Braised Short Ribs

[jeremy5431]

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.

Everyone is in the hot tub for 3 hours! More to come!

 

[chilerelleno]

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

 

[crazymoon]

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

 

[gmc2003]

Looks good so far. I'll be back

Chris

 

[gary s]

Looking Good Already !!

Gary

 

[jeremy5431]

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

I wish you could. It smells amazing!

 

[schlotz]

When's dinner? I'm HUNGRY!

 

[Bearcarver]

I'm late, but apparently not late enough!

Where's The Beef??

Be Back.

Bear

 

[jeremy5431]

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.

 

[chilerelleno]

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

 

[jeremy5431]

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

 

[wbf610]

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.

View attachment 390631 View attachment 390632

Nice job. I’m hungry again.

 

[chilerelleno]

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

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

 

[SmokinAl]

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

 

[jeremy5431]

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

 

[weev]

Wow that looks fantastic Great Job

 

[Bearcarver]

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

Bear

 

[bvbull200]

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.

 

[jeremy5431]

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!

 

[Alex111]

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.