Is it just us, or have braised short ribs been popping up all over the place lately? Some of us have been cooking them at home for years, but now its starting to feel like we can hardly turn around without bumping into another recipe for the "most tender, succulent, awesome short ribs ever." What's more, they all sound so good...
Short ribs typically come from the ribs on the underside (the "plate") of the cow or steer. They are meaty and have a good amount of fat and connective tissue, making them an excellent choice for long braises
Since most short ribs are cooked on the bone, we get another bonus from the bone marrow. This cooks out during braising, giving you one of the richest and most unctuous sauces you've ever made.
With short ribs, it seems like you get all the benefits of a tender cut like sirloin or rib eye, but with the added advantage that they can be braised. It's the best of both worlds, and maybe this is why they've become so popular lately.
Here are a few recipes that we've recently seen and drooled over:
• Gourmet's Stout-Braised Short Ribs reviewed right here at the Kitchn!
• Root Beer Braised Short Ribs from the Miami Herald, 1.8.09
• Braised Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream from Smitten Kitchen, 12.23.08
• Braised Hoison Beer Short Ribs with Rosemary White Bean Puree from the Bitten Word, 1.7.09
• Cocoa-Braised Short Ribs with Chestnut Puree and Red Wine Gravy from the Chicago Sun Times, 12.17.08
• Braised Chili-Spiced Short Ribs with Black Beans from Gourmet, 2.09
Are you new to this trend, or have you been loving short ribs for years?
Related: Ribs Under the Broiler from the NYTimes Dining Section
(Image: Flickr members The Bitten Word and misskoco licensed under Creative Commons)