Quote:
Originally Posted by Tyrone Slothrop
Anyone have a good recipe for beef short ribs? That's what I want to make tonight.
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Get started now.
I have a recipe I can pass along to you, but not in time for tonight (2 hours braising).
ETA: Actually I can. From the
NY Times.
FIVE-SPICE SHORT RIBS
Adapted from Chow Bar
Time: 2 3/4 hours
4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened.
1. Preheat oven to 450 degrees.* Cut ribs in individual sections, each with one piece of bone.
2. Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
3. Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Yield: 4 to 6 servings.
*Burger note: I have found that 350 works better.
