by thirschfeld
View
my 191 recipes »
CookLikeMad's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 stick, unslted butter, room temperature Ask a question about this ingredient
1 1/2 teaspoon garlic, very finely minced Ask a question about this ingredient
1 1/2 teaspoon shallot, peeled and very finely minced Ask a question about this ingredient
2 tablespoons flat leaf parsley, minced Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
4 meaty well marbled short ribs, flanken style Ask a question about this ingredient
1 tablespoon grape seed oil Ask a question about this ingredient
2 cups yellow onion, julienned Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 cups beef stock Ask a question about this ingredient
2 French baguettes , cut into 4 six inch portions Ask a question about this ingredient
kosher salt and fresh ground black pepper Ask a question about this ingredient
Note: When you are cooking a cut of meat like a short rib there is a temperature and time line that needs to be crossed in order for the meat to become tender. It is, what I call, when the collagen relaxes. When this happens the meat becomes succulent and tender and really cooking it any longer than is necessary is only detrimental to the beef itself leaving if void of precious fat which is why you are cooking this piece of meat in the first place (because you like the taste of the fat.) I have really come to like the taste of the rib cut itself as well and if you are going to spend the money on a free range organic grass feed cut then you really should want to taste it and not bury it under loads of strong tasting sauce.
Ask a question about this stepUsing a sharp knife cut the ribs between the bones into square pieces. They should be about 2 1/2 inches square. Salt the ribs liberally on all sides and let them rest until it is dissolved. You can also let the ribs sit uncovered in the fridge overnight after salting them.
Ask a question about this stepPreheat the oven to 275 degrees. Heat the grape seed oil over high heat in a 3 1/2 quart Dutch oven. When it is hot add the ribs and really sear them on all sides until they are deep brown. Sear them on all sides and adjust the heat as necessary to keep the fond from burning.
Ask a question about this stepWhen all the sides are brown remove the pot from the heat. Place the ribs onto a sheet of foil and wrap them tightly but carefully making sure not to let the bones poke holes in the foil. Set the foil on a tray. Put the ribs into the oven and set a timer for 2 hours and 15 minutes.
Ask a question about this stepEmpty the pot of excess oil but don't clean it. Place it over medium heat and add the onions. Cook the onions until they start to caramelize. Add the bay leaves and stock. Season with a salt and lots of pepper and bring the jus to a boil. Reduce the heat and let it simmer.
Ask a question about this stepCombine all the ingredients for the butter in a bowl and mix it well with a rubber spatula. Season it with salt and pepper and mix again.
Ask a question about this stepWhen the timer goes of remove the ribs and unwrap them. The bones should be exposed and the meat should cut easily. So slice off a sliver and give it a try. Is it succulent and tender if so you are ready to go if not put it back into the oven for another 30 to 40 minutes. Remove the ribs. Let them rest covered.
Ask a question about this stepTurn the oven up to 400 degrees. Cut the loves in half length wise and smear a good swab of butter on the interior side of each half of the loaf. Set each half, butter side up, on a sheet tray. Toast the loaves in the oven until the edges just start to color and the butter is all melty and aromatic.
Ask a question about this stepWhile the bread is toasting remove the bones from the ribs. Slice the ribs against the grain into very thin pieces. Divide into equal portions and pile them onto the toasted bread and serve with a side of onion jus.
Ask a question about this stepoops, forgot to mention I made these last night. My friends and family were grateful.
The visuals on this one are fantastic on all fronts.
I appreciate your kind words cheese1227
So enjoying reading your head notes!
Thank you so much healthierkitchen
Ahh, the chaos of parenthood. I think your McRib sounds superb, but your story made me smile.
thanks Waverly. I have a strange affection for the chaos. It can be frustrating but it is also interesting. I am so glad I could make you smile.
Now *that's* a sandwich. Wow.
thanks lastnightsdinner, it is funny but I love the taste of the short rib all on its own. It is so great without anything else on it but when I put the maitre d butter and the au jus with it and the bread to soaked it all in it became heaven. Pair onion rings with it and well...
Hilarious! We would be crying or drinking far too much if we didn't laugh. Creative outlet of cooking is always a good release. Love the recipe and the pic... the onion rings look fabulous as well.
thanks MCT and yes, laughter is the only way to go.
Ahh, children. The reason we love them is so we won't kill them. I remember those days well. I'm astounded you could pull together anything beyond grilled cheese, after that kind of day, but the McRib sounds wonderful!
thanks Kayb and I am guessing you don't forget those days.
A day in the life! Just start with Guiness right at breakfast.
never been much of a breakfast drinker, usually not till evening, this morning was a unique occasion.
When I first started reading this I couldn't imagine that it was going to turn out to be about food...Sorry you had such a challenging day!
it really wasn't bad it just took a different direction than planned. Sometimes that is for the better
Sounds like a hell of a day, friend. I DO hope there's a tall frosty waiting for you just off-camera. A delicious looking sandwich...I could go for a big bite right now. - S
thanks I just left you a note under you wonderful creation
Phew! You've had quite an eventful week. Sandwiches sound delish, as per usual with your creations.
thank you hardlikearmour and yes it has been an eventful week
Perfect meal after an ordinary day like that. But you're missing the cold beer. ;)
Or glass of bourbon!
Oh no mrslarkin, I was at an Irish funeral this morning. I was drinking Guiness before noon
Stephanie is the Head Recipe Tester of Food52.
With some left over short ribs from testing a recipe, I needed a go-to recipe and hella yeah, this one fit. Thanks for being awesome.