For whatever reason, my female hormones have directed me BIG TIME to beef short rib, and only beef short rib. Not, say, something normal like chocolate.
This would be the first time I’ve cooked beef short rib, and not in an “experimenting” mood…
So, two questions about it…
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What’s a quick, minimal way to get it yummy-tender? I’ve had beef short rib before, but only at really fine restaurants where they can make it melt in your mouth, but IIRC that takes like 24 hours to do.
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I’ve got a soup recipe that basically boils down red wine and chicken stock to a yummy, very savory paste, over about 50 minutes. Will throwing the beef short rib in this make it tough/chewy, or will it stay tender? If it helps, I was planning on throwing thin slices in there.
Any other suggestions on how to cook it are quite welcome…