Advice regarding short ribs please?

E

emtd

Well-known member
I am planning on making cabernet beef short ribs from this site for a casual dinner party tomorrow. I picked up the ribs that I had preordered and there is a(thin) layer of fat on them. Should I cut that off? I don't want to serve fatty meat - but maybe it's important for the meat to be moist? Any help would be appreciated.

I am also serving a pear, basil and pecorino salad which if I'm happy with, will post.

TIA

Betty

 
Hi Betty,I always trim off as much of the fat as possible,

The meat will have enough fat in it to keep it moist. I am assuming you are using a braising technique.

 
Short ribs are fatty. My best suggestion is to cook...

your dish the day before. I have made them often through the years and have never made them the same day. This not only will enhance the flavor but you will be able to remove all the fat once it coagulates on the top. If for some reason the day before (today) isn't possible try to make early in the morn.
btw I don't trim the fat

 
Thank you both for your help. I will braise them now. ...

hope I didn't make a bad choice. They are good friends, but I will be embarrased if these are too fatty.


Betty

 
short /ribs are great! Don't worry the fat comes off when you them. Are you browing them first?

 
Yes, I am browning them first. Below is the recipe that someone posted on this site a long time ago

Thanks so much for your advice.

Cabernet Braised Beef Short Ribs
6 beef short ribs
salt, white pepper and black pepper
1/2 c vegetable oil
1 c flour
2 med. onions, chopped
3 med. carrots, chopped
3 shallots, diced
2 celery stalks, chopped
6 garlic cloves, minced
2 dried chilies, seeds removed
3 T tomato paste
1/4 bunch thyme
3 c red wine
2 quarts beef or veal stock

Season ribs with S&p, then dredge in flour. Add veg. oil to large shallow pot
& heat on med high. Add ribs & sear all sides, then remove from pot & set
aside. Add veggies, garlic & chilies. Lower heat, season w s&p then cook 'til
tender. Raise heat and add paste. Carmelize for 3 min. Add wine to deglaze &
reduce by 1/2. Add stock & ribs and bring to boil. Turn off heat, add thyme,
then cover pot w lid or foil. Cook in 250 degree oven for 3 hours or 'til
meat is tender. Strain liquid to remove veggies. Discard veggies.
Finer Kitchens – clofthwld
See link at 3136 (go to archives) for directions

 
Please, please don't use 1/2 cup oil...

it is way too much and absolutly not necessary. Just coat the bottom of your pan as you would to brown any meat for a stew. You can always add more if needed. Personally I wouldn't use 8 cups of stock with the wine I would cut it in 1/2. I also would cook at 300 and check every hr. until the meat is fork tender. Depending on how condensed you want your sauce as a suggestion when it is finished cooking and you take the veggies out you can reduce the sauce as it will intensify the flavor. I hope this helps.

 
I am just using oil as needed. I am tripling the amount though.

I will experiment with reducing the sauce as you suggested. I think all will be well. Not the most attractive meat to serve though is it? I thought they would be more like large ribs. Always learning.

Take care
Betty

 
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