Comments on: braised beef short ribs http://smittenkitchen.com/2008/12/braised-beef-short-ribs/ Wed, 23 May 2012 15:16:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jamie Lynn http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1822544 Jamie Lynn Tue, 01 May 2012 01:58:02 +0000 http://smittenkitchen.com/?p=1538#comment-1822544 Thank you for posting, I made these tonight with rapini and they were amazing! Even though I had to sub the port for cassis, the red wine for rose, and the beef stock for chicken they turned out great (with a extra glug or two of balsamic to even things out). I would also like to know where your cookbook will be available in Toronto. If you do a book tour up here I will be there! Thank you for posting, I made these tonight with rapini and they were amazing! Even though I had to sub the port for cassis, the red wine for rose, and the beef stock for chicken they turned out great (with a extra glug or two of balsamic to even things out).

I would also like to know where your cookbook will be available in Toronto. If you do a book tour up here I will be there!

]]> By: Sydney http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1721937 Sydney Sat, 24 Mar 2012 17:26:03 +0000 http://smittenkitchen.com/?p=1538#comment-1721937 Made this dinner last night for a party of 5. Everyone ate *very* hearty portions (yum!) and we had a small amount of leftovers. If it had been a party of 6, probably would have wanted an appetizer and/or dessert to make sure everyone had enough. Deb, I've been making your short ribs bourguignon for years now and have wanted to try this recipe for a while now. So glad I finally did b/c I think this recipe is EVEN BETTER! We had quite a bit of leftover braising juices, totally decadent and delicious! There's enough natural gelatin in it that it could be cut it into cubes to freeze. Planning to use them to amp up things like ramen noodle broths, etc. Thanks again for all the inspiring recipes! Made this dinner last night for a party of 5. Everyone ate *very* hearty portions (yum!) and we had a small amount of leftovers. If it had been a party of 6, probably would have wanted an appetizer and/or dessert to make sure everyone had enough. Deb, I’ve been making your short ribs bourguignon for years now and have wanted to try this recipe for a while now. So glad I finally did b/c I think this recipe is EVEN BETTER!

We had quite a bit of leftover braising juices, totally decadent and delicious! There’s enough natural gelatin in it that it could be cut it into cubes to freeze. Planning to use them to amp up things like ramen noodle broths, etc. Thanks again for all the inspiring recipes!

]]> By: Shoshana http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1683103 Shoshana Mon, 12 Mar 2012 02:07:27 +0000 http://smittenkitchen.com/?p=1538#comment-1683103 just made this. boyfriend said it was a 5 star meal, and I wholeheartedly agree. i made bleu cheese mashed taters and i puree'd them in my vitamix and they came out silky smooth and delicious. I amended cook's illustrated recipe by omitting about 3 tablespoons of butter and only used a quarter cup (or maybe less...) of milk, not half and half. Then I added about a quarter cup of bleu cheese and fresh parsley and sage. I'm happy I cut back on both since you mentioned that using a food processor releases more moisture from the taters! personally, the pearl onions didn't do much for me and I would make this without them when I make this again. I used kale instead of chard because some people are allergic to it and we're lovers of kale here :) in any case, so glad I finally made beef ribs w/this recipe - usually I make them "korean style" but this was absolutely sensational!!! when you look up "fall off the bone" in the dictionary, there is a picture of this dinner!!!! just made this. boyfriend said it was a 5 star meal, and I wholeheartedly agree. i made bleu cheese mashed taters and i puree’d them in my vitamix and they came out silky smooth and delicious. I amended cook’s illustrated recipe by omitting about 3 tablespoons of butter and only used a quarter cup (or maybe less…) of milk, not half and half. Then I added about a quarter cup of bleu cheese and fresh parsley and sage. I’m happy I cut back on both since you mentioned that using a food processor releases more moisture from the taters! personally, the pearl onions didn’t do much for me and I would make this without them when I make this again. I used kale instead of chard because some people are allergic to it and we’re lovers of kale here :) in any case, so glad I finally made beef ribs w/this recipe – usually I make them “korean style” but this was absolutely sensational!!! when you look up “fall off the bone” in the dictionary, there is a picture of this dinner!!!!

]]> By: deb http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1646409 deb Mon, 27 Feb 2012 20:18:34 +0000 http://smittenkitchen.com/?p=1538#comment-1646409 Oh, you mean they rung up the potatoes at 2 pounds and you came home and they were 1 1/4 on your scale? Yup, that never happens when I shop there. Nope! Oh, you mean they rung up the potatoes at 2 pounds and you came home and they were 1 1/4 on your scale? Yup, that never happens when I shop there. Nope!

]]> By: Allie http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1646188 Allie Mon, 27 Feb 2012 18:51:08 +0000 http://smittenkitchen.com/?p=1538#comment-1646188 I used a hand mixer (don't have a ricer). The amount of potatoes just ended up being substantially less than I'd have thought. Maybe the scale is off at Whole Foods :) I used a hand mixer (don’t have a ricer). The amount of potatoes just ended up being substantially less than I’d have thought. Maybe the scale is off at Whole Foods :)

]]> By: deb http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1646029 deb Mon, 27 Feb 2012 17:55:34 +0000 http://smittenkitchen.com/?p=1538#comment-1646029 Hi Allie -- The recipe is correct (I use this formula on many variants of mashed roots). The serving size should be 4 on it, which is indeed on the low end for this amount of short ribs (serving 4 to 6). I will add a note about that, especially for parties that want more. About the soupiness -- you didn't puree the potatoes, did you? Doing so in a FP or the like will release more liquid, and usually makes gummy mashed potatoes. Hi Allie — The recipe is correct (I use this formula on many variants of mashed roots). The serving size should be 4 on it, which is indeed on the low end for this amount of short ribs (serving 4 to 6). I will add a note about that, especially for parties that want more. About the soupiness — you didn’t puree the potatoes, did you? Doing so in a FP or the like will release more liquid, and usually makes gummy mashed potatoes.

]]> By: Allie http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1645766 Allie Mon, 27 Feb 2012 16:26:21 +0000 http://smittenkitchen.com/?p=1538#comment-1645766 Hi Deb, Made a different short ribs recipe last night but tried your potatoes. Think I must have missed something, since the 2lbs turned out to be nothing at all. Only added half the liquid and butter and had a soupy mess and had to quickly boil more potatoes. Thoughts? Are you going for a very wet consistency on these? Is there a typo in lbs of potatoes to use? Thanks! Hi Deb,

Made a different short ribs recipe last night but tried your potatoes. Think I must have missed something, since the 2lbs turned out to be nothing at all. Only added half the liquid and butter and had a soupy mess and had to quickly boil more potatoes. Thoughts? Are you going for a very wet consistency on these? Is there a typo in lbs of potatoes to use? Thanks!

]]> By: Carrie http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1641077 Carrie Sun, 26 Feb 2012 03:04:17 +0000 http://smittenkitchen.com/?p=1538#comment-1641077 This was divine - I omitted the pearl onions (out of personal preference) and served it with my usual mashed potatoes. One more dish to break in my dutch oven :) This was divine – I omitted the pearl onions (out of personal preference) and served it with my usual mashed potatoes. One more dish to break in my dutch oven :)

]]> By: deb http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1628380 deb Tue, 21 Feb 2012 20:11:42 +0000 http://smittenkitchen.com/?p=1538#comment-1628380 Hi Rae -- They taste better after a rest but there's no other reason why you cannot eat them sooner. Also, if you let them fully chill it's easier to de-fat them (and short ribs are quite fatty). A question for you! What EV meat market do you speak of? I live in the East Village and don't have a favorite. Hi Rae — They taste better after a rest but there’s no other reason why you cannot eat them sooner. Also, if you let them fully chill it’s easier to de-fat them (and short ribs are quite fatty). A question for you! What EV meat market do you speak of? I live in the East Village and don’t have a favorite.

]]> By: Margaret http://smittenkitchen.com/2008/12/braised-beef-short-ribs/#comment-1627851 Margaret Tue, 21 Feb 2012 15:29:42 +0000 http://smittenkitchen.com/?p=1538#comment-1627851 Made these over the long weekend and it was such a delicious well balanced meal. Only recommend is that you trim the fat on the ribs a bit more before cooking but the chard and pearl onions were a great touch.! Will make this over and over for sure. Made these over the long weekend and it was such a delicious well balanced meal. Only recommend is that you trim the fat on the ribs a bit more before cooking but the chard and pearl onions were a great touch.! Will make this over and over for sure.

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