Tips on short ribs?

[BainsBane]

I got some beautiful short ribs on sale at the co op today. They are organic and grass feed until the final stage when they finish feeding with some corn. I thought I would braise them in red wine but I wanted to know if anyone has any recipes or tips you especially like.

[elleng]

1. Wish I did 'cause a friend made FABULOUS short ribs

for her family and me, but as it was some time in the '70s and we're out of touch, so I have no tips!

[Jenoch]

2. I think you're on the right track with the red wine braise.

America's Test Kitchen on PBS has a great short rib recipe, but they have a pay site. Here is a link to a site that adapted their recipe.

http://chewnibblenosh.com/2013/01/30/braised-beef-short-ribs/

[BainsBane]

3. I don't get the gelatin part

Wouldn't the normal thing be to remove the ribs and allow the sauce to reduce? Other than that it looks good, and I have the ingredients on hand. Those short ribs are for sale at the Wedge if you're interested.

[Jenoch]

4. Wow, I know you may not

believe me Baines, but until I saw your response, I did not realize I was replying to your request about a recipe. I don't frequent this part of DU (I frequent another food board, actually more than DU). It might surprise you, but I'm a cook, not professionally, but I am the primary cook in my family and it is an avid hobby of mine.

Back to the shortribs. I actually did not read through the entire ATK recipe on the link I provided, that's my mistake. I first saw this recipe, unmodified, years ago.

This recipe uses boneless beef shortribs, so they add some gelatin at the end for the 'mouth feel'. If you are using bone-in beef short ribs, you can skip the gelatin part. It's not really about thickening the sauce as it is for the mouth feel. I also use homemade beef stock that is already jellied (from the bones) so I don't use the powdered gelitin. I do remember some other recipes where I have added gelatin, but I don't recall any specifics. The gelatin thing is an ATK trick. The show is on Channel 2 at 11:30am Saturday mornings if you are interested.

Oh, the sauce in this recipe is not supposed to be thick and gravy-like. My mom used to thicken beef stew sauce, but I serve this on the thin side. You could thicken it with a roux if you like it that way. (i have to get back to sleep.)

Are you surprisd?

[BainsBane]

7. Yes, they still have bones

which imparts a lot of flavor, so whenever possible I get boned in meat and poultry.
I'm not surprised you cook. Lots of people do. Thanks for the recipe.

[The empressof all]

5. Just really brown then really well prior to putting the liquid in.

The brown bits aka fond...is a powerhouse of flavor so you want to scrape up all those browned bits with the braising liquids before popping into the oven. I usually brown onion, celery and a bit of carrot in the pan as well prior to adding liquid. Garlic in short ribs is optional IMO...Some in my family hate it with beef but I kind of like it.

I would braise in half wine, half stock but that's just what I like. I also take the meat out at the end and reduce, reduce, reduce the braising liquid. I have used the gelatin trick and if I remember will add it. For me it didn't make enough of a difference that it was that important. I really like a good reduction and finish it with a pat of butter.

I also serve the ribs with a smidge of finely chopped parsley, lemon zest and butter compound on top.

[BainsBane]

6. Thanks so much!

[Glassunion]

8. Here is what I did the last time I made short ribs...

http://www.democraticunderground.com/115726956

Good luck!