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Thread: Dinner: Braised Short Ribs

  1. #1
    Sqwertz Guest

    Default Dinner: Braised Short Ribs

    This is still a cooking group, right?

    Short ribs, rubbed with Montreal steak seasoning, allspice and long
    pepper, seared then braised in beef + lobster stock with fresh bulb
    onions and garlic. The lobster/beef stock made a really great, rich
    gravy at the end when sieved, degreased, reduced slightly and mixed
    with cornstarch to thicken a little.

    Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
    left from the National Cheese Convention - yeah!), butter, green
    onions, and white pepper.

    Sauteed yellow and green beans with real parisian carrots (not those
    whittled down things). With a squeeze of fresh Meyer lemon.

    Short ribs - searing on all sides. A required first step:
    http://i47.tinypic.com/2gxk4mp.jpg

    Plated:
    http://i45.tinypic.com/25a8cye.jpg

    They say you're supposed to eat colors. I think I nailed that one
    tonight.

    -sw

  2. #2
    Christine Dabney Guest

    Default Re: Dinner: Braised Short Ribs

    On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <[email protected]>
    wrote:

    >This is still a cooking group, right?


    Yes it is, although it does seem that a few folks have forgotten it..

    >
    >Short ribs, rubbed with Montreal steak seasoning, allspice and long
    >pepper, seared then braised in beef + lobster stock with fresh bulb
    >onions and garlic. The lobster/beef stock made a really great, rich
    >gravy at the end when sieved, degreased, reduced slightly and mixed
    >with cornstarch to thicken a little.


    Why lobster stock?

    I am down to eating mostly takeout/frozen dinners. My fridge is
    almost empty right now and I am eating vicariously through everyone
    else's dinners.

    Yours looks very good.

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    Cheryl Guest

    Default Re: Dinner: Braised Short Ribs


    "Sqwertz" <[email protected]> wrote in message
    news:mx0k2kglav96$.[email protected]..

    > Plated:
    > http://i45.tinypic.com/25a8cye.jpg
    >
    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.


    Very colorful, and looks delicious.


  4. #4
    Sqwertz Guest

    Default Re: Dinner: Braised Short Ribs

    On Sat, 28 Nov 2009 19:02:16 -0700, Christine Dabney wrote:

    > On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>Short ribs, rubbed with Montreal steak seasoning, allspice and long
    >>pepper, seared then braised in beef + lobster stock with fresh bulb
    >>onions and garlic. The lobster/beef stock made a really great, rich
    >>gravy at the end when sieved, degreased, reduced slightly and mixed
    >>with cornstarch to thicken a little.

    >
    > Why lobster stock?


    Because that's what I've been trying to use up this week (having
    eaten a few lobsters last week and made stock from the leftovers).
    Shellfish [stock] and beef happen to go very well together.

    -sw

  5. #5
    Zeppo Guest

    Default Re: Dinner: Braised Short Ribs



    "Sqwertz" <[email protected]> wrote in message
    news:mx0k2kglav96$.[email protected]..
    > This is still a cooking group, right?
    >
    > Short ribs, rubbed with Montreal steak seasoning, allspice and long
    > pepper, seared then braised in beef + lobster stock with fresh bulb
    > onions and garlic. The lobster/beef stock made a really great, rich
    > gravy at the end when sieved, degreased, reduced slightly and mixed
    > with cornstarch to thicken a little.
    >
    > Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
    > left from the National Cheese Convention - yeah!), butter, green
    > onions, and white pepper.
    >
    > Sauteed yellow and green beans with real parisian carrots (not those
    > whittled down things). With a squeeze of fresh Meyer lemon.
    >
    > Short ribs - searing on all sides. A required first step:
    > http://i47.tinypic.com/2gxk4mp.jpg
    >
    > Plated:
    > http://i45.tinypic.com/25a8cye.jpg
    >
    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.
    >
    > -sw


    Damn, that looks tasty. I'm still full from thanksgiving leftovers from
    tonight's dinner and that made me salivate.

    Nice job on the food and the pics.
    Jon



  6. #6
    Bob Terwilliger Guest

    Default Re: Dinner: Braised Short Ribs

    Steve wrote:

    > Short ribs, rubbed with Montreal steak seasoning, allspice and long
    > pepper, seared then braised in beef + lobster stock with fresh bulb
    > onions and garlic. The lobster/beef stock made a really great, rich
    > gravy at the end when sieved, degreased, reduced slightly and mixed
    > with cornstarch to thicken a little.
    >
    > Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
    > left from the National Cheese Convention - yeah!), butter, green
    > onions, and white pepper.
    >
    > Sauteed yellow and green beans with real parisian carrots (not those
    > whittled down things). With a squeeze of fresh Meyer lemon.
    >
    > Short ribs - searing on all sides. A required first step:
    > http://i47.tinypic.com/2gxk4mp.jpg
    >
    > Plated:
    > http://i45.tinypic.com/25a8cye.jpg
    >
    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.


    Good-sounding preparation and good-looking meal! Thanks for the post.

    Bob




  7. #7
    Melba's Jammin' Guest

    Default Re: Dinner: Braised Short Ribs

    In article <mx0k2kglav96$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > This is still a cooking group, right?


    In name only. 8-(

    (deleted)

    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.
    >
    > -sw


    Beautiful. Those look like meaty short ribs.
    Last time I bought short ribs, I cooked up the lot, almost following the
    recipe Nancy Young is famous for posting here, and then froze them in
    2-serving packages. When I defrosted the freezer last week I was
    reminded of their existence. Must eat.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller

  8. #8
    Melba's Jammin' Guest

    Default Re: Dinner: Braised Short Ribs

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > Why lobster stock?


    I was curious about that, too.
    >
    > I am down to eating mostly takeout/frozen dinners. My fridge is
    > almost empty right now and I am eating vicariously through everyone
    > else's dinners.


    We returned yesterday from the north. Dinner was a big pot of chicken
    tortilla soup. I didn't have as many canned chilies as I thought I had
    and spiced up the pot with the salsa I buy from a small Mexican place on
    Lake Street. Hot stuff and just what the soup needed. It cleared the
    sinuses.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  9. #9
    Sqwertz Guest

    Default Re: Dinner: Braised Short Ribs

    On Sun, 29 Nov 2009 07:48:33 -0600, Melba's Jammin' wrote:

    > In article <[email protected]>,
    > Christine Dabney <[email protected]> wrote:
    >
    >> Why lobster stock?

    >
    > I was curious about that, too.


    Because it WORKS, DAMMIT!

    Ahem.

    Really. It does. Here, try some.....

    -sw

  10. #10
    Phred Guest

    Default Re: Dinner: Braised Short Ribs

    In article <[email protected]>, Sqwertz <[email protected]> wrote:
    >On Sat, 28 Nov 2009 19:02:16 -0700, Christine Dabney wrote:
    >> On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <[email protected]>
    >> wrote:
    >>>Short ribs, rubbed with Montreal steak seasoning, allspice and long
    >>>pepper, seared then braised in beef + lobster stock with fresh bulb
    >>>onions and garlic. The lobster/beef stock made a really great, rich
    >>>gravy at the end when sieved, degreased, reduced slightly and mixed
    >>>with cornstarch to thicken a little.

    >>
    >> Why lobster stock?

    >
    >Because that's what I've been trying to use up this week (having
    >eaten a few lobsters last week and made stock from the leftovers).
    >Shellfish [stock] and beef happen to go very well together.


    Prawns and grilled steak is our national "Reef and Beef" pub menu
    item. But I suppose you could nearly claim "Reef and Beef" for your
    version too. :-)

    Incidentally, I occasionally have a bunch of prawn heads and shells
    (usually from pre-cooked retail prawns) which I've sometimes
    considered making a stock from, but the rather "yukky" appearance of
    the bloody things has so far put me off the exercise. [And I once
    made a fish soup which stank to high heaven in the process, but ended
    up very good to eat -- but that initial pong put me off trying again.]

    Do you have any tips for making a decent stock from things such as
    prawn heads and shells? Is it even possible? Thanks.

    Cheers, Phred.

    --
    [email protected]D


  11. #11
    skeeter Guest

    Default Re: Dinner: Braised Short Ribs


    "Sqwertz" <[email protected]> wrote in message
    news:mx0k2kglav96$.[email protected]..
    > This is still a cooking group, right?
    >
    >>

    > Plated:
    > http://i45.tinypic.com/25a8cye.jpg
    >
    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.
    >
    > -sw


    for you....not bad.


  12. #12
    Lou Decruss Guest

    Default Re: Dinner: Braised Short Ribs

    On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <[email protected]>
    wrote:

    >This is still a cooking group, right?
    >
    >Short ribs, rubbed with Montreal steak seasoning, allspice and long
    >pepper, seared then braised in beef + lobster stock with fresh bulb
    >onions and garlic. The lobster/beef stock made a really great, rich
    >gravy at the end when sieved, degreased, reduced slightly and mixed
    >with cornstarch to thicken a little.
    >
    >Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
    >left from the National Cheese Convention - yeah!), butter, green
    >onions, and white pepper.
    >
    >Sauteed yellow and green beans with real parisian carrots (not those
    >whittled down things). With a squeeze of fresh Meyer lemon.
    >
    >Short ribs - searing on all sides. A required first step:
    >http://i47.tinypic.com/2gxk4mp.jpg
    >
    >Plated:
    >http://i45.tinypic.com/25a8cye.jpg
    >
    >They say you're supposed to eat colors. I think I nailed that one
    >tonight.


    I sure looks good to me. I don't think I could eat all that but I'd
    have to try.

    Lou

  13. #13
    Sqwertz Guest

    Default Re: Dinner: Braised Short Ribs

    On Sun, 29 Nov 2009 14:05:01 GMT, Phred wrote:

    > Prawns and grilled steak is our national "Reef and Beef" pub menu
    > item. But I suppose you could nearly claim "Reef and Beef" for your
    > version too. :-)


    We call it Surf and Turf here. Traditionally it's a lobster and
    steak, but shrimp may be substituted on some menus.

    > Do you have any tips for making a decent stock from things such as
    > prawn heads and shells? Is it even possible? Thanks.


    That stock was made from the carcasses of 3 lobsters and about a
    half a pound of collected shrimp shells (minus heads). Just simmer
    it all together in water to cover for 20 minutes. and press out as
    much liquid through a sieve.

    -sw

  14. #14
    Lou Decruss Guest

    Default Re: Dinner: Braised Short Ribs

    On Sun, 29 Nov 2009 14:05:01 GMT, [email protected] (Phred)
    wrote:

    >Do you have any tips for making a decent stock from things such as
    >prawn heads and shells? Is it even possible? Thanks.


    Sure it's possible. And very rewarding. Here's one link with
    directions but once you do it once you can do whatever you want.

    http://www.ehow.com/how_2139733_make-shrimp-stock.html

    As far as tips I say freeze your heads and shells until you have
    plenty. When I'm making a shrimp dish I usually don't want to be
    making stock at the same time. I also save crab shells as we use them
    way more than shrimp and they work well too. When I get enough I
    toss the shrimp in a stock pot and break up the crab shells and add
    those. Sometimes I'll do it in a turkey fryer pot if I've got a lot.
    You can add anything on the list in the link above or whatever you
    want but I usually just keep it simple and add stuff when I use the
    stock. There's things on that link I wouldn't want in stock if I was
    going to make rice for an Asian type stir fry.

    The link I posted calls for straining but I also do a triple cheese
    cloth step.

    Once you've got a good strong stock you can google: soup, chowder,
    gumbo, bisque, etc. and you'll find something you'll want to try.

    I also reduce the hell out of it and freeze it in manageable sized
    portions.

    Lou

  15. #15
    Melba's Jammin' Guest

    Default Re: Dinner: Braised Short Ribs

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 29 Nov 2009 07:48:33 -0600, Melba's Jammin' wrote:
    >
    > > In article <[email protected]>,
    > > Christine Dabney <[email protected]> wrote:
    > >
    > >> Why lobster stock?

    > >
    > > I was curious about that, too.

    >
    > Because it WORKS, DAMMIT!
    >
    > Ahem.
    >
    > Really. It does. Here, try some.....
    >
    > -sw


    Settle down, Sonny. :-) I was just curious!
    I was also curious about something else but now I'm not sure I want to
    ask because I don't want you gettin' all prickly on me. "-)
    Oh, what the hey, I'll take my chances: When you say you braised your
    short ribs, like how much liquid were you using (lobster stock and
    beef)? To cover the meat? No more than that, right?

    IME, by the time I've skimmed the fat, what's left is not much and is
    thicker than plain ol' LOBSTER stock. So I was wondering why you
    thickened it? Just curious is all - maybe you're doing something I
    should be doing and don't. That's all. Just curious, doncha know.
    <grin>
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  16. #16
    Sqwertz Guest

    Default Re: Dinner: Braised Short Ribs

    On Sun, 29 Nov 2009 10:44:44 -0600, Melba's Jammin' wrote:

    > Settle down, Sonny. :-) I was just curious!
    > I was also curious about something else but now I'm not sure I want to
    > ask because I don't want you gettin' all prickly on me. "-)
    > Oh, what the hey, I'll take my chances: When you say you braised your
    > short ribs, like how much liquid were you using (lobster stock and
    > beef)? To cover the meat? No more than that, right?
    >
    > IME, by the time I've skimmed the fat, what's left is not much and is
    > thicker than plain ol' LOBSTER stock. So I was wondering why you
    > thickened it? Just curious is all - maybe you're doing something I
    > should be doing and don't. That's all. Just curious, doncha know.
    > <grin>


    You sure ask a lot of questions, you nosy old bag!

    Witness:
    http://i49.tinypic.com/mselh1.jpg

    I have a pretty tight lid (and ass) and it never comes to a boil, so
    I get very little evaporation. About 2/3rds of the way through I
    added 6oz of Clamato juice, as well. The meat also exudes a fair
    amount of moisture (short ribs shrink a lot). I would never let the
    liquid come down to less than half the height of the meat when doing
    ribs. Then the sides of the ribs start to dry out and they get
    funky.

    I would say I started with 4 cups of liquid and ended with 3 cups.

    -sw

  17. #17
    Melba's Jammin' Guest

    Default Re: Dinner: Braised Short Ribs

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 29 Nov 2009 10:44:44 -0600, Melba's Jammin' wrote:
    >
    > > Settle down, Sonny. :-) I was just curious!
    > > I was also curious about something else but now I'm not sure I want to
    > > ask because I don't want you gettin' all prickly on me. "-)
    > > Oh, what the hey, I'll take my chances: When you say you braised your
    > > short ribs, like how much liquid were you using (lobster stock and
    > > beef)? To cover the meat? No more than that, right?
    > >
    > > IME, by the time I've skimmed the fat, what's left is not much and is
    > > thicker than plain ol' LOBSTER stock. So I was wondering why you
    > > thickened it? Just curious is all - maybe you're doing something I
    > > should be doing and don't. That's all. Just curious, doncha know.
    > > <grin>

    >
    > You sure ask a lot of questions, you nosy old bag!


    Hey! It takes a lot for me to overcome my innate shyness so don't be
    beatin' up on me. Yeah, that's the ticket.

    >
    > Witness:
    > http://i49.tinypic.com/mselh1.jpg
    >
    > I have a pretty tight lid (and ass)


    I could've gone all winter without knowing that.

    > and it never comes to a boil, so
    > I get very little evaporation. About 2/3rds of the way through I
    > added 6oz of Clamato juice, as well. The meat also exudes a fair
    > amount of moisture (short ribs shrink a lot). I would never let the
    > liquid come down to less than half the height of the meat when doing
    > ribs. Then the sides of the ribs start to dry out and they get
    > funky.


    They shouldn't dry out with your tight lid. :^P

    > I would say I started with 4 cups of liquid and ended with 3 cups.
    >
    > -sw


    Got it! Thanks. The plated shot very appetizing. <Barb Schaller wipes
    drool from her chin.>


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  18. #18
    Sqwertz Guest

    Default Re: Dinner: Braised Short Ribs

    On Sun, 29 Nov 2009 12:40:17 -0600, Melba's Jammin' wrote:

    > In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:


    >> and it never comes to a boil, so
    >> I get very little evaporation. About 2/3rds of the way through I
    >> added 6oz of Clamato juice, as well. The meat also exudes a fair
    >> amount of moisture (short ribs shrink a lot). I would never let the
    >> liquid come down to less than half the height of the meat when doing
    >> ribs. Then the sides of the ribs start to dry out and they get
    >> funky.

    >
    > They shouldn't dry out with your tight lid. :^P


    They get a different kinda dry. A crusty dry. It's mostly
    aesthetic, I'm sure.

    -sw

  19. #19
    Victor Sack Guest

    Default Re: Dinner: Braised Short Ribs

    Phred <[email protected]> wrote:

    > Do you have any tips for making a decent stock from things such as
    > prawn heads and shells? Is it even possible? Thanks.


    Here is a very nice general recipe for both the stock and a Creole dish
    made with it from _Galatoire's Cookbook_ by Leon Galatoire, complete
    with his comments. I posted it before.

    Victor

    Stewed Shrimp Court Bouillon

    _Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
    has become a sort of tomato baked recipe that is served mostly with
    redfish, although in this particular recipe I like to use shrimp for a
    different and perhaps more interesting presentation.
    This dish is a staple of Creole cuisine.

    48 large shrimp
    3 whole peeled tomatoes
    3 yellow onions
    2 bell peppers
    6 tbsp. olive oil
    3 cloves minced garlic
    4 cups Shrimp Stock (recipe below)
    3 cups cooked rice

    Stock ingredients
    Shrimp heads and shells
    1 qt. salted water
    1 carrot, julienned
    2 ribs celery, chopped
    1 large onion, quartered
    2 bay leaves
    1 tbsp. whole black peppercorns

    To make the stock, peel and remove the heads from the shrimp and reserve
    them. Rinse the shrimp and put aside.

    Fill a soup pot with the salted water and heat on a high setting. Put
    in the heads and shells, julienned carrots, chopped celery, onion, bay
    leaves, and peppercorns. Boil uncovered for 30 minutes and strain
    through a fine sieve. This is the shrimp stock, yield should be 4 cups.

    Cut the tomatoes and onions into wedges, separating the onion and
    julienne the bell peppers. In a large saucepan or stewing pot heat
    enough olive oil to thoroughly cover the cooking surface of the pot.
    Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
    shrimp and sauté until they are pink and firm. Add in the tomatoes and
    garlic. Cook for a few minutes until they are soft, then pour in 4 cups
    of the shrimp stock and cover. On a medium heat setting, cook for 20
    minutes, during which time you may cook your rice.

    Serve the court bouillon over rice. Serves 6.

  20. #20
    Omelet Guest

    Default Re: Dinner: Braised Short Ribs

    In article <mx0k2kglav96$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > This is still a cooking group, right?
    >
    > Short ribs, rubbed with Montreal steak seasoning, allspice and long
    > pepper, seared then braised in beef + lobster stock with fresh bulb
    > onions and garlic. The lobster/beef stock made a really great, rich
    > gravy at the end when sieved, degreased, reduced slightly and mixed
    > with cornstarch to thicken a little.
    >
    > Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
    > left from the National Cheese Convention - yeah!), butter, green
    > onions, and white pepper.
    >
    > Sauteed yellow and green beans with real parisian carrots (not those
    > whittled down things). With a squeeze of fresh Meyer lemon.
    >
    > Short ribs - searing on all sides. A required first step:
    > http://i47.tinypic.com/2gxk4mp.jpg
    >
    > Plated:
    > http://i45.tinypic.com/25a8cye.jpg


    Saw it on a.b.f and was impressed. ;-)
    >
    > They say you're supposed to eat colors. I think I nailed that one
    > tonight.
    >
    > -sw


    You sure did dude!
    Where'd you get the 'shrooms? <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

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