Reminds me that I need to cook short ribs one of these days.

I like them served or polenta or mashed potatoes.

I don't really follow a recipe. Just caramelize lots of onions and season with garlic (fresh minced), and rosemary. A little red wine, a squirt of tomato paste and beef broth. Not a lot of liquid. Just enough to braise the browned short ribs.

You can adjust to suit your own taste, by adding chopped carrots, celery, thyme, etc...
I've also made this recipe, including the rice. It was good. But I prefer polenta over rice with this dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Shortribs - Buckhead Diner Shortribs
====================================
Http://www.accessatlanta.com/ajc/living/food/0307ribreci pes.html
Makes 6 servings

Preparation time: 30 minutes, plus 30 minutes for chilling

Cooking time: 4 1/2-5 hours

The Buckhead Diner serves its ribs with Portobello Mascarpone Rice, butter-braised carrots and spinach. Be sure to cover the pan very tightly with foil to keep liquid from evaporating. Check midway through cooking and add additional broth if necessary. If veal stock isn't available, use all chicken stock.

6 pounds beef short ribs (if ordering from butcher, ask for a 3-inch cut)

Coarse salt

Ground black pepper

1/4 cup canola oil

1 cup chopped carrots

1 cup chopped celery

2 cups chopped onions

2-1/2 cups zinfandel

2-1/2 cups chicken stock

2-1/2 cups veal stock, chicken stock or demiglace (see note on recipe for Tom Valenti's Braised Short Ribs)

4 bay leaves

4 fresh thyme sprigs

1 tablespoon coarse salt

2 teaspoons ground black pepper
.

Preheat oven to 300 degrees on the convection setting, or 325 degrees
if non-convection. Season short ribs with salt and pepper. In a large
skillet, add oil. Sear ribs until golden (you might need to do this in
2 batches). Transfer seared ribs to a large roasting pan. Add carrots,
celery and onions to the skillet. Cook until tender. Deglaze vegetables
with zinfandel. Add chicken and veal stocks, bay leaves, thyme, salt
and pepper. Transfer vegetables and sauce to the roasting pan and cover
tightly with aluminum foil. Bake for 3 1/2 to 4 hours or until ribs are
fork-tender. Remove ribs from braising liquid, strain liquid and chill.
Return ribs to roasting pan and cover with foil. When liquid has
chilled, remove fat from stock. Reduce stock to sauce consistency (by
about 2/3). Add sauce to ribs. Warm in a 250-degree oven until ribs are
warmed through, 15 to 30 minutes. Serve rib meat on or off the bone.

SIDE DISH

Portobello Mascarpone Rice

Makes 8 servings

Preparation time: 15 minutes

Cooking time: 40-50 minutes, plus 30 minutes to set

This rice is flecked with finely chopped portobello mushrooms, so it
resembles dirty rice. Creamy mascarpone cheese melts into the rice to
add a subtle richness. Serve with short ribs and sauce.

3 tablespoons unsalted butter

1 cup minced onion

1 tablespoon minced garlic

1 pound portobellos, ground in food processor to resemble small dice

3 cups Uncle Ben's converted rice

6 1/2 cups low-sodium chicken stock

2 tablespoons chopped fresh basil

1 tablespoon coarse salt

2 teaspoons ground black pepper

1 cup mascarpone cheese

In a large skillet, melt the butter. Add onions and garlic and cook
until tender. Add mushrooms and saute until tender. Add rice and
continue to saute for 3 minutes. Add stock, basil, salt and pepper and
simmer until all liquid is evaporated, 30-40 minutes. Take off stove
and cover tightly for 30 minutes. Fold in mascarpone cheese.

OMGosh - that looks incredible.

Thanks for sharing.

This looks long, but really isn't that complicated. The unusual part is that you brown the beef, then marinate it overnight in the wine. Then you cook it until tender. It's a stunning recipe that has won raves from everyone I've served it to, even people who don't drink wine!

You need to use a nice, fruity red. Don't use one that's been heavily oaked; it will taste bitter. A Rhone, Grenache, or Zinfandel will be lovely. Medium quality; a good everyday wine, not some $35 special-occasion bottle.

***********
(MODIFIED) Braised Short Ribs for 4-6 people
For the Marinade:
2 tablespoons peanut oil
6 (10-ounce) beef short ribs or 5 lb chuck roast at least 2" thick
Coarse salt and freshly ground pepper
1 medium yellow onion, chopped (1 cup)
1 carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
3 cloves garlic
1 bottle dry red wine, preferably Merlot or Zinfandel
1 small bunch fresh thyme

For the Braise:
1 pkg Knorr vegetable soup, reconstituted with 3 cups water and simmered 15 min.
1 small bunch fresh thyme

1. For the marinade: Brown the roast or short ribs. Place bone side in container just large enough to hold the meat in a single layer.

2. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.

3. Add the wine and thyme. Bring to a boil, and simmer for 10 minutes. Let cool for 1/2 hr. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning meat at least once.
   4. For the braise: Preheat the oven to 350. In a large Dutch-oven, have the soup stock at a boil, and add the marinade liquid. Bring to a boil again and taste for seasoning. Add salt, pepper, and some brown sugar if too tart.. Place the meat in the Dutch-oven and pour the liquid over it.

5. Cover, and transfer to oven. Cook for 2* hours. Uncover, and check for tenderness � cook longer if needed, depending on how thick the ribs were cut. Very thick cuts might take up to 3-1/2 to 4 hrs. Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further.

* Note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs. for 6. I used 5.5 lbs for 5, and had leftovers for a couple of meals. Increase other ingredients proportionately. For my 5.5 lbs, I also used about 2 Tbsp each of tomato paste & harissa, in the last half-hour. The other thing it doesn't mention which I did was to trim off pretty much all the fat on the outside of the ribs.

Note: This has been adapted from "Craft of Cooking" by Tom Colicchio. Copyright � 2003 by Tom Colicchio.

Back in 1492, when I was in college, my Dad, Aunt, and a neighbor would periodically buy "half a steer" to stock freezers & feed kids!?! Eveything came neatly wrapped and labeled. One day, when I was getting ready to go back to school after a weekend home, he gave me a bag with 2 lbs of frozen beef short ribs, a BIG onion and bell pepper, and a big can of tomato-something... sauce, puree, whole... something like that. And a box mix for some kinda rice/noodles... this was before Ramen became popular!?!

I lived in what musta been one big fancy 2-story house in its day. It was converted to a "dorm" of sorts for 15-16 of us. We had a pretty bare-bones kitchen on each floor and some cookware. One of the things was a smallish, black-speckled roasting pan. No herbs/spices... we'd pocket salt, pepper, condiments, and sugar packets wherever we went.

Though many of my house-mates were totally CLUELESS in the kitchen, I was pretty comfortable cooking... if ya cooked, ya didn't have to clean up! I browned the ribs really well, added chunked onions and peppers, then the tomato stuff. Put a lid on it and just let it cook away in oven. They took several hours till falling off bone. By then the whole house was curious!! Roommate and I ate like Queens that day... and for a few days after.

I loved this "LA Galbi" recipe which comes from maangchi.com, a site recommended here by Gina_W. Come to think of it, I think there are some ribs left in the freezer from the last time. Re the LA cut ribs, just ask your butcher to cut them flanken style but really thin, like a quarter inch. For me that ended up cheaper than the Asian supermarket. They resulted in four bones a piece rather than three, but so what.

Serving: 4-6

Ingredients:
3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear, sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.

Directions:

Trim excess fat from the short ribs and rinse a couple times in cold water.

Soak the ribs in cold water for 10-20 minutes to remove the blood.

Make marinade:

In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, and 1/4 cup honey (or 1/3 cup brown sugar).
Blend 1 Korean pear (about 2 cups worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid. Add it to your soy sauce base and add 2 tbs sesame oil.

*tip: If you can't find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.

Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.

Add the ribs to the marinade and mix it well, by hand.

Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.

Make dipping sauce:

Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.

Prepare vegetables:

Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
Cut a cucumber into strips 3.5 inch to 4 inches in length and .5 inch thick (8-10 cm long x1 .5 cm thick),
Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.

Let's cook and eat!

Grill, pan fry, or BBQ the ribs. The LA style cut is thin, so they�re cooked much faster than usual ribs. It takes only about 5 minutes!

When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite sized pieces.

Wrap it in a lettuce leaf and a periilla leaf. Add dipping sauce, garlic, and a piece of green chili pepper to the pocket, wrap it up, and put it in your mouth.

Thanks everyone.....went with the first recipe (this time) and they are slowly cooking away in the oven. The kitchen smells heavenly!

Making some crusty bread for all the juices and garlic mashed tators.

I am hungry NOW!

Very, very tasty!

Wonderful looking short ribs! Mouth watering!

Short ribs is my favoraite cut of beef. I also enjoy it cooked medium rare using sous vide.

dcarch

Michelle, I'm licking my screen. And I don't do that often!

Oh My!!!! Mouth watering is right.

Thanks everyone! Mister was happy and I will make again using Food's recipe.

WOW Michelle! And that was your first attempt??
Excuse the mess on my laptop screen....

Klseiverd.....just how old ARE you?? ;-)

I have never made them before. Is it comparable to something like osso bucco? I made ob a few years ago and really liked it. I think I will do these short ribs for an anniversary dinner. Great pics.

jasdip... old enough to have gone to college when GIRLS had curfews... old enough to remember filling up an empty VW Beetle for about $3... grew up pre-microwave, video games, cable, etc. But NOT an old fart!!!

Posted by klseiverd "------ old enough to remember filling up an empty VW Beetle for about $3... ----"

Oh yeah? How did you know it was empty? vintage VW Beetle had no gas gauge.

dcarch :-)

Haha , I caught the 1492 also. By instict, I pictured 1492 before going to 1942! The first visual was more fun. Picture Christopher Columbus teaching at the local college and how you must have been extremely wealthy with your speckled roasting pan, aaah, I could go on. Sounds like you had it good in our century too.

I have the magazine the link below refers to. It is a "mix and match" for braising. You choose braising liquid from several choices, then you choose flavorings, then aromatics, deglazing liquid, finishing liquid, and a garnish. At the end, it will give you a recipe using all of your choices.

Be sure to move the yellow bar under the pictures back and forth so that you see all of your choices.

Here is a link that might be useful: Fine Cooking mix and match braised short ribs

bbstx, I love the Mix & Match! Very fun. Thanks for posting. I don't read Fine Cooking so I never would have found this on my own.

/tricia

Did you see the other mix and match "recipes"? Scroll down and there is pizza, bread pudding, salad, fruit crisps, soups, stews, and on and on! This month's issue has mix and match mac and cheese, but I didn't see it on the website, yet.