Short Ribs

[ella/TO]

Looking for recipe for short ribs.....can't find the one I had....sigh.....I think it started with flouring and browning the short ribs, then, cover with red wine......but all else I just can't remember.....oh dear, put it down to my age....ROFL.....any help will be greatly appreciated and thanks in advance

[kadesma]

Ella was the finished recipe a soup or more like a stew? I make a veggie beef soup with the bone in short ribs and y fanily loves it. I think a stew with mushrooms, onions,garlic, parsley and let say carrots, celery. beef stock,let it cook til it reduces and put it over ice might be nice..I hope this helps you remember what you want to make and I like the red wine , I'd add it to the recipe I suggested to put over rice..Sorry I couldn't help more
kadesma

[CharlieD]

You can make them like you would make any stew.

[natnician]

the last ribs i made i used a dry rub (bbq seasonings) put them in the over tightly covered in alum. foil on 200 deg. for the better part of an afternoon. When dinner rolled around they were so tender when you grabbed a bone in just came out clean!

[ella/TO]

thanks DC'rs.....its more of a stew....I also use them when I make cabbage borscht. Yum....

[ChefJune]

Ella, I have about four different recipes that I kinda muddle together into one dish. My favorite of them is from Chef Daniel Boulud. Oooooops! I just googled it, and here is the link! Totally YUM!

[mike in brooklyn]

Quote:

Originally Posted by ChefJune Ella, I have about four different recipes that I kinda muddle together into one dish. My favorite of them is from Chef Daniel Boulud. Oooooops! I just googled it, and here is the link! Totally YUM!

Wow - that's going to be an expensive recipe - 3 bottles
of wine!

I don't have a recipe but I would brown the ribs in a dutch oven,remove them and keep warm, add aromatics to the oven (diced carrot, celery,onion and lastly lots of minced garlic (love garlic) - put in a braising
liquid of wine/broth/water- enough to come up about 1/2 of the ribs.
I would probably add bayleaves/thyme also.
Bring to simmer and place in 250 oven. I would add diced potato, freshly
diced carrots and mushrooms to the braise after an hour or so.
Cook checking for doneness after 1 -1/2 - 2 hours.

[ella/TO]

AHA!!!! Mike .....that sounds almost exactly how I made it....thanks so much......Have you always lived in Brooklyn?.....I imported my husband from "the Bronx" over 61 years ago.
I shall copy and paste that recipe right away!!!!

[ella/TO]

Thanks June.....you guys always come thru' for me......

[mike in brooklyn]

Quote:

Originally Posted by ella/TO AHA!!!! Mike .....that sounds almost exactly how I made it....thanks so much......Have you always lived in Brooklyn?.....I imported my husband from "the Bronx" over 61 years ago. I shall copy and paste that recipe right away!!!!

Hi Ella - glad to be of use.
Same technique for 'flanken' ?
I'm native Brooklyn - grew up in Bensonhurst - now Manhattan Beach.