DEMYSTIFYING THE SHORT RIB

You will find some of the nation’s best chefs putting beef short ribs on menus in a lot of great restaurants. The complex flavors of a well-prepared beef short rib dish can be intimidating. Sometimes we like to make it look like you must have a culinary school degree or be a dedicated foodie to be able to pull off short ribs. But I will tell you a little secret: Most of the things we do are more about following techniques than super-secret recipes. (The exception is at Zombie Burger. That place is full of secrets!)

Anyway, the key to making a fantastic beef short rib meal is using quality ingredients. Also, you’ll need a little patience and discipline. I am going to share a little insider information here that will make you look like a culinary genius. Remember, don’t rush and follow these steps exactly.

Using quality ingredients will result in a great-tasting beef short rib dish.

Here’s what you’ll need:

  • 4 meaty short ribs, about a pound each (currently available at Gateway!)
  • 1 bottle of good beer
  • 1 tablespoon garlic, chopped
  • 1/2 onion, sliced
  • 1 tablespoon of salt
  • 2 teaspoon pepper
  • 1 1/2 quarts beef stock or chicken stock.

Put all ingredients in a heavy stock pot and bring to a boil. As soon as the pot comes to a boil, turn down to the lowest setting on your stove and cover.

Simmer for 3 1/2 to 4 hours. As liquid evaporates, skim the fat from the top and replace it with water. Make sure ribs stay covered with liquid. Cook the ribs until the reach and internal temperature of 209 degrees. (If you don’t have one already, buy an instant-read kitchen thermometer! It makes everything so much easier.)

This process will produce ribs that are tender but not overpowering. I like to keep the flavors in the braise neutral so that I can use the beef in many different recipes.

When ribs are done allow them to cool in the liquid of the stove covered.

After they’ve cooled but are still warm pull meat from the bone and discard fat and collagen. Skim the fat from the top of the broth and save it for soups and stews (you’ll use two cups in the recipe below).

BRAISED SHORT RIBS WITH NOODLES

Once prepared, braised beef short ribs are really versatile. They make a wonderful addition to tacos. I also like making a short rib panini with caramelized onion, taleggio cheese and truffle oil. But one great way to use short rib (especially when the weather begins to turn colder) is with noodles.

Braised beef short rib meat makes one of my favorite sauces for pasta.

Try this recipe out – although it may look like there’s a lot of ingredients here, you probably have most of them on hand already at home. Here’s what you’ll need:

  • 2 tablespoons butter or olive oil
  • 1 onion,sliced
  • 3 carrots, peeled and sliced
  • 1 onion, sliced
  • 4 ribs celery, sliced
  • 1 teaspoon garlic, chopped
  • 1 package Gateway’s crimini mushrooms
  • 2 tablespoons flour
  • Shredded short rib meat (prepared as I explained above)
  • 2 cups of the beef stock (from the short rib preparation; fat removed)
  • 1 cup red wine
  • 1 package of concentrated Demi-glace (available a Gateway)
  • Pinch of thyme
  • Pinch of fresh rosemary (optional)
  • Salt and pepper to taste
  • Gateway’s pappardelle pasta

Heat butter or olive oil in a large pan. Add onions, celery and carrots. Sauté until vegetables are cooked and just starting to brown.

Add mushrooms and garlic; heat until mushrooms are cooked, but do not let them brown.

Add the 2 tablespoons flour and mix in thoroughly.

Add the short rib meat, followed by stock, wine, Demi-glace dehydrated in one cup of water and spices. Simmer for 30 minutes. If mixture is too thick, thin it out with additional stock, wine or water.

Serve over pappardelle pasta, which is available at Gateway.

Chef’s trick: right before you serve this, add a few tablespoons of butter to the hot braised beef mixture (off the heat). This will slightly thicken the mixture and add a richer flavor to the finished dish. Enjoy!

Print Friendly
Send, tweet and share this post