Braised English Cut Beef Short Ribs
I tweeted this pic yesterday as I had just gotten started with the process.
Getting Busy
In all, there were about 8 1/2 pounds of bone-in short ribs for a bit of a dinner party for eight I put on last night. Recipe was very much like this previous go at it, only I used that large roasting pan instead and employed the same method I used for braised lamb shanks, which in this case was that the braising liquid (red wine & beef stock) did not fully cover the meat and after 2 hours at 325 I uncovered the roasting pan and turned the ribs every half hour until done.
Braised Short Ribs
It was pretty tasty. Well worth it.
WHAT IT'S ABOUT AND HOW IT WORKS
Free The Animal is an eclectic writing project about everything since November 2003. 23 years, 5,500 posts, 5 million words.
It's a paid membership blog. Most posts are free and public, but only paid members can comment. What determines whether it's free or paid is when I publish. Monday through Friday, free and public. Saturday and Sunday, for paid members. That's it. Membership info here.
I’ve done similar but reduced the temp to 225 and find they are even more tender. For about 4 hours.
Looks delicious. When is there going to be a paleo gastro pub?
Mmmmm…I love short ribs.
You’ve got some of the best food porn on the net. You motivate me to learn more and more about the wonderful ways of preparing delicious paleo meals.
Thats cool’ Adam. I and my brothers got our love for cooking from watching our mom and grandmoters over years. While they all ate crap too, they all knew how to tear up a kitchen big time.
The only way to learn to do it is to do it. And don’t be afraid to fail. That’s just an intermittent fasting pop. I have a rule: if I blow a meal which I sometimes do, to the extent I don’t like it, I push it aside and I fast. No substitute. That happened last week for the first time in a good long while.
That truly looks like it is from a restaurant! I know you are a businessman Richard so I must ask – do you plan on starting a primal restaurant? I plan on starting one on my own but will seek A LOT of help from cavemen as well as business savvy individuals and people who have restaurant experience of course. I have no idea where though…
Not me and never, Toad. I have friends in the business. Not something I ever want to do. I treasure Friday and Saturday nights too much. No money could ever be worth that to me.
Just me. The fact that there are great restaurants simply means some bus guys value that sot of thing more than I. And that’s cool. It makes the world go round.
I understand what you are saying completely. I don’t want to spend countless hours with a restaurant either. But, it seems as if you or I or someone came up with the idea, the plan, then whomever could just hire everything out.
There has to be countless primal enthusiasts who want to start a restaurant and run one. I am thinking of just finding a few people and just getting it started. I want to start a lot of things. But, for me, its just going to be my idea and I will be the one to get it started and will look over it a bit. But the others will take it over. I’ll gladly take a next to nothing as far as money goes.
I’ve just been thinking a lot about restaurants, cruise ship, resort, etc. Not now, not this year… but in 2012 and beyond for sure.
Yeah, no. When the owner isn’t in the restaurant, and farms it out, the restaurant doesn’t last very long, unless the owner is paying a very very good wage to whomever is running it. I was in the restaurant business (a cook) for years, and have found that if the owner is not participating, or is just in it to make a quick buck, the restaurant inevitably fails.
That being said, if a paleo/primal enthusiast who is a chef wanted to open a restaurant, I bet it would od amazingly well.
That about sums up my thoughts, Keith. And also, I’ve done enough business in my time that I’m very sour on the idea of having partners. Multitudes of reasons for that.
Isn’t a good steakhouse a Paleo restaurant? Large hunks of meat cooked however you want (or uncooked, at Bern’s Steakhouse here they prepare steak tartare right at your table), vegetables and starches a la carte.
They don’t offer much in the way of offal but that’s probably cause there isn’t a market for it.
Be careful with all that fat. It doesn’t melt and clogs up your arteries.
/sarcasm
Ah, I see you’re following along.
[…] So let’s get started. For a review of the various ways and cuts I’ve done in the past, see here, here, here, and here. […]