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The short of my short ribs

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The short of my short ribs

Carb Lover | Feb 2, 2005 01:44 AM

Thanks for all the discussion lately on short ribs and those who responded to my recent query (see link). Braised the ribs (or technically rib) per my Balthazar recipe last night and enjoyed it for dinner tonight w/ wasabi mashed potatoes and steamed carrots w/ parsley. In short, very tasty but not sure this cut is worth the hype for me. I've had them in restaurants before, so had a point of reference.

Don't get me wrong--meat was very tender, melted in my mouth, but I've had some skillfully-made beef brisket (yes, brisket!) that tasted nearly as luscious. An hour into braising, the one bone at the end released itself and glided away from the meat (antithesis of fall-off-the-bone). Two hours into it, the meat had shrunk to a relative nub from its original glory, having rendered an *incredible* amount of fat. Three hours later and it was done. Reduced the sauce a bit then stuck everything in the fridge to sit overnight.

Makes it a lot easier to skim off the hardened lipid layer the next day, but well, that was most of the gravy. Added some beef broth to stretch out the reserved gravy. What was left of the gravy was complex and rich--the kind of sauce that made us lick the pan...maybe even the best part of the whole thing for me.

Would I make this again? Maybe, if the price and mood were right. If I'm missing something, hounds, please set me straight. Perhaps the 3-bone, cross-cut version makes a big dif., but for now, I'm happy to get my short ribs fix at restaurants instead. I'm going to experiment w/ dif. cuts (like shank) since the recipe can be easily adapted to any slow-roasted meat.

Link: http://www.chowhound.com/topics/show/...

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