard beef stew to things like Korean flavors in a braise.
Also, a braise couldn't be easier. Avoid ingredients in the braise that contain meat attacking enzymes (papaya, pineapple, tenderizer, etc.) because it'll just turn to mush. Other than that, put the liquid together, brown off your meat really good in the pot you're going to braise in, pour the liquid in until it just covers the meat, clamp the lid on, and park it in a 250 degree oven for four or five hours. Just check every hour or so to check the liquid level and add a little more if need be.
If you braise them, try to cook them a day ahead and then let them sit overnight in the fridge. Separate the meat from the liquid before it goes in the fridge. The next morning, you can just lift the solidified fat in a disk right off your gravy. The meat will have also hardened so you can take a pair of shears to the meat and trim away all the gristly bits that you don't want to eat. Chilling and then reheating also does something else to the meat on a molecular level that Alton Brown taught me but I've since forgotten.
Frankly, just being able to lift off the fat and leaving behind nothing but non-greasy luxurious gravy is worth it.
ETA: Oh yeah, I just looked it up. When you braise the meat, collagen turns into gelatin and gelatin is responsible for the silky texture of braises. When cooled, the gelatin hardens and sets. You know, like Jell-O. Now, it takes more heat to break gelatin down once it sets than it took to create it in the first place. So, when you heat it back up, the meat that was falling apart when first pulled out of the oven is no longer falling apart, but still tender and delicious from the set gelatin holding it together.
Think along those lines. Low and slow cooking in a flavorful liquid. The sky is the limit when it comes to what that liquid is. Basically, you can do anything from standard beef stew to things like Korean flavors in a braise.
Also, a braise couldn't be easier. Avoid ingredients in the braise that contain meat attacking enzymes (papaya, pineapple, tenderizer, etc.) because it'll just turn to mush. Other than that, put the liquid together, brown off your meat really good in the pot you're going to braise in, pour the liquid in until it just covers the meat, clamp the lid on, and park it in a 250 degree oven for four or five hours. Just check every hour or so to check the liquid level and add a little more if need be.
If you braise them, try to cook them a day ahead and then let them sit overnight in the fridge. Separate the meat from the liquid before it goes in the fridge. The next morning, you can just lift the solidified fat in a disk right off your gravy. The meat will have also hardened so you can take a pair of shears to the meat and trim away all the gristly bits that you don't want to eat. Chilling and then reheating also does something else to the meat on a molecular level that Alton Brown taught me but I've since forgotten.
Frankly, just being able to lift off the fat and leaving behind nothing but non-greasy luxurious gravy is worth it.
ETA: Oh yeah, I just looked it up. When you braise the meat, collagen turns into gelatin and gelatin is responsible for the silky texture of braises. When cooled, the gelatin hardens and sets. You know, like Jell-O. Now, it takes more heat to break gelatin down once it sets than it took to create it in the first place. So, when you heat it back up, the meat that was falling apart when first pulled out of the oven is no longer falling apart, but still tender and delicious from the set gelatin holding it together.
This post was edited on 2/18/20 at 3:30 pm
Posted on 2/18/20 at 3:10 pm to Janky
Braise them and serve with grits or rice
Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits or regular grits, for serving
Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits or regular grits, for serving
Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
This post was edited on 2/18/20 at 3:11 pm
Posted on 2/18/20 at 4:24 pm to NEMizzou
quote:
I roll my eyes at The Pioneer Woman a lot of the time, but she has a red wine braise and a wine/cream braise recipe, both of which are awesome.
The recipe I posted is actually hers...I forgot until you mentioned it. I've made it several times and it is awesome.
Posted on 2/18/20 at 5:47 pm to Janky
Wish I could find those on the bone. Been wanting to smoke some but nobody has them around here. Can't help with the sous vide question though. Never done it.
Posted on 2/18/20 at 8:58 pm to GeauxTigers0107
quote:
Wish I could find those on the bone. Been wanting to smoke some but nobody has them around here.
Costco often has them here in BR.
Posted on 2/18/20 at 9:00 pm to GeauxTigers0107
Really? I see bone in short ribs all the time at Calandro’s, Albertsons, etc
Posted on 2/18/20 at 10:06 pm to timbo
Not knocking the slow cooker, but if you're taking the time to flour and brown your meat (and you should), it is criminal to throw the fond away. My heart would sink if I saw someone taking a perfectly good pot covered in brown fond and washing it down the sink.
At least go ahead and brown your aromatics, deglaze and scrape the hell out of the bottom of the pot, then transfer the contents to your slow cooker.
At least go ahead and brown your aromatics, deglaze and scrape the hell out of the bottom of the pot, then transfer the contents to your slow cooker.
Posted on 2/19/20 at 1:29 am to LouisianaLady
quote:
it is criminal to throw the fond away. My heart would sink if I saw someone taking a perfectly good pot covered in brown fond and washing it down the sink.
No question. That would hurt my heart, literally.
Posted on 2/19/20 at 7:50 am to Janky
Hoisin Braised Short Ribs
I make this often. The hoisin sauce this creates is one of the greatest things ever.
I make this often. The hoisin sauce this creates is one of the greatest things ever.
Posted on 2/19/20 at 8:40 am to TigerstuckinMS
quote:
That's a braising cut. Rice and gravy. Beef Bourguinon. Beef stew.
Agree with everything you said.. Julia Child's recipe that comes from her book, Mastering the Art of French Cooking, for Beef Bourguinon is very similar to how we do it. She adds mushrooms and serves it over pappardelle noodles. Outstanding.
Julia Child's Beef Bourguinon
Posted on 2/19/20 at 9:17 am to NEMizzou
quote:
The Pioneer Woman
Of the recipes i've tried of hers i've found I like most of them. The braised brisket it pretty solid.
Posted on 2/19/20 at 9:21 am to TigerstuckinMS
quote:
Beef Bourguinon
This all day
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