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How do you cook it?

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Randolphkeys said:
Here's what I remember from the last time I made beef short ribs:

4lbs Beef Short Ribs
Bacon fat for cooking - 2 tbsp
2 tbsp Olive oil
6 cloves garlic, minced
1 Medium onion, sliced
2 carrots, diced into inch pieces
2 Ribs of celery, diced
1 fennel bulb shaved, if they aren't easy to get, use a parsnip
1 small can tomato paste
2 cups Beef Broth
2 cups Dry red wine
1 tsp dried Marjoram / Thyme / Basil whatever herb you like
1/8 tsp Salt
1/8 tsp Black pepper
3 Bay leaves

1st, you start with the beef short ribs. You coat them in a little flour, salt and pepper, and sear them in the olive oil at a medium high heat. Pull the short ribs when you have them seared, and put in the bacon grease, garlic, onions, carrots, celery, and fennel. Cook the veggies for about five minutes in the lipids, then add the tomato paste and herbs. The tomato paste and veggies are going to concentrate flavor and probably get a little burnt on the sides of the dutch oven. Now you lower the heat to a low temperature and deglaze with the red wine. scrape the yummy burnt bits with a wooden spoon. Drop in the beef broth and bay leaves, stir the braising liquid. Lastly, drop your beef short ribs back in to braise about 3-4 hours.
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Keys is just a bad man. This post contains: a reference to saving bacon fat to cook with & the word "lipids". Bringing the science to the art.

One question/comment: why sear ribs in olive oil when it has such a low flash point? Does it just not matter bc it's not going to affect the flavor?

I just cooked some no nitrate bacon from the farmers market. I got a hanger steak too, and some beef neck bones to make my own broth. Just read an article about how good broth is for you... @The Oi i am going to make shrimp today for the neighborhood get together. Prob go get some u12s and make yin yang shrimp- that's what I call it when you bring 2 flavors and peeps be like wow.
 
Ok went with shrimp 3 ways, all grilled.
1. Classic garlic lemon marinade and then got a mojo spice rub to finish that off, then poured the marinade back on while cooking. This is good bc it's simple, fresh, and not too out there for the pleebs.
2. Jerk marinade, bbq sauce finish. Really feeling jerk these days. Would have finished it jerk too but figured lots of kids might like a shrimp if it had some bbq sauce on it.
3. Most ambitious: buddy had given me some habanero peppers from the garden, and I really wanted to honor them. So I made a homemade habanero papaya bbq sauce that was templates off of this recipe: http://www.behindthebites.com/2013/07/pineapple-habanero-barbecue-sauce.html. So the issue was slitting the habaneros, which was quite ambiguous, so I sliced them a ton, and consequently my reduction was blazing. I licked the spoon of it, and it overtook my mouth, so I just didn't add it all. The result was a great bbq sauce and some leftover spicy reduction, which I gave to some neighbors who like the spice and I will give the last to the buddy who gave me the peppers.

So yeah, all the shrimp were gone quickly. These were 16-20s so not exactly what I was looking for, but I wasn't bringing u6's to these bitches... I have some spicy bbq sauce left that I want to dip a burger in like no other. That maybe with a fried plantain on top would be heaven.
 
spydy13 said:
goes great with a side of your favorite mac and cheese (i usually go velveta shells and cheese).

zyejh5.jpg
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Ribs look fantastic.

But you absolutely ruined the greatness that is Velveeta Mac & Cheese by putting peas in it. Some pepper & a dash of hot sauce, hell yeah. Peas? o_O
 
SixPACK said:
Ribs look fantastic.

But you absolutely ruined the greatness that is Velveeta Mac & Cheese by putting peas in it. Some pepper & a dash of hot sauce, hell yeah. Peas? o_O
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It gives me the illusion that I'm eating a healthy meal. :chuckle:

I also happen to like peas quite a bit.
 
I tried the pan fried steak tonight per @Lord Mar and @Deezus descriptions.

Holy fucking shit. I did a Delmonaco with a shitload of garlic and a marinade (yes, a marinade on a steak) and served it with some roasted asparagus and pan-seared scallops.

It was incredibly easy to monitor the done-ness as compared to grilling and unbelievably moist.
 
The Oi said:
I tried the pan fried steak tonight per @Lord Mar and @Deezus descriptions.

Holy fucking shit. I did a Delmonaco with a shitload of garlic and a marinade (yes, a marinade on a steak) and served it with some roasted asparagus and pan-seared scallops.

It was incredibly easy to monitor the done-ness as compared to grilling and unbelievably moist.
Click to expand...
how did you monitor the done-ness?
 
The Oi said:
Holy fucking shit. I did a Delmonaco with a shitload of garlic and a marinade (yes, a marinade on a steak) and served it with some roasted asparagus and pan-seared scallops.
Click to expand...

YOUUUU served asparagus??????!!!!!

giphy.gif



http://realcavsfans.com/community/index.php?posts/1194210/
http://realcavsfans.com/community/index.php?posts/1304935/
http://realcavsfans.com/community/index.php?posts/1305228/
http://realcavsfans.com/community/index.php?posts/1305462/
http://realcavsfans.com/community/index.php?posts/1307002/

...and last but not least.

The Oi said:
Re: It's fucking grilling season.

You guys are a bunch of savages with the asparagus bullshit. I DEMAND another ban, except this time for three hours. Just so I can clear my head of the image of some scumbag gulping down pounds of penis-shaped, horribly textured green stalks.

Repulsive.
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natedagg said:
One question/comment: why sear ribs in olive oil when it has such a low flash point? Does it just not matter bc it's not going to affect the flavor?
Click to expand...

A couple of reasons:

1) Because searing doesn't require high heat.
2) Olive oil tastes amazing with beef, vegetable oil tastes of nothing.
3) Olive oil has a synergy with garlic and the mirepoix you're using to create your base.
4) High heat will burn everything in the pan except the meat, and this would not make for a good braised short rib.

Olive oil is the primary base of many classic Italian and French dishes, short ribs included. Unlike vegetable oil, olive oil imparts significant flavor onto your food. You can definitely taste it.

Classically prepared short ribs, braised in red wine, should always be prepared with a good olive oil, good wine, fresh garlic, fresh herbs (except for the dried bay leaf), and fresh vegetables.
 
I was just going to say, "Cause my grandmother is Italian." Gouri's answer was much better...
 
gourimoko said:
A couple of reasons:

1) Because searing doesn't require high heat.
2) Olive oil tastes amazing with beef, vegetable oil tastes of nothing.
3) Olive oil has a synergy with garlic and the mirepoix you're using to create your base.
4) High heat will burn everything in the pan except the meat, and this would not make for a good braised short rib.

Olive oil is the primary base of many classic Italian and French dishes, short ribs included. Unlike vegetable oil, olive oil imparts significant flavor onto your food. You can definitely taste it.

Classically prepared short ribs, braised in red wine, should always be prepared with a good olive oil, good wine, fresh garlic, fresh herbs (except for the dried bay leaf), and fresh vegetables.
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Good points. I always thought searing was high heat. I learned today!

Re: veg oil. There are clearly what 100s of lipids to cook in, many of which impart flavor. Intellectually. Dishonest.

Is Oo in mirepoix a chemical synergy or you mean it's simply damn good? I should have went to cooking school.

In-laws just got back from Greece and brought us some absurd Oo, but my nature is that with things like that, I end up kinda hoarding them. It's tragic. I am saving it for like, a drizzle on a tomato burrata number, but I will likely never make that. I just want to honor it, ya know?!?
 
The Oi said:
I tried the pan fried steak tonight per @Lord Mar and @Deezus descriptions.

Holy fucking shit. I did a Delmonaco with a shitload of garlic and a marinade (yes, a marinade on a steak) and served it with some roasted asparagus and pan-seared scallops.

It was incredibly easy to monitor the done-ness as compared to grilling and unbelievably moist.
Click to expand...

And how was the monitoring via slight knife pullback easier as compared to grilling?
 
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