Braise them with some onion, carrots and potatoes....with a goodly slurp of red wine.
And be prepared to skim the grease.
Linda c

I cook them in the crockpot usually with some potatoes and BBQ sauce. Remove the meat/bones and separate. Refrigerate the juice overnight and remove the fat.
You can eat the meat and potatoes one night.
If there's leftover meat, use the juice and make Vegetable Beef Soup.
If not, use the juice and make baked beans in it. Yummy!
Or just freeze for use later.

Deanna

Deanna:
Are you spying on me ??? Maybe not ! I don't use the Crock pot anymore
Lou

I have three ways I make short ribs.

Bulgogi Marinade

Ingredients:
Â1/2 cup soy sauce
Â1/3 cup sugar
Â3 tablespoons sake (or rice wine or sherry)
Â2 tablespoons sesame oil
Â8 cloves garlic, minced
Â4 scallions (green onions), minced
Â2 tablespoons toasted sesame seeds
Â1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better.

Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl.

This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce.

Sticky Bones - Los Angeles Times, date/source unknown

1 cup vinegar
1/2 cup honey
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry mustard
1 tsp paprika
1/4 tsp ground black pepper
1 minced clove garlic
4 lbs beef short ribs

Combine vinegar, honey, Worcestershire sauce, catsup, salt, mustard, paprika, pepper and garlic in a saucepan. Cover, bring to boil, reduce heat and simmer 15 minutes.

Place short ribs in a single layer in a baking pan. cover with the hot marinade, then bake ribs at 325 degrees for one hour, turning and basting often with marinade. Or grill over medium coals, basting and turnin goften until browned, about 20 minutes.

(I found with this recipe it paid to pre-bake the short ribs, then finish with the marinade in a crock-pot. Haven't used the crock-pot in years, so I've been 'baking' these in the grill)

Sweet and Sour cabbage and Beef soup

(LindaC style....)

3 lbs +/- short ribs
1 28 can ground tomatoes (of course I use 6 in 1)
1 28 can full of water (or to taste)
1 cup chopped onions
1-2 tsp caraway seeds, to taste
minced garlic
couple o fbay leaves
chicken bouillion or salt
2 tsp +/- sour salt, or citric acid
1/2 cup +/1 brown sugar
1/2 head shredded cabbage

Brown the meats in a bit of oil if not too fatty
Remove meat from the pan, add onions, spices, continue to saute
Add can of tomatoes, rinse out can with water into the pot (to get every last bit! )
Stir - add chicken bouillion
Add then taste and adjust: sour salt, brown sugar
Add cabbage - early if you want it soft, later if you like it somewhat crisp.

Simmer until meat falls off bones!

Thank you for your replies. It isn't good weather for grilling outside here (cold/rainy) so I'm going to use the oven. I have all of the ingredients for the Bulgogi marinade so I think I'll go that direction and roast them, I guess.

seagrass

Maybe, LOU!!
It'll blow my cover if I tell ya, though!

So do you make soup or baked beans in your leftover juice?

Deanna

Short ribs are the best meat for my favorite soup.

Whenever someone asks me for a family recipe, this is what I give. Grandma "Gell" made it, and all of her descendants do, too. It makes a complete meal so it is great to take over to a family at times of illness, death, etc. It is delicious; a lot of my friends have adopted it for their families, too. Freezes great.

One caution: rinse the bowls, spoons, etc. promptly -- this turns into cement when it dries!

You can tweak amounts, and you can add dried mushrooms, bouillon powder, etc., if you want. I always chop the vegetables by hand so that they are in neat cubes, but my mother and brother use the food processor.

Vegetarians can omit the meat.

Gellchom's family vegetable soup

3/4 lb. short ribs (can add/substitute other beef or even chicken necks, etc., but make sure there's a beef bone in there)
1/2 cup each dried large lima beans, green split peas, barley (regular or quick cooking)
about 1 T salt and some pepper
2 carrots, scraped and diced
2 stalks celery, scraped and diced

Put meat and bones into large pot. Fill with water to about an inch from top. Bring to a boil. Skim. Add dried vegetables, cover, and simmer one hour. Add carrots and celery, cover, and simmer another hour. Chill overnight in refrigerator or (in cold weather) on porch.
Remove fat. Extract meat and bones. Shred meat and return to soup. Give bone to thrilled dog. Thin if desired. Reheat and serve.

Gellchom,
The recipe sound really good, will copy and paste.
I'll change the lima beans to butter beans as we don't care for limas.

Linda

I refrigerate this overnight to remove the fat before reheating:

ORANGE-BRAISED BEEF
Serve with polenta, mashed potatoes or crusty bread to sop up the sauce. If cooking the potatoes with the beef, more liquid may be needed.

2 1/2 pounds boneless short ribs or stew meat
Salt and freshly ground pepper to taste
1 tablespoon olive oil + olive oil as needed
1/2 large yellow onion
1 carrot
1 celery rib
1 medium orange
1 1/2 teaspoons minced garlic
1 cup hearty, lightly oaked red wine
1 bay leaf
1 cup low-sodium chicken or beef broth, or as needed
1 pound small creamer-size potatoes (optional)

INSTRUCTIONS:
If desired, cut the meat into 1-inch cubes -- the boneless short ribs will probably come in long, thick pieces. Season the meat with salt and pepper. Heat the oil in a pot over medium-high heat. Working in batches, sear the meat on all sides. If using short ribs, render off as much fat as possible. Remove the meat and set aside. Drain excess fat from the pot, leaving the fond, or browned bits.

Meanwhile, cut the onion, carrot and celery into small dice. Using a peeler, remove the peel from half of the orange, being careful to leave behind the white, bitter pith. If some of the pith comes off with the peel, use a sharp paring knife to trim it off.

In the same pot over medium heat, saute the onion, carrot and celery until they start to soften and become aromatic; add the garlic and cook a little longer. Add the wine and simmer until reduced by about half. Add the bay leaf and orange peel.

Return the beef to the pot with enough broth and/or water to almost cover. Cover and simmer for 2 hours, or until tender (time depends on the cut of meat and size of the pieces: Whole strips of short rib may take up to 3 1/2 hours). Occasionally stir and check level of liquid -- add more water or broth as needed.

If using, cut the potatoes in half and add them to the pot about 30-40 minutes before the meat has finished cooking. A fork will easily pierce the potatoes when they are done.

Remove the bay leaf and any orange peel that may remain (most of the peel cooks into the sauce). Uncover and simmer until the liquid has reduced to a saucelike consistency. Taste and adjust seasoning. If making ahead, remove fat and reheat. Serves 4-6

A friend made this for us and it was so good I asked for the recipe. It's very unusual as the meat is browned, then marinated, then cooked. Her modifications are included:

(MODIFIED) Braised Short Ribs for 4 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 3 hours. Uncover, and check for tenderness Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further.

Her note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs, for 6. I got 5.5 lbs for 5, and had leftovers for a couple of meals for myself. 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. I also cooked it much longer than the original recipe called for (90 min just wasn't long enough).

Note: These recipes have been adapted from "Craft of Cooking" by Tom Colicchio. Copyright ° 2003 by Tom Colicchio.

Again I would like to thank all of you for posting suggestions and recipes. I have copied and saved them.

It is too cold to grill - we're having a very cold and rainy coastal storm this weekend. I had all of the ingredients on hand for a recipe from Molly Stevens' cookbook "All About Braising".

I have told my husband I don't care how much he loves it, that's the first and last time he'll see it coming out of my kitchen. Not that it wasn't delicious, but talk about slow, slow food....

I'm not going to post the recipe because it's 4 pages long.
If you have the cookbook, go to page 241 "Red Wine-Braised Short Ribs with Rosemary & Porcini".

Who knew connective tissue could be so delicious?

seagrass

Lindac, it might not taste right without the limas, although I'm sure the other beans would be good, too. My dad and brother hated limas, and my mom actually picked them out of their bowls. But, she said, the soup wouldn't come out right without them. Maybe she just never thought about using some other kind of bean, but maybe the limas are necessary for the texture.

I ran across some nice looking, meaty beef short ribs...

I need help "running across" those. I see that there are different cuts of these, some short and some twice the length, some called french cut, others not. The store happened to have one package of long, one package of short, neither labeled french cut. They totaled about 3.5 pounds so I bought them.

The moment I opened them I called my wife and told her to pick up McDonalds for her and the kids, because these 3.5 pounds of ribs would only be enough for me. Even that was an exaggeration because I'd be heading to McDonalds myself right now if I hadn't had a bunch of mixed nuts before dinner!

So, is there a special cut or do I just need to be on the lookout for meatier ones?

p.s. "Sticky Bones" which Jessy posted was delicious.

Deanna:
I freeze all Beef and Pork stock for making Spaghetti Sauce.
I use Ham , Hot Dogs and Bacon in my Baked beans !!!!!
UMMMMMMMMMM !!!!!! Now I have to make some.
You are a trouble maker.
Lou