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/ck/ - Food & Cooking

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14000659 No.14000659 [Reply] [Original]

how do you guys cook them and what do you eat with them?
just bought some for the first time

>> No.14000663

>>14000659
long ribs = short sear
short ribs = long broil

>> No.14000679

>>14000659
Ribs give me an intensely engorged prostate

>> No.14000696

>>14000659
braise in rum and coke, then under a grill or 'broiler' as the yanks call it.

>> No.14000697

>>14000679
these are beef ribs though

>> No.14000731

>>14000659
most people braise them. just throw em in some broth or whatever and let em simmer for a few hours.

you can smoke em too.

>> No.14001594

why do you avatarfag as a kawaii uwu small gentle baby froggo
are you seriously so damaged that this is how you see yourself? a cute-ugly little frog, is that really what you go "that's me!" over?

>> No.14001596

>>14000731
you can smoke my cock

>> No.14001626

>>14000659
I bought some recently. I had 4 decent sized pieces. I seared them well. Put them in a dutch oven with a few cloves of garlic, button mushrooms, 2 or 3 bay leaves, sprigs of fresh thyme, a bottle of red wine and some beef stock.

Cooked for about 3.5 hours at around 170c. The meat was like butter and the sauce was rich and glossy.

>> No.14002128

>>14001594
bottom line is you're crying about an image i randomly selected yet ignoring the actual post

>> No.14002139

>>14002128
it's an imageboard for a reason you frogposting faggot

>> No.14002143

>>14001626
Neat, people who actually cook. You used a whole bottle?

>> No.14002155

>>14002139
this is a cooking board not a board for you to cry and whine while not addressing the actual reason someone made a post
go back to your anime containment board faggot pedophile

>> No.14002160

>braising ribs of any kind

Really? I grew up on a reservation in Montana and we never boil or braise or whatever any choice cuts. It's either smoked or gtfo. What do you do with the liquid after?

>> No.14002161

>>14002155
>frogposter also doesn't realize this is an anime website
newfags i swear

>> No.14002166

>>14002160
>the liquid
i assume reduce into a sauce but that depends on the quantity, time and ingerdients

>> No.14002172

>>14002161
no one gives a fuck about your problems dilating your flesh hole retarded tranny weebnigger go post on /qa/ and stop ruining perfectly good threds

>> No.14002177

>>14002172
nah stop ruining the board with shitty frogposting

>> No.14002195

>>14002177
nah fuck off pedophile

>> No.14002235

>>14000659
Braise in an oven with your choice of liquid. One time I did them a tomato-based liquid and then shredded the braised meat to stuff ravioli. was really tasty. Wine-based braising liquids are also common and very nice.

Alternatively: cut them into steaks and sear them on something very hot. They're actually excellent this way. Flanken-cut short ribs are ideal for this, but if you have a big slab of them then you can separate the meat from the bone like one big steak
https://www.seriouseats.com/recipes/2012/05/tender-grilled-short-ribs.html

>>14002160
If it's already thick (ie due to onions or other veggies dissolving into the liquid along with collagen from the meat) you sop it up with whatever carbohydrate you have on hand. Otherwise, thicken it and THEN sop it up with whatever carbohydrate you have on hand.

>> No.14002391

>>14002235
do you leave the lid on or off when you braise your short ribs?

>> No.14002475

>>14002391
Lid off in the oven lowers the temperature in the liquid and leads to gentler cooking (that does take longer) and thus to a more tender product. That being said, I've had fine results on the stovetop with the heat very low and the lid on.