Quote:
Originally Posted by _Q_
I don't like pork ribs, but I love gigantic, meaty beef ribs. Can any of the recipes be used for beef ribs? How does it effect cooking time? Anyone have beef rib specific recipes?
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Beef ribs are best braised in my opinion.
Start by seasoning the ribs and searing them in a sauce pan, the saute onions carrots, celery, garlic, deglaze the pan with a nice red wine mixed with half beef stock. Put the meat back in the stock covering about half the meat with liquid braise for 3 hrs or so at just barely a simmer. Once the meat is done strain the particulate out of the liquid and cook down the braise liquid into a glaze for the meat. The cologen from the bones shoud allow you to have a fairly thick glaze without turning it into a gravy by adding flour. I like to cook it down until I have about a 1/2 cup of glaze.
Serve on top of a bed of mashed potatoes with a vegatable as a side.