Beef short ribs

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Another pic for reference. This one is about 2" thick. ....They will be marinating in a dry rub until
Tomorrow when I cook em'
So I have time. Thanks again

>>7159644
You shouldn't worry about overcooking them, they have so much fat and connective tissue they'll be moist and tender. I'd say put a spice rub on them overnight, then braise in a low oven with some aromatics and flavorful liquid for a few hours. Once they're done, make some kind of glaze for them and either grill or broil them with the glaze.

You could also just use a spice rub and then smoke them.

Low and slow in the oven and then to the grill to mark them sounds like a good plan.

As >>7159685 suggested, braising them would be a good way to ensure the fat and connective tissue breaks down.

>>7159685
>eating connective tissue

>>7159691
Once you slow cook them long enough, the fat renders out and the connective tissue breaks down.

Do you even know how meat works?

>>7159685
Sound advice. Thank you. I have a great basting glaze recipe. What would you recommend for oven temp--250-300? And for how long?... Is 2 hrs in the oven and then maybe 1-2 hrs on the grill ok? Sorry if these are dumb questions I just haven't made these in a long time. I just want to melt away as much fat as I can.

The rub is salt pepper and allspice. The glaze is honey, soy sauce, vinegar, pepper, cayenne, tad of sage, pepper, to be basted during grilling..

>>7159696
That must be why slow cooking on low heat always makes awesome meat. Even in an oven.

High heat for a long time sucks. But low and slow always makes tender ass meats

>>7159691
>not eating connective tissue
After it's broken down like >>7159696
said, the formerly tough parts of meat are often the most flavorful.

NOOOOO!! Don't fry them. If u want a crust on them then just do a quick sear. After that, Cook them slow and low.

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>>7159644

>>7159644
Well, I went ahead and made them. I got called into work for tomorrow so I was like what the hell.... They turned out good considering they only marinated for about 5 hours. Very beefy flavor. My spice rub prolly wasn't the best for this type of meat but....live and learn, amirite? Lol

They taste a lot better than they look...not a hip photographer. I did a braise, then finished out on the grill. Thanks 4 chan. Hope I did ok by you all.

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Well I missed OP's thread but I figure since we're on the subject of short ribs I'll dump. This was several years ago but it's pretty standard. Obviously you start with the basics.

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Then we mirepoix. Also bust out some savory aromatics. Thyme, Rosemary and Bay leaf.

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Now lets render some fat to brown our beef in. I prefer using pig because the only thing better than eating one barnyard friend is combining two of them into an unholy union of interspecial delicousness.

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Now in with the beef till we get a nice dark sear and build up some tasty fond in the bottom of our dutch oven.

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MMMMMM...brown...

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Then drain out most of the oil and toss in the mirepoix. I also add a bit of garlic at this stage, though in later iterations I've replaced regular minced garlic with black garlic. It adds an little extra depth of flavor in the end.

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Once our veggies are cooked down nice and dark we put in just a few ounces of tomato paste and cook that all together for a couple of minutes.

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Now deglaze all of that wonderful stuff with a bit of red wine. I typically use a nice meaty cabernet but really anything you like will work just fine.

>>7161148
Why would you throw your garlic in at the same time as the trio, which takes longer to cook. Either your trio is going to be undercooked or your garlic will be overcooked.

>>7161070
Wow dude, this is great. I'm reading everything and can't wait to try this out.

>>7161159
If you are just gently sweating the vegetables the garlic wont burn or anything. All the veg is going to get overcooked in a braised dish.

This is looking very good so far. The only thing I don't like is the 1:1:1 ratio of mirepoix. I prefer 2 parts onion and I'm pretty sure it's standard.

What do you guys suggest to use if I don't have a dutch oven? Can I brown the ribs in a skillet then transfer to a glass baking pan, and would it have the same effect?

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>>7161159
The mirepoix is getting cooked down significantly, you could say overcooked though for this applicaiton I don't feel that it negatively affects the finished product. After the braise I reduce the liquid down a bit more and then hit the whole thing with a burr mixer to make sauce for the ribs. Also, with the switch to black garlic it dosen't take nearly as long to cook because its already soft from the fermentation. I was also drunk.

>>7161188
You are absolutely correct. This is not a classcally structured mirepoix and honestly I don't recall why I did it in those ratios. It's possible I only had part of an onion left. Also, I was drunk.

>>7161202
That would work just fine.


Finally, into the drink!

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Then into a low oven, I don't know for certain but I probably had these in at 275 or 300 for about three hours.

>>7161156
How much wine are you putting in/-guesstimate..to the tomato paste? Was it a 750ml bottle?
I'm asking because in the lower pics the meat is almost but not quite covered in the liquid.

It looks good though.

>>7161188
I'm not sure what the classical/"proper" ratio is, but what I've seen more regularly is equal parts celery and carrot, and 25%-50% more onion, so 2:2:3 . I think 2 parts onion is just way too much, personally.

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>>7161229
It was a 750ml bottle. I probably drank a glass or two leading up to that point. You can use a full bottle or make up for it with water to get the desired depth. Basically you just want the top of your protein poking out when you do a braise.

>>7161232
A proper mirepoix is actually 2:1:1 onion, carrot, celery.

Then to finish, as previously stated, I remove the ribs and set aside. Discard the herbs and reduce the sauce just a bit more over medium heat and then hit it with the burr mixer until I have a nice thick delicious brown gravy for my ribs. Wa La!

>>7161232
>I think 2 parts onion is just way too much, personally.
We have very different feelings about onion I guess.

The carrot and celery are pretty strong flavors and can overwhelm some things and make it taste too much like mirepoix, so I always use considerably less of them. The onions just kind of melt into the sauce and get delicious. But I probably love onions too much.

>>7161251
Hmm, with richer sauces I think your ratio is more proper because onions just lend so much goodness to them, especially for red meat.
For poultry and others, I stay conservative with 'em.
If I were to make this dish I wouldn't change much of what you did desu senpai

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Well I forgot to post this one in its proper place but after the deglaze and before dropping the meat kids off at the pool is when you add your aromatics. I like to let it simmer gently for about ten minutes before putting the meat in. This allows a bit of the alcohol to cook off and brings the flavors of your braising liquid together.