Why Braised Short Ribs are a perfect make ahead meal.
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The Best Braised Short Ribs | Home Movies with Alison Roman
Short ribs, great for Passover, wonderful for Easter, perfect for literally any day of the week where you feel like tending lovingly to a large pot of meat. These short ribs are not the classic soupy, red wine-y, soft and braised number, more of a spiced (cumin, fennel, coriander), tangy (vinegar, lemon), and even *crispy* (yes, crispy!) version.
If the idea of cooking large hunks of meat terrifies you, please know you are not alone. But also know that short ribs are nearly impossible to overcook and are extremely forgiving. Regardless of how you treat them, they will likely turn out pretty great, because that’s just the kind of meat short ribs are. Short ribs, in many ways, are the Aidan Shaw of meats. Dependable. Classic. Super hot. Would probably fix your sink if you asked them to.
The nice thing here is that while this is, essentially, a pot of “meat and potatoes,” it still feels kind of fresh to me (both literally and figuratively). Literally because of the vinegar and finely chopped lemon (preserved lemon would be a good substitute if you’re looking for ways to use that jar up), figuratively because I’m not asking you to do the classic “make a mirepoix” then add an entire bottle of dry red wine.
Just know before going in that they DO braise for a small eternity. They braise until you think they can’t braise anymore and then you braise them a little longer until they all but fall apart when you so much as look in their direction (if, for some reason, you think your short ribs are too tough and somehow *overcooked*, I would wager to guess they are actually *undercooked* and would like you to keep cooking).
The last step before serving, wherein the perfectly tender and adequately cooked short ribs are uncovered to crisp up the ribs and potatoes and further thicken and reduce the sauce increases cooking time by about 30-ish minutes, which is the best 30-ish minutes you’ll ever spend, I promise. These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman
0:26 Intro to Braised Short Ribs
1:32 Cut and season the short ribs for braising
3:54 Prepare the onions, garlic, and potatoes
5:22 Sear the short ribs
8:29 Transfer the short ribs to a pan and brown the potatoes
9:42 Start the broth with the garlic, onions, and spices
10:45 Add tomato paste, water, white wine vinegar, and beef broth
12:02 Add the short ribs (bone side up) and potatoes back to the pot
13:26 Season the pot with chopped lemon
14:10 Place the pot in the oven to roast
15:34 Plate the braised short ribs and potatoes
16:17 Finish and taste the Braised Short Ribs
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Greek-Style Beef Stew - How to Make an Amazing Stifado - Food Wishes
This simple and satisfying dish is truly phenomenal, and might be the best beef stew you’ve never had. This is “old world” comfort food at its finest, and I really do hope you give it a try soon. Enjoy!
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Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
3 iconic chefs, 3 beef bourguignon recipes. When I think Boeuf Bourguignon I think Julia Child. But she ain't the only one that has a masterful recipe. Enter Anthony Bourdain and Thomas Keller. Which recipe wins...let's find out!
00:00 We got ourselves a Cage Match
01:14 Julia Child's recipe
14:13 Anthony Bourdain's recipe
22:23 Thomas Keller's recipe
43:53 Let's review
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Julia Child's recipe:
6 oz chunk of bacon (slab bacon)
1 tb olive oil
3 lb chuck beef
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tb flour
3 cups full bodied red wine (I used a Bordeaux)
2 to 3 cups beef stock
1 tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
crumbled bay leaf
blanched bacon rind
18 to 24 small pearl onions (1 1/2 butter, 1 1/2 tb oil, 1/2 cup beef stock
salt and pepper
herb bouquet (4 parsley sprigs, bay leaf, 1/4 tsp thyme)
1 lb mushrooms, quartered (2 tb butter, 1tb oil, salt and pepper)
parsley sprigs
Anthony Bourdains recipe:
2 lb/900g should or neck cut (I used chuck)
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tb all purpose flour
1 cup/225 ml red burgundy (Pinot Noir)
6 carrots
1 garlic clove
1 bouqet garni (1 sprig parsley, 2 sprigs thyme, bay leaf in cheese cloth)
enough water to equal 3 parts liquid 2 parts meat
parsley
Thomas Keller's recipe:
(if you're going to make this, can you please tell me!)
red wine reduction:
1 bottle red wine, such as cabernet sauvignon
1 cup diced (½2 inch) onions
1 cup sliced (2 inch) peeled carrots
1 cup sliced (½ inch) leeks, white and light green parts only
1 cup sliced (½ inch) shallots
1 cup sliced button mushrooms and or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves teaspoon black peppercorns
3 large garlic cloves, skin left on, smashed
1 cup diced yellow onions
⅔ cup sliced peeled carrots
1 cups sliced leeks, white and light green parts only
2 garlic cloves, skin left on, smashed
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
4 cups beef stock or veal stock
1 teaspoon black peppercorns
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
2¾ pounds boneless short ribs (about 1 inch thick)
Kosher salt and freshly ground black pepper
Canola oil
BACON AND MUSHROOMS
4 ounces slab bacon, cut into 24 lardons about 1/2 inches long and inch thick
32 small button mushrooms, cleaned
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
POTATOES
8 ounces fingerling potatoes, preferably small
1 tablespoon kosher salt
¼ teaspoon black peppercorns
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
PEARL ONIONS
12 red pearl onions (2 tsp red wine vinegar)
12 white pearl onions (2 tsp champagne vinegar)
thyme sprig each
12 black peppercorns each.......
salt
bay leaf each
CARROTS
16 round French baby carrots or other baby carrots
1 tablespoon kosher salt
2 tablespoons chopped Italian parsley
Fleur de sel
Dijon mustard
How to Make the Best Hearty Beef and Vegetable Stew
Julia and Bridget uncover the secrets to the perfect Hearty Beef and Vegetable Stew.
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Italian braised beef with red wine
Ingredients:
1 stick of celery
2 carrots
1 onion
1 twig of rosemary
4 bay leaves
1 knob of butter
3 spoons of extra virgin olive oil
3/4 pieces of cloves
1 bottle of red wine
3 grains of black pepper
1/2 garlic cloves
round roast beef (1/1,5 KG)
salt (some pinches)
Barolo wine is recommended but not essential.