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OMG what did I do :*( braised short ribs disaster - Page 3

post #61 of 65
Sorry I missed ya Bob. Really sounds like yall had a party while I was gone, partying.



- Ruhlman

Ive got some gravy on the stove nit sure what is really in it its some " blue" label olive oil concoction margarine with some flour. For me, and Ruhlman at least, its about the cooking of the roux prior to incorporating it into the liquid, that differentiates it from bEurre manie, although Beurre manie literally means Kneaded Butter. So I guess the fat must be butter to make it Beurre eh?

Really though who cares? How'd the ribs turn out?
post #62 of 65

What the heck... Ruhlman doesn't have a ratio for "gravy base".  What was that man thinking????

 

BTW, I had hopes that Bob would come around.  It never hurts to have another character in the group... and he was quite a character.  I miss him already.

post #63 of 65

So I clicked on this thread because I really love braised short ribs.  Amused by the hijack by the guy who thinks words like "roux" are just too pretentious for ordinary folks.  Funny - there are a lot of people that carry that type of blue collar chip around on their shoulders - like anyone really cares.  They conflate authenticity with banality.

 

Anyway, here's the recipe I've always used for braised short ribs.  It's Lynn Kaspar's and it's typically brilliant.  I've never changed a thing about it - never saw a reason to do so.  Doesn't call for a roux per se but does incorporate some flour which undoubtedly combines with the oil and creates the functional equivalent. 

 

http://www.splendidtable.org/recipes/braised-short-ribs

 

Served this recently on a bed of creamy polenta and peas mixed with a bit of Gorgonzola cheese.


Edited by Ham Bone - 4/27/15 at 10:23am
post #64 of 65

Ok, getting back to the OP...

I think that recipe is a bit messed up. Mind posting the whole thing?

When I'm going to braise something I'll brown the meat in a pan and add them on top of the vegetables I'm using to the pot. Deglaze the pan with some pinot and scrape up the good bits. Cover and simmer till tender (hour and a half-ish?).

Once that is done and I want a thicker sauce or gravy, then I will make a roux/beurre manie/slurry and thicken it up

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #65 of 65
Thread Starter 
Quote:
Originally Posted by Apprentichef View Post
 

Ok, getting back to the OP...

I think that recipe is a bit messed up. Mind posting the whole thing?

When I'm going to braise something I'll brown the meat in a pan and add them on top of the vegetables I'm using to the pot. Deglaze the pan with some pinot and scrape up the good bits. Cover and simmer till tender (hour and a half-ish?).

Once that is done and I want a thicker sauce or gravy, then I will make a roux/beurre manie/slurry and thicken it up

Here is the recipe courtesy of Wayne Gisslen, Professional Cooking, 8th edition

 

I copied and pasted it....  Sorry about the way it looks

 

Braised Short Ribs
Portions: 12

Portion size: 10 oz (300 g) meat with bone, 2 fl oz (60 mL) sauce
Stage 1
Ingredients
US Metric Ingredient
12.0 ea 12.0 ea Short rib sections, 10 oz (300 g) each
4.0 oz 125.0 mL Oil,
Procedure
1. Dry the meat so it will brown more easily.
2. Heat the oil in a heavy brazier until very hot. Brown the meat well on both sides. Remove it and set aside.

 

Stage 2
Ingredients
US Metric Ingredient
5.0 oz 150.0 g Onion, medium dice
2.5 oz 75.0 g Celery, medium dice
2.5 oz 75.0 g Carrot, medium dice
2.5 oz 75.0 g Bread flour,
1.25 qt 1.25 L Brown stock,
2.5 oz 75.0 mL Tomato purée,
1.0 ea 1.0 ea Bay leaves,
to taste to taste Salt,
to taste to taste Pepper,
Procedure
Copyright © 2000-2015 John Wiley & Sons, Inc. All rights reserved. 2
Wiley CulinarE-Companion™ Wayne Gisslen
Professional Cooking, 8th edition

 

3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.

 

4. Stir in the bread flour to make a roux. Cook until the roux is browned.

 

5. Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season to taste with salt and pepper.

 

6. Return the short ribs to the pan. Cover and braise in the oven at 300°F (150°C) until tender, about 2 hours.

 

7. Transfer the short ribs to a hotel pan for service.

 

8. Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the short ribs.

 

Variations
Short ribs and the variations that follow may be braised in a prepared brown sauce or espagnole instead of a specially made sauce. Omit
steps 4, 5, and 6.
If desired, use 1 lb (500 g) chopped canned tomatoes instead of the purée. Alternatively, use 2 oz (55 g) tomato paste; add the paste to the
browned mirepoix and continue to brown until the paste turns a rusty brown color.

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