Cooking & Baking
Related: About this forumDo y'all have any good tips about cooking short ribs?
My daughter and I are going to visit 2 of my sons who live just north of us. We are planning a trip to the local farmer's market and then a cookout around the backyard fire pit using cast iron dutch ovens. One son is going to butcher a couple of chickens and my daughter and I want to do short ribs, which we've never done before.
So far, we've talked about just braising them like we would a pot roast with potatoes and carrots. In the past we have used beer as a braising liquid for pot roast with good results. I've also seen recipes that use red wine for the liquid. Does anyone have any ideas for knockout short ribs?
sinkingfeeling
(51,274 posts)use some beef broth as well as the wine. I do mine in the crock pot.
Arkansas Granny
(31,483 posts)pinto
(106,886 posts)Add beef broth, ketchup, molasses, some tabasco, mustard and herbs. Cover and cook low and slow till ribs are fork tender.
I use coarse chopped sweet onion or leeks, fresh horseradish, celery, carrots, garlic. (I cook the potatoes on the side.)
Thyme, basil, black pepper, salt, a bit of cilantro.
Have found this to be pretty flexible. Can be really tangy, savory or sweet.
Arkansas Granny
(31,483 posts)Lucinda
(31,170 posts)pinto
(106,886 posts)Adds some bottom to the mix along with the tabasco and mustard. Blackstrap style is my favorite.
(aside) I've seen bourbon used as a deglaze / flavoring instead of red wine. Never tried it, but I bet it's pretty good.
Texasgal
(17,029 posts)My favorite short rib recipe:
1 package of short ribs seasoned
1 can tomato paste
1 can of beef broth
1 cup water
1 cup chopped mushrooms
1 cup sliced carrots
You can improvise above depending on your serving size.
Crock pot, set to low
layer sliced carrots in the bottom
add broth and tomato mixture
add mushrooms
Top with ribs
Cook slow for 6-8 hours
Top with fresh parsley
Serve with rice.
Sometimes I miss beef.
dem in texas
(2,672 posts)I haven't made these in a long time, the recipe comes from a old Dallas restaurant, known for its soul food. These are excellent, I think I'll get some short ribs and cook them up.
Trim the ribs (if needed) and place in baking dish. shake on a little salt and pepper and a few spoons of water and cover with foil, bake for about 30 minutes at 325 degrees. Make a mixture of chili sauce (the kind used for cocktail sauce for fish and shrimp). Use about 1/2 of the bottle. Stir in about 1/2 a can of Coke, a few shakes of Louisiana hot sauce, salt and pepper. Spoon over meat and cover and let bake for another 30 or 40 minutes, uncover, spoon on more of the sauce and cook uncovered until browned up nicely, baste as needed.
I would serve this with collard greens and baked sweet potatoes. Some vinegary coleslaw on the side.