# Kick up my short ribs a notch, please

**URL:** <https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063>\
**Category:** Cafe Society\
**Created:** [June 21, 2010, 11:44pm UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063 "2010-06-21T23:44:29Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\
**Post date:** [June 21, 2010, 11:44pm UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/1 "2010-06-21T23:44:29Z")

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I usually cook beef short ribs by braising them (browning them and then slow-cooking them in the oven for a few hours in some red wine) with potatoes, carrots and onions, or just cooking some mashed potatoes. I feel like doing something a little different. What are some different flavors to add? Maybe a rub first? Any ideas?

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**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\
**Post date:** [June 21, 2010, 11:49pm UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/2 "2010-06-21T23:49:02Z")

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I like my short ribs simple, so I just hit them with a little garlic, some pepper, and slow-cook them with carrots, potatoes, onions and celery, with some red wine as stock. Just like you do. About the only thing I alter is sometimes I use beer instead of wine. Use a dark beer with light hopping and see what that does to the flavor profile.

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**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\
**Post date:** [June 22, 2010, 12:09am UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/3 "2010-06-22T00:09:40Z")

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Try port instead of red wine.

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**Author:** ![Annie](https://avatars.discourse-cdn.com/v4/letter/a/858c86/32.png) [@Annie](https://boards.straightdope.com/u/Annie)\
**Post date:** [June 22, 2010, 1:18am UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/4 "2010-06-22T01:18:37Z")

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I braise in half tomato/half beef broth with a few hits of liquid smoke. But the beer sounds interesting

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**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\
**Post date:** [June 22, 2010, 1:25am UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/5 "2010-06-22T01:25:13Z")

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My standby is [Korean-style](http://www.google.com/search?rlz=1C1GGGE_enUS363US364&aq=f&sourceid=chrome&ie=UTF-8&q=recipe+korean+short+ribs), grilled.

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**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\
**Post date:** [June 22, 2010, 1:28am UTC](https://boards.straightdope.com/t/kick-up-my-short-ribs-a-notch-please/544063/6 "2010-06-22T01:28:52Z")

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Bittman’s [short ribs with coffee & chiles](http://www.nytimes.com/2008/02/13/dining/131mrex.html?ref=dining) is definitely worth a try. Very yummy, if you can find short ribs that aren’t 75% fat.