Fail safe Beef short rib recipe

[Turn7]

What have you got ?

Edit - should have said - will be in the oven not the Weber this time round

Edited by Turn7 on Monday 22 December 15:28

[unzippy]

Louie Miller style:
Rub top and sides with French's mustard.
Season heavily with salt/pepper/garlic on top and sides.
Go over again with pepper but only on the top.
Smoke bone side down at 300F until bark has set and internal temp is around 170/180f and meat is pulling back from the bones.
Wrap tight in double layered foil, making sure there are no punctures.
Continue smoking at 300f until internal hits 210f ish and probes like butter.
REST, or even better rest, then fridge and reheat for the next day.

Sold like hot cakes

[AndyTR]

Rub with American musterd, coat liberally with pepper, salt and granulated garlic (2 x 1 x 0.5). Smoke at 225F for 2 hrs and then 275F until core temp is 205F (95C), wrap and hot hold at 70C for 12 hrs.

[AndyTR]

In red wine, works for ox cheeks or beef ribs

Coat meat lightly in flour and brown in a pan slowly with oil
Chop onion, carrot and celery, once meat is browned remove meat
Add Mirepoix to pan, slowly fry to brown, lid on to sweat veg and start to lift the fond
Deglaze with red wine vinegar
Add 2/3 bottle red wine reduce to almost nothing, drink remaining red wine
Add a good quality beef stock, and herbs (rosemary, thyme, garlic... all work well), my pan takes about 2.5L
Add meat back to pan, braise at 140C for 4-5 hrs or in a slow cooker for 8 hours (low)
Once cooked strain sauce through a fine mesh sieve / chinois and reduce by half until sticky, needs to coat the back of a spoon
Season to taste
Add meat back to warm in sauce

I also use the same recipe for bourguignon, I just fry off some pearl onions to caramelise and then add to the sauce (I don't do mushrooms).

Serve with roasted carrots and pomme purée

[Turn7]

Last one sounds nice !

[Ranger 6]

AndyTR said:

In red wine, works for ox cheeks or beef ribs

Coat meat lightly in flour and brown in a pan slowly with oil
Chop onion, carrot and celery, once meat is browned remove meat
Add Mirepoix to pan, slowly fry to brown, lid on to sweat veg and start to lift the fond
Deglaze with red wine vinegar
Add 2/3 bottle red wine reduce to almost nothing, drink remaining red wine
Add a good quality beef stock, and herbs (rosemary, thyme, garlic... all work well), my pan takes about 2.5L
Add meat back to pan, braise at 140C for 4-5 hrs or in a slow cooker for 8 hours (low)
Once cooked strain sauce through a fine mesh sieve / chinois and reduce by half until sticky, needs to coat the back of a spoon
Season to taste
Add meat back to warm in sauce

I also use the same recipe for bourguignon, I just fry off some pearl onions to caramelise and then add to the sauce (I don't do mushrooms).

Serve with roasted carrots and pomme purée

I'm stealing that - thanks

[UTH]

I followed this on Saturday, absolutely perfect

https://www.recipetineats.com/braised-beef-short-r...

[isaldiri]

AndyTR said:

In red wine, works for ox cheeks or beef ribs

Coat meat lightly in flour and brown in a pan slowly with oil
Chop onion, carrot and celery, once meat is browned remove meat
Add Mirepoix to pan, slowly fry to brown, lid on to sweat veg and start to lift the fond
Deglaze with red wine vinegar
Add 2/3 bottle red wine reduce to almost nothing, drink remaining red wine
Add a good quality beef stock, and herbs (rosemary, thyme, garlic... all work well), my pan takes about 2.5L
Add meat back to pan, braise at 140C for 4-5 hrs or in a slow cooker for 8 hours (low)
Once cooked strain sauce through a fine mesh sieve / chinois and reduce by half until sticky, needs to coat the back of a spoon
Season to taste
Add meat back to warm in sauce

I also use the same recipe for bourguignon, I just fry off some pearl onions to caramelise and then add to the sauce (I don't do mushrooms).

Serve with roasted carrots and pomme purée

agreed this would be great. the main thing ime is spending a bit of time to ensure the ribs are properly browned as that really adds to the flavour. personally prefer to add chicken stock (with a smattering of rehydrated dried porcini mushrooms with the liquid used) tbh rather than beef stock as it's already (very) rich with the beef shortribs but that's just me. the ribs roast up really well as well though so it's quite flexible depending on what one fancies. enjoy OP anyway!

[48k]

I did a Jacobs Ladder yesterday which had been in the freezer since last Christmas. I could not be arsed with faff so browned it off in a pan, poured in a bottle of red wine and a pint of stock made with two Oxo cubes and some fresh thyme. Covered in foil and in the oven at 150 for three hours. Took it out to rest covered for an hour and poured some of the liquid in to pan to reduce whilst I made some mash and steamed some veg. Was really nice for a simple rustle up. The meat was lovely and tender. The only pic I remembered to take however was while browning it off so you'll have to take my word for it.

[Turn7]

He do you rest for an hour without going cold ?

[AndyTR]

isaldiri said:

agreed this would be great. the main thing ime is spending a bit of time to ensure the ribs are properly browned as that really adds to the flavour. personally prefer to add chicken stock (with a smattering of rehydrated dried porcini mushrooms with the liquid used) tbh rather than beef stock as it's already (very) rich with the beef shortribs but that's just me. the ribs roast up really well as well though so it's quite flexible depending on what one fancies. enjoy OP anyway!

Chicken stock does work well, but if I'm doing beef I tend to go all in. I also find you can't get the sauce nice and thick with chicken stock without adding a Beurre manié or corn flour slurry. If you over reduce chicken stock it tends to go bitter, so you have to 'cheat' to thicken the sauce, adding butter makes it even more rich...but adds a nice shine. A good veal stock is the best way to do it, but it's not easy to get hold of in large quantities. I had a local restaurant that would sell me 2.5L of true foods veal stock at cost...which was about 1/5th of the cost of buying it from Waitrose. They're charging £24 kilo for the stuff!

[48k]

Turn7 said:

He do you rest for an hour without going cold ?

It's still in some of the cooking liquor and it's covered in foil. And the four bones are like little heating elements It's not going to go cold. Plus you're pouring hot gravy on it when served anyway.

[craigthecoupe]

AndyTR said:

In red wine, works for ox cheeks or beef ribs

Coat meat lightly in flour and brown in a pan slowly with oil
Chop onion, carrot and celery, once meat is browned remove meat
Add Mirepoix to pan, slowly fry to brown, lid on to sweat veg and start to lift the fond
Deglaze with red wine vinegar
Add 2/3 bottle red wine reduce to almost nothing, drink remaining red wine
Add a good quality beef stock, and herbs (rosemary, thyme, garlic... all work well), my pan takes about 2.5L
Add meat back to pan, braise at 140C for 4-5 hrs or in a slow cooker for 8 hours (low)
Once cooked strain sauce through a fine mesh sieve / chinois and reduce by half until sticky, needs to coat the back of a spoon
Season to taste
Add meat back to warm in sauce

I also use the same recipe for bourguignon, I just fry off some pearl onions to caramelise and then add to the sauce (I don't do mushrooms).

Serve with roasted carrots and pomme purée

This sounds superb, and how I plan to cook my beef tomorrow in our slow oven. With regard to browning meat, I have always thought you sear the meat in a hot as hell pan, should I be changing that for a more gentle browning instead? Presumably less chance of burning, and acrid flavours?

[AndyTR]

craigthecoupe said:

This sounds superb, and how I plan to cook my beef tomorrow in our slow oven. With regard to browning meat, I have always thought you sear the meat in a hot as hell pan, should I be changing that for a more gentle browning instead? Presumably less chance of burning, and acrid flavours?

Lightly floured and gentle is best, you want to spend 15 mins slowly caramelising the meat, not burning it. The flour will also help the meat brown, develop a slight crust and thicken the sauce.

[craigthecoupe]

AndyTR said:

Lightly floured and gentle is best, you want to spend 15 mins slowly caramelising the meat, not burning it. The flour will also help the meat brown, develop a slight crust and thicken the sauce.

Many thanks. I'll give it a try.

[nikaiyo2]

Something a bit different, short rib is the best cut for Massaman ideal for the little cheap ribs they do in the supermarket not a whole short rib

https://hot-thai-kitchen.com/beef-massaman-curry/