Today I bought my first-ever package of boneless short ribs - they looked too good to pass up. So what are your favorite ways to prepare them? This one looks intriguing, but I’m open to suggestions. I’m looking for a recipe that will give me a yummy, flavorful gravy of some sort, to eat over rice or noodles, though I am also open to side-dish suggestions. I’m thinking of doing them in my Crock-Pot. Go on, fire away!
(I’ve got 3+ lbs. of them, and there’s only one of me, so it would be helpful to be able to freeze at least half of whatever I make.)
I grilled short ribs last weekend. They were a big hit. Into a blender, I threw:
About a cup of soy sauce
A few tablespoons veg oil
4 whole garlic cloves
1 tablespoon minced ginger
1/3 c honey
A handful of pineapple chunks
Red pepper flakes to taste (no idea how much, I adjusted as I went along).
Marinate overnight. Grill ribs. While grilling, strain and reduce marinade over high heat until it is thick enough to coat the back of a spoon. Adjust seasonings as needed - I added more honey and more pepper flakes. Glaze the meat with the sauce in the final seconds of cooking. Let the meat rest for 10 minutes; serve with rice and veggies of your choice.
The nice thing about short ribs, you can cook them a long time before they get bad (this is coming from someone who loves rare steak). It is a very forgiving cut of meat. I charred mine a good long time. One thing: the fat content is very high, so beware of flareups! The recipe you linked looks great; I may have to try that next week.
I love shortribs- I have a simple crokpot recipe. Brown them in a frying pan. Load crockpot with a 28 oz can of diced tomatos, a can of low salt beef broth, a large, thinly sliced onion, garlic as required, 2 tablespoons brown sugar, and 2 tablespoons liquid smoke. Chuck in some mushrooms if you have them. Plop the browned ribs in, smoosh them into the sauce, turn on low for 8 hours. You can tweak the sugar/smoke ratio for taste if you like, but give it about 3 hours before you do that-it takes a while for the flavors to meld.
When they are done, the sauce will be a bit runny, so you can pull the ribs out (if they haven’t dissolved entirely) and reduce the sauce in another pan on the stovetop. I serve it with spaetzle, but butter noodles are fine too; and it freezes up great too.
The recipe here is not all that different in technique from the one you originally linked, but has a more traditional flavor. It strikes me as a very usable recipe from Charlie Trotter’s cookbooks, which can be considerably more difficult.
The great thing about short ribs is that they’re very forgiving., as their rich flavor shines through in most preparations. The only problem is, you need to have toothpicks and floss available afterwards!