Comments on: Braised Short Ribs http://longislandfoodie.com/2008/06/17/braised-short-ribs/ And you thought all we had were strip malls. Mon, 27 Jun 2011 14:01:07 +0000 hourly 1 http://wordpress.com/ By: Forest Pork Store « Long Island Foodie http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-38 Fri, 25 Jul 2008 16:34:00 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-38 [...] smoked is excellent and doesn’t require any cooking, but since I needed the bacon to make my short ribs, I picked up the regular bacon.  I also picked up a few pounds of short ribs and these great [...]

]]> By: culinarysherpas http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-21 Wed, 18 Jun 2008 21:23:14 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-21 It’s rarely below 80 degrees here for most of the year. I love me some shortribs (or almost any braised meat), so I just can’t let the temperature stop me. But then, I’m the guy who’ll eat risotto on a camping trip when it’s 95 degrees with 120 percent humidity.

If the mood strikes, ya gotta listen to it.

]]> By: B http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-16 Wed, 18 Jun 2008 18:56:54 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-16 About damn time you started writing! Your loyal fans thirst for more!

OH and thanks for saving me a rib… :(

]]> By: [eatingclub vancouver] js http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-15 Wed, 18 Jun 2008 17:55:34 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-15 I had this precise dilemma the other day. I had short ribs in the fridge, but the weather outside was sunny and warm.

I wanted to braise the short ribs a la how you did it, but decided to do a grilled version instead. (I had a thinner, flanken cut.) Good to know somewhere out there someone is enjoying braised short ribs no matter what the weather is outside the kitchen.

]]> By: Celine http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-14 Wed, 18 Jun 2008 17:33:12 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-14 This looks great– I love making short ribs, regardless of the weather (I’m in California where it’s about 80 degrees now and I’ve been braising veal cheeks all day). Next time, try deglazing with a dark lager beer– it lends a more complex beefiness to the mix. (Check out my blog for some beer braises & variations on the short rib theme.)

]]> By: The Kavner's http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-13 Wed, 18 Jun 2008 15:39:44 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-13 Alton Brown advises us that we can use any water-like liquid to deglaze.

That being said, you can avoid the beer (or wine in some cases) and just use the beef broth since that is a water-like liquid. The beer in this circumstance is a flavor component in addition to being a deglazing liquid. The beef broth would have done the same job without the flavors imparted from the beer.

]]> By: SheWhoMustNot BeNamed http://longislandfoodie.com/2008/06/17/braised-short-ribs/#comment-12 Wed, 18 Jun 2008 15:35:13 +0000 http://longislandfoodie.wordpress.com/?p=42#comment-12 What can I use in place of the beer you used to deglaze the pan? Or, rather, what would taste best considering I don’t use alcohol for any reason.

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