Looking for a new recipe, Braised Beef Short Ribs

we just got a bunch of beef short ribs...
have done the basic tomato based recipes... anyone have a different alternative?
Thanks...

Brian, Are you familiar with Steven Raichlen of "grilling fame?" Check our his website StevenRaichlen.org and some of his recipes are fantastic. Don't know if your into Asian (Korean) but I watched one of his shows where he grilled short ribs the Korean way. Made my mouth water! I will try that one soon.

I've not tried it yet, but the Barefoot Contessa's looks really good:

Scott's Short Ribs

Ingredients

* 6 beef short ribs, trimmed of fat
* Kosher salt and freshly ground black pepper
* 1/4 cup good olive oil
* 1 1/2 cups chopped onion (2 onions)
* 4 cups large-diced celery (6 large stalks)
* 2 carrots, peeled and large-diced
* 1 small fennel, fronds, stems, and core removed, large-diced
* 1 leek, cleaned and large-diced, white part only
* 3 garlic cloves, finely chopped
* 1 (750-ml) bottle burgundy or other dry red wine
* Fresh rosemary sprigs
* Fresh thyme sprigs
* 6 cups beef stock
* 1 tablespoon brown sugar

Directions

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

If it's Ina's, it's got to be good. Another one to try. Get cooking Brian!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Yummm... that sounds really good! Thanks!

Let us know how it turns out.

I will... they are in the freezer now, as we have dinner for the next week or so planned... mostly out with friends!d
when we make it we'll use our new enamel Dutch Oven (Le Crusset type)...
Great Deal! at Walmart, $34.00 for a 6.5 qt.! better than spending $250+ on a Le Crusset!
It weighs a ton, but perfect for braised short ribs!
http://www.walmart.com/ip/Tramontina-6.5-Qt.-Cast-Iron-Dutch-Oven-Green/5716477?findingMethod=rr

We just got a dutch oven as a wedding gift. Can't wait to try it out. But I may need help to lift it once it's full! LOL

I'd suggest this <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />:

FYI... the shipping weight of the one we got from Walmart was ~19 pounds! and that's without the short ribs! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

LOL Very funny! They are heavy but so good for so many things. Can't wait to do Ina's Beef Bourguignon this fall. I love that recipe.

Can't mention without sharing the recipe too!

Ok, here is a link for her recipe for

Beef Bourguignon

http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html

It's also a good pot for Lamb Shanks, Osso Buco etc.
Anything that needs a long braise!
Cheers
irina

Mmmm... have a bunch of lamb shanks in the freezer too!
I'll have to make some Mary's Lamb when it getts a little cooler...

I sure am dreading the return of cool weather, but at least it's the time to bring our all those great recipes. They all sound so good and are so comforting.

I used to have a whole set of Le Creuset...got it as a wedding gift back in '76.

The dutch oven is really great for the recipes being discussed here!

I gave mine away years ago when I could no longer lift them <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Gee, if I had known you then, I could have given them to you <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

brian,
go to epicurious.com and serch for "braised beef short ribs with gremolata". they are braised in cabernet and served with gorgonzola polenta. incredible! tip

http://www.epicurious.com/services/referral?messageKey=510a5d718bf93c90692c35b9b4bb4a2f

This is excellent. Skip the Black Beans. Terrible recipe.
Cheers
irina

Though it felt odd making dinner at breakfast time, but I'm trying the following recipe for the first time and will let you know how it turns out.

BRASSATO - Braised Short Ribs in Crock Pot
SERVES 6 to 8


1 teaspoon garlic salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
½ cup chopped onion
½ cup chopped carrots
½ cup chopped celery
4 cups beef broth
½ bottle Italian Red Wine ( Good Red Wine )
Place Garlic salt and pepper in a ziploc bag.
Add ribs and shake to coat.
Brown ribs in butter in a large heavy stainless steel pot.
Place short ribs , carrots , celery & onion in a slow cooker along with beef broth and red wine.
Cover and cook for 8 hours or until very tender and soft, almost falling apart.

I make Pioneer Woman's recipe and serve it atop Goat Cheese Polenta...yummm

Braised Short Ribs
Ingredients
8 whole Beef Short Ribs
Kosher Salt & Pepper To Taste
¼ cups All-purpose Flour
6 pieces Pancetta, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Or White Wine
2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.


Goat Cheese Polenta

Ingredients
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, weight Goat Cheese
Preparation Instructions
Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

sounds like a very lucky recipient! i am a fan of le creuset and being the avid bargain shopper that i am have yet to pay full price. i believe my le creuset dutch oven cost about $80. indi, if you have any more pieces to give away please pm me anytime.

peconic- i googled the dutch oven you are referring to and if i understand correctly it is made of porcelain. hence, not a fair comparison for pricing to cast iron.

all this rib talk is making me hungry.

I've decided to make this Beef Bourguignon for David's birthday dinner Friday evening. What would you serve with it? I'm thinking just a green salad?

Dinner was EXCELLENT!!! No need to cook it for a full 8 hours as the meat was fulling off the bone way before that.