Thread: 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

"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.

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

"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

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

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

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

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

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

"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.

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

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

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

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

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

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

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

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.

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>
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