Cookaholics Bulletin Board

OK, I have never cooked beef short ribs. Ever. So, I bought 4 pounds of them and they are sitting in the freezer, making me feel guilty. Got a good recipe to share?

I may resort to Ina's recipe with red wine. Has anyone tried that?

Saute,

It's pretty hard to mess up short ribs other than cooking any vegetables to mush.

Cook's actually has a new recipe (Jan., 2009) for short ribs that specifies trimming the silver skin, excess fat and removing bones before browning and braising. The significant reduction in fat makes for faster cooking and intense flavors.

Tim

Thanks, Tim. I'll check that out, though I always thought that bone-in meats were more flavorful...? Hmmmm.

Saute,

You are correct the preference for bone-in meats, but I think that bones normally assist flavor by protecting the meat from too much heat.

Actually, when I make this I have added the bones to the braise.

Tim

Cooks Country has a fabulous recipe for short ribs with port wine and balsamic . It's for English cut ribs. Do you have it? If not, I will post. I doubled the recipe which is supposed to serve 4 (I think) and five people saw to it it was gone, with one lonely little rib left. Outstanding!!!

Kay--I'd love the recipe, thanks so much. I don't get CC anymore.


Linda

This is CC's Short ribs with Port Wine
Cook Time: about 4 hours.

5 - lbs. beef short ribs (6-8 english short ribs) trimmmed of excess fat.
Salt and Pepper
1 chopped onion
1 carrot
1 celery rib
4 garlic cloves minced
1 TBsp. tomato paste
3 cups low sodium beef broth
1 1/2 cups ruby port
1/4 cup balsamic vinegar
1/4 cup minute tapioca
1 sprig fresh rosemary

Oven at 375, middle rack.
Season ribs with salt and pepper and arrange ribs bone side up in roasting pan - cover tightly with foil and cook about 1 1/2 to 2 hours until fat has rendered and ribs are browned. Remove to paper towel lined plate. Reserve 2 TBsp. FAT and discard drippings.

Reduce oven temperature to 300 degrees. Heat reserved fat in large dutch oven over medium until shimmering. Lightly brown onion, carrot, and celery, about 5 minutes. Add garlic and tomato paste.

Add broth, wine, vinegar, tapioca, rosemary and ribs to pot, and bring to simmer. Cover pot and transfer to oven. Cook until tender, about 2 hours.

Remove ribs to platter. Strain and skim sauce. Serve separately.

Enjoy.

Thanks so much! That sounds yummy.

Alinam also has a fabulous recipe I use all the time for short ribs. If you'd like it let me know and I will post it here for you. You can also search for it on the CI MB, that's where I got it.

I have trouble finding short ribs in my area so when I go down state to Whole Foods I pick them up. I bought some last week, they are patiently awaiting in the freezer for dinner one night.
Laurie

I'd appreciate it, Laurie!