BEEF ribs

[scottlr]

OK, I have no working grill at the moment. I have found I can do pork ribs in the oven, with great results.

I found a package of beef shortribs at my grocer this weekend. I am thinking they are bones with little tiny bits of ribeye attached to them.

How do I cook them in the oven? Or, should I cook them in a skillet? Like I said, I have no grill at this time.

For pork ribs, I brine them 24 hrs, and then I cook the in a 175° oven for 5-6 hours, then a 1/2 hour at 450* to brown them up. EXCELLENT!

What about beef? That just doesn't seem correct for beef. Maybe brine it? Should I just follow the same procedure?

We don't see beef ribs here very often. So my cooking experience with them is very limited.

Suggestions?

[hogy]

You have to braise them. Takes about 4 hours to do it right. It'll turn out excellent. Short ribs are very flavorful.

[Teleplayer]

My mother used to cook beef short ribs. I think the final step in her process was baking in the oven. Very tasty, flavorful, etc. as I recall.

[slipperyfingers]

http://www.foodnetwork.com/recipes/s...ipe/index.html

I have made these twice, but used a dutch oven instead of slow cooker

-SF

[Whiskeyrebel]

I like them slow-cooked in spaghetti sauce until the meat flakes apart into a ragout, then served on pasta. You can just chuck everything in a crock pot but it tastes even better of you sear or brown the meat first and deglaze the browned goodies into the pan. Fusilli or gemelli work really great with the ragout.

[hogy]

Well, I'm sitting at the airport with nothing else to do (thank you, striking German air traffic controllers), so here's my recipe:

Season spare ribs with salt and pepper.

Sear them in a heavy dutch oven over high heat until they are browned on all sides. Don't overcrowd the pan, do them in batches if necessary.

Take them out and set aside.

Ad chopped onions, garlic, celery and carrots to the pot and roast them until they get a bit of color on them.

Put the ribs back in the pot and deglaze it with some alcohol (I like Sherry). Make sure all the good brown stuff on the bottom of the pan is dissolved.

Add water until the meat is about 2/3 covered. Tie some herbs (thyme, rosemary, bay leaves, I like marjoram) up in a little cheese cloth bag and throw that in. Season some more with salt, pepper, cloves and nutmeg.

Put a lid on it and stick it in the oven at no more than 300F. Check it every 30 minutes or so and stir to make sure it doesn't stick. Replenish liquid if needed.

It should be done after 3 hours or so, or when the meat is fork tender.

[Stike]

Are they flanken?

Or English cut?

[jhc]

Originally Posted by slipperyfingers

http://www.foodnetwork.com/recipes/s...ipe/index.html

I have made these twice, but used a dutch oven instead of slow cooker

-SF

Yep, this, or the version hogy posted - variations on a theme. Tom Colichio has a version on the internet that is a buit more involved, but same basic idea. Sear meat, soften aromatics (onion, garlic, shallot, carrot, celery, etc...) then slow braise the whole thing in liquid - I use a mixture of red wine and stock or demi glace. You can serve up the whole thing for a more rustic presentation, or strain out the solids and reduce the sauce.

The braising in tomato sauce sounds good - have seen versions of that before but never tried it. But regardless, a slow braise is going to be best for this cut of meat

[Trout]

This works really well.




or even better

[scottlr]

Hogy, I was hoping you'd chime in. I do a killer pork ribs in the oven. I have even seen beef ribs in 20 years! I was thinking to braise them in a skillet first, and then low and slow, like pork afterwards. But the thought that they were the short end of the ribeye made me think low and slow was not the key, and that quick and hot would/might be better. Since I don't see these often, I want to do it right the first time. I am not sure I'll see this there again, unless this little run catches on.

So my plan is to do a little brine sort of thing, and then braise them hot and quick. THen in the oven like pork, but maybe not as long. But then, maybe even longer. Stopping at the halfway point and adding some good BBQ sauce, and uncovering them to brown a little. I only found one normal sized rack, so this is possibly a one-time deal. I know how I want to season. It is the cooking that I am concerned about. I don't want to F them up.

[Braciola]

I do them braised Italian style:

¼ cup extra virgin olive oil
4 16-ounce beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, thinly sliced
2 cups Barolo, or other full-bodied red wine
1 16-ounce can of peeled tomatoes, crushed by hand with their juices
1 cup brown chicken stock
½ bunch thyme
½ bunch rosemary
½ bunch oregano

Gremolata

Leaves from 1 bunch of flat leaf parsley Zest of two lemons, cut into julienne strips ¼ pound fresh horseradish, grated

Preheat oven to 375 degrees F

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking.

Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.

Remove the short ribs to a plate and set aside.
Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes.
Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits.
Bring the mixture to a boil and return the short ribs to the pan.
Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and literally falling off the bones.

To make the gremolata:
In a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.

[jhc]

Originally Posted by scottlr

Hogy, I was hoping you'd chime in. I do a killer pork ribs in the oven. I have even seen beef ribs in 20 years! I was thinking to braise them in a skillet first, and then low and slow, like pork afterwards. But the thought that they were the short end of the ribeye made me think low and slow was not the key, and that quick and hot would/might be better. Since I don't see these often, I want to do it right the first time. I am not sure I'll see this there again, unless this little run catches on.

So my plan is to do a little brine sort of thing, and then braise them hot and quick. THen in the oven like pork, but maybe not as long. But then, maybe even longer. Stopping at the halfway point and adding some good BBQ sauce, and uncovering them to brown a little. I only found one normal sized rack, so this is possibly a one-time deal. I know how I want to season. It is the cooking that I am concerned about. I don't want to F them up.

For a more BBQ style, have you looked at this?
http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html

[bopplayer]

Can we merge this with the "I've Been a Vegan For a Month" thread?

[scottlr]

Originally Posted by bopplayer

Can we merge this with the "I've Been a Vegan For a Month" thread?

[slipperyfingers]

Well, did you eat them? How did they turn out?

-SF