While over at Amboy Quality Meats, my purchase this week was some very lovely bone-in short ribs from Niman Ranch. Does anyone have a recipe that you particularly love? Not feeling an Asian spin on in these short ribs this week.
I just smoked short ribs last night. Since you just made brisket this might seem repetitive. We’ll take the leftovers and use them for taco bar or bibimbap. If you have the whole plate you can do a similar set up as Majordomo with lettuce wraps, kim chee, pickles, rice but you said no feeling Asian this week.
Our other favorite prep is not great for this time of year. A long slow braise with mirepoix, garlic, tomato paste, red wine, herbs de provence, seasonings in the dutch oven. There is no way I’m leaving my oven on right now for that long.
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What cut? If whole plate, I would smoke at 225 for 5-6 hours or until done. Rub with mustard and your favorite rub or just salt and pepper.
If English cut, I usually do some variation of Red Wine Braised Short Ribs. I like to reduce the wine down quite a bit before adding the stock.
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Josiah Citrin’s Charcoal cookbook has a good recipe they are smoked then grilled and served his redwine based bbq sauce
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The Thomas Keller short rib recipe in Ad Hoc is also very good. The recipe is a little fussy, and takes some time, but the end results is great, especially when served over soft polenta.
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I’m going to cheat because I haven’t made these yet. I’m not a beer drinker but have recently developed a crush on chocolate flavored stout and porter. So this sounds great to me.
@OCSteve Gotta love serious eats recipes. It was solid. The short ribs were ridiculously good.
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I recommend Zuni’s Short Rib recipe.
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Glad to hear it!