How to Braise Beef Short Ribs
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Date: 2021-02-20
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Comments and reviews: 10
Tulips2Kiss
I'm not an expert but my understanding is that gochujang is like miso in that if you cook it for a long time it can lose its flavor. it's amazing in korean soups, but these soups aren't cooked for a long period of time (again to my understanding, I'm no expert) if you added another tablespoon to your sauce at the end it would've livened it up and also helped to thicken since it has a high sugar content. you can also add korean red pepper flakes or powder, in my experience those will hold up better to slow cooking than gochujang. also a little splash of sesame oil at the end would've been
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I'm not an expert but my understanding is that gochujang is like miso in that if you cook it for a long time it can lose its flavor. it's amazing in korean soups, but these soups aren't cooked for a long period of time (again to my understanding, I'm no expert) if you added another tablespoon to your sauce at the end it would've livened it up and also helped to thicken since it has a high sugar content. you can also add korean red pepper flakes or powder, in my experience those will hold up better to slow cooking than gochujang. also a little splash of sesame oil at the end would've been
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Tom
CHEFJOHN EASY trick to remove oil from a liquid in a pan; BEFORE you start it to simmer, place a flat paper towel on top, making sure it touches the oil FIRST. This will make it soak up ONLY the oil and not the water bases liquids below the oil. If there is too much oil for one paper towel, just throw another one on top and it will start sucking up the oil as well.
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CHEFJOHN EASY trick to remove oil from a liquid in a pan; BEFORE you start it to simmer, place a flat paper towel on top, making sure it touches the oil FIRST. This will make it soak up ONLY the oil and not the water bases liquids below the oil. If there is too much oil for one paper towel, just throw another one on top and it will start sucking up the oil as well.
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lexwaldez
I do this kind of backwards. I brown them in an Instant Pot and save the veggies. Add liquid and pressure cook for 90 minutes. Take out the meat, reserve liquid, add tomato paste, vegetables and whatever, reduce liquid. Job done. Sooo tender and flavorful. Great grandma knew how to cook and she swore by her pressure cooker. I love making her old recipes.
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I do this kind of backwards. I brown them in an Instant Pot and save the veggies. Add liquid and pressure cook for 90 minutes. Take out the meat, reserve liquid, add tomato paste, vegetables and whatever, reduce liquid. Job done. Sooo tender and flavorful. Great grandma knew how to cook and she swore by her pressure cooker. I love making her old recipes.
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Shanley
I just watched an americas test kitchen video on olive oil lemon pie, they said some fats have more protein and the protein binds to the aromatic compounds making it less flavorful but still about as acidic, maybe the protein in the beef fat is why its not chili paste and cider flavored
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I just watched an americas test kitchen video on olive oil lemon pie, they said some fats have more protein and the protein binds to the aromatic compounds making it less flavorful but still about as acidic, maybe the protein in the beef fat is why its not chili paste and cider flavored
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MrAcuta73
Gochujang - Use 2-3x more than you think you need. Adds more funk than spice/heat. More about fermented umami. I buy it in a massive tub. Thought about making my own (eventually.
Gochugaru - What you add for chili flavor/heat
I'd eat what you made as-is, no problem. /drool
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Gochujang - Use 2-3x more than you think you need. Adds more funk than spice/heat. More about fermented umami. I buy it in a massive tub. Thought about making my own (eventually.
Gochugaru - What you add for chili flavor/heat
I'd eat what you made as-is, no problem. /drool
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bigpoppa1234
I do the same thing except I just do it in a big covered stockpot on the stove. An electric induction cookplate is nowhere near as power hungry as an oven and you don't end up having to take out the hot dish from the oven.
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I do the same thing except I just do it in a big covered stockpot on the stove. An electric induction cookplate is nowhere near as power hungry as an oven and you don't end up having to take out the hot dish from the oven.
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Tom
What would you say about trying to do the braising on the stovetop instead of in the oven. perhaps on a cast iron simmering disk. possible? (I need to replace my oven, and it's waiting on some other kitchen remodel stuff.
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What would you say about trying to do the braising on the stovetop instead of in the oven. perhaps on a cast iron simmering disk. possible? (I need to replace my oven, and it's waiting on some other kitchen remodel stuff.
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Chemgeek10
I love it when a chef admits failure (well, partial failure in this case. It reminds the rest of us that it's OK to experiment and fail. You will always learn something. Thanks for being real, Chef John!
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I love it when a chef admits failure (well, partial failure in this case. It reminds the rest of us that it's OK to experiment and fail. You will always learn something. Thanks for being real, Chef John!
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Anna
Does anyone know why he might have chosen chicken broth over beef broth for this recipe? My natural instinct would have been to use a beef broth to enhance the natural flavors of the ribs.
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Does anyone know why he might have chosen chicken broth over beef broth for this recipe? My natural instinct would have been to use a beef broth to enhance the natural flavors of the ribs.
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snotsbuttwax
Homie you burnt the piss outta that
And then went and added tomato paste to the burnt shit with zero effort to deglaze.
I guarantee the end product had scorched flavors.
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Homie you burnt the piss outta that
And then went and added tomato paste to the burnt shit with zero effort to deglaze.
I guarantee the end product had scorched flavors.
reply
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