Short Ribs

Tara said:

I have a pound and a half of beef short ribs that I want to prepare
for three people. Does anyone have a favorite recipe? Can I cook
some carrots and potatoes along with the short ribs? Thanks in
advance.

They are great braised. Sauté some diced onion, celery, carrots, mushrooms
and garlic in oil or butter in a heavy pam. remove the veggies and brown
the meat. When meat is browned, move it to a platter, deglaze the pot with
wine or broth. Return the veggies and add some more broth and about 1
Tblsp. tomato paste, thicken it a little (I use Veloutine), season to taste
and return the meat to the pan. Cover the pot and stick it in a 300 degree
oven for about 2 hours.

Tara said:

I have a pound and a half of beef short ribs that I want to prepare
for three people. Does anyone have a favorite recipe? Can I cook
some carrots and potatoes along with the short ribs? Thanks in
advance.

My mother used to make braised short ribs with potatoes. She'd brown
the ribs, then add cut up potatoes and water and simmer for a couple
of hours. Now, I like carrots very well done, so if I used carrots
too I would pre-boil them, then add with the potatoes. I can't recall
her seasoning them at all. We just put on salt and pepper at the
table, and the juice was not thickened. I mixed it in with the mashed
up taters.

You can do that same thing with cheap cuts of lamb.

Here, they sell "boneless short ribs," which are not short ribs at
all, but pieces of chuck. Why they're allowed to do
that...well...it's because pro-business, anti-consumer MFs are in
positions of govt. to let them.

"Tell us the truth!
Don't let us down.
You're a fool if you do."
--The Jam

Quoted message said:

Tara

--Bryan

Dave Smith said:

Tara said:

I have a pound and a half of beef short ribs that I want to prepare
for three people.

Okay, but that's really not enough. Because the bone is big and
because braised short ribs are so delicious you should figure on a
pound per person.

Quoted message said:

Quoted message said:

Does anyone have a favorite recipe? Can I cook
some carrots and potatoes along with the short ribs? Thanks in
advance.

They are great braised. Sauté some diced onion, celery, carrots, mushrooms
and garlic in oil or butter in a heavy pam. remove the veggies and brown
the meat. When meat is browned, move it to a platter, deglaze the pot with
wine or broth. Return the veggies and add some more broth and about 1
Tblsp. tomato paste, thicken it a little (I use Veloutine), season to taste
and return the meat to the pan. Cover the pot and stick it in a 300 degree
oven for about 2 hours.

Very good approach. The OP can add the potatoes, cut up, about 40
minutes before the meat is done. Or cook them separately, roasted or
mashed. Timing for this kind of braise is not precise, as the quality
of the meat is pretty variable. Just cook them until they are fork
tender and about to fall off the bone. I like to add a splash of red
wine, and find that thyme is a very compatible herb. Sometimes I'll
use a bay leaf, too. Most important tip is to turn the heat up when
you brown the meat and produce a nice dark color -- it really deepens
the flavor. -aem

Dave Smith said:

Tara said:

I have a pound and a half of beef short ribs that I want to prepare
for three people. Does anyone have a favorite recipe? Can I cook
some carrots and potatoes along with the short ribs? Thanks in
advance.

They are great braised.

glad you mentioned it.... this is hubby's favorite way.

Quoted message said:

thicken it a little (I use Veloutine),

What is Veloutine?
--

History is a vast early warning system
Norman Cousins

aem said:

Very good approach. The OP can add the potatoes, cut up, about 40
minutes before the meat is done. Or cook them separately, roasted or
mashed. Timing for this kind of braise is not precise, as the quality
of the meat is pretty variable. Just cook them until they are fork
tender and about to fall off the bone. I like to add a splash of red
wine, and find that thyme is a very compatible herb. Sometimes I'll
use a bay leaf, too. Most important tip is to turn the heat up when
you brown the meat and produce a nice dark color -- it really deepens
the flavor. -aem

That is one of the reasons I like the low and slow cooking in the oven.
There is a big window. They will be cooked, and leaving them in a little
longer won't hurt. The only problem with potatoes is adjusting the
thickness of the sauce. One thing I am careful about is not to put too
much carrot in it because it will throw off the flavour...... unless you
really, really like carrots.

sf said:

Quoted message said:

They are great braised.

glad you mentioned it.... this is hubby's favorite way.

Quoted message said:

thicken it a little (I use Veloutine),

What is Veloutine?

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

Dave Smith said:

sf said:

Quoted message said:

They are great braised.

glad you mentioned it.... this is hubby's favorite way.

Quoted message said:

thicken it a little (I use Veloutine),

What is Veloutine?

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

Is this a grocery store item? Would I find it with the powdered
gravies?
--

History is a vast early warning system
Norman Cousins

sf said:

Quoted message said:

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

Is this a grocery store item? Would I find it with the powdered
gravies?

It is now sold by Knorr. In the grocery stores where I shop it is stocked
along with things like Bovril and Oxo.

Dave Smith said:

sf said:

Quoted message said:

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

Is this a grocery store item? Would I find it with the powdered
gravies?

It is now sold by Knorr. In the grocery stores where I shop it is stocked
along with things like Bovril and Oxo.

Thanks! I'll look for it. Sounds like a timesaver. Hopefully there
is no added salt.
--

History is a vast early warning system
Norman Cousins

Dave Smith said:

sf said:

What is Veloutine?

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

How does it differ from and why is it better than corn starch? Why is
it better than /preferable to beurre manie for the same purpose?

Thanks,
-bwg

Quoted message said:

Dave Smith said:

sf said:

>
>It is a quick thickener powder IIRC made from potato flour. I use it all
>the time to thicken sauces and gravy. You rig the liquid to a boil, add
>some Veloutine and stir it for about a minute and it thickens up nicely.

Is this a grocery store item? Would I find it with the powdered
gravies?

It is now sold by Knorr. In the grocery stores where I shop it is stocked
along with things like Bovril and Oxo.

Thanks! I'll look for it. Sounds like a timesaver. Hopefully there
is no added salt.

"The ingredients in the brown Veloutine are potatoe starch,
Lactose, Maltodextrin, Rice Flour, Caramel, monoglyceride.
The white Veloutine contains potatoe starch, lactose,
maltodextrin, rice flour, sodium phosphate, hydrogenated
sunflower oil, sodium casenate, monoglyceride, sodium
citrate."

http://72.14.253.104/search?q=cache:2X-GSaXHVRQJ:www.enabling.org/ia/celiac/rec/rec98-3.html+veloutine+ingredients&hl=en&ct=clnk&cd=2&gl=us&lr=lang_en&client=firefox-a

Potato starch can be had in your bigger supermarkets. The
other ingredients may add to its cooking characteristics,
or they may just be there to keep it powdery on the shelf,
make it a nice color, etc.

--Blair

Bobo Bonobo® said:

You can do that same thing with cheap cuts of lamb.

Mmmm. Grilled lamb shoulder steak.

--Blair

Blair P. Houghton said:

Quoted message said:

Dave Smith said:

sf wrote:

> >
> >It is a quick thickener powder IIRC made from potato flour. I use it all
> >the time to thicken sauces and gravy. You rig the liquid to a boil, add
> >some Veloutine and stir it for about a minute and it thickens up nicely.
>
> Is this a grocery store item? Would I find it with the powdered
> gravies?

It is now sold by Knorr. In the grocery stores where I shop it is stocked
along with things like Bovril and Oxo.

Thanks! I'll look for it. Sounds like a timesaver. Hopefully there
is no added salt.

"The ingredients in the brown Veloutine are potatoe starch,
Lactose, Maltodextrin, Rice Flour, Caramel, monoglyceride.
The white Veloutine contains potatoe starch, lactose,
maltodextrin, rice flour, sodium phosphate, hydrogenated
sunflower oil, sodium casenate, monoglyceride, sodium
citrate."

http://72.14.253.104/search?q=cache:2X-GSaXHVRQJ:www.enabling.org/ia/celiac/rec/rec98-3.html+veloutine+ingredients&hl=en&ct=clnk&cd=2&gl=us&lr=lang_en&client=firefox-a

Potato starch can be had in your bigger supermarkets. The
other ingredients may add to its cooking characteristics,
or they may just be there to keep it powdery on the shelf,
make it a nice color, etc.

--Blair

thanks for your input blair
--

History is a vast early warning system
Norman Cousins

-bwg said:

Quoted message said:

It is a quick thickener powder IIRC made from potato flour. I use it all
the time to thicken sauces and gravy. You rig the liquid to a boil, add
some Veloutine and stir it for about a minute and it thickens up nicely.

How does it differ from and why is it better than corn starch? Why is
it better than /preferable to beurre manie for the same purpose?

Corn starch in gravy? Not in my world.
It is quick and easy to use.
I am not a salesman for the stuff. I just use it because it does what it is
supposed to do quickly and easily. If you have some other thickener that
you want to use go ahead and use it.

Dave Smith said:

Corn starch in gravy? Not in my world.

Yet you'll use potato starch?

-sw

Steve Wertz said:

Dave Smith said:

Corn starch in gravy? Not in my world.

Yet you'll use potato starch?

Yes. The texture of the sauce is much different with the Veloutine. It is
more like a gravy thickened sauce, but it is faster acting than flour and
more stable than corn starch.

Dave wrote about short ribs:

Quoted message said:

They are great braised. Sauté some diced onion, celery, carrots,
mushrooms
and garlic in oil or butter in a heavy pam. remove the veggies and brown
the meat. When meat is browned, move it to a platter, deglaze the pot
with
wine or broth. Return the veggies and add some more broth and about 1
Tblsp. tomato paste, thicken it a little (I use Veloutine), season to
taste
and return the meat to the pan. Cover the pot and stick it in a 300 degree
oven for about 2 hours.

My favorite way to cook short ribs is to brown them on the stovetop, then
wrap them in aluminum foil, leaving one end open. Into that open end, I pour
some kind of braising liquid, i.e., I mix together something like these
flavor combinations:

red wine
soy sauce
ginger
black pepper
sliced jalapeños
garlic

puréed onions
cinnamon
cloves
turmeric
garlic (or powdered asafetida)
fenugreek
cumin

beer
chili powder

V-8
peanut butter
sriracha
onions
coarse black pepper (or ground grains of paradise)

I cook the foil packet at 200-225 degrees for three to four hours.

The recipe Dave gives above is also good, though now I'm considering adding
turnips, because I have a surfeit of turnips.

Bob

In article <[email hidden]>,

Tara said:

I have a pound and a half of beef short ribs that I want to prepare
for three people. Does anyone have a favorite recipe? Can I cook
some carrots and potatoes along with the short ribs? Thanks in
advance.

Tara

Nancy Young posted a great one -- Maybe a year ago March or something?
Hungarian Short Ribs. Something like that. Terrific.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007