Riad’s Braised Short Ribs
En gang betragtet som en bonde skål, er korte ribben-rektangler af oksekød, som normalt tages fra chuck cut-få stigende popularitet og en nyfundne forståelse. I modsætning til rygribber, der har mere ben end kød, består korte ribben af generøse lag kød og fedt og kræver lang, langsom, fugtig madlavning for at frigøre oksekødets saftige smag. Denne opskrift kommer til os med kendskab til kokken Riad Nasr, af Balthazar restaurant i New York City.
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Cooks Notes
Ved tilberedning af denne opskrift skal du først brune de korte ribber for at gøre det overskydende fedt og opbygge et stærkt fundament for skålen; saftene og pandeskrapene vil blive brugt til at berige kogevæsken. Derefter braiserer de korte ribben for at give det mest ømme, smagfulde kød.
Eli
27.04.2023 @ 03:22
This text is in Danish and talks about the rising popularity of short ribs, which were once considered a peasant dish. Short ribs are rectangular pieces of beef taken from the chuck cut and are known for their generous layers of meat and fat. They require long, slow, and moist cooking to release their juicy flavor. The recipe provided is from chef Riad Nasr of Balthazar restaurant in New York City and serves 8 people. The ingredients include 6 pounds of short ribs, salt, pepper, vegetable oil, carrots, celery, onions, shallots, tomato paste, flour, ruby port, red wine, rosemary, parsley, thyme, bay leaves, garlic, and beef stock. The cooking directions involve browning the short ribs, sautéing vegetables, adding wine and stock, and braising the short ribs in the oven for 3 hours. The sauce is strained and reduced to a gravy-like consistency before being poured over the short ribs. The cooks notes suggest browning the short ribs first to remove excess fat and build a strong foundation for the dish.