Braised short ribs from scratch is my goal for a holiday meal. Probably veal stock, depending on the recipe and what bones i can get. I hope there is a heavy pot for the braise. Also, i forgot to pack my knife sharpening stones. I was hoping to do a mass sharpening on all the nice but dull knives in the kitchen.
Obtained bones. A meat market I went to didn't really understand when I said I needed veal bones for stock. The guy then asked if I wanted "marrow bones". I guess that's what they're called now.
They were pretty much stripped clean of meat. A whole foods I went to had beef bones with a little meat attached (and more marrow. Since the bone pile was lacking of connective tissue, I got some turkey neck.
3-ish lbs of veal bones cut into 1.5 inch lengths.
1-ish lbs of beef bones cut into 0.75 inch lengths, with a little meat attached
1-ish lb of turkey neck.
Everything got roasted at 350 for about an hour last night, and went into the stock pot this morning, along with the deglazed scrapings of the sheet pan. That will simmer until late tonight.
I'm working with a 2 gallon pot instead of my usual pot, which is maybe 8 gallons. So I'm making the stock in stages. The carrots, onions, leeks, celery, garlic, parsley, thyme and peppercorns will go in only after I'm done with the bones.
Day one: procure and roast bones
Day two: simmer bones for 14 hours, then strain and chill stock
Day three: roast veggies, and simmer in the meaty-boney-stock for a few hours, then strain and chill stock, obtain spare ribs and a hearty red wine
Day four: start overnight marinade of spare ribs in wine
Day five: braise ribs in wine and stock for a few hours ... add some veggies and braise a little longer ... eat boeuf bourguignon (approximated)
Hmmm ... need lardons, pearl onions and some shrooms.
There's no dutch oven in the house. I may resort to browning the meat in a saute pan, and then transferring it to a slow cooker.
I did buy a chinois for the house (listed at $99 at William Sonoma, available for $30 at a local restaurant supply store). I may pop into Ace Mart Restaurant Supply again to see if they have a cheap dutch oven.
5 lbs of bone-in short ribs acquired. Got some pork belly too. The meat cutter didn't bother to ask how I wanted the pork belly, and cut it like bacon. That's fine for lardons, but seems like the sort of thing one should ask. Bottle of California cab also acquired.
12 hours in the stock pot
Great shot. I'm 8 hours into a beef stock. Was lucky with bones at my whole foods: loaded with meat and fat and all kinds of good stuff.
 .
The Soakening.
Short ribs marinating overnight in California cab. This cab plus some of the stock will be used to braise the short ribs. I'm using a slow cooker, but it has three settings, and I have a thermometer. I want to achieve at least 180. If the slow cooker isn't up to task, I have two dutch oven-ish containters that will fit in the oven.
 .
More progress pics available in instabook and facegram.
 .
Awesome dish. Bistro Jeanty's version was better. It was served in a personal sized dutch oven, as if they had cooked it that way. I think they cheated.
I separated the meat and cooking liquid at the end. Liquid was strained, defatted and reduced. I think everyone does that, otherwise it's got too much fat. I think their cheat was using a roux to thicken the cooking liquid into a sauce. Just a guess.
The audience (brother and mother) was appreciative, and didn't seem to mind the massive cleanup required. Although I cleaned along the way, there was an explosion of pots at the end - one to hold the cooked spare ribs, bowls to handle the various processes done to the cooking liquid. Separate pans for onions and mushrooms.
"Explosion of pots at the end."
I hear you brother.
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- mark 12-21-2015 3:17 pm
Obtained bones. A meat market I went to didn't really understand when I said I needed veal bones for stock. The guy then asked if I wanted "marrow bones". I guess that's what they're called now.
They were pretty much stripped clean of meat. A whole foods I went to had beef bones with a little meat attached (and more marrow. Since the bone pile was lacking of connective tissue, I got some turkey neck.
3-ish lbs of veal bones cut into 1.5 inch lengths.
1-ish lbs of beef bones cut into 0.75 inch lengths, with a little meat attached
1-ish lb of turkey neck.
Everything got roasted at 350 for about an hour last night, and went into the stock pot this morning, along with the deglazed scrapings of the sheet pan. That will simmer until late tonight.
I'm working with a 2 gallon pot instead of my usual pot, which is maybe 8 gallons. So I'm making the stock in stages. The carrots, onions, leeks, celery, garlic, parsley, thyme and peppercorns will go in only after I'm done with the bones.
Day one: procure and roast bones
Day two: simmer bones for 14 hours, then strain and chill stock
Day three: roast veggies, and simmer in the meaty-boney-stock for a few hours, then strain and chill stock, obtain spare ribs and a hearty red wine
Day four: start overnight marinade of spare ribs in wine
Day five: braise ribs in wine and stock for a few hours ... add some veggies and braise a little longer ... eat boeuf bourguignon (approximated)
- mark 12-23-2015 12:10 pm [add a comment]
Hmmm ... need lardons, pearl onions and some shrooms.
There's no dutch oven in the house. I may resort to browning the meat in a saute pan, and then transferring it to a slow cooker.
I did buy a chinois for the house (listed at $99 at William Sonoma, available for $30 at a local restaurant supply store). I may pop into Ace Mart Restaurant Supply again to see if they have a cheap dutch oven.
- mark 12-23-2015 12:27 pm [add a comment]
5 lbs of bone-in short ribs acquired. Got some pork belly too. The meat cutter didn't bother to ask how I wanted the pork belly, and cut it like bacon. That's fine for lardons, but seems like the sort of thing one should ask. Bottle of California cab also acquired.
- mark 12-23-2015 4:02 pm [add a comment]
12 hours in the stock pot
- mark 12-23-2015 10:16 pm [add a comment]
Great shot. I'm 8 hours into a beef stock. Was lucky with bones at my whole foods: loaded with meat and fat and all kinds of good stuff.
- jim 12-23-2015 10:27 pm [add a comment]
- mark 12-24-2015 1:53 pm [add a comment]
The Soakening.
Short ribs marinating overnight in California cab. This cab plus some of the stock will be used to braise the short ribs. I'm using a slow cooker, but it has three settings, and I have a thermometer. I want to achieve at least 180. If the slow cooker isn't up to task, I have two dutch oven-ish containters that will fit in the oven.
- mark 12-25-2015 8:13 pm [add a comment]
More progress pics available in instabook and facegram.
- mark 12-26-2015 9:46 pm [add a comment]
Awesome dish. Bistro Jeanty's version was better. It was served in a personal sized dutch oven, as if they had cooked it that way. I think they cheated.
I separated the meat and cooking liquid at the end. Liquid was strained, defatted and reduced. I think everyone does that, otherwise it's got too much fat. I think their cheat was using a roux to thicken the cooking liquid into a sauce. Just a guess.
- mark 12-26-2015 9:49 pm [add a comment]
The audience (brother and mother) was appreciative, and didn't seem to mind the massive cleanup required. Although I cleaned along the way, there was an explosion of pots at the end - one to hold the cooked spare ribs, bowls to handle the various processes done to the cooking liquid. Separate pans for onions and mushrooms.
- mark 12-26-2015 9:52 pm [add a comment]
"Explosion of pots at the end."
I hear you brother.
- jim 12-26-2015 11:48 pm [add a comment]