Ale & Compass

[Hockey89]

Short ribs are beef ribs. For braised short ribs they are normally individual ribs cut across the bone into roughly 2" long pieces. You can also get a flanken cut, which is multiple ribs, cut across the bone into thinner strips. That is not normally used for a braise (but is very common for Korean BBQ)

For braised short ribs you braise them (or crock pot them) in a flavorful braising liquid. Typical braising liquids have beef stock, red wine, a tomato product, a mirepoix, and seasoning (bay leaf is popular for some unknow reason)

They are braised until they are fork tender / fall apart.

They really have caught on the last 10-15 years too for the home cook.... The pricing even before inflation had really jumped per pound.

Super easy and so good....

 

[Phonedave]

They really have caught on the last 10-15 years too for the home cook.... The pricing even before inflation had really jumped per pound.

Super easy and so good....

Chuck Steaks - Cut it into chunks, trim it square. Faux boneless short ribs at half the price. You can tell the difference, but it is damn close. Buy a chuck roast and cut your own steaks, even cheaper.

Shhhhh, don't let anybody know, or else that will go up in price as well.

I still am upset that the masses found out about onglet (hanger steak). Steak frites was so good, and so cheap, until the masses found out about it.

 

[Hockey89]

Chuck Roast - Cut it into chunks, trim it square. Faux boneless short ribs at half the price.

Shhhhh, don't let anybody know, or else that will go up in price as well.

I still am upset that the masses found out about onglet (hanger steak). Steak frites was so good, and so cheap, until the masses found out about it.

We use chuck roast all the time in slow cookers with great results...

Dead on with hanger steak...

 

[Eric Graham]

Short ribs are beef ribs. For braised short ribs they are normally individual ribs cut across the bone into roughly 2" long pieces. You can also get a flanken cut, which is multiple ribs, cut across the bone into thinner strips. That is not normally used for a braise (but is very common for Korean BBQ)

For braised short ribs you braise them (or crock pot them) in a flavorful braising liquid. Typical braising liquids have beef stock, red wine, a tomato product, a mirepoix, and seasoning (bay leaf is popular for some unknow reason).

It is common to coat the ribs in flour, and then sear them off in the same pan you will be braising them in. This both sears the ribs as well as creating a sort of roux that thickens the braise.

They are braised until they are fork tender / fall apart.

Sounds delicious...ill have to try them...thank you very much!