Braised Short Ribs

This may be a bit of a shock for those that knew us as vegetarians. That story may be told some other time. Saturday I spent about 5 hours with a recipe from Tom Colicchio’s Think like a Chef — Braised Short Ribs. I missed one little 10 minute browning step due to kiddo freakout, but other than that, it was perfect. Back in the dark ages of my cooking, I’d done ribs. These were nothing like those ribs. These fell apart. They were devoured. My only regret is that I didn’t get more of the fat poured off. The general outline is: Brown the meat. Brown veggies. Add vinegar and stock, and cook in the oven at a low simmer for 2-3 hours. Then pull the chunks out, skim the fat, reduce the liquid, and heat the rest back up. And yeah, I’d do that again, even though I started right after lunch and ran to a normal 6ish dinner.

In Progress:

Braised Short Ribs, in progress

Out of the Oven:

Braised Short Ribs, just out of the oven

Braised Short Ribs

1 comment

1 Comment so far

  1. Poor Dad January 19th, 2010 6:48 pm

    This looks really good! Let’s have some next time we come out.

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