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Beste resepte vir gebraaide ribbetjies (skyfievertoning)

Beste resepte vir gebraaide ribbetjies (skyfievertoning)



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'N Versameling van ons beste stok-tot-jou-ribbes-resepte

Gesmoorde beesvleis kort ribbes met salie geurige beesvleis

Gesmoorde kort ribbes in Asiatiese styl

As u op soek is na 'n ribbetjie wat die delikate balans van soet, sout, pittig en pittig vind wat in baie Suidoos -Asiatiese geregte van kardinale belang is, dan sal u hierdie resep wil volg. Die bruinsuiker, sojasous, Thaise chili en asyn kom saam om 'n harmonie van heerlike en heerlike geure te skep.

Klik hier vir die resep vir die resep vir gebraaide kort ribbetjies in Asiatiese styl.


Sampioen gebraai kort ribbes

Elke paar jaar lyk dit asof 'n gereg uit die niet kom en soos kudzu versprei word. Die een dag is dit 'n nuwigheid in 'n restaurant aan die bokant van die goue kaartketting (gesmelte sjokoladekoek) en die volgende dag is dit 'n stapelvoedsel in elke algemene kookboek (gesmoorde skaapskenkels).

Kort ribbes is die nuutste wonderlike idee wat almal tegelyk het. Hulle is oral op die spyskaarte, in die glansryke kosblaaie en in omtrent elke kookboek wat hierdie herfs verskyn.

Maar hierdie keer is daar 'n rede vir die eetlus.

Kort ribbes is so skaars in die kombuis: goed en maklik. Tot perfek gaar, word hulle so sag dat die ryk vleis letterlik in die geur van die been val. En al wat hulle nodig het, is die mees elementêre resepte: bruin, voeg vloeistof by, staan ​​terug. Drie ure later in die kombuis, kyk u na 'n onweerstaanbare een-pot maaltyd wat eintlik geskik is vir geselskap.

Kort ribbetjies word vroeër as koue weer beskou, wat die huis warm maak en by u eie ribbes bly. Hulle het ook 'n lang tradisie in Joodse kookkuns. Maar nou, soos eendkonfyt, het hulle albei die seisoene oorskry en net so oral soos aspersies geword.

Anders as die meeste ander vleis, neem kort ribbetjies die essensie van alles wat jy daarmee saam in die pot sit. Rooster 'n steak en bedek dit met hollandaisesous, en jy proe beesvleis met sous. Braai kort ribbetjies met gemmer, knoffel, steranys, sojasous en sjerrie, en jy kry beesvleis met 'n hoë smaak. Terwyl die beesvleis die speserye en wyn opsuig, verryk die bene die vloeistof wat die sous word. Dit is nie soseer kook as die oorgang van sielvolheid nie.

Nog beter, kort ribbetjies is geskik vir byna enige geurmiddels. U kan hulle oor die hele wêreld neem in 80 speserye: Mexikaanse komyn en chipotle, Indiese kerriepoeier, Japannese wasabi, Italiaanse basiliekruid, Griekse oregano. U kan dit in rooiwyn of bier of sake, of selfs braaisous, kook. En altyd sal die beesvleis op die ou end steeds onmiskenbaar beesvleis wees, maar met 'n resonansie ontbreek selfs die beste filet.

Dan is daar die bonuspunte: u kan vooraf kort ribbetjies kook (die volgende dag is dit nog beter). En u hoef nie 'n paar Starbucks op te gee om dit te bekostig nie.

Op sommige maniere is hulle soos vleisbrood vir die millennium - uitvoerbaar en ekonomies. Maar kort ribbetjies is skielik sosiaal aanvaarbaar noudat toprestaurante dit aangeneem het (duur Craft in New York sê dit kos 500 pond per week). Hulle hou ook beter bymekaar as 'n stoofpot of gebraaide braai, wat beteken dat jy 'n porsie kan bedien wat amper elegant lyk.

As u in kort ribbes byt, is dit duidelik dat u nie 'n stuk beesvleis van die eerste deel van 'n stuur inhou nie. Dit is 'n kom-tot-waar-die-geur-word gesny, uit die voorkant waar die vleis vetterig is en gevoer is met bindweefsel wat in die rykdom smelt terwyl die ribbetjies kook. Die enigste ding wat vergelykbaar is, is kalfsbors, wat baie moeiliker is om te hanteer. Beesstertjies is selfs ryker en vetter, maar amper te veel, so dit is ook 'n pyn om te hanteer as gevolg van al die bene en vet.

Een teken dat kort ribbes gemaak is, is dat die vleis van die bene afval. Tussen die bene en die vet word 'n goeie deel van die geld waarvoor u betaal in die pot gelaat, en daarom moet u ongeveer 'n pond per persoon bereken. As u vleis by 'n goeie slagter koop, hoef u nie te veel vet te snoei nie.

Soos met 'n heerlike bredie, moet kort ribbetjies begin met 'n ernstige verbruining. Die diep, donker kors lê op die grondvloer van vleisagtige smaak. Sommige resepte vereis dat die ribbetjies in gekruide meel ingedraai word, net soos 'n bredie, maar ek verkies die suiwer geur van kaal vleis.

Browning is waarskynlik die morsigste deel van die kook van kort ribbetjies, maar Jeremiah Tower bied 'n skelm wenk van wyle James Beard in sy laaste kookboek, "Jeremiah Tower Cooks": Voer die ribbetjies onder die braaikuiken in plaas daarvan om dit in warm olie op die stoofplaat. U moet dit nog steeds vier keer draai om alle kante bruin te maak, maar dit is vinnig en doeltreffend. Die olyfolie wat u in 'n koekpan benodig, voeg 'n laag geur by, daarom is dit die beste om die ribbes liggies daarmee te borsel voordat dit gebraai word.

'N Aantal kookboeke laat kort ribbetjies nou baie ingewikkelder lyk as wat dit moet wees. U hoef dit nie regtig oornag in 'n marinade met 23 bestanddele te steek nie. Ek het egter gevind dat dit beter vleis lewer as u dit met sout, selfs vir 'n uur, genees. Om peper en knoffelpoeier by te voeg en oornag te laat sit, soos een kookboek aanbeveel, het ook geen skade gedoen nie.

Maar kort ribbes behoort eintlik net 'n drie-stap proses te wees. 'N Paar keer het ek my voorskoot uitgehaal nadat ek 'n bondel in die oond gedruk het en 'n oomblik van Peggy Lee gehad het. Maar dit is regtig al wat daar is. Bedek die pan en die vleis kook tot sag in 'n lae oond, waar die hitte makliker op 'n stabiele vlak gehou kan word as oor 'n brander.

Sommige resepte spesifiseer die voorbereiding van die ribbetjies wat in 'n braaipan blootgestel is, eerder as 'n diep Hollandse oond. Dit veroorsaak meer kors op die vleis, wat 'n goeie ding kan wees. Maar as u ribbes wil hê, kan u dit amper met 'n lepel eet, die deksel is die sleutel.

Die vloeibare mengsel kan omtrent alles behalwe gewone water wees - wyn of aftreksel, of Port of Sherry, of Chimay -ale of vermout - aangevul deur die heilige stowe -eenheid van wortels, seldery en ui. Tiemie, roosmaryn en lourierblare is natuurlike vennote. Gedroogde wilde sampioene soos morels lê in 'n rokerige ondertoon. In werklikheid kan u egter 'n blikkie beesvleisaftreksel oor bruin kort ribbes gooi en 'n klomp knoffelpoeier ingooi en iets so lekker kry soos sommige restaurante bedien. Kort ribbes is baie veeleisend.

By die koop van die vleis, probeer om die soort wat soms gemerk is, met drie of vier kort bene in 'n lang, dun strook te kry. Individuele ribbes wat in vierkante van 2 duim gesny is, werk goed, maar daar is iets aanlokliks aan die stroke wat u heel kan bedien.

Die kookvloeistof vorm 'n natuurlike sous, maar dit moet gewoonlik ontvet word voordat dit bedien word. As u tyd het, is dit die beste manier om dit heeltemal af te koel en dan die laag gestolde vet af te haal. 'N Bietjie mosterd of goeie asyn word bygevoeg terwyl jy die sous weer verhit, sal die rykdom verminder.

Aangesien kort ribbes so ongewoon is, is die enigste deeglike oorweging wat u daarmee moet bedien. Kapokaartappels (lig op die botter en room) is 'n natuurlike, net soos polenta of koeskoes of basmatirys, wat almal die sous sal insuig. Gewone noedels is ook goed. Aan die kant sal ingelegde komkommers, 'n wortelslaai of 'n groot slaai rucola, tamaties en 'n paar rooi uie ook die intensiteit teenwerk.

Meer en meer restaurante kook kort ribbetjies net om dit in ander geregte te omskep, soos toebroodjies of taco's of ravioli, en selfs om dit as 'n rykdom te verbeter vir burgers wat te duur is. U kan dit met oorskiet doen, dink ek, maar dit lyk asof ek dit nooit het nie.


Sampioen gebraai kort ribbes

Elke paar jaar lyk dit asof 'n gereg uit die niet kom en soos kudzu versprei. Die een dag is dit 'n nuwigheid in 'n restaurant aan die bokant van die goue kaartketting (gesmelte sjokoladekoek) en die volgende dag is dit 'n stapelvoedsel in elke algemene kookboek (gesmoorde skaapskenkels).

Kort ribbes is die nuutste wonderlike idee wat almal tegelyk het. Hulle is oral op die spyskaarte, in die glansryke kosblaaie en in omtrent elke kookboek wat hierdie herfs verskyn.

Maar hierdie keer is daar 'n rede vir die eetlus.

Kort ribbes is so skaars in die kombuis: goed en maklik. Tot perfek gaar, word hulle so sag dat die ryk vleis letterlik in die geur van die been val. En al wat hulle nodig het, is die mees elementêre resepte: bruin, voeg vloeistof by, staan ​​terug. Drie ure later in die kombuis, kyk u na 'n onweerstaanbare een-pot maaltyd wat eintlik geskik is vir geselskap.

Kort ribbetjies word vroeër as koue weer beskou, wat die huis warm maak en by u eie ribbes bly. Hulle het ook 'n lang tradisie in Joodse kookkuns. Maar nou, soos eendkonfyt, het hulle albei die seisoene oortref en net so alomteenwoordig soos aspersies geword.

Anders as die meeste ander vleis, neem kort ribbetjies die essensie van alles wat jy daarmee saam in die pot sit. Rooster 'n steak en bedek dit met hollandaisesous, en jy proe beesvleis met sous. Braai kort ribbetjies met gemmer, knoffel, steranys, sojasous en sjerrie, en jy kry beesvleis met 'n hoë smaak. Terwyl die beesvleis die speserye en wyn opdroog, verryk sy bene die vloeistof wat die sous word. Dit is nie soseer kook as die oorgang van sielvolheid nie.

Nog beter, kort ribbetjies is geskik vir byna enige geurmiddels. U kan hulle oor die hele wêreld neem in 80 speserye: Mexikaanse komyn en chipotle, Indiese kerriepoeier, Japannese wasabi, Italiaanse basiliekruid, Griekse oregano. U kan dit in rooiwyn of bier of sake, of selfs braaisous, kook. En altyd sal die beesvleis op die ou end steeds onmiskenbaar beesvleis wees, maar met 'n resonansie ontbreek selfs die beste filet.

Dan is daar die bonuspunte: u kan vooraf kort ribbetjies kook (die volgende dag is dit nog beter). En u hoef nie 'n paar Starbucks op te gee om dit te bekostig nie.

Op sommige maniere is hulle soos vleisbrood vir die millennium - uitvoerbaar en ekonomies. Maar kort ribbetjies is skielik sosiaal aanvaarbaar noudat toprestaurante dit aangeneem het (duur Craft in New York sê dit kos 500 pond per week). Hulle hou ook beter bymekaar as 'n bredie of braaivleis, wat beteken dat jy 'n porsie kan bedien wat amper elegant lyk.

As u in kort ribbes byt, is dit duidelik dat u nie 'n stuk beesvleis van die eerste deel van 'n stuur inhou nie. Dit is 'n kom-tot-waar-die-geur-word gesny, uit die voorkant waar die vleis vetterig is en gevoer is met bindweefsel wat in die rykdom smelt terwyl die ribbetjies kook. Die enigste ding wat vergelykbaar is, is kalfsbors, wat baie moeiliker is om te hanteer. Beesstertjies is selfs ryker en vetter, maar amper te veel, so dit is ook 'n pyn om te hanteer as gevolg van al die bene en vet.

Een teken dat kort ribbes gemaak is, is dat die vleis van die bene afval. Tussen die bene en die vet word 'n goeie deel van die geld waarvoor u betaal in die pot gelaat, en daarom moet u ongeveer 'n pond per persoon bereken. As u vleis by 'n goeie slagter koop, hoef u nie te veel vet te snoei nie.

Soos met 'n heerlike bredie, moet kort ribbetjies begin met 'n ernstige verbruining. Die diep, donker kors lê op die grondvloer van vleisagtige smaak. Sommige resepte vereis dat die ribbetjies in gekruide meel ingedraai word, net soos 'n bredie, maar ek verkies die suiwer geur van kaal vleis.

Browning is waarskynlik die morsigste deel van die kook van kort ribbetjies, maar Jeremiah Tower bied 'n skelm wenk van wyle James Beard in sy laaste kookboek, "Jeremiah Tower Cooks": Sit die ribbetjies onder die braaikuiken in plaas daarvan om dit in warm olie op die bak te laat brand. stoofplaat. U moet dit nog steeds vier keer draai om alle kante bruin te maak, maar dit is vinnig en doeltreffend. Die olyfolie wat u in 'n koekpan benodig, voeg egter 'n laag geur by, daarom is dit die beste om die ribbes liggies daarmee te borsel voordat dit gebraai word.

'N Aantal kookboeke laat kort ribbetjies nou baie ingewikkelder lyk as wat dit moet wees. U hoef dit nie regtig oornag in 'n marinade met 23 bestanddele te steek nie. Ek het egter gevind dat dit beter vleis lewer as u dit met sout, selfs vir 'n uur, genees. Om peper en knoffelpoeier by te voeg en oornag te laat sit, soos een kookboek aanbeveel, het ook geen skade gedoen nie.

Maar kort ribbes behoort eintlik net 'n drie-stap proses te wees. 'N Paar keer het ek my voorskoot uitgehaal nadat ek 'n bondel in die oond gedruk het en 'n oomblik van Peggy Lee gehad het. Maar dit is regtig al wat daar is. Bedek die pan en die vleis kook tot sag in 'n lae oond, waar die hitte makliker op 'n stabiele vlak gehou kan word as oor 'n brander.

Sommige resepte spesifiseer die voorbereiding van die ribbetjies wat in 'n braaipan blootgestel is, eerder as 'n diep Hollandse oond. Dit veroorsaak meer kors op die vleis, wat 'n goeie ding kan wees. Maar as u ribbes wil hê, kan u dit amper met 'n lepel eet, die deksel is die sleutel.

Die vloeibare mengsel kan omtrent alles behalwe gewone water wees - wyn of aftreksel, of Port of Sherry, of Chimay -ale of vermout - aangevul deur die heilige stowe -eenheid van wortels, seldery en ui. Tiemie, roosmaryn en lourierblare is natuurlike vennote. Gedroogde wilde sampioene soos morels lê in 'n rokerige ondertoon. In werklikheid kan u egter 'n blikkie beesvleisaftreksel oor bruin kort ribbes gooi en 'n klomp knoffelpoeier ingooi en iets so lekker kry soos sommige restaurante bedien. Kort ribbes is baie veeleisend.

By die aankoop van die vleis, probeer om die soort wat soms gemerk is, met drie of vier kort bene in 'n lang, dun strook te kry. Individuele ribbes wat in vierkante van 2 duim gesny is, werk goed, maar daar is iets aanlokliks aan die stroke wat u heel kan bedien.

Die kookvloeistof vorm 'n natuurlike sous, maar dit moet gewoonlik ontvet word voordat dit bedien word. As u tyd het, is dit die beste manier om dit heeltemal af te koel en dan die laag gestolde vet af te haal. 'N Bietjie mosterd of goeie asyn word bygevoeg terwyl jy die sous weer verhit, sal die rykdom verminder.

Aangesien kort ribbes so ongewoon is, is die enigste deeglike oorweging wat u daarmee moet bedien. Kapokaartappels (lig op die botter en room) is 'n natuurlike, net soos polenta of koeskoes of basmatirys, wat almal die sous sal insuig. Gewone noedels is ook goed. Aan die kant sal ingelegde komkommers, 'n wortelslaai of 'n groot slaai rucola, tamaties en 'n paar rooi uie ook die intensiteit teenwerk.

Meer en meer restaurante kook kort ribbetjies net om dit in ander geregte te omskep, soos toebroodjies of taco's of ravioli, en selfs om dit as 'n rykdom te verbeter vir burgers wat te duur is. U kan dit met oorskiet doen, dink ek, maar dit lyk asof ek dit nooit het nie.


Sampioen gebraai kort ribbes

Elke paar jaar lyk dit asof 'n gereg uit die niet kom en soos kudzu versprei word. Die een dag is dit 'n nuwigheid in 'n restaurant aan die bokant van die goue kaartketting (gesmelte sjokoladekoek) en die volgende dag is dit 'n stapelvoedsel in elke algemene kookboek (gesmoorde skaapskenkels).

Kort ribbes is die nuutste wonderlike idee wat almal tegelyk het. Hulle is oral op die spyskaarte, in die glansryke kosblaaie en in omtrent elke kookboek wat hierdie herfs verskyn.

Maar hierdie keer is daar 'n rede vir die eetlus.

Kort ribbes is so skaars in die kombuis: goed en maklik. Tot perfek gaar, word hulle so sag dat die ryk vleis letterlik in die geur van die been val. En al wat hulle nodig het, is die mees elementêre resepte: bruin, voeg vloeistof by, staan ​​terug. Drie ure later in die kombuis, kyk u na 'n onweerstaanbare een-pot maaltyd wat eintlik geskik is vir geselskap.

Kort ribbetjies word vroeër as koue weer beskou, wat die huis warm maak en by u eie ribbes bly. Hulle het ook 'n lang tradisie in Joodse kookkuns. Maar nou, soos eendkonfyt, het hulle albei die seisoene oorskry en net so oral soos aspersies geword.

Anders as die meeste ander vleis, neem kort ribbetjies die essensie van alles wat jy daarmee saam in die pot sit. Rooster 'n steak en bedek dit met hollandaisesous, en jy proe beesvleis met sous. Braai kort ribbetjies met gemmer, knoffel, steranys, sojasous en sjerrie, en jy kry beesvleis met 'n hoë smaak. Terwyl die beesvleis die speserye en wyn opsuig, verryk die bene die vloeistof wat die sous word. Dit is nie soveel kook as die oorgang van sielvolheid nie.

Nog beter, kort ribbetjies is geskik vir byna enige geurmiddels. U kan hulle oor die hele wêreld neem in 80 speserye: Mexikaanse komyn en chipotle, Indiese kerriepoeier, Japannese wasabi, Italiaanse basiliekruid, Griekse oregano. U kan dit in rooiwyn of bier of sake, of selfs braaisous, kook. En altyd sal die beesvleis op die ou end steeds onmiskenbaar beesvleis wees, maar met 'n resonansie ontbreek selfs die beste filet.

Dan is daar die bonuspunte: u kan vooraf kort ribbetjies kook (die volgende dag is dit nog beter). En u hoef nie 'n paar Starbucks op te gee om dit te kan bekostig nie.

Op sommige maniere is hulle soos vleisbrood vir die millennium - uitvoerbaar en ekonomies. Maar kort ribbetjies is skielik sosiaal aanvaarbaar noudat toprestaurante dit aangeneem het (duur Craft in New York sê dit kos 500 pond per week). Hulle hou ook beter bymekaar as 'n stoofpot of gebraaide braai, wat beteken dat jy 'n porsie kan bedien wat amper elegant lyk.

As u aan kort ribbes byt, is dit duidelik dat u nie 'n stuk beesvleis van die voorste deel van 'n stuurhouer inhou nie. Dit is 'n kom-tot-waar-die-geur-word gesny, uit die voorkant waar die vleis vetterig is en gevoer is met bindweefsel wat smelt in rykdom terwyl die ribbes kook. Die enigste ding wat vergelykbaar is, is kalfsbors, wat baie moeiliker is om te hanteer. Beesstertjies is selfs ryker en vetter, maar amper te veel, so dit is ook 'n pyn om te hanteer as gevolg van al die bene en vet.

Een teken dat kort ribbes gemaak is, is dat die vleis van die bene afval. Tussen die bene en die vet word 'n goeie deel van die geld waarvoor u betaal in die pot gelaat, en daarom moet u ongeveer 'n pond per persoon bereken. As u vleis by 'n goeie slagter koop, hoef u nie te veel vet te snoei nie.

Soos met 'n heerlike bredie, moet kort ribbetjies begin met 'n ernstige verbruining. Daardie diep, donker kors lê op die grondvloer van vleisagtige smaak. Sommige resepte vereis dat die ribbetjies in gekruide meel ingedraai word, net soos 'n bredie, maar ek verkies die suiwer geur van kaal vleis.

Browning is waarskynlik die morsigste deel van die kook van kort ribbetjies, maar Jeremiah Tower bied 'n skelm wenk van wyle James Beard in sy laaste kookboek, "Jeremiah Tower Cooks": Voer die ribbetjies onder die braaikuiken in plaas daarvan om dit in warm olie op die stoofplaat. U moet dit nog steeds vier keer draai om alle kante bruin te maak, maar dit is vinnig en doeltreffend. Die olyfolie wat u in 'n koekpan benodig, voeg egter 'n laag geur by, daarom is dit die beste om die ribbes liggies daarmee te borsel voordat dit gebraai word.

'N Aantal kookboeke laat kort ribbetjies nou baie ingewikkelder lyk as wat dit moet wees. U hoef dit nie regtig oornag in 'n marinade met 23 bestanddele te steek nie. Ek het egter gevind dat dit beter vleis lewer as u dit met sout, selfs vir 'n uur, genees. Om peper en knoffelpoeier by te voeg en oornag te laat sit, soos een kookboek aanbeveel, het ook geen skade gedoen nie.

Maar kort ribbes behoort eintlik net 'n drie-stap proses te wees. 'N Paar keer het ek my voorskoot uitgehaal nadat ek 'n bondel in die oond gedruk het en 'n oomblik van Peggy Lee gehad het. Maar dit is regtig al wat daar is. Bedek die pan en die vleis kook tot sag in 'n lae oond, waar die hitte makliker op 'n stabiele vlak gehou kan word as oor 'n brander.

Sommige resepte spesifiseer die voorbereiding van die ribbetjies wat in 'n braaipan blootgestel is, eerder as 'n diep Hollandse oond. Dit veroorsaak meer kors op die vleis, wat 'n goeie ding kan wees. Maar as u ribbes wil hê, kan u dit amper met 'n lepel eet, die deksel is die sleutel.

Die vloeibare mengsel kan omtrent alles behalwe gewone water wees - wyn of aftreksel, of Port of Sherry, of Chimay -ale of vermout - aangevul deur die heilige stowe -eenheid van wortels, seldery en ui. Tiemie, roosmaryn en lourierblare is natuurlike vennote. Gedroogde wilde sampioene soos morels lê in 'n rokerige ondertoon. In werklikheid kan u egter 'n blikkie beesvleisaftreksel oor bruin kort ribbes gooi en 'n klomp knoffelpoeier ingooi en iets so lekker kry soos sommige restaurante bedien. Kort ribbes is baie veeleisend.

By die koop van die vleis, probeer om die soort wat soms gemerk is, met drie of vier kort bene in 'n lang, dun strook te kry. Individuele ribbes wat in vierkante van 2 duim gesny is, werk goed, maar daar is iets aanlokliks aan die stroke wat u heel kan bedien.

Die kookvloeistof vorm 'n natuurlike sous, maar dit moet gewoonlik ontvet word voordat dit bedien word. As u tyd het, is dit die beste manier om dit heeltemal af te koel en dan die laag gestolde vet af te haal. 'N Bietjie mosterd of goeie asyn word bygevoeg terwyl jy die sous weer verhit, sal die rykdom verminder.

Aangesien kort ribbes so ongewoon is, is die enigste deeglike oorweging wat u daarmee moet bedien. Kapokaartappels (lig op die botter en room) is 'n natuurlike, net soos polenta of koeskoes of basmatirys, wat almal die sous sal opdroog. Gewone noedels is ook goed. Aan die kant sal ingelegde komkommers, 'n wortelslaai of 'n groot slaai rucola, tamaties en 'n paar rooi uie ook die intensiteit teenwerk.

Meer en meer restaurante kook kort ribbetjies net om dit in ander geregte te omskep, soos toebroodjies of taco's of ravioli, en selfs om dit as 'n rykdom te verbeter vir burgers wat te duur is. U kan dit met oorskiet doen, dink ek, maar dit lyk asof ek dit nooit het nie.


Sampioen gebraai kort ribbes

Elke paar jaar lyk dit asof 'n gereg uit die niet kom en soos kudzu versprei. Die een dag is dit 'n nuwigheid in 'n restaurant aan die bokant van die goue kaartketting (gesmelte sjokoladekoek) en die volgende dag is dit 'n stapelvoedsel in elke algemene kookboek (gesmoorde skaapskenkels).

Kort ribbes is die nuutste wonderlike idee wat almal tegelyk het. Hulle is oral op die spyskaarte, in die glansryke kosblaaie en in omtrent elke kookboek wat hierdie herfs verskyn.

Maar hierdie keer is daar 'n rede vir die eetlus.

Kort ribbes is so skaars in die kombuis: goed en maklik. Tot perfek gaar, word hulle so sag dat die ryk vleis letterlik in die geur van die been val. En al wat hulle nodig het, is die mees elementêre resepte: bruin, voeg vloeistof by, staan ​​terug. Drie ure later in die kombuis, kyk u na 'n onweerstaanbare een-pot maaltyd wat eintlik geskik is vir geselskap.

Kort ribbetjies word vroeër as koue weer beskou, wat die huis warm maak en by u eie ribbes bly. Hulle het ook 'n lang tradisie in Joodse kookkuns. Maar nou, soos eendkonfyt, het hulle albei die seisoene oorskry en net so oral soos aspersies geword.

Anders as die meeste ander vleis, neem kort ribbetjies die essensie van alles wat jy daarmee saam in die pot sit. Rooster 'n steak en bedek dit met hollandaisesous en jy proe beesvleis met sous. Braai kort ribbetjies met gemmer, knoffel, steranys, sojasous en sjerrie, en jy kry beesvleis met 'n hoë smaak. Terwyl die beesvleis die speserye en wyn opdroog, verryk sy bene die vloeistof wat die sous word. Dit is nie soveel kook as die oorgang van sielvolheid nie.

Nog beter, kort ribbetjies is geskik vir byna enige geurmiddels. U kan hulle oor die hele wêreld neem in 80 speserye: Mexikaanse komyn en chipotle, Indiese kerriepoeier, Japannese wasabi, Italiaanse basiliekruid, Griekse oregano. U kan dit in rooiwyn of bier of sake, of selfs braaisous, kook. En altyd sal die beesvleis op die ou end steeds onmiskenbaar beesvleis wees, maar met 'n resonansie ontbreek selfs die beste filet.

Dan is daar die bonuspunte: u kan vooraf kort ribbetjies kook (die volgende dag is dit nog beter). En u hoef nie 'n paar Starbucks op te gee om dit te bekostig nie.

Op sommige maniere is hulle soos vleisbrood vir die millennium - uitvoerbaar en ekonomies. Maar kort ribbetjies is skielik sosiaal aanvaarbaar noudat toprestaurante dit aangeneem het (duur Craft in New York sê dit kos 500 pond per week). Hulle hou ook beter bymekaar as 'n stoofpot of gebraaide braai, wat beteken dat jy 'n porsie kan bedien wat amper elegant lyk.

As u aan kort ribbes byt, is dit duidelik dat u nie 'n stuk beesvleis van die voorste deel van 'n stuurhouer inhou nie. Dit is 'n kom-tot-waar-die-geur-word gesny, uit die voorkant waar die vleis vetterig is en gevoer is met bindweefsel wat smelt in rykdom terwyl die ribbes kook. Die enigste ding wat vergelykbaar is, is kalfsbors, wat baie moeiliker is om te hanteer. Beesstertjies is selfs ryker en vetter, maar amper te veel, so dit is ook 'n pyn om te hanteer as gevolg van al die bene en vet.

Een teken dat kort ribbes gemaak is, is dat die vleis van die bene afval. Tussen die bene en die vet word 'n goeie deel van die geld waarvoor u betaal in die pot gelaat, en daarom moet u ongeveer 'n pond per persoon bereken. As u vleis by 'n goeie slagter koop, hoef u nie te veel vet te snoei nie.

Soos met 'n heerlike bredie, moet kort ribbetjies begin met 'n ernstige verbruining. Die diep, donker kors lê op die grondvloer van vleisagtige smaak. Sommige resepte vereis dat die ribbetjies in gekruide meel ingedraai word, net soos 'n bredie, maar ek verkies die suiwer geur van kaal vleis.

Browning is waarskynlik die morsigste deel van die kook van kort ribbetjies, maar Jeremiah Tower bied 'n skelm wenk van wyle James Beard in sy laaste kookboek, "Jeremiah Tower Cooks": Voer die ribbetjies onder die braaikuiken in plaas daarvan om dit in warm olie op die stoofplaat. U moet dit nog steeds vier keer draai om alle kante bruin te maak, maar dit is vinnig en doeltreffend. Die olyfolie wat u in 'n koekpan benodig, voeg egter 'n laag geur by, daarom is dit die beste om die ribbes liggies daarmee te borsel voordat dit gebraai word.

'N Aantal kookboeke laat kort ribbetjies nou baie ingewikkelder lyk as wat dit moet wees. U hoef dit nie regtig oornag in 'n marinade met 23 bestanddele te steek nie. Ek het egter gevind dat dit beter vleis lewer as u dit met sout, selfs vir 'n uur, genees. Om peper en knoffelpoeier by te voeg en oornag te laat sit, soos een kookboek aanbeveel, het ook geen skade gedoen nie.

Maar kort ribbes behoort eintlik net 'n drie-stap proses te wees. 'N Paar keer het ek my voorskoot uitgehaal nadat ek 'n bondel in die oond gedruk het en 'n oomblik van Peggy Lee gehad het. Maar dit is regtig al wat daar is. Bedek die pan en die vleis kook tot sag in 'n lae oond, waar die hitte makliker op 'n stabiele vlak gehou kan word as oor 'n brander.

Sommige resepte spesifiseer die voorbereiding van die ribbetjies wat in 'n braaipan blootgestel is, eerder as 'n diep Hollandse oond. Dit veroorsaak meer kors op die vleis, wat 'n goeie ding kan wees. Maar as u ribbes wil hê, kan u dit amper met 'n lepel eet, die deksel is die sleutel.

Die vloeibare mengsel kan omtrent alles behalwe gewone water wees - wyn of aftreksel, of Port of Sherry, of Chimay -ale of vermout - aangevul deur die heilige stowe -eenheid van wortels, seldery en ui. Tiemie, roosmaryn en lourierblare is natuurlike vennote. Gedroogde wilde sampioene soos morels lê in 'n rokerige ondertoon. In werklikheid kan u egter 'n blikkie beesvleisaftreksel oor bruin kort ribbes gooi en 'n klomp knoffelpoeier ingooi en iets so lekker kry soos sommige restaurante bedien. Kort ribbes is baie veeleisend.

By die aankoop van die vleis, probeer om die soort wat soms gemerk is, met drie of vier kort bene in 'n lang, dun strook te kry. Individuele ribbes wat in vierkante van 2 duim gesny is, werk goed, maar daar is iets aanlokliks aan die stroke wat u heel kan bedien.

Die kookvloeistof vorm 'n natuurlike sous, maar dit moet gewoonlik ontvet word voordat dit bedien word. As u tyd het, is dit die beste manier om dit heeltemal af te koel en dan die laag gestolde vet af te haal. 'N Bietjie mosterd of goeie asyn word bygevoeg terwyl jy die sous weer verhit, sal die rykdom verminder.

Aangesien kort ribbes so ongewoon is, is die enigste deeglike oorweging wat u daarmee moet bedien. Kapokaartappels (lig op die botter en room) is 'n natuurlike, net soos polenta of koeskoes of basmatirys, wat almal die sous sal insuig. Gewone noedels is ook goed. Aan die kant sal ingelegde komkommers, 'n wortelslaai of 'n groot slaai rucola, tamaties en 'n paar rooi uie ook die intensiteit teenwerk.

Meer en meer restaurante kook kort ribbetjies net om dit in ander geregte te omskep, soos toebroodjies of taco's of ravioli, en selfs om dit as 'n rykdom te verbeter vir burgers wat te duur is. U kan dit met oorskiet doen, dink ek, maar dit lyk asof ek dit nooit het nie.


Sampioen gebraai kort ribbes

Elke paar jaar lyk dit asof 'n gereg uit die niet kom en soos kudzu versprei. Die een dag is dit 'n nuwigheid in 'n restaurant aan die bokant van die goue kaartketting (gesmelte sjokoladekoek) en die volgende dag is dit 'n stapelvoedsel in elke algemene kookboek (gesmoorde skaapskenkels).

Kort ribbes is die nuutste wonderlike idee wat almal tegelyk het. Hulle is oral op die spyskaarte, in die glansryke kosblaaie en in omtrent elke kookboek wat hierdie herfs verskyn.

Maar hierdie keer is daar 'n rede vir die eetlus.

Kort ribbes is so skaars in die kombuis: goed en maklik. Tot perfek gaar, word hulle so sag dat die ryk vleis letterlik in die geur van die been val. En al wat hulle nodig het, is die mees elementêre resepte: bruin, voeg vloeistof by, staan ​​terug. Drie ure later in die kombuis, kyk u na 'n onweerstaanbare een-pot maaltyd wat eintlik geskik is vir geselskap.

Kort ribbetjies word vroeër as koue weer beskou, wat die huis warm maak en by u eie ribbes bly. Hulle het ook 'n lang tradisie in Joodse kookkuns. Maar nou, soos eendkonfyt, het hulle albei die seisoene oorskry en net so oral soos aspersies geword.

Anders as die meeste ander vleis, neem kort ribbetjies die essensie van alles wat jy daarmee saam in die pot sit. Rooster 'n steak en bedek dit met hollandaisesous, en jy proe beesvleis met sous. Braai kort ribbetjies met gemmer, knoffel, steranys, sojasous en sjerrie, en jy kry beesvleis met 'n hoë smaak. Terwyl die beesvleis die speserye en wyn opdroog, verryk sy bene die vloeistof wat die sous word. Dit is nie soseer kook as die oorgang van sielvolheid nie.

Nog beter, kort ribbetjies is geskik vir byna enige geurmiddels. U kan hulle oor die hele wêreld neem in 80 speserye: Mexikaanse komyn en chipotle, Indiese kerriepoeier, Japannese wasabi, Italiaanse basiliekruid, Griekse oregano. U kan dit in rooiwyn of bier of sake, of selfs braaisous, kook. En altyd sal die beesvleis op die ou end steeds onmiskenbaar beesvleis wees, maar met 'n resonansie ontbreek selfs die beste filet.

Dan is daar die bonuspunte: u kan vooraf kort ribbetjies kook (die volgende dag is dit nog beter). En u hoef nie 'n paar Starbucks op te gee om dit te bekostig nie.

Op sommige maniere is hulle soos vleisbrood vir die millennium - uitvoerbaar en ekonomies. Maar kort ribbetjies is skielik sosiaal aanvaarbaar noudat toprestaurante dit aangeneem het (duur Craft in New York sê dit kos 500 pond per week). Hulle hou ook beter bymekaar as 'n stoofpot of gebraaide braai, wat beteken dat jy 'n porsie kan bedien wat amper elegant lyk.

As u in kort ribbes byt, is dit duidelik dat u nie 'n stuk beesvleis van die eerste deel van 'n stuur inhou nie. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Mushroom braised short ribs

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks).

Short ribs are the latest great idea everyone seems to be having at once. They’re on menus everywhere, they’re in the glossy food magazines and they’re in just about every cookbook coming out this fall.

But this time there’s a reason for the feeding frenzy.

Short ribs are that rarity in the kitchen: good and easy. Cooked to perfection, they turn so tender the rich meat literally falls off the bone in an intensity of flavor. And all they take is the most elemental of recipes: Brown, add liquid, stand back. Three kitchen-perfuming hours later, you’re looking at an irresistible one-pot meal that’s actually fit for company.

Short ribs used to be perceived as cold-weather food, guaranteed to warm the house and stick to your own ribs. They also have a long tradition in Jewish cooking. But now, like duck confit, they have both transcended the seasons and become as omnipresent as asparagus.

Unlike most other meats, short ribs take on the essence of whatever you put in the pot with them. Grill a steak and top it with hollandaise sauce and you taste beef with sauce. Braise short ribs with ginger, garlic, star anise, soy sauce and Sherry and you get beef with levels of flavor worthy of a high-rise. As the beef is soaking up the spices and wine, its bones are enriching the liquid that becomes the sauce. This is not so much cooking as transmigration of soulfulness.

Even better, short ribs are amenable to just about any seasonings. You can take them around the world in 80 spices: Mexican cumin and chipotle, Indian curry powder, Japanese wasabi, Italian basil, Greek oregano. You can simmer them in red wine or beer or sake, or even barbecue sauce. And always, the beef in the end will still be unmistakably beef, but with a resonance even the best fillet lacks.

Then there are the bonus points: You can cook short ribs in advance (they’re even better the next day). And you won’t have to give up a few Starbucks to afford them.

In some ways they’re like meatloaf for the millennium -- doable and economical. But short ribs are suddenly socially acceptable now that top restaurants have adopted them (pricey Craft in New York says it goes through 500 pounds a week). They also hold together better than a stew or pot roast, which means you can serve a portion that looks almost elegant.

When you bite into short ribs, it’s obvious that you’re not tucking into a slab of beef from the prime part of a steer. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Mushroom braised short ribs

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks).

Short ribs are the latest great idea everyone seems to be having at once. They’re on menus everywhere, they’re in the glossy food magazines and they’re in just about every cookbook coming out this fall.

But this time there’s a reason for the feeding frenzy.

Short ribs are that rarity in the kitchen: good and easy. Cooked to perfection, they turn so tender the rich meat literally falls off the bone in an intensity of flavor. And all they take is the most elemental of recipes: Brown, add liquid, stand back. Three kitchen-perfuming hours later, you’re looking at an irresistible one-pot meal that’s actually fit for company.

Short ribs used to be perceived as cold-weather food, guaranteed to warm the house and stick to your own ribs. They also have a long tradition in Jewish cooking. But now, like duck confit, they have both transcended the seasons and become as omnipresent as asparagus.

Unlike most other meats, short ribs take on the essence of whatever you put in the pot with them. Grill a steak and top it with hollandaise sauce and you taste beef with sauce. Braise short ribs with ginger, garlic, star anise, soy sauce and Sherry and you get beef with levels of flavor worthy of a high-rise. As the beef is soaking up the spices and wine, its bones are enriching the liquid that becomes the sauce. This is not so much cooking as transmigration of soulfulness.

Even better, short ribs are amenable to just about any seasonings. You can take them around the world in 80 spices: Mexican cumin and chipotle, Indian curry powder, Japanese wasabi, Italian basil, Greek oregano. You can simmer them in red wine or beer or sake, or even barbecue sauce. And always, the beef in the end will still be unmistakably beef, but with a resonance even the best fillet lacks.

Then there are the bonus points: You can cook short ribs in advance (they’re even better the next day). And you won’t have to give up a few Starbucks to afford them.

In some ways they’re like meatloaf for the millennium -- doable and economical. But short ribs are suddenly socially acceptable now that top restaurants have adopted them (pricey Craft in New York says it goes through 500 pounds a week). They also hold together better than a stew or pot roast, which means you can serve a portion that looks almost elegant.

When you bite into short ribs, it’s obvious that you’re not tucking into a slab of beef from the prime part of a steer. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Mushroom braised short ribs

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks).

Short ribs are the latest great idea everyone seems to be having at once. They’re on menus everywhere, they’re in the glossy food magazines and they’re in just about every cookbook coming out this fall.

But this time there’s a reason for the feeding frenzy.

Short ribs are that rarity in the kitchen: good and easy. Cooked to perfection, they turn so tender the rich meat literally falls off the bone in an intensity of flavor. And all they take is the most elemental of recipes: Brown, add liquid, stand back. Three kitchen-perfuming hours later, you’re looking at an irresistible one-pot meal that’s actually fit for company.

Short ribs used to be perceived as cold-weather food, guaranteed to warm the house and stick to your own ribs. They also have a long tradition in Jewish cooking. But now, like duck confit, they have both transcended the seasons and become as omnipresent as asparagus.

Unlike most other meats, short ribs take on the essence of whatever you put in the pot with them. Grill a steak and top it with hollandaise sauce and you taste beef with sauce. Braise short ribs with ginger, garlic, star anise, soy sauce and Sherry and you get beef with levels of flavor worthy of a high-rise. As the beef is soaking up the spices and wine, its bones are enriching the liquid that becomes the sauce. This is not so much cooking as transmigration of soulfulness.

Even better, short ribs are amenable to just about any seasonings. You can take them around the world in 80 spices: Mexican cumin and chipotle, Indian curry powder, Japanese wasabi, Italian basil, Greek oregano. You can simmer them in red wine or beer or sake, or even barbecue sauce. And always, the beef in the end will still be unmistakably beef, but with a resonance even the best fillet lacks.

Then there are the bonus points: You can cook short ribs in advance (they’re even better the next day). And you won’t have to give up a few Starbucks to afford them.

In some ways they’re like meatloaf for the millennium -- doable and economical. But short ribs are suddenly socially acceptable now that top restaurants have adopted them (pricey Craft in New York says it goes through 500 pounds a week). They also hold together better than a stew or pot roast, which means you can serve a portion that looks almost elegant.

When you bite into short ribs, it’s obvious that you’re not tucking into a slab of beef from the prime part of a steer. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Mushroom braised short ribs

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks).

Short ribs are the latest great idea everyone seems to be having at once. They’re on menus everywhere, they’re in the glossy food magazines and they’re in just about every cookbook coming out this fall.

But this time there’s a reason for the feeding frenzy.

Short ribs are that rarity in the kitchen: good and easy. Cooked to perfection, they turn so tender the rich meat literally falls off the bone in an intensity of flavor. And all they take is the most elemental of recipes: Brown, add liquid, stand back. Three kitchen-perfuming hours later, you’re looking at an irresistible one-pot meal that’s actually fit for company.

Short ribs used to be perceived as cold-weather food, guaranteed to warm the house and stick to your own ribs. They also have a long tradition in Jewish cooking. But now, like duck confit, they have both transcended the seasons and become as omnipresent as asparagus.

Unlike most other meats, short ribs take on the essence of whatever you put in the pot with them. Grill a steak and top it with hollandaise sauce and you taste beef with sauce. Braise short ribs with ginger, garlic, star anise, soy sauce and Sherry and you get beef with levels of flavor worthy of a high-rise. As the beef is soaking up the spices and wine, its bones are enriching the liquid that becomes the sauce. This is not so much cooking as transmigration of soulfulness.

Even better, short ribs are amenable to just about any seasonings. You can take them around the world in 80 spices: Mexican cumin and chipotle, Indian curry powder, Japanese wasabi, Italian basil, Greek oregano. You can simmer them in red wine or beer or sake, or even barbecue sauce. And always, the beef in the end will still be unmistakably beef, but with a resonance even the best fillet lacks.

Then there are the bonus points: You can cook short ribs in advance (they’re even better the next day). And you won’t have to give up a few Starbucks to afford them.

In some ways they’re like meatloaf for the millennium -- doable and economical. But short ribs are suddenly socially acceptable now that top restaurants have adopted them (pricey Craft in New York says it goes through 500 pounds a week). They also hold together better than a stew or pot roast, which means you can serve a portion that looks almost elegant.

When you bite into short ribs, it’s obvious that you’re not tucking into a slab of beef from the prime part of a steer. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Mushroom braised short ribs

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks).

Short ribs are the latest great idea everyone seems to be having at once. They’re on menus everywhere, they’re in the glossy food magazines and they’re in just about every cookbook coming out this fall.

But this time there’s a reason for the feeding frenzy.

Short ribs are that rarity in the kitchen: good and easy. Cooked to perfection, they turn so tender the rich meat literally falls off the bone in an intensity of flavor. And all they take is the most elemental of recipes: Brown, add liquid, stand back. Three kitchen-perfuming hours later, you’re looking at an irresistible one-pot meal that’s actually fit for company.

Short ribs used to be perceived as cold-weather food, guaranteed to warm the house and stick to your own ribs. They also have a long tradition in Jewish cooking. But now, like duck confit, they have both transcended the seasons and become as omnipresent as asparagus.

Unlike most other meats, short ribs take on the essence of whatever you put in the pot with them. Grill a steak and top it with hollandaise sauce and you taste beef with sauce. Braise short ribs with ginger, garlic, star anise, soy sauce and Sherry and you get beef with levels of flavor worthy of a high-rise. As the beef is soaking up the spices and wine, its bones are enriching the liquid that becomes the sauce. This is not so much cooking as transmigration of soulfulness.

Even better, short ribs are amenable to just about any seasonings. You can take them around the world in 80 spices: Mexican cumin and chipotle, Indian curry powder, Japanese wasabi, Italian basil, Greek oregano. You can simmer them in red wine or beer or sake, or even barbecue sauce. And always, the beef in the end will still be unmistakably beef, but with a resonance even the best fillet lacks.

Then there are the bonus points: You can cook short ribs in advance (they’re even better the next day). And you won’t have to give up a few Starbucks to afford them.

In some ways they’re like meatloaf for the millennium -- doable and economical. But short ribs are suddenly socially acceptable now that top restaurants have adopted them (pricey Craft in New York says it goes through 500 pounds a week). They also hold together better than a stew or pot roast, which means you can serve a portion that looks almost elegant.

When you bite into short ribs, it’s obvious that you’re not tucking into a slab of beef from the prime part of a steer. This is a come-to-where-the-flavor-is cut, from the forequarter where the meat is fatty and laced with connective tissue that melts into richness as the ribs cook. The only thing comparable is veal breast, which is much trickier to handle. Oxtails are even richer and fattier, but almost too much so they’re also more of a pain to deal with because of all the bones and grease.

One sign short ribs are done is that the meat is falling off the bones. Between those bones and the fat, a good portion of what you pay for is left in the pot, which is why you have to figure on about a pound a person. If you buy meat from a good butcher, you shouldn’t have to do much trimming of excess fat, though.

As with a great stew, short ribs need to start with serious browning. That deep, dark crust lays in the ground floor of meaty taste. Some recipes call for dredging the ribs in seasoned flour as you would for a stew, but I prefer the pure flavor of bare meat.

Browning is probably the messiest part of cooking short ribs, but Jeremiah Tower offered a sneaky tip from the late James Beard in his last cookbook, “Jeremiah Tower Cooks”: Run the ribs under the broiler instead of searing them in hot spattering oil on the stove top. You still have to turn them four times to brown all sides, but it is fast and efficient. The olive oil you need in a skillet does add a layerette of flavor, though, so it’s best to lightly brush the ribs with it before broiling them.

A number of cookbooks out now make short ribs look a lot more complicated than they need to be. You don’t really need to steep them overnight in some 23-ingredient marinade. I did find that curing them with salt, even for an hour, produces better meat, though. Adding pepper and garlic powder and letting them sit overnight, as one cookbook recommends, also didn’t hurt.

But short ribs should really only be a three-step process. A couple of times I’ve taken off my apron after shoving a batch into the oven and had a Peggy Lee moment. But that really is all there is. Cover the pan and the meat will cook to melting tenderness in a low oven, where the heat is easier to hold at a stable level than it is over a burner.

Some recipes specify cooking the ribs uncovered in a roasting pan rather than a deep Dutch oven. This creates more of crust on the meat, which can be a good thing. But if you want ribs you can almost eat with a spoon, the cover is key.

The braising liquid can be just about anything but plain water -- wine or stock, or Port or Sherry, or Chimay ale or vermouth -- supplemented by the holy stewing trinity of carrots, celery and onion. Thyme, rosemary and bay leaves are natural partners. Dried wild mushrooms like morels lay in a smoky undertone. In reality, though, you can pour a can of beef stock over browned short ribs and throw in a bunch of garlic powder and get something as good as some restaurants serve. Short ribs are very undemanding.

In buying the meat, try to get the kind sometimes labeled flanken, with three or four short bones in a long skinny strip. Individual ribs cut into 2-inch squares work fine, but there’s something appealing about the strips, which you can serve whole.

The cooking liquid forms a natural sauce, but usually it has to be defatted before you serve it. If you have time, the best method is to let it cool completely, then lift off the layer of congealed fat. A little mustard or good vinegar added as you reheat the sauce will cut the richness.

Because short ribs are that unctuous, the only careful consideration is what to serve with them. Mashed potatoes (light on the butter and cream) are a natural, as is polenta or couscous or basmati rice, all of which will soak up the sauce. Plain noodles are also good. On the side, pickled cucumbers, a carrot slaw or a huge salad of arugula, tomatoes and a few red onions will also counter the intensity.

More and more restaurants are cooking short ribs just to transform them into other dishes, like sandwiches or tacos or ravioli, and even to use as a richness enhancer for overpriced burgers. You could do that with leftovers, I suppose, but I never seem to have any.


Kyk die video: Kako odrediti normalnu projekciju tacke na ravan. Analiticka geometrija u prostoru.