Later On

A blog written for those whose interests more or less match mine.

Oh, YUM! Boneless beef short ribs

with 9 comments

With my kid plate, I look for pieces of meat (fish, fowl) that will fit the little protein compartment. Usually the small steaks (chuck steaks or eye of round) are sold two to a package. I cook them using the quick & easy method, and then eat one as a steak and the other the next day cut into little pieces in a salad, using the plate to measure the carb (say, orzo) and veggie (e.g., steamed broccoli) parts of the salad.

I got some nice pieces of boneless chuck short ribs, and last night I put them in a 200º oven for slow cooking overnight. Since I didn’t really want a stew—I’m going to eat them as a meat portion—I didn’t use (e.g.) tomatoes. But I still wanted some acid, so I went with lemon juice.

I got the skillet hot, sprinkled it with salt, and browned the beef on both sides. (This was the stainless skillet, but there was no sticking of any consequence.) I removed the beef and put into the skillet some chopped shallots, a few minced cloves of garlic, and a little olive oil. I sautéed those for a while, then deglazed the pan with red wine, scraping up the brown bits.

The beef went back into the pan, along with the juice of a lemon, a handful of small Crimini mushrooms, about a tablespoon of horseradish, a good splash of Worcestershire sauce, and salt and pepper.

On with the lid and into the oven overnight. Twelve hours later, it’s divine—a miracle!

UPDATE: Tonight (07.15.06) I’ve made it again—indeed, I’ve made it a couple of times since this first essay—and the recipe is much as before, except that I included some dried thyme in the mix, which I crushed by rolling it between my palms. — Later: Nah, better without the thyme, I think. Too much going on with the thyme added.

UPDATE 2: Another approach to boneless short ribs.

UPDATE 3: Yet another recipe.

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Written by Leisureguy

9 July 2006 at 8:12 am

Posted in Beef, Recipes & Cooking

9 Responses

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  1. These sound absolutely delicious. I love braised short ribs and these sound quite simple to make. The local market has short ribs on sale this week – I will definitely use your technique!

    Like

    pageycooks

    19 July 2006 at 11:16 am

  2. You can then refrigerate the dish during the day (since it comes out of the oven in the morning if you cook it overnight, as I did): the fat will harden and you can remove it before reheating. The horseradish adds a nice, mysterious flavor…

    Like

    leisureguy

    19 July 2006 at 11:31 am

  3. I had been searching through dozens of recipes for Braised Short Ribs and found this site describing how you cooked yours overnight in a low 200 degree oven for 12 hours. The only ingredient I added to your recipe was a 16 oz. can of diced tomatoes and 2 Tbls. tomato paste. (I omitted the lemon) I served mine along with coarse mashed potatoes and a Romaine leaf salad. Oh my dear, the ribs were the most tender and scrumptious I have ever tasted. I definitely give it a 10 on a scale of 1-10 Whoever is reading this you must try this recipe. Lucy

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    Lucy Liberatore

    9 September 2006 at 7:33 pm

  4. Yeah, tomatoes would work well. The idea is to have some acid to help tenderize the meat. You’ll note that this is similar to the slow-cooked beef things.

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    LeisureGuy

    9 September 2006 at 8:18 pm

  5. I savour, lead to I discovered exactly what I was looking for. You have ended my 4 day lengthy hunt! God Bless you man. Have a nice day. Bye

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    Anonymous

    6 December 2011 at 7:38 pm

  6. I wrote a reply here 6 yrs ago regarding baking boneless beef shortribs, overnight in a 200 degree oven. I have been using this recipe for years now, and just recently I was scolded by a Dietician that I was risking eating contaminated spoiled meat by cooking it at such a low temperature. Is this true??Have I been risking my families health cooking the meat at this low temp???Is it not safe? Please an answer from someone who actually knows if this is a safe way to cook meat? Thanks, Lucy

    Like

    Lucy Liberatore

    9 December 2012 at 9:00 pm

  7. It would be interesting to have your dietician back up that statement with links to articles in published journals. Consider:

    Water is pasteurized at ~150ºF and food is pasteurized at ~160ºF. Note that pasteurized means the destruction of all bacteria that may be harmful to health (pathogens). There are two primary methods of pasteurization: the liquid can be heated to 145ºF and held there for at least thirty minutes, or the liquid can be flash pasteurized at 161ºF for a minimum of 16 seconds.

    Also consider that 200ºF is the “Low” setting on slow-cookers/CrockPots. If that were as dangerous as your dietician claims, given the millions that use this method of cooking in the winter months (“Your dinner is ready when you get home!”), one would expect to see daily in the local news stories of families keeling over or being rushed to the hospital. We don’t.

    Also consider that big corporations (Rival, Cuisinart, et al.) are hyper-sensitive to the possibility of lawsuits, especially given the strict liability laws that apply to products, and the fact that they sell slow cookers that cook at 200ºF for hours at a time is a good indication that they consider the method safe.

    I would be very interested in any reliable evidence your dietician can offer to back up that statement.

    Like

    LeisureGuy

    10 December 2012 at 8:48 am

  8. Thank You, Thank You for your quick reply. I realize now that many things like you stated are cooked or baked at 200 degrees, such as my Crock Pot which I always cook everything on low, so its ready when we return home at night for Dinner. You are absolutely correct in your statements. I will definitely speak to the Dietician about this and see what she has to say now. Again Thanks Leisure Guy. Can’t wait to make my Beef Ribs again this way.

    Like

    Lucy Liberatore

    11 December 2012 at 7:57 am

  9. You’re quite welcome. BTW, you might find the Glorious One-Pot Meals I’ve been making to be of interest. Although one pot, they are sort of the opposite of a slow cooker: the food is layered in a cast-iron dutch oven, which is covered and put into a 450ºF (!) oven for 45 minutes. You can even include frozen veg without thawing. A 2-qt dutch oven makes two meals, a 3-qt three, etc. I mostly use a 2.25-qt Staub round cocotte. Here’s a complete explanation and template. I’m making one today, in fact (the plan already posted).

    Like

    LeisureGuy

    11 December 2012 at 8:18 am


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