Mo's Short Ribs. Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Strain the pan juices into a saucepan.
Learn all about them at LGCM!
Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready.
They're a rich winter meal, too, easy and.
You can Cook Mo's Short Ribs using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mo's Short Ribs
- What You needis 4 of Beef Short Ribs.
- Lets Go Prepare 2 of Shallots, thinly chopped.
- It's 1 of Carrot, cut in think round slices.
- It's 1 of Celery stalk, thin cut.
- What You needis 2 of Garlic cloves, peeled and smashed with the side of a chef knife.
- What You needis 5 leaves of fresh Sagen (en-chiffonade cut).
- What You needis 2 sprigs of fresh Thyme.
- It's 6 oz. of Cabernet Sauvignon Wine (or Merlot).
- Lets Go Prepare 1 Cup of Beef or chicken broth (if homemade).
- What You needis 2 Tsp of Hungarian Paprika.
- What You needis 1 TBSP of Worcestershire sauce.
- Lets Go Prepare to taste of Salt-Pepper.
Beef ribs are some of the most marble rich, affordable, and flavorful things you can eat but they are overwhelming to some people that are not looking to. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience. Short ribs consist of a piece of meat from the serratus ventralis muscle and a "short" portion of the rib—not the full rib, which, on a cow, is huge. They tend to have a lot of fat and connective tissue.
Mo's Short Ribs step by step
- First let me clarify: I said homemade chicken or beef broth because the broth they sell ready are often full of....well, stuff you shouldn't eat. If you don't have homemade broth, then just melt 1 beef bouillon in 2 cups of boiling water and use as needed..
- I assume you have done all the prep, so you have the ingredients chopped and ready to go. Rinse the ribs under warm water, pat dry and sprinkle with salt, fresh ground pepper, and the paprika on both sides..
- In a large pot, heat a little vegetable oil, about 2 tbsp; use high heat, we want to sear the ribs so they retain the juices. Drop the ribs in there and a few minutes per side should be enough, you wanted to brown. Remove, set aside and cover with a plate..
- In the same pan, you need to add some vegetable oil, heat it, and - still at medium-high heat add the carrots. After 3 minutes add shallots, celery, and garlic and cook about 5 minutes..
- Now add the ribs to the pan, the herbs, the Worcestershire sauce, and the half of the wine. Cover the pot and cook 5 minutes.
- Now that the flavors start getting incorporated, add the remaining wine, the broth (if you use the bouillon method, add just a cup) and turn the heat down to low. The lid at this point has to cover only about ¾ of the pot. We want the steam to go out and the food to breath..
- Cook for 2 hours at very low heat. Check the level of liquid and add broth/water as needed. Now, you should not need to add water because with a lid almost entirely con, the liquid should not consume quickly..
- Serve hot with some solid red wine, such as a Barbera d'Asti, a Barbaresco, or Rosso di Montalcino. If you don't like Italian wines, a Tempranillo Roja would fit this dish very nicely. If you want domestic wine, then I would pick some Pinot Noir from California or the NW over some American Cab..
Wondering how to cook short ribs? Use bone-in or boneless beef short ribs - both will work. Slow-Cooker Beef Short Ribs with Mushroomskristine rudolph. beef short ribs, broth, fish sauce, coconut oil beef short ribs, water, Chili-garlic sauce, soy sauce, firmly packed light brown sugar. Whether you're hosting a holiday dinner party or feeding a smaller crowd, juicy, tender short ribs are a guaranteed crowd-pleaser. Read this article for three mouth-watering recipes for short ribs.