Beef short ribs

[TMB]

Done in beef broth .

Anyone got anything?

[robin3mj]

Trim most but not all the fat off. Season with salt and pepper and brown them for a few minutes.
Set aside and sautéed onions celery and carrots in a Dutch oven, then add stock and Worcester sauce and whatever other seasonings you like. I like Hoisin.

Add meat and cook on low low heat for a long time, til they are super tender.
Remove from pot and reduce the liquid by half (or more) then put back in for a few minutes.

[Christian Fox]

I like to braise them in veal stock and red wine (2:1 stock to wine). Like written above, brown the seasoned ribs, do not burn, and then soften onions, celery and carrots in the same pan. Be sure to scape the browned bits (the "fond") into the vegetables. Once the veggies are soft, I like to do a little trick; I take them out of the pan and wrap them up in cheese cloth with fresh tyme and bay leaf. I then put the stock, wine, and wrapped veggies back in the pan, boil the alcohol a bit, then put the browned ribs back in. Make sure the liquid only comes up 3/4 on the ribs, you don't want to boil them. Cover and put in a 325 oven for 3-4 hours. The reason I put the veggies in cheese cloth is it make the resulting sauce much cleaner and smooth. Just remove veggie bag (discard this) and ribs, spoon as much fat off the top of the cooking liquid, then cook the sauce down a bit to thicken it. Veal stock will make the thickest sauce, but you can use beef or chicken stock if veal stock isn't available. Once the sauce is reduced, I cut the bones off the ribs and return them to re-heat in the sauce. I love short ribs!!

[TMB]

Thanks guys,

I like short ribs as a dinner, with mashed potatoes and brussel sprouts.

I do them often, use an Lodge dutch oven that I have had since university.

I normally do them with liberal amounts of red wine but my wife is insisting that the last time I made them i did them in beef broth. To be honest this doesn't sound right to me, doesn't sound at all like me, though I may have said at the time that that is what I did. Have searched my recipes and notes to see if I have any record of having done this - nope.

Anyway, the notes are great, thank you. Some neat ideas. Short ribs on Sunday night I think.

[Cookietruck]

the way i do it
quality short ribs
salt and pepper
some pecan, mesquite, live oak or post oak
~5 hrs in the smoker @ anywhere from 225-300*F

might be my favorite thing to do on the smoker

when i did them inside
browned them and then braised with veggies until tender
pretty good
probably be good in the crock pot too

[Cookietruck]

something like this

Braised Short Ribs | The Pioneer Woman Cooks | Ree Drummond

[TMB]

something like this

Braised Short Ribs | The Pioneer Woman Cooks | Ree Drummond

Funny, I see her tv show from time to time. No idea when it's on but I just catch it. She does nothing "extraordinary" but a lot of the stuff I grew up with and you look at it and say " I haven't had that in a long time"

Maybe it's just because I grew up a few miles from where she is filming her show, who knows.

[AJPM44]

After braising, let them sit for a while (like a day or so). Pull them from braising liquid, season them with a little brown sugar, put them in a pan with a small amount of braising liquid and some kimchi. Spoon liquid over them while you reheat them. The sweet, spicy, and vinegar work really well together.