After reading all of the recent posts on short ribs, I made short ribs for dinner Sunday night. I'm glad I read all of your recommendations, because I cooked the ribs on Saturday, refrigerated them and then pulled off the fat on Sunday before I reheated them--that was great because I did notice there was a ton of it in the pan while the ribs cooked. And I am sure the sauce was more flavorful for it.
(The type of ribs I bought are discussed in my post linked below.)
I used a recipe from "Bistro Cooking at Home" by Gordon Hamersley. The ribs are cooked with bacon and red onions and braised in a liquid made of Guinness and beef stock. Let me know if any of you want a summary of the actual recipe and I will post it.
Served the ribs with mashed potatoes and celery root with horseradish, sauteed spinach, and roasted fennel and drank a bottle of 1997 Pio Cesare Barolo, the perfect accompaniment!
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