Content about Short ribs
October 5, 2010
The kiwi could change everything
The kiwi that could change everything
I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking.
So here's what we know about Korean-style...
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December 14, 2009
Best of the beef.
When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way. We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender foundation of chili, and wax poetic about the...
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December 4, 2009
How to transform cheap meat.
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking
After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon. I know this...
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March 12, 2009
Korean barbecue solves the challenges of cooking short ribs.
Short ribs and I don't have a good history. The first time I tried to make these with Blake we ended up with a collection of tough, greasy, hunks of impenetrable meat. The second time I solved the toughness factor by cooking them for ages, but forgot about the fat. Even after stashing the pot of short ribs in the fridge for a day so I could easily skim some off, I still felt like I had dunked the meat in fryer grease. That's...
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October 6, 2008
(Scene at the Paulina Meat Market in Chicago)
Butcher: "Number 37!"
Me: "Yeah, that's me."
Butcher: "What can I get for you?"
Me: "Yeah, I'll take 10 feet of sheep casings."
I don't say that often enough in life, and up until this Saturday it had never crossed my mind. But here I was at Paulina Meat Market ordering sheep intestines from butchers that make their own fine sausages. The...
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August 26, 2008
Keep that spatula at hand.
At first everything was fine. Taking a cue from Adam Kuban, we decided to make our own onion rings instead of the normal burger pairing of fries. The recipe was taken from Simply Recipes, which soaked the onions in buttermilk and coated them in flour and cornmeal.
We fried them in canola oil set to 350 degrees for a few minutes, until nice and golden brown. We stashed them in preheated oven and got to the beef...
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October 17, 2007
As you may or may not remember, I’m attempting to go somewhat local. Click back to Week 1 to see how it got started.
We’ve written about short ribs twice before and I’ll be honest in saying this isn’t the master recipe. Part of the problem is that both previous recipes were really Blake’s babies. It was his pot and his enthusiasm that spurred the effort. While I was there for the first go...
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March 19, 2007
The most well-documented failure on this website was the first time we cooked beef short ribs. Tough, sinewy, and ugly--a big fibrous brick of protein fastened onto a sled of white bone by tendons and mysterious pieces of grizzle. Short ribs are the beef equivalent to a Salman Rushdie novel: willfully difficult, at times indecent and gross, but after an extended period of histrionic outbursts and piquiant flavors, in which patience...
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June 1, 2006
Tackling the art of braising
When I got to the grocery store I had no idea what short ribs look like, so I simply asked for 2 pounds of them, and that amounted to 4 short ribs. Thankfully the butcher didn't look at me funny or say "They're right in front of you, bub" (which they were). They were only about 6 dollars a pound, amounting to 12 dollars of meat feeding four people. This was looking good. It was time to learn how to braise....
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All content copyright Nick Kindelsperger and Blake Royer.
