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In Reply to: Cooking Beef Short Ribs posted by Ray Basso on January 16, 2013 at 00:01:21:
My favorite now is to get the boneless chuck short ribs from Restaurant Depot. There are four big pieces per bag, each piece is sort of a triangle, which I slice down to 4 or 5 rectangular shaped boneless ribs. About 20 pieces per bag (7 lbs total). I will sear them, then get the veggies going in a pan, then add red wine, tomato paste, and beef stock. Add in the ribs and braise for 3 hours.
THE KEY: pull out the ribs, fridge them and the sauce separately. Next day, discard the cold fat disk from the sauce. Reheat and use the immersion blender to puree the veggies and thicken the sauce. Then add the ribs to reheat. So good when the excess fat is removed.
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