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Braised Short Ribs

Discussion in 'Beef' started by jeremy5431, Mar 17, 2019.

  1. jeremy5431

    jeremy5431 Fire Starter

    so the smoker is still covered with 15 inches of snow, so I had to go back to my favorite non-smoking way of making short ribs.

    I also need to send a shout out to St Paul Meat shop. If your in MN you need to go to this place. They are the only whole animal butcher in MN. There get their animals from local farms within 1.5 hours of the Twin Cities.

    Their product is top notch quality, and you will pay more, but I think it’s worth it.

    1A3D898A-FE07-4197-B72E-CB6E9CA14F57.jpeg D9BB25BF-1990-4239-A36C-F1E579F6EF4A.jpeg 278FFD01-3772-4B49-A73E-9819CC2CFF0A.jpeg F4B89319-5894-46C1-80DA-425FC3763984.jpeg E709B182-7C36-49A7-A556-E5526691EEF3.jpeg
    Everyone is in the hot tub for 3 hours! More to come!
     
  2. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    C'mon, c'mon, c'mon... Is three hours up yet!?
     
  3. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    J5431, I can almost smell that pot of goodness from here !
     
  4. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Looks good so far. I'll be back

    Chris
     
  5. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Looking Good Already !!

    Gary
     
  6. jeremy5431

    jeremy5431 Fire Starter

    I wish you could. It smells amazing!
     
  7. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    When's dinner? I'm HUNGRY! :emoji_yum:
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I'm late, but apparently not late enough!

    Where's The Beef??

    Be Back.

    Bear
     
    schlotz likes this.
  9. jeremy5431

    jeremy5431 Fire Starter

    UPDATE: they were the best short ribs I have made and I have been making them this way for over 7 years. I have always had an issue with getting the jus thick. This time I reduced it down before the final braise, then I added a tablespoon of Demi glacé ( I cheated this time and bought it from Williams Sonoma, normally I make it from scratch). That added to the depth of the jus too.

    Finished it off with caramelized shallots and horseradish mashed potatos.

    9904420B-E2FB-43E8-AA69-C93DBC188AC5.jpeg 71EE46F4-2F8A-4302-B66B-13C6736D284E.jpeg
     
  10. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Dammit boy!
    I would bathe in that and lick myself clean like a cat.
    Like!
     
    civilsmoker and jeremy5431 like this.
  11. jeremy5431

    jeremy5431 Fire Starter

    I think next time I might try a a crispy shallot loaf for a bit of crunch. Thoughts?
     
  12. wbf610

    wbf610 Smoking Fanatic OTBS Member

    :emoji_open_mouth:

    Nice job. I’m hungry again.
     
  13. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Never had or heard of a Crispy Shallot Loaf... Hmmm?

    How about homemade Potato chips dusted with Italian seasoning and drizzled with Balsamic glace.
     
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow, that is some meal!
    Nice work Jeremy!!
    And congrats on making the carousel!!!
    Al
     
  15. jeremy5431

    jeremy5431 Fire Starter

    Thank you! I’ve never been on the homepage so it’s a great honor!
     
  16. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Wow that looks fantastic Great Job
     
  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Oh Yeah!!
    That final picture of the Plate made it all worth coming back for a Peek!!
    Nice Job Jeremy!!

    Bear
     
  18. Wow....

    I have cooked short ribs pretty much one way for all of these years. I need to rip a page out of your cookbook, though, and try your method.

    Looks and sounds fantastic.
     
  19. jeremy5431

    jeremy5431 Fire Starter

    Before I found this recipe, I wasn’t too fond of short ribs. They always included tomato paste, which I feel adds sweetness. Adding the Demi at the end thickens the jus and adds depth.
    I’ve since tweeted the recipe to make it my own, but I always look at the original to get my mouth watering!
     
  20. Alex111

    Alex111 Newbie

    Hi for everyone!
    My friends recently advised me best meat thermometers. I cooked about the same food. Can you tell me whether it is important to measure the temperature of the meat when roasting? Or I can do without it.