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The Corner


Joined: 9/7/99 Posts: 11896
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Ive only made short ribs... I braise them with veggies, beef stick, red

wine and herbs. Braise at 325 for 3-4 hours until a fork inserted into the meet twists easy. Cool in the liquid overnight and they will absorb some of the cooking liquid. Reheat slowly and reduce liquid for a sauce.

2 carrot, large onion, two stalks of celery, 5 cloves of galic, 2 tbs tomato paste, 4 sprigs of thyme, 2 cups beef broth, 2 cups red wine or brown beer.

Salt and pepper ribs and sear on med-high heat in a large stainless steel pan. Brown all over. Remove ribs and add veggies... brown veggies. Add tomator paste and stir for 2 mins. Deglaze with red wine and scrape up all the brown bits. Add the stock. Can add mushrooms as well. If you don't have a big enough pan, bring the liquid to a boil amd pour over the ribs in a large roasting pan. Cover tightly and cook at 325 until tender.

(In response to this post by Ronald Mexico)

Posted: 04/02/2019 at 8:50PM


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Current Thread:
@chefhoo... is there a way to make beef ribs NOT suck? -- Ronald Mexico 04/02/2019 7:28PM

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