Tag: braised beef short ribs

Always braise on low temperatures. The low temperature & slower cooking time helps to break down the tissues in the meat & makes tougher (and cheaper) cuts of meat turn out nice & tender.

The amount of ribs will depend on the number of people – figure ½ lb. per person.

Preheat your oven to 300°F.

·  Pat the meat dry with paper towels. This will help you get a nice brown crust on the meat in the next step. Sprinkle with garlic salt, onion salt + pepper.

·  Heat a small amount of oil in a heavy-bottomed oven-proof braising pan or Dutch oven over high heat. When the oil is very hot, add the meat. Brown the meat for a minute or two on all sides. Remove the meat from the pan and set it aside.

·  Lower the heat to medium and add aromatic vegetables like chopped onions, leeks, carrots and celery. You could also add a few cloves of garlic, peeled and crushed. Sauté for a few minutes or until the vegetables start to soften.

·  Deglaze the pan with a flavorful liquid, such as stock, broth or wine (you can even use beer).  I used beef stock. Scrape off any roasty bits (called fond) from the bottom of the pan and bring the liquid to a simmer. This liquid will add flavor to the braise. *The long, slow, moist heat of braising is the best way to soften tough cuts of meat.

·  Check the level of the braising liquid. The liquid should just barely cover the meat. You can now add other flavorings and seasonings, like whole peppercorns or bay leaves.

·  Bring the braising liquid back to a simmer, then cover the pan with a tight-fitting lid and transfer it to the 300°F oven.

·  Braise for 1 to 5 hours, depending on the amount of ribs used. Figure about an hour per pound but check to make sure they’re tender.

·  Remove the pan from the oven. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Or; to make a sauce or gravy from the braising liquid, first make a roux, then whisk some of the braising liquid (strain it first) into the roux until it thickens. Cook on low heat for a few minutes, then season.

 Any remaining sauce would be great served over egg noodles.

Stock vs Broth – is there a difference?

Turns out that there is a slight but significant difference.

Stocks and broths both start off the same way: various kitchen scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. For stock, it stops there — this is an unseasoned liquid that doesn’t taste all too great on its own, but makes a fantastic neutral base for soups, sauces, and other kitchen creations.

Broths, on the other hand, get some seasoning. We add salt, some other spices like black pepper, perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious on its own. A more technical definition for broth would actually be “seasoned stock.” Now that the salt and other seasonings are added in, broth is tasty and satisfying.