Beef Short Ribs
I have had short ribs several times at nice places, and each time, the dish, or more properly, the meat, has been delicious. Meltingly delicious, complex, and when served on the bone, it falls off, a real pleasure.
I have never made short ribs; I did this weekend.
I kind of made my own recipe based upon this one from TV Food Network. I was inspired by the show connected with this receipe, but I didn’t follow things to the letter.
- Sherry Vinegar
- Red wine
- Carrots, onion, garlic
- Vegetable Stock
- Beef Demi-Glace
- Couple Squeezes of Famous Dave’s BBQ Sauce
- Maple syrup
- salt & pepper
I started out with browning the meat, then added the liquids. I omitted celery and the herbs from the original recipe. And my final sauce was too thin; I needed to reduce it further.
The beef was excellent; perhaps not “melting” like I’ve had, but the tartness from the vinegar was really good; the house smelled good. I made some garlicky potatoes to go with the beef, and used the sauce to moisten everything on the plate.
There are many variations on this recipe, among others completely different. I should like to serve something like this again.
Filed by MessyChef at January 19th, 2008 under In the Kitchen