Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Beef (http://www.discusscooking.com/forums/f48/)
-   -   Slow roasted beef short ribs (http://www.discusscooking.com/forums/f48/slow-roasted-beef-short-ribs-101226.html)

JustJoel 12-13-2018 02:52 PM

Slow roasted beef short ribs
I came across this recipe in an email from Bon Apetit. I donít cook beef often. I donít like it much, except for an occasional filet mignon or steak au poivre. Or a really good sloppy hamburger:yum:. This recipe for slow-roasted beef short ribs intrigued me though, mostly because of the unusual flavor profile.

The recipe calls for flanken style beef short ribs, but then in the directions say this:

Arrange short ribs, bone side up, in skillet; pour purťe over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3Ė3Ĺ hours. Turn ribs onto their sides and continue to roast,
How does one determine which side is ďbone sideĒ on flanken style ribs? And how does one turn them on their side? All the flanken style ribs Iíve seen are flat, with exposed bone on each side (also usually pretty thin, as Iíve only seen them prepared for Korean bbq). I canít imagine how Iíd ďturn them on their side.Ē

Can anyone shed any light on this for me?

GotGarlic 12-13-2018 02:56 PM

I don't know but I don't think it matters, since the author also doesn't know that they're braising and not roasting. Cook them halfway on one side and halfway on the other side.

roadfix 12-13-2018 02:57 PM

Since it's a roast they shouldn't be flanken cut to begin with...?

JustJoel 12-13-2018 03:10 PM

I think they call it slow roasted because there’s so little fluid and it’s done without a lid. That’s what the article that accompanied the recipe said, anyhow...

GotGarlic 12-13-2018 03:24 PM


Originally Posted by JustJoel (Post 1574928)
I think they call it slow roasted because thereís so little fluid and itís done without a lid. Thatís what the article that accompanied the recipe said, anyhow...

Okay. In any case, I don't think it matters how the ribs are situated in the pan.

JustJoel 12-13-2018 03:40 PM

Thanks GG. I figured that, too.

Last time i made ribs I was in Japan, the ribs were separated then boiled in a broth with lots of Chinese stuff, then finished with a Chinese glaze in my toaster oven. They were great, very popular at my NYE party. Took forever to make!

Andy M. 12-13-2018 04:02 PM

The bone in the ribs are close to the surface on one side with most of the meat stacked on top of the rib. So their is a bone side and a flesh side.

buckytom 12-13-2018 05:14 PM

What Andy said (as usual).

Depending on the butchery, there is a side where the bones stick out more, or are more visible.

JustJoel 12-13-2018 05:50 PM

Thank you both, BuckyTom and Andy. Still leaves “turning it on it’s side” a bit of an enigma...

Rocklobster 12-13-2018 05:52 PM

2 Attachment(s)
What Andy and BT said..

All times are GMT -5. The time now is 04:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.