/ck/ - Food & Cooking

Braise them

>>14975725
any good recipes that don't include wine? i'm an alcoholic.

>>14975723
Depends on the animal but they are great for grilling until tender, on low heat. IF the animal is tender enough.

>>14975729
drinking wine is totally fine, don't worry

>>14975725

Sear em in a dutch oven. Chop up onion celery carrot whatever cook them in the same pot that you seared the beef in. Add tomato paste, season it with whatever you want. Add some wine or beer cook till no alc smell and scrape the fond up. Nestle ribs in till 1/4 is left sticking out the mixture. If you dont have enough fluids to cover add veggie or beef stock. Place in oven covered at 350 until it can be pulled apart with a fork. About an hour or two should work

>>14975729
>>14975746
Instead of actual wine maybe use a quarter cup of red wine vinegar or apple cider vinegar. Do a small batch see how it is. When the meat is done cooking run pour the juices through a mesh civ and use it as a gravy.

>>14975729

wine is food

>>14975740

what other animal does beef come from?

>>14975723
Meatballs.

>>14975776
>what other animal does beef come from?
Either you are dumb or you are trolling.

In case you are dumb: Replace "animal" with "cow" and the meaning is still exactly the same in the given context of a beef discussion.

Tenderness of beef varies between animals (And in this context, the animals in question are all oxes/cows, not different species.).

>>14975723
https://www.youtube.com/watch?v=QnxLau7m600

https://www.youtube.com/watch?v=jfAe3Axrw7I

>>14975729
Season Shortribs generiously with salt and pepper.
In a roasting pan, sear Shortribs over medium heat until they are a nice dark brown and a crust has formed.
Remove Shortribs from pan. Cook sliced onion, carrot and celery in the fat that is left over from searing the ribs.
When vegetables are soft and onions are translucent. Add some red wine or grape juice, thyme, peppercorns and tomato paste.
Cook out the alcohal in the wine and return shortribs to pan.
Cover shortribs with chicken or beef stock.
Put lid on roasting pan (or cover with plastic wrap and then foil)
Braise @ 300 for 4-6 hrs. You will know its done when you can easily pull meat off with a fork (should not be stringy) If your not sure just let it go longer. As long as the heat is not to high the shortribs should not dry out.
If possible you should allow the shortribs to cool in their own liquid.
Strain out braising Liquid and reduce until it become a glaze and whisk in some butter.
Feel free to ask any questions about the technique...I am used to writing recipes to be used in a professional kitchen. I probably take certain steps for granted.
This is a base recipe that can be adjusted to in a variety of ways...want a sweet and sour shortrib? Just add soysauce, honey and vinegar to the braise. Want a more Italian style stew? Add canned tomato, parmesian cheese rind and oregano.

>>14976089

>>14975723
Check out chef John new recipe for beef birria. He uses these

STEW! Look up Alton brown's goulash recipe (that is easily converted to a stew). Braise them for like 4-hours @ 250F and they'll literally fall off the bone. Any connective tissue can be easily snipped out with kitchen shears, and you can use any residual beef fat/liquid to fry off your onion, potatoes, carrots, etc.

>>14976312
damn that looked good

>>14975755
seconding this. if it tastes too sour/vinegary add a little bit of honey or sugar to balance it out.

>>14976089
I did something similar. I took this pic and then put it back in the oven to finish the mushrooms. I modified Gordon Ramseys recipe and served them with cheesy grits

>>14975723
kalbi if you can thin them out, just need to clean them and give them time to marinate

>>14976399
why did you post a screenshot of the pic instead of the actual pic?

>>14976434
File size limit. Its easier for me to screenshot

i make chili with them

>>14975723
Looks like a pretty decent cut to mince for burgers galore (or pretty much everything that uses ground beef but should be high in fat so it doesn't turn dry and it adds a whole lot to flavor as well) slowcooked stews or maybe even just prepare it kind of like porkbelly, haven't really used that cut so can't really think of much else right now

>>14975723

>>14976089
how do u sear in a roasting pan?

The best short ribs I've had, the fat really stands up to heavy spices.

http://abrowntable.com/home/2017/2/14/indian-style-braised-short-ribs

>>14975740
A true non-bydlo. Can't stand the thin, watery, swollen looking short ribs coming around this time of year.

>>14975729
Look up Rock Candy Ginger Shortribs by Restaurant Daniel (Daniel Boulaud) that is what you are looking for and it is more than a basic bitch braised shortie recipe

>>14975729
Bro you can't get drunk from a bottle of wine

>>14975723
Trim them first dumbass

>>14977849
That looks neat.

>>14975729
Sometimes when I don't use wine I'll sub in tomato paste and tomato juice.

>>14975740
This. If you get your beef from pig it will be VERY different from say a cow

>>14975723
Get some kalbi and roast them you stupid nigger.

>>14978739
Retard, see >>14975829

>>14978739
Think you are smart? See >>14975829

>>14975729
https://web.archive.org/web/20160320191730/http://www.foodrepublic.com/recipes/dale-taldes-short-rib-kare-kare/
Serve with hong kong noodles/chow mein noodles and garnish with crushed peanuts. It tastes amazing.

Sometimes I also braise shortribs in a liquid that more or less ends up becoming barbeque sauce-
>ribs
>oil
>1 large onion
>5-8 cloves garlic
>paprika and cumin
>a few spoonfuls tomato paste
>black bean paste if you can find it, otherwise soy sauce
>fish sauce
>chicken stock
>bay leaves
>oregano
>brown sugar to taste
>red wine vinegar to taste (sprinkle a little baking soda into the braising liquid if it becomes too acidic)
>whatever else

>brown short ribs in oil
>cut onions into very thin pieces and add to pot, add garlic after onions sweat a few mins
>add paprika and cumin and stir until raw smells disappear
>add tomato paste and black bean paste and stir until color deepens
>add stock and everything else
>adjust ingredients for taste as time goes on
>simmer until braising liquid is thick and ribs are tender

>>14979299
Asperges

>>14975776
Isnt buffalo also counted as beef?

>>14975725
fpbp

>>14980516
You are thinking of lamb

>>14979299
>>14975829
I love how you fucked up and when people lightly teased you about it, you sperg out. Are you diagnosed with autism in real life? Thanks for the chuckle buddy!

>>14980781
I did not fuck up. When talking about beef, it's totally natural to say for example, that the tenderness of the beef depends on the animal.

People on the spectrum take things very literal, and have trouble understanding that words and sentences can have more than one meaning. So I'm not shocked to see that you got confused about my original post thinking "depending on the animal" meant "depending on the specie" instead of "depending on the individual variation between animals of the same specie".

>>14981060
Lmao calm down buddy. If you're not diagnosed yet, you should print out your replies in this thread and show them to a psychiatrist.

>>14980781
I DIDNT FUCK UP SHUT UP SHUT UP SHUT UP