Just got 6 lbs of the nicest looking short ribs I’ve ever seen (from a local farm—the farmer was telling me about the diet and lifestyle of the specific cow they came from to achieve this insane marbling and meat/bone ratio). I usually do a classic long red wine braise in a Dutch oven, but wondering what other people would do with short ribs this good?
by reforminded
25 Comments
I really enjoyed Kenjis Beef Stew recipe
I either smoke them with some post oak, braise em following Daniel Boulud’s recipe or make “birria” style tacos.
This is my cambo of taco bell crunch wrap and birria taco, it’s always a big hit.
Birria Crunchwrap Recipe
**Ingredients:**
– **For the Birria Marinade Sauce:**
– 3 Guajillo Chilis
– 3 Pasilla Chilis
– 1 Chicken Bouillon Cube
– 6 Tomatoes
– 2 Cups Chili Water
– 2 Bay Leaves
– 1 White Onion
– 1 tsp Cinnamon Stick
– 1 Lime, juiced
– 1 tbsp Garlic Powder
– 1 tbsp Ginger Paste
– 4 tbsp Brown Sugar
– Salt and Pepper to taste
– **For the Meat:**
– Beef Short Ribs
– Bone Marrow
– **For the Wraps:**
– Crunchy Corn Tortillas
– Burrito-sized Flour Tortillas
– Oaxaca Cheese
– Sour Cream
– Cilantro
– Lettuce
– Tomato
**Directions:**
1. **Prepare the Marinade:**
– Rehydrate the chilies by removing the tops, tapping out the seeds, cutting into 1-inch slices, and toasting slightly in a cast-iron pan in a 350°F oven for 6 minutes.
– Place the toasted chilies in water to create your chili water.
– In a large pan, sauté finely chopped onion, garlic powder, ginger, and oil on low heat for 30 minutes until onions are clear with slight caramelization (not fried).
– Add chopped tomatoes and cook on medium-high heat until most of the water has evaporated.
– Blend the chili mixture with tomatoes, onion, lime juice, brown sugar, garlic powder, ginger paste, and spices until smooth, then add two bay leaves.
2. **Prepare the Meat:**
– Char the beef short ribs and bone marrow with a flamethrower until golden brown.
– Place the meat and marinade in a sous vide bag and cook at 185°F for 12-24 hours. At 12 hours, cut the bag open to release air and reseal.
– After cooking, drain the liquid from the bag, separate the meat from the bone, and shred the meat. Mix a little marinade sauce with the shredded meat.
3. **Assemble the Wraps:**
– Lay out a burrito-sized flour tortilla and add a layer of Oaxaca cheese.
– Add a layer of the shredded meat mixture.
– Place a fried corn tortilla on top, followed by sour cream, cilantro, chopped onions, lettuce, and tomato.
– Fold the wrap and lightly fry in a bit of oil until golden and crispy.
4. **Serving:**
– Serve with additional marinade sauce on the side for dipping.
This [braised short rib recipe](https://youtu.be/rAQQMiQYq3Q?si=N9ef3VNVI_U7rkxn) by Brian Lagerstrom turned out very nice – sweet and savory. A stew with dark beer (the recipe says Guiness, but I used a local porter) and LOTS of caramelized onions. I also used chicken stock made from scratch, so I didn’t need to add extra gelatin.
Those look amazing even in the wrap.
Daniel Gritzer has a braised short rib recipe that’s all about the sauce, port wine is the secret. I imagine quality beef would just take the whole thing up even more.
But yeah, something where the beef is the focus is what I’d do.
This one if you’ve got the time https://www.seriouseats.com/red-wine-braised-beef-short-ribs-recipe
Sous vide at 145 for 36 hours and finished over hot charcoal. Braises are fun but this is a real treat I think.
BBQ smoker.
Or this from Gordon Ramsey. It turns out well.
https://www.gordonramsay.com/gr/recipes/slow-cooked-beef-short-ribs/amp and video: https://m.youtube.com/watch?v=QnxLau7m600
My go to is also slow braise in red wine. Those look glorious- do what you do best, Chef.
I do a browning then remove pour off excess fat and deglaze with mirapoix and the wine. I always have home made beef broth around that I add as well to the braise.
Re post some pics of the finished product por favor!
Oh wow, I’ve never seen such amazing specimines in my life. The serious eats short ribs are really good, but so are a lot of the suggestions here
Braised Korean short ribs – Kalbi Jjim
You could slice them thin and grill them over hot charcoal or even a super hot skillet, like Japanese yakiniku style, then dip in soy sauce or just sea salt. Get that nice sear which I think short ribs need to extract the beefy flavors.
I feel like braising would be a waste of that marbling.
Chili /s
Red wine braise, plated on a bed of Parmesan polenta.
Short rib ragu!
https://www.sipandfeast.com/red-wine-braised-short-ribs/
I love kenji’s short rib chili. Mmmmmmm
Been wanting to try the Cola braised short ribs from The Bear or the Sunday night supper ribs from Suzanne Goin.
I’d say make some short ribs!
Does this post remind anyone else of the “Colin the Chicken” episode from Portlandia?
https://youtu.be/G__PVLB8Nm4?si=9Zu0Whdn2e81Bq4y
Those are beauties. Braise with leeks garlic and red wine for a couple hours.
Love
[Red wine braised short ribs](https://www.mollystevenscooks.com/all-about-braising). If not with these, then with the next.
I cut this recipe out of the newspaper many years ago, it is always a winner. I serve it with rice and a winter salad with oranges.
Five Spice Short Ribs
* 4 lbs short ribs
* 1 1/2 c dry red wine
* 1/2 c Worcestershire sauce
* 1 c chicken stock
* 1/3 c soy sauce
* 1 T orange zest
* 2 T demerara sugar
* 1 tsp chili paste
* 1 T five spice powder
* 1 T minced fresh ginger
* 1 T minced garlic
* 1 T unsalted butter, softened
Heat oven to 450.
Combine wine, Worcestershire, stock, soy sauce, orange zest, sugar, chili paste, five spice powder, ginger, and garlic in a large 5 quart casserole. Bring to simmer, add ribs, and cook 2-3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours until meat is fork tender. Remove ribs to a platter and keep warm.
Strain cooking liquid and remove fat. Return to saucepan and boil down until reduced by half, to about 1 1/2 cups. Season with salt and pepper. Over very low heat, whisk in butter slowly. Pour over ribs to serve.
meatball sub
If you’ve got a suitable BBQ, smoke them