CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Boneless Beef Chuck Short Ribs
by
Drick Perry
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 1730 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Wine-Basted Short Ribs
Рецепт
Reviews/Comments
Close this frame
%20Ribs,%20these%20so%20called%20'ribs'%20are%20not%20from%20the%20ribs%20section%20at%20all,%20close,%20but%20not%20enough%20to%20truly%20be%20called%20a%20rib.%20Now%20there%20are%20true%20boneless%20ribs%20which%20are%20the%20meats%20cut%20from%20the%20ribs%20but%20that%20is%20not%20what%20I%20am%20using%20today%20or%20before%20either%20and%20not%20what%20is%20marked%20in%20many%20butcher's%20cases.%20The%20term%20implies%20the%20cut%20is%20from%20the%20rib%20area%20but%20actually%20comes%20from%20the%20chuck%20area%20which%20is%20next%20to%20the%20ribs.%20This%20area%20of%20beef%20produces%20a%20very%20fine%20cut%20of%20meat%20meant%20for%20stewing%20and%20with%20the%20meat%20marbled%20in%20fat,%20makes%20for%20great%20kabobs%20taking%20marinades%20so%20well.well%20marbled%20beef%3C/p%3E%3Cp%3EAlso%20known%20as%20boneless%20chuck%20western%20style%20ribs,%20braising%20ribs,%20even%20labeled%20boneless%20barbecue%20ribs,%20this%20area%20of%20the%20chuck%20is%20best%20cooked%20indoors%20using%20a%20braising%20method.%20Doing%20so%20produces%20a%20very%20tender,%20melt-in-your-mouth%20bite%20every%20time,%20that%20is,%20when%20cooked%20properly.%20This%20is%20one%20of%20the%20most%20important%20cooking%20techniques%20I%20know%20as%20with%20it,%20you%20can%20always%20make%20a%20fine%20meal%20out%20of%20any%20ol'%20cheap%20cut%20of%20meat.%20Here%20is%20my%20step-by-step%20method%20for%20braising%20meats.%3C/p%3E%3Cp%3EBraising%20Technique%3C/p%3E%3Cp%3EUse%20this%20way%20of%20cooking%20less%20tender%20meats%20with%20a%20quick%20sear%20followed%20with%20a%20moist%20heat%20at%20low%20temperature.%3C/p%3E%3Cp%3ECut%20meat%20into%20uniform%20size%20if%20using%20more%20that%20one%20piece.%20Season%20all%20sides%20with%20a%20little%20salt%20and%20pepper,%20then%20dust%20with%20a%20light%20coating%20of%20all-purpose%20flour%20mixed%20with%20a%20little%20sugar.%20The%20sugar%20not%20only%20adds%20taste%20but%20helps%20with%20a%20quick%20browning%20of%20the%20surface.%3C/p%3E%3Cp%3EHeat%20a%20braising%20pan%20on%20medium%20high%20heat.%20Add%20about%201%20to%202%20tablespoons%20cooking%20oil%20into%20the%20pan%20and%20tilt%20pan%20to%20evenly%20distribute%20the%20oil.%20When%20a%20faint%20smoke%20appears,%20the%20pan%20is%20hot%20enough%20to%20begin%20browning%20the%20meat.%3C/p%3E%3Cp%3EDo%20not%20overcrowd%20the%20pan%20if%20cooking%20several%20pieces,%20placing%20the%20meat%20into%20the%20oil%20and%20pressing%20down%20gently%20with%20a%20spatula%20to%20ensure%20good%20contact%20with%20the%20surface%20of%20the%20entire%20area%20of%20meat.%20Turn%20the%20meat%20over%20when%20golden%20brown,%20about%202%20-%202%201/2%20minutes%20per%20side.%20Continue%20to%20cook%20on%20each%20side%20until%20all%20sides%20are%20nice%20and%20brown%20but%20being%20careful%20not%20to%20actually%20cook%20the%20interior%20of%20the%20meat.%20Remove%20meat%20to%20warming%20platter%20and%20continue%20cooking%20remaining%20meats.%3C/p%3E%3Cp%3EIf%20sauteing%20vegetables,%20do%20so%20now%20by%20removing%20all%20but%201%20tablespoon%20of%20grease%20from%20the%20pan.%20Lower%20heat%20to%20medium%20and%20add%20the%20vegetables%20along%20with%20garlic%20too.%20Saute%20for%20about%204%20minutes%20to%20brown%20the%20vegetables.%3C/p%3E%3Cp%3EAdd%20the%20browned%20meats%20to%20the%20pan%20along%20with%20appropriate%20broth%20%20such%20as%20meat%20stock,%20water%20or%20wine%20to%20cover%20the%20bottom%20half%20of%20the%20meat.%20Reduce%20heat%20to%20low,%20cover%20with%20lid%20and%20cook%20until%20meat%20is%20fork%20tender.%3C/p%3E%3Cp%3ENote:%20Adding%20too%20much%20sugar%20or%20flour%20to%20the%20surface%20of%20the%20meat%20may%20cause%20uneven%20browning.%3C/p%3E%3Cp%3ENow%20for%20the%20recipe%20.%20.%20.%20Enjoy!%3C/p%3E%3Cp%3ELightly%20sprinkle%20salt,%20pepper%20and%20sugar%20on%20all%20sides%20of%20the%20beef.%20Dust%20with%20the%20flour.%20I%20use%20a%20small%20handheld%20wire%20strainer%20'cause%20it%20works%20pretty%20good.%3C/p%3E%3Cp%3EHeat%20a%20large%20skillet%20over%20medium%20high%20heat%20and%20when%20hot,%20add%20the%20oil.%20Sear%20the%20meat%20on%20all%20sides%20as%20discussed%20above,%20cooking%20in%202%20batches.%20Remove%20meat%20to%20a%20warm%20dish.%3C/p%3E%3Cp%3Ecreating%20a%20good%20sear%20without%20overcooking%20is%20the%20key%20to%20braising%3C/p%3E%3Cp%3ERemove%20all%20but%20about%201%20tablespoons%20of%20the%20oil%20from%20the%20pan%20and%20add%20the%20chopped%20onions,%20celery%20and%20carrots.%20Cook%20stirring%20occasionally%20until%20onions%20are%20tender.%20Be%20careful%20not%20to%20burn%20the%20fond%20on%20the%20bottom%20of%20the%20pan.%3C/p%3E%3Cp%3EAdd%20the%20wine%20and%20continue%20cooking%20on%20medium%20high%20about%205%20minutes%20or%20until%20most%20of%20the%20wine%20is%20reduced%20out.%20Add%20the%20parsley,%20basil,%20beef%20stock%20and%20tomatoes.%20Return%20liquid%20to%20a%20boil%20and%20reduce%20heat%20to%20lowest%20setting.%20Place%20the%20beef%20chuck%20ribs%20over%20the%20vegetables,%20cover%20with%20lid%20and%20cook%203%20to%204%20hours.%3C/p%3E%3Cp%3EAbout%2030%20minutes%20from%20finish,%20remove%20about%201/2%20cup%20of%20liquid%20from%20the%20pan.%20Allow%20to%20cool%20completely%20and%20stir%20in%20the%20cornstarch.%20Add%20to%20the%20pan%20stirring%20and%20carefully%20lifting%20ribs%20to%20distribute%20the%20thickener.%20Allow%20to%20thicken%20and%20turn%20off%20heat.%3C/p%3E%3Cp%3EServe%20over%20rice%20with%20bread%20choice%20and%20a%20side%20of%20vegetables,%20or%20two.%3C/p%3E){kind=link}