A little butter, salt, and black pepper... Brown the short ribs in cast iron with previously mention ingredients. Place in a deep roasting dish with carrots, onions, and celery all chopped. Half beef broth half good bold red wine for braising liquid. Fresh garlic cloves and fresh stems of rosemary and thyme in the braising liquid. Add two bay leaves. Covered and braise in the oven until tender.
Any other recipes you gets can offer? Or feed back on mine?
Love short ribs. All these recipes kinda touch around the basics.
I like to use carrots, celery, onion, lots of garlic and herbs in the cooking liquid of red wine and stock, then reduce and strain the sauce a little before serving. May even pulse it in the blender once or twice if I get the urge.
I use the Emeril Lagasse method of smashing some of the vegetables against the side of the roast pan or dutch oven with a spoon to thicken the sauce a bit.
Yup. Just got done with dinner. Turned out nicely. I also put a spoonful of tomatoe paste in the braising liquid. Homemade gravy with some drippings and mashed potatoes. I might flour the ribs before browning then next time. Add another level to the sauce I think.
Here's a pic from a couple of weeks ago right after the smoke and before I started braising them. The blonde balsamic vinegar can be hard to find, but is much sweeter than regular.
I can find them. But, they're normally crappy looking and/or expensive. If I find some that look edible and are on sale, I almost always buy them for future use.
I'll say this about real bone-in short ribs, not the chuck roast they sell as "boneless" short ribs, the meat is very rich and a fairly small serving tends to fill you up more than say a typical steak. So, a little goes a long way.
Well, the wheels have been turning after reading Double's recipe. I'm going to adjust it a little and give it a go.
Beer... Guiness Stock... beef instead of chicken A sweet aspect... will replace the balsamic with Coke.
I'm thinking about 1 equal part of each to make my braising liquid. Just realized I'm out of lump for the egg and wood chips. I'll skip that this time and just sear them on the skillet before.
Ribs were another success. I left out the onion this time. The guiness, broth, and coke seemed to be dang near identical to the wine and broth. I think next time I will leave the veggies out all together. Add a couple more cloves of garlic and try cold smoking first. Trying to think of a way to put an Asian twist on short ribs. Anyone ever tried that?