Short Ribs. I think that years ago I came in contact with the short rib. While it had fallen out of favor in the popular restaurant culture for a while, perhaps due to it's fat content and peasant-food like qualities, it was none the less still around And in the the last 10 years or so they have roared back to popularity and have taken their place at the gourmet table once more.
Well many people never forgot the short rib. One of those people was a friend here in NYC who made them for me for the first time. Wow! I tried them was overcome by their rich tast and meaty goodness but I really fell in love with the dinner party ease that they offered. I mean here's a dish that you can't screw up or overcook and actually gets better hanging around longer. So I started trying Short Rib recipes out from a variety of sources. I finally came up with what I thought was amazing. My culinary partner in crime Stuart Sugarbread gave them the nickname "Forrest's Famous Short Ribs" And I suppose they were. I mean I serve them at various dinner parties and even underground restaurant events. I mean how easy is it to warm up short ribs and given that we were cooking in corners sometimes ( literally once) it made a great entree.
The secret to my ribs was twofold, the texture and the sauce. I braised them in red wine and coffee and stock with herbs and aromatics but the secret for me lay in the sauce. I had learned from catering that short ribs can be heated and re-sauced but the trick for me was that they lacked any texture. I had worked with a chef that made boneless asian short ribs and they had a crust. He accomplished that with searing the done short rib and then saucing the meat later. I took this a step further and actually seared the whole roasted rib in butter. Searing the outside with the butter fat and locking in the flavor.
For the sauce I would boil down the sauce and then to add the spice I wanted I would throw in a jar of tomato jam a teaspoon of nutmeg and just a touch of liquid smoke, giving it both a spice boost and an almost BBQ quality.
It worked well and people liked them but I was never satisfied with the final sauce. I wanted a sauce that was almost a lacquer. Almost Asian in spice but with the sense of something else. But I never quite found it till now. Rozanne Gold's recipe for short ribs seemed almost too simple. Yet the rave reviews it received online made me wonder could it work? I mean it sounded like pure genius. Take two ingredients that have no relation add them together and create an unbelievable combination. Those two ingredients: Prune juice and Teriyaki sauce. I mean really. But when you think about it why not. I mean the prune juice and the Teriyaki break down the meat overnight and then you cook them for 2 hours till bone dropping tender. Then the sauce is reduced to a thick delicious syrup and poured back over the ribs. So I had to try it.
THEY WERE AAAAAAMMMMMMAAAAZZZZZIIIINNNNNGGGGGG!!!!!!. In one short moment I found my new ultimate short rib recipe. Wow, if you want short ribs make these they are to die for. I added a few touches but it's really her recipe. Please enjoy!
Mohogany Short Ribs Adapted from Rozanne Gold's Recipe
Ingredients
3 lbs short ribs with or without the bone ( I like the bone to cook with for the added flavor)
1 1/2 cups prune juice
1 small bottle low sodium teriyaki sauce
1 Star Anise
1 teaspoon black pepper
1 can tomato paste
1/2 cup red wine
Method
Place everything except the pepper and the wine in a container and cover the ribs
Place in the fridge overnight
When ready to cook remove ribs from the liquid and pour into a braising pot on top of the stove.
Bring to a boil. Add wine. Reduce heat.
Return ribs to the pot and cook on a high simmer for 2 hours.
Remove cooked ribs from the liquid and boil it down to a thick syrup, watch it or it will burn.
Reheat ribs and pour sauce over the ribs.
Wow, enjoy Ya'll!!!
Well many people never forgot the short rib. One of those people was a friend here in NYC who made them for me for the first time. Wow! I tried them was overcome by their rich tast and meaty goodness but I really fell in love with the dinner party ease that they offered. I mean here's a dish that you can't screw up or overcook and actually gets better hanging around longer. So I started trying Short Rib recipes out from a variety of sources. I finally came up with what I thought was amazing. My culinary partner in crime Stuart Sugarbread gave them the nickname "Forrest's Famous Short Ribs" And I suppose they were. I mean I serve them at various dinner parties and even underground restaurant events. I mean how easy is it to warm up short ribs and given that we were cooking in corners sometimes ( literally once) it made a great entree.
The secret to my ribs was twofold, the texture and the sauce. I braised them in red wine and coffee and stock with herbs and aromatics but the secret for me lay in the sauce. I had learned from catering that short ribs can be heated and re-sauced but the trick for me was that they lacked any texture. I had worked with a chef that made boneless asian short ribs and they had a crust. He accomplished that with searing the done short rib and then saucing the meat later. I took this a step further and actually seared the whole roasted rib in butter. Searing the outside with the butter fat and locking in the flavor.
For the sauce I would boil down the sauce and then to add the spice I wanted I would throw in a jar of tomato jam a teaspoon of nutmeg and just a touch of liquid smoke, giving it both a spice boost and an almost BBQ quality.
It worked well and people liked them but I was never satisfied with the final sauce. I wanted a sauce that was almost a lacquer. Almost Asian in spice but with the sense of something else. But I never quite found it till now. Rozanne Gold's recipe for short ribs seemed almost too simple. Yet the rave reviews it received online made me wonder could it work? I mean it sounded like pure genius. Take two ingredients that have no relation add them together and create an unbelievable combination. Those two ingredients: Prune juice and Teriyaki sauce. I mean really. But when you think about it why not. I mean the prune juice and the Teriyaki break down the meat overnight and then you cook them for 2 hours till bone dropping tender. Then the sauce is reduced to a thick delicious syrup and poured back over the ribs. So I had to try it.
THEY WERE AAAAAAMMMMMMAAAAZZZZZIIIINNNNNGGGGGG!!!!!!. In one short moment I found my new ultimate short rib recipe. Wow, if you want short ribs make these they are to die for. I added a few touches but it's really her recipe. Please enjoy!
Mohogany Short Ribs Adapted from Rozanne Gold's Recipe
Ingredients
3 lbs short ribs with or without the bone ( I like the bone to cook with for the added flavor)
1 1/2 cups prune juice
1 small bottle low sodium teriyaki sauce
1 Star Anise
1 teaspoon black pepper
1 can tomato paste
1/2 cup red wine
Method
Place everything except the pepper and the wine in a container and cover the ribs
Place in the fridge overnight
When ready to cook remove ribs from the liquid and pour into a braising pot on top of the stove.
Bring to a boil. Add wine. Reduce heat.
Return ribs to the pot and cook on a high simmer for 2 hours.
Remove cooked ribs from the liquid and boil it down to a thick syrup, watch it or it will burn.
Reheat ribs and pour sauce over the ribs.
Wow, enjoy Ya'll!!!
I made these last night. Forrest made these for me several years ago and I couldn't stop thinking about them. I had a small dinner party last night, and as suggested, I marinated them a day before. The only problem I had was that I grabbed blackberry juice by mistake and not prune! Who even knew blackberry juice existed? I seared them off before putting them into a pot with tomato puree, red wine and instant coffee. I also threw in some carrots, celery, an onion and thyme. After about 3 hours, they came out and the meat feel off the bone. It was really one of the best meals I've made in a long time and SOOOOOO EASY. You really have no prep or fuss, besides marinating them the day before. Your guests will be very happy you made these.
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