"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-27-2009, 11:06 AM   #1
Assistant Cook
 
Join Date: May 2007
Posts: 36
Braised Beef Ribs

Okay so I'm making my usual braised beef ribs for some guests on Saturday and was wondering if anyone would like to add some suggestions to jazz it up. I serve the ribs with roasted garlic and parmeggiano cheese mash and some light dressed veg like stemmed carrots and asparagus.

Heres my beef rib recipe

Day before

All in the Le Creuset dutch oven....

- Season and brown the ribs on all sides, take out and put aside
- Saute some chopped carrots and scallions with a bit of butter and a squirt of anchovie paste
- Pour a whole bottle of ruby port wine and reduce to a thick syrup
- Add ribs back in the Le C and just cover beef with veal or beef stock
- Bring to a boil and after 15 mintes put the dutch oven in the oven and cook at 350F for 2 - 2.5 hours. Lid on.
- Cool and place in fridge over night.

Dinnner Day

- Take the pot out and place on simmer burner for 1 hour with the lid off to reduce while laddling liquid over beef ribs every so often.
- Make the garlic parm mash and steem the veggies.
- Serve ribs on mash and spoon the wonderful reduced sauce all over the beef and mash.

Anyone care to add some spark to this recipe?
The dish is fantastic and great for a large number of guests but I'm getting bored of it.

__________________

__________________
Dom1183 is offline   Reply With Quote
Old 02-27-2009, 11:24 AM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
What about some Stilton on top of those ribs after they are plated?

It does sound wonderful as is, but, I know change is good too!

Would you want to add a "heat" component to balance the sweetness of the Port? Maybe not in the actual cooking process, but, as a condiment? I'm just brainstorming here.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-27-2009, 11:42 AM   #3
Assistant Cook
 
Join Date: May 2007
Posts: 36
The stillton would be great if the mash wasn't made with parm cheese. Don't want mix cheeses in the dish.

The heat idea is great. I have some chopped roasted chilli peppers marinating in olive oil that I could put on the table for those that want it...like me.
__________________
Dom1183 is offline   Reply With Quote
Old 02-27-2009, 11:48 AM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Oops - I didn't even think of the Parm cheese mash. Yea, that might not be the best thing!

I'm thinking Garlic Chili Paste when I think of the heat. This is a tough question 'cause it appears to be pretty tasty the way it is. I can think of all sorts of different sides - - but nothing for the actual ribs. And I'm starving so thinking about this is KILLING me!!!!!!!!!!!!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-27-2009, 11:53 AM   #5
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 571
Wow, that recipe looks hard to "top"!

but I agree with KE here..looks like some salsa to "brighten" it up might help..

here is a thread that Jeekinz started for Grapefruit salsa:

ISO Grapefruit Salsa/Topping

It is still wonderful grapefruit season now! If you can find Texas Ruby Reds, they are a real "treasure" from Texas!

Eric, Austin Tx.
__________________
giggler is offline   Reply With Quote
Old 02-27-2009, 11:59 AM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Eric - it does sound like a good idea! I fear this recipe is a bit too savory for a salsa. I'd be afraid the sweetness of the port wine would clash with the salsa.

I truly am so hungry - I need to stay out of this thread! It's cold and rainy here - a perfect day for a hunk of meat!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-27-2009, 12:11 PM   #7
Assistant Cook
 
Join Date: May 2007
Posts: 36
Smile

Quote:
Originally Posted by kitchenelf View Post
Eric - it does sound like a good idea! I fear this recipe is a bit too savory for a salsa. I'd be afraid the sweetness of the port wine would clash with the salsa.

I truly am so hungry - I need to stay out of this thread! It's cold and rainy here - a perfect day for a hunk of meat!
You're not going anywhere ! I'm hungry and its rainy in Toronto too.
I need more ideas !

Salsa is great but not for this dish. You are right. This is a meat and potatos dish and a salsa with grapefruit would not blend well.

What about a different liquid? Instead of Port wine, could I use something else? I know this recipe is perfect as is and it's hard to improve it.
People love it and practically lick the plates clean when they are done.
I think the cook first then marinating over night technique is what makes them so great.
__________________
Dom1183 is offline   Reply With Quote
Old 02-27-2009, 09:56 PM   #8
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
Can I come to your house?
__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 02-27-2009, 10:09 PM   #9
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,157
Quote:
Originally Posted by Dom1183 View Post
Anyone care to add some spark to this recipe?
The dish is fantastic and great for a large number of guests but I'm getting bored of it.
If you send me a batch it would give me some spark!

After I took out the ribs before I dropped in the veggies I would add some tomato paste and brown that. But then that might require a bit of something sweet to offset the acid from the tomato.
__________________
powerplantop is offline   Reply With Quote
Old 02-28-2009, 07:33 AM   #10
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
By coincidence, I made beef ribs for dinner last night. Your recipe sounds great but the port wine reduction is too rich for me. My recipe is more traditional, but is absolutely delicious. For a change, you may want to give it a try. I cooked mine in a pressure cooker, but a dutch oven would work as well.

Braised Beef Ribs
2 or 3 slices bacon, diced
3 lbs beef short ribs, trimmed of excess fat if necessary
1/3 cup each of onion, carrot and celery, finely chopped
1 or 2 cloves garlic, minced
1 Tbsp tomato paste
1 pinch dried thyme
1 bay leaf
Salt and pepper to taste
3/4 cup dry red wine (such as cabernet savignon)
1 1/4 cups beef, veal or chicken stock
Flour (for dredging meat and thickening the gravy)

Cook bacon over medium-low heat to render the fat. Season beef with salt and pepper, dredge lightly in flour and brown in rendered bacon fat. Add onion, carrot and celery and continue cooking until limp and translucent, about 5-7 minutes. Add garlic, wine, stock and seasonings. Taste for salt and add more if necessary. Cover and cook until tender. In a pressure cooker, this takes 25 to 30 minutes at 15 lbs pressure. With conventional stovetop or oven braising, allow about 2 1/2 hours. You may need to add a little more cooking liquid for conventional braising, but not too much.

When done, remove from heat. Make a slurry of flour and water. Remove meat and bay leaf, turn heat to medium-high until the liquid is boiling gently. Stream in flour slurry with a whisk until the sauce thickens. Cook a couple of minutes. Spoon a little over the meat and serve the rest in a side dish. Serves 4.
__________________

__________________
"Im going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just remember its always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youre on your own." - James Beard
FincaPerlitas is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.