Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

I'm breaking in my new Pan and I have Short Ribs!

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 10:08 AM
Original message
I'm breaking in my new Pan and I have Short Ribs!
Edited on Fri Nov-18-11 10:36 AM by The empressof all
I just scratched an long term itch and got a great deal on a huge heavy Sur la Table Cast Iron Dutch Oven. I can barely lift the thing but it is gorgeous! Anyhoo...It's crying to be used. I told the husband to pick up some short ribs and he went to Costco and bought six pounds (2.89 a pound...which seems cheap to me but I rarely buy beef anymore) I wasn't anticipating cooking so much so do you all think I should cook it all and freeze the left overs or freeze half the beef raw and let it live to cook another day.

And what are your hints and tips for short ribs. I was going to brown and braise for hours with the usual suspects (onion, garlic, celery, carrots, stock and wine) I'll serve it with some parsnip/potato mash.

And I'm preparing them for guests tomorrow. Should I cook them today? I always think these are like brisket and better the next day but I'm not sure...
Refresh | 0 Recommendations Printer Friendly | Permalink | Reply | Top
kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 12:01 PM
Response to Original message
1. I've never had short ribs, but I am ALL about braised meats lately.
Post your actual recipe!!
Printer Friendly | Permalink | Reply | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 04:33 PM
Response to Reply #1
2. I didn't think about a recipe
I'm a fly by the seat of my pants kind of gal. But I did the google and found this one by Anne Burrell (who is now my secret girlfriend)

http://www.foodnetwork.com/recipes/anne-burrell/braised...

I will use this as a template and see if she remains worthy of my affections. :rofl:
Printer Friendly | Permalink | Reply | Top
 
EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 06:55 PM
Response to Reply #2
3. Her ingredients list looks perfect
but I don't understand her method.

Why not brown the ribs, put them in to simmer for 3 hours with the vegetables and then finish them in the oven? What is the benefit? Browned bits of celery and carrot aren't going to add as much flavor as they would if they'd cooked with meat for a while because the fat in the meat renders into the liquid. Maybe I just don't get it.
Printer Friendly | Permalink | Reply | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 07:21 PM
Response to Reply #3
4. I did her method and I'm not getting a good feeling
I just put it in the oven and on tasting the braising liquid it has a very strong flavor. :shrug:

She has it cooking at 375. That seems high so I'm roasting with Convection at 350. I should have more info at 8:30 Pacific time.

Her philosophy is that the more brown you get into the food the better it tastes. We shall see.
Printer Friendly | Permalink | Reply | Top
 
EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 08:37 PM
Response to Reply #4
5. Interesting.
I'd love to know how it works out. Short ribs are a favorite around here. :)
Printer Friendly | Permalink | Reply | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 10:24 PM
Response to Reply #5
8. I think it turned out fabulous--The meat is lucious and rich
SO is not so sold on it though. The sauce is too tomatoey for his taste. He likes either beef flavor or tomato flavor....No cross mingling of the flavors for him. :rofl: He's so particular! I think it's a perfect mix of flavors and you can really taste the wine in the background. I wish I put in a bit more garlic.

It's hard to know what's best to serve it with. I'd almost like to serve it with a pasta rather than a potato mash. I'm not sure. Polenta would be perfect but that's causing some grumbling from my peanut gallery here.

I'm looking forward to serving it tomorrow.
Printer Friendly | Permalink | Reply | Top
 
grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 10:34 PM
Response to Reply #8
9. what about gnocchi?
that could be fun
Printer Friendly | Permalink | Reply | Top
 
grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 10:36 PM
Response to Reply #2
10. 12 oz tomato paste does seem like quite a bit
But there really isn't anything that can be done about that now. Sorry, SO.
Printer Friendly | Permalink | Reply | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 09:01 AM
Response to Reply #10
11. I thought it was too much tomato paste in her recipe too
That's why I just used one of those little cans. I was concerned that all that paste would be just to "Sunday Gravy-ish"
Printer Friendly | Permalink | Reply | Top
 
Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 09:14 PM
Response to Original message
6. ooooh have fun with your new pan!

I love cast iron - is it enameled?

I can't find any any short ribs like the cut I used to love...
a piece of bone about 2 or 3 inches long and a good chunk of meat about 3 inches high.

It looked like a block... and you cut down to the bone in a grid pattern and marinated it
over night in a korean bbq style sauce - a quick grilling later you had a wonderful treat.

It would have been a shame to cook that cut too long.
Printer Friendly | Permalink | Reply | Top
 
The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-18-11 10:19 PM
Response to Reply #6
7. Are you thinking about Flanken Ribs
Edited on Fri Nov-18-11 10:25 PM by The empressof all
Those are wonderful. I love them with Asian spices. I use to cook them in the crock pot with Yoshida's Gourmet Sauce when my daughter was growing up and I was working. It was a great meal to come home to.

And yes the pan is cast iron enamel and I got it in Green!
Printer Friendly | Permalink | Reply | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view 
this author's profile Click to add 
this author to your buddy list Click to add 
this author to your Ignore list Tue Oct 21st 2014, 04:25 AM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators


Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC