Killer short rib recipe

[majorminor]

One does not go in to our little back country grocery store with a plan. Rather you adapt to what they put out that looks good. They put out some really nice looking beef short ribs the other day so I started Googling to see how I might cook them. I wound up using this recipe www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/ I substituted bacon for pancetta, used white cooking wine, instead of red table wine.

With a 2 1/2 hour cook time it's more of a weekend thing but did these yesterday and DAYUM. I mean seriously...DAYUM! Fall apart beef in a rich wine gravy with diced carrots, onion, and shallot. Served it over large grain cous cous.

Put that dutch oven to work ya'all

[Marty]

Short ribs!!!!!

[theevan]

MMMMM

This may help in deciding one corner of how to have our cow cut up come butchering time.

[billhammond]

You're tempting me to scoot over to Old Southern BBQ for rib tips after work, but Wednesday is Lamb Shank Day at Zakia Deli, unavailable the rest of the week ... hmmmmmmmmmmmmmmm.

[Dub]

Apr 20, 2022 12:31:17 GMT -5 majorminor said:

One does not go in to our little back country grocery store with a plan. Rather you adapt to what they put out that looks good. They put out some really nice looking beef short ribs the other day so I started Googling to see how I might cook them. I wound up using this recipe www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/ I substituted bacon for pancetta, used white cooking wine, instead of red table wine.

With a 2 1/2 hour cook time it's more of a weekend thing but did these yesterday and DAYUM. I mean seriously...DAYUM! Fall apart beef in a rich wine gravy with diced carrots, onion, and shallot. Served it over large grain cous cous.

Put that dutch oven to work ya'all

As it happens, we just acquired a new Dutch oven. Misen was having a special sales and their 7qt Dutch oven was available for half price (less than $80). I asked Fiddlerina if she was interested and she was. She’s already used it to prepare a chicken.

I’ll pass your experience on to her. Sounds like this may be in our future.

[david]

Is there a taste-able difference in meals cooked in a stainless steel Dutch oven versus an enameled cast iron Dutch oven?

[david]

Apr 20, 2022 12:31:17 GMT -5 majorminor said:

One does not go in to our little back country grocery store with a plan. Rather you adapt to what they put out that looks good. They put out some really nice looking beef short ribs the other day so I started Googling to see how I might cook them. I wound up using this recipe www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/ I substituted bacon for pancetta, used white cooking wine, instead of red table wine.

With a 2 1/2 hour cook time it's more of a weekend thing but did these yesterday and DAYUM. I mean seriously...DAYUM! Fall apart beef in a rich wine gravy with diced carrots, onion, and shallot. Served it over large grain cous cous.

Put that dutch oven to work ya'all

Damn that looks and sounds delicious!

[Dub]

Apr 20, 2022 15:58:23 GMT -5 david said:

Is there a taste-able difference in meals cooked in a stainless steel Dutch oven versus an enameled cast iron Dutch oven?

I’m guessing there could be but only because the two materials are very different in the way they conduct and hold heat.

I also suspect the enameled cast iron will be easier to clean.



As an aside, I was unaware that Dutch ovens were made from stainless steel.

[david]

Apr 20, 2022 16:36:10 GMT -5 Dub said:

Apr 20, 2022 15:58:23 GMT -5 david said:

Is there a taste-able difference in meals cooked in a stainless steel Dutch oven versus an enameled cast iron Dutch oven?

I’m guessing there could be but only because the two materials are very different in the way they conduct and hold heat.

I also suspect the enameled cast iron will be easier to clean.



As an aside, I was unaware that Dutch ovens were made from stainless steel.

Yes, stainless has been around for a long time. But I found a bit of an explanation:



"Enameled cast iron usually means porcelain enamel, a type of glass. It's resistant to both acidic and alkaline foods. It is fine to cook and even store tomato sauces, etc. in enameled cast iron.

Stainless steel is also resistant to acidic foods, but not as much as porcelain enamel. Storing tomato sauce in it may eventually discolor the pot.

Both stainless and enameled iron are perfectly good options for cooking with acids. Whether you need a stainless pan depends on what cooking you're doing. In brief, cast iron has very slow heat response (e.g., you raise or lower the burner, it takes a while for the pan to cool or heat); stainless is much faster. That's a drawback too, iron gives a very nice steady heat, perfect for braising.

Stainless is also almost always lighter. I have a 12 qt stainless stock pot, its several pounds. My enameled iron dutch oven, at less than half the capacity, is closer to 15 lbs."

[Cosmic Wonder]

Apr 20, 2022 15:58:23 GMT -5 david said:

Is there a taste-able difference in meals cooked in a stainless steel Dutch oven versus an enameled cast iron Dutch oven?

Hmmm. Tough question. Easy answer is no, but there is a caveat. Cast iron holds heat better than stainless, so when you add food to stainless, it may cool down more which could affect flavor. Maybe.

Mike