Post # 11 “Help in Understanding about Beef Ribs Recipes”
About a month ago I went to the John Bentley Redwood City
restaurant. They offered beef ribs and to me their dish was
wonderful. The only problem is, I can’t afford it except very occasionally.
I tried a recipe from the original “Joy of Cooking” called “Anna’s
Short Ribs of Beef”. They tasted OK, but they weren’t in the same class as
the Bentley experience and, for me, weren’t worth the considerable effort.
So I did some googling and the more I googled the more
confused I got. So I talked with a butcher at Lunardi’s, and
became even more confounded.
Recipes talk about “short ribs of beef” and “racks of beef ribs”
and just “beef ribs”.
I asked the butcher directly if short ribs were a different quality of cut than just straight “ribs” and he said,
“No, they differ only in the way you cook them. ‘Short ribs’ are the same as ‘racks of beef ribs’ (rack just refers to the amount you order). ‘Short ribs’ (or racks of ribs) are for barbequeing, whereas just ‘beef ribs’ are for braising.”
I noted that the plain “beef ribs” are sold either with or without the bone, and have more meat per bone than do “short ribs”.
I think I’m after a recipe for non-barbequed, plain “beef ribs”, that somehow
is simpler than “Anna’s”, which involved par-boiling (2 hours), then searing in a skillet to brown, then making a gravy, then covering the ribs with the gravy in a baking dish and baking, with basting, for 45 minutes. There must be a simpler way.
What are your ideas? And what is the etiquette about asking a restaurant or a professional chef about a recipe you like?
February 25, 2010 at 10:15 pm |
Your post automatically generated two links labeled “Possibly related posts”. One of them links to a “Braised beef short ribs” recipe. That recipe is similar to a pot roast recipe—sear the outside of the meat, put the meat in a pot with some veggies, seasoning, and liquid, and simmer for several hours until the meat is tender.
http://prettydishes.wordpress.com/2010/02/14/braised-beef-short-ribs/
February 25, 2010 at 11:15 pm |
Hmmmm. That method of preparation is similar to the one for pork ribs, with the addition of searing and gravy. (Gravy?) Time and well-seasoned baked-in barbeque sauce are what make those ribs taste so good, unfortunately.
I’m drooling now.
I see nothing wrong with asking the chef, but some chefs are…wary.
February 25, 2010 at 11:29 pm |
Have you considered investing in a small pressure cooker? I love mine, possibly more than I love my stand mixer (and I love my stand mixer a *lot*).
This is the one I have. http://bit.ly/cnTnOC I do short ribs by broiling them to brown them, then put them in the pressure cooker with some beef broth, onions, garlic, herbs, carrots. 25 minutes at high pressure, then let the pressure come down naturally – in all it takes about an hour once they’re in the cooker. Then keep the meat warm while thickening the gravy, serve over mashed potatoes or wide noodles or white rice. Make four servings, eat one, portion out and freeze the rest, this freezes and reheats beautifully.
Kathy
February 26, 2010 at 4:15 am |
For beef ribs I like a slow cooker but failing that a pot on the stove or a baking dish in the over.
I mix up some combination (and it depends on your taste) of: BBQ sauce, hot sauce, garlic (minced fresh), garlic salt, minced onion (dried is ok), salt, pepper, curry powder, HP sauce, brown sugar, mustard and/or mustard powder, ketchup, worchestershire sauce, and a few cups of water. Let it simmer for several hours.
February 26, 2010 at 4:37 am |
Braised Beef Short Ribs, from Cooks Illustrated Jan 2009 issue.
Disclaimer: I haven’t actually made this recipe, but I love Cooks Illustrated recipes in general. But I’m not sure this is any easier than the recipe you already have.
Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.
Ingredients
3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves , peeled
2 cups red wine (see note)
1 cup beef broth
4 large carrots , peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored powdered gelatin
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
February 27, 2010 at 3:53 am |
We go with the crock pot, followed by grilling or broiling to get some browning and some glaze. Other than salt and pepper you’re on your own for the spicing…
March 4, 2010 at 5:02 am |
Thank you all for your very helpful and insightful comments.
I’m confident I can now make a fine beef rib dinner with
reasonable but without undue effort.
Don
March 4, 2010 at 5:09 am |
For what it’s worth, I’ve just noticed that the timing
of these posts and comments is about 8 hours ahead
of the actual posting time. The last comment was
posted at 9 pm (PST) on March 3, but was recorded as
5 am March 4th.
Don