Greetings, all!

[Abundance46]

I never thought I would find myself in a forum such as this, but I am glad it exists. Today, after years of cooking, I am curious about something: greasy beef short ribs...

Anyway, after cooking Thanksgiving dinner nearly two weeks ago, I decided I would not cook another large meal, after being in the kitchen in some capacity for more than 60 years!! So, what happened is, a friend asked if I would cook some beef short ribs and macaroni and cheese for him and his family (all males). I said I would but wasn't expecting him yesterday! (My body still aches from Thanksgiving!) I agreed, half-heartedly since he had his ingredients and his very large crock pot in tow.

Now, I was babysitting at the time, with my two youngest great granddaughters, both 4... I knew there would be drama as their mother doesn't tell time very well... two hours ALWAYS turns into more!! I told her I was aching and my toilet was broken...

Anyway, I braised my beef short ribs in olive oil before putting them in the crock pot w/water, onions, cream of mushroom soup, onion soup mix, and appropriate spices. The finished product smells great and they are fall-off-the-bone-tender; however, after cooling there is a pretty deep film of GREASE on top. While taking a break I found this forum. I was skimming the grease off the top, attempting to avoid removing any of the delicious gravy; however, I keep getting gravy in the grease. I was thinking of either suctioning the grease out, or using paper towels to absorb as much as I can. I don't like either of those methods, so I am here to ask for help, hopefully that I will get today.

What, if anything, can I do with getting rid of this topping of grease before turning over this crock pot full of short ribs? Thanks!!

 

[Andy M.]

Welcome to DC.

Fill a thin plastic bag with ice and swirl the bag around in the liquid. The fat will collect on the bag and solidify because of the cold temperature.

 

[pictonguy]

Welcome to DC.

Fill a thin plastic bag with ice and swirl the bag around in the liquid. The fat will collect on the bag and solidify because of the cold temperature.

That's a new one on me Andy. I'll give it a try when the time comes.

 

[HeyItsSara]

Welcome!!!

 

[msmofet]

Welcome to DC.

 

[pepperhead212]

Welcome to the forum!

 

[Sir_Loin_of_Beef]

I would stick it in the fridge until the grease solidifies, skim it off the top, then reheat.

 

[dragnlaw]

My 1st FIL taught me that. Always a big Sunday dinner at their place, after church. He was always in charge of the meat. Although at the time plastic bags were not a convenience item as they are now. He would place a bunch of ice cubes on top of the gravy, gently swirl them around and remove them with a spoon and the clinging fat.
With time I discovered I had a perfectly sized sieve to do that with the cubes. No stock was lifted out as with the spoon.

Making stock or broth, I do as Sir LOB and place the whole shebang in the fridge, later then lifting out the hardened fat from the top.

 

[taxlady]

I usually try to save the fat for making the roux for the gravy, so I am more concerned with getting the liquid out of my fat. But, I usually just heat the fat and let the liquid evaporate before I add flour to make the roux.
Edited to add that I separate as much of the fat as I can along with a bit of the liquid. I used to do that with a fat separator, but since it broke, I use a ladle or a spoon to skim off the fat.

 

[Badjak]

I cool as well.
And it's not a problem as I Iike braises, stews and curries better the next day

 

[dragnlaw]

Yeah, perhaps I should have noted he did the ice cube thing before thickening the gravy/sauce. He did not make a rue but used flour/water shaken in a jar. There was still enough residual fat for the flavouring.

 

[Abundance46]

I never thought I would find myself in a forum such as this, but I am glad it exists. Today, after years of cooking, I am curious about something: greasy beef short ribs...

Anyway, after cooking Thanksgiving dinner nearly two weeks ago, I decided I would not cook another large meal, after being in the kitchen in some capacity for more than 60 years!! So, what happened is, a friend asked if I would cook some beef short ribs and macaroni and cheese for him and his family (all males). I said I would but wasn't expecting him yesterday! (My body still aches from Thanksgiving!) I agreed, half-heartedly since he had his ingredients and his very large crock pot in tow.

Now, I was babysitting at the time, with my two youngest great granddaughters, both 4... I knew there would be drama as their mother doesn't tell time very well... two hours ALWAYS turns into more!! I told her I was aching and my toilet was broken...

Anyway, I braised my beef short ribs in olive oil before putting them in the crock pot w/water, onions, cream of mushroom soup, onion soup mix, and appropriate spices. The finished product smells great and they are fall-off-the-bone-tender; however, after cooling there is a pretty deep film of GREASE on top. While taking a break I found this forum. I was skimming the grease off the top, attempting to avoid removing any of the delicious gravy; however, I keep getting gravy in the grease. I was thinking of either suctioning the grease out, or using paper towels to absorb as much as I can. I don't like either of those methods, so I am here to ask for help, hopefully that I will get today.

What, if anything, can I do with getting rid of this topping of grease before turning over this crock pot full of short ribs? Thanks!!

Thanks for all the welcomes!!

 

[Abundance46]

And, thanks to all of you who offered suggestions!! I actually solved the problem with continuing to skim!! I let the excess grease congeal before tossing it out. As I was tossing it I wondered if I should save it for something else; it smelled so great!! My friend and his family enjoyed their meal. I could have never lifted that crock pot; it was too heavy.

Anyway. I think if I cook beef short ribs, again, perhaps I will try to remove some of the fat beforehand; however, I believe the fat enhances the taste.

I ate one small short rib, some fried cabbage and onions and a few candied yams... delicious!! But, then I had to plop in two antacid tablets!! SMH

 

[Kathleen]

Welcome to DC! I'll bet the ribs were delicious!