Comments on: braised beef short ribs

By: Andre

Andre — Thu, 12 Nov 2009 16:32:16 +0000

I made this last night, with a few alterations. I added rosemary to the rub, a small can of tomato sauce to the wine mixture, and 1 sprig of rosemary before i put the pot in the oven!!!
It was PHENOMENAL!!! HIGHLY recommend.
Thank for the recipe!!!

By: deb

deb — Mon, 31 Aug 2009 18:09:36 +0000

I used a 7-quart oval Staub, which although an investment, is actually my favorite brand for Dutch ovens. They have self-basting spikes under the lids and lids that can withstand any amount of heat (most Dutch ovens, such as Le Crueset, have plastic knobs that aren't oven-safe past 400 or so degrees, ridiculous for the -- matching -- price of them). I doubled the recipe. I bought the 7-quart oval because it doubles as something you can roast a bird in and it gets use when we have a crowd over (or for larger quantities of meals). For everyday use, I get the most mileage out of my 5-quart round. The 5-quart rounds go on sale on Amazon a lot so it is worth it to key an eyeball on the price (I grabbed mine when it dipped for a couple days down to $100!) Hope that helps.

By: Susanna

Susanna — Mon, 31 Aug 2009 17:54:30 +0000

Hi Deb,

One very quick question for you:

How big was the Dutch oven you made the ribs in?
Did you do them in one or two batches?
Do you have a recommended brand of oven?

Ok, guess that was 3 questions. I would like to make these for Rosh Hashanna and am ready to purchase my first dutch oven!

Thanks for your time and for your lovely inspirational blog.

Best,

Susanna

By: Olivia

Olivia — Wed, 12 Aug 2009 19:18:32 +0000

Is there a brand of beef/veal stock you recommend? I don’t cook with beef products much since my parents don’t eat beef.

By: deb

deb — Thu, 11 Jun 2009 15:00:16 +0000

Can’t say I’ve ever braised a pork chop but I am sure it can be done. It probably doesn’t need to braise as long — pork chops are much less tough.

By: Mandy

Mandy — Thu, 11 Jun 2009 14:40:57 +0000

Hey Deb,

these look great. could i do the same thing but with pork chops?
M

By: deb

deb — Fri, 15 May 2009 19:16:16 +0000

Don’t feel bad — every single time I’ve made these I’ve forgotten to put the baby onions back in because I missed the instruction. It’s stuck into the step where you saute the greens ["Heat a large saute pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions."] and very easy to miss.

If you don’t find them, no worries. Although I don’t usually advocate frozen onions, mother found a bag of frozen ones from Bird’s Eye that were a HUGE time saver. But the dish will still be delicious without them.

By: Sara

Sara — Fri, 15 May 2009 18:55:09 +0000

Hey there. These look awesome. I’ll be making them for dinner tonight (already “thymed” the ribs yesterday.
I’ve read and re-read the recipe, but what do you do with the pearl onions? It seems that you roast them and then they’re never mentioned… I’m assuming that the onion you caramelize with the carrot and celery is the “1 cup onion” from the ingredient list… so I guess the pearl onions are a side dish, and not part of the rib recipe? Am I being obtuse?
(that’s what I’m hoping, anyway, because I can’t find pearl onions!!)

By: deb

deb — Mon, 27 Apr 2009 11:32:46 +0000

The fourth graph says 325F. It is correct.

By: Steven

Steven — Mon, 27 Apr 2009 10:15:13 +0000

At what temp should oven be when braising
the short ribs? Thanks.