Why Not Short Ribs For The Holidays?
When Christmas Day’s Eve and New Year’s Eve comes around, the American family typically share a feast with a giant beef roast as the centerpiece. The standing rib roast, after all, represents abundance!
But to welcome the 2017 New Year, perhaps you should consider the humbler braised short ribs. Unlike the grand yet one-dimensional beef roast, the braised short ribs has a more complex medley of flavors – more aromatic and succulent and, thus, more celebratory.
More Versions to Choose From
Beef short ribs are the best cuts for braising – or at least, it’s one of the best. This is because the meat has a well-marbled quality that lends itself to slow-cooking for two hour or so. The result: An incredibly juicy and tender dish that complements the holiday celebration dishes and desserts!
Keep in mind that beef short ribs are rarely packaged for your grab-and-go style of shopping for meat. You have to ask the butler for them and, if you’re a regular patron, you’ll likely be given the best cuts.
And speaking of cuts, you can choose from three versions, namely:
- English style, a cut consisting of a six-inch meaty rib weighing a pound or so
- Flanken style, a cut similar to the English style but cut in a crosswise manner (i.e., each piece has bones still attached)
- Boneless short ribs
The first two cuts are better since the bones add flavor. You can also use a blade steak or a bone-in-chuck steak, if short ribs aren’t available.
Many Ways to Cook Short Ribs
The best way to cook beef short ribs is in the French style of cooking. Known as boeuf aux carottes, the name may sound elegant but the French know that it’s a slow-cooking Sunday stew. Think of it as comfort food that your grandmother likes to cook for the family on lazy weekends.
There really aren’t many ingredients in boeuf aux carottes – beef and carrots, the main ingredients, as well as onions, a bundle of herbs, and a splash of wine. You can add a few varieties of carrots from bright orange to pale yellow. You will love the mouthwatering aromas that speak of heart and home emanating from the dish as it bubbles happily.
You can also make a horseradish sauce as accompaniment to the boeuf aux carottes. Your choice in wine can be anything so long as it’s red, thanks to the versatility of the dish. Your choices include Bandol, Languedoc, and Priorat.
And if you’re too lazy to wait for the boeuf aux carottes to cook, you can always enjoy it in a restaurant. You may try it at Morton’s perhaps.