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Old 09-19-2013, 11:35 PM   #1
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Short ribs--beef

I always do my " braised" short ribs in the crockpot. I often brown them on the stove along with onion. Then I plop them in the crock along with diced celery and carrot. I throw in a cup or two of beef broth and some times a packet of onion soup mix. I put it on low for at least 8 hours until the meat almost falls off the bones. Add a bit of flour slurry during the last hour for a great gravy. I know some who throw in red wine for a more hearty broth. We are alcohol free in my home so I don't. I always serve this with mashed potatoes. Great in the winter. The trouble is finding short ribs cut the old fashioned way in chunks about 2x 2x3". Around here they cut them in long narrow strips which are just plain icky. my butcher sells them as "soup meat.". I find that odd too. But they cut them more normally, although I have to tell them to cut the 6" lengths in half so I can have my nice cubes of ribs.

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Old 09-20-2013, 12:07 AM   #2
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I always do my " braised" short ribs in the crockpot. I often brown them on the stove along with onion. Then I plop them in the crock along with diced celery and carrot. I throw in a cup or two of beef broth and some times a packet of onion soup mix. I put it on low for at least 8 hours until the meat almost falls off the bones. Add a bit of flour slurry during the last hour for a great gravy. I know some who throw in red wine for a more hearty broth. We are alcohol free in my home so I don't. I always serve this with mashed potatoes. Great in the winter. The trouble is finding short ribs cut the old fashioned way in chunks about 2x 2x3". Around here they cut them in long narrow strips which are just plain icky. my butcher sells them as "soup meat.". I find that odd too. But they cut them more normally, although I have to tell them to cut the 6" lengths in half so I can have my nice cubes of ribs.
I love braised ribs. I too cook them until they are almost falling off the bone. Another person on this planet that has an alcohol free home. For years I thought I was the only one.
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Old 09-20-2013, 01:43 AM   #3
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I would love to cook with wine etc. but my hubby is 20 years sober, and a little flavor boost is not worth his well being through temptation.
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Old 09-20-2013, 01:50 AM   #4
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I would love to cook with wine etc. but my hubby is 20 years sober, and a little flavor boost is not worth his well being through temptation.
I have never had a drink of alcohol in my whole life. There are so many other ingredients that can be used to enhance the flavor of food. And congratulations to your husband on his sobriety.

I had a friend who thought I was an alcoholic. Nothing I said would convince him otherwise. So one day when I introduced him to my sister, she said to him,

"Jim, my sister is not an alcoholic. She doesn't drink by choice."

"Lorraine, when the family is in denial, it doesn't help the alcoholic."

I gave up and let him think I am an alcoholic.
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Old 09-20-2013, 12:29 PM   #5
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The alcohol cooks out in the cooking process, you can also use grape juice as a sub.
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Old 09-20-2013, 12:54 PM   #6
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The alcohol cooks out in the cooking process, you can also use grape juice as a sub.
True about the grape juice.
However, according to the USDA, alcohol retention is pretty high using most cooking methods.
For example, alcohol: stirred, baked, simmered for 1 hour still retains 25% of the alcohol. If cooked for 2.5 hours, 5% alcohol is retained.
Is this a problem for most folks? No.
But for alcohol sensitive people and recovering alcoholics....better safe than sorry.

Here is the USDA chart of Nutrient Retention
It includes nutrient retention for a very wide range of foods. You will have to scroll down a ways to find alcohol.
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Old 09-20-2013, 01:17 PM   #7
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Thanks Hoot! Good information for those who didn't realize this.

I can my own concord grape juice, and may try adding that. Unfortunately last years batch got too sweet, as the grapes were amazingly sweet on their own last year. Haven't gotten around to picking grapes this fall. I have bushels of them, but no gumption! LOL!
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Old 09-20-2013, 01:39 PM   #8
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I'd hesitate to use grape juice in place of wine in a short ribs recipe. I think it's too sweet and would change the dish for the worse. It's not a problem to just leave out the wine or any other booze and just add more broth.
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Old 09-20-2013, 01:49 PM   #9
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Raspberry, check your PM "in" box. I just sent you a great recipe for short ribs. There are never any left in our house when I make them. No alcohol of any kind is required and they are "killer" good.
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Old 09-20-2013, 06:25 PM   #10
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TY! Love tons of garlic!! No vampires would dare come into my kitchen! LOL!
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Old 09-20-2013, 07:22 PM   #11
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The alcohol cooks out in the cooking process, you can also use grape juice as a sub.
I just prefer to maintain an alcohol free home. I know, I am weird.
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Old 09-21-2013, 03:02 PM   #12
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Not weird. Everyone is entitled to live as they feel is right. I would cook with alcohol, but out of respect for my hubby I simply don't.
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Old 09-21-2013, 03:20 PM   #13
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To emphasize what Steve said earlier, here is a chart describing what happens to alcohol in a dish based on how and how long it is cooked.
Attached Files
File Type: pdf Alcohol in Food.pdf (46.1 KB, 149 views)
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Old 09-21-2013, 03:49 PM   #14
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Respect is more important than having bottles of alcohol sitting in my home for cooking purposes.
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Old 09-21-2013, 04:06 PM   #15
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Respect is more important than having bottles of alcohol sitting in my home for cooking purposes.
I don't think Andy is trying to talk you into using alcohol in cooking. He's just adding more information for other people reading the thread who may be interested.
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Old 09-21-2013, 04:07 PM   #16
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Respect is more important than having bottles of alcohol sitting in my home for cooking purposes.
I agree. It's difficult to be a recovering alcoholic. No need to make it more difficult.

I posted the chart so readers understand the standard statement that, "...all the alcohol boils off." is not correct.
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Old 09-21-2013, 04:08 PM   #17
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I don't think Andy is trying to talk you into using alcohol in cooking. He's just adding more information for other people reading the thread who may be interested.
Thanks, GG. That's right on.
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Old 09-21-2013, 04:15 PM   #18
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Back on Topic! I like the flavor that "Better Than Bullion" gives to a gravy or stock when making a slow cooking dish. For some reason it develops more flavor the longer it cooks. And that goes for ribs slow cooked until the bones are almost falling off.
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Old 09-22-2013, 08:32 AM   #19
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I'd hesitate to use grape juice in place of wine in a short ribs recipe. I think it's too sweet and would change the dish for the worse. It's not a problem to just leave out the wine or any other booze and just add more broth.
what Andy said.
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Old 09-22-2013, 02:34 PM   #20
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I read somewhere that good substitute for red wine in a recipe is red grape juice diluted with some red wine vinegar. I've never tried it myself.
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