Comments on Beyond Salmon: Zuni Short Ribs Braised in Chimay Ale

Hi Tina, Glad the short ribs worked out well :) ...

2012-01-23T09:20:43.511-05:00

Hi Tina,

Glad the short ribs worked out well :) Yes, I use the same pan for searing and baking in the oven. But different pans are fine as long as you pour the liquids into the skillet and simmer for a few minutes to pick up all the brown bits. It would be a lot of flavor lost if they were thrown away. It sounds like it's not an issue for you if you used all-clad cookware, but for people with plastic handle skillets, it might be necessary to use another pan for the oven.

Cheers,
-Helen

I made the braise yesterday, with 4 lbs boneless s...

2012-01-23T09:10:03.277-05:00

I made the braise yesterday, with 4 lbs boneless short ribs and Chimay Blue, both from Costco. My first time braising meat outside of a crock pot, and it worked wonderfully!

I used an All-Clad 6qt. saute pan for the browning, seasoned the meat with salt, spread the onions over top, and poured about 1 1/4 cups each of beef stock and Chimay over the top. That amount of liquid came up to the top the meat, but may not in a larger roasting pan or with the original 3 lbs called for. Your recipe did not mention whether you used the same pan for both stovetop and oven, but that worked well for me.

Chimay makes three ales, and I think each would work in this recipe; anything malty and not too hoppy is great to cook with. I chose the "Blue" because my Costco carries it (and it happens to be my favorite of the three.)

Thank you so much for your blog! I have learned a great deal about food preparation and cooking here over the past couple of years.

Tina

Yum! I love Short Ribs, the Zuni Cafe and Cotsco! ...

2012-01-23T01:14:00.861-05:00

Yum! I love Short Ribs, the Zuni Cafe and Cotsco! Off to Cotsco tomorrow to get some short ribs. Thanks!! BTW, did you get a chance to try their Rack of Pork while they carried it for the holidays? Very Yum!

Jeanne, so glad your short ribs came out well! To...

2012-01-22T19:05:13.514-05:00

Jeanne, so glad your short ribs came out well! To be honest, I haven't tried a recipe from the Zuni Cafe cookbook that I haven't liked. I am not a big cookbook person. I hate most of them because lately the story and the pictures count for way more than a well tested, thoroughly, and clearly explained recipe. But Zuni is a stunning book. In my opinion it rivals Julia Child's Mastering the art of French Cooking, but Judy's recipes tend to be lighter and more suited to contemporary taste than Julia's.

Cheers,
-Helen

Yum, yum Everyone loved this... I should have made...

2012-01-22T16:43:41.702-05:00

Yum, yum Everyone loved this... I should have made polenta or mashed potatoes... don't know why I didn't. I served with spaghetti squash roasted with butter and brown sugar and french green beans and yeast rolls. It was good, but needed more than the rolls to mop up the sauce! I seived the onions and some garlic cloves I added from the braise liquid, into a sauce pan, skimmed the fat and reduced by half. I adjusted the seasoning and decided on a 2 or so tbs of red wine vinegar. The Costco short ribs WERE spoon-tender, but the sauce was the BOMB!

Great, thank you! Sorry - I should have searched t...

2012-01-22T15:38:04.694-05:00

Great, thank you! Sorry - I should have searched the blog first before posting!

Hi Irina, Here is a post on the topic of
2012-01-22T09:42:04.579-05:00
Hi Irina,

Here is a post on the topic of leftover fish.

Cheers,
-Helen

Hi Helen, This isn't really a comment related...

2012-01-21T23:40:10.856-05:00

Hi Helen,

This isn't really a comment related to the short ribs post, but I was wondering if you would consider doing a post some day on the best way to cook fish for eating later (e.g. the following day), the kinds of fish that lend themselves best to reheating, and the best way to reheat fish. Thanks so much!

Irina

Hi Jeanne, Your short ribs will be fine :) Judy ...

2012-01-20T14:03:55.495-05:00

Hi Jeanne,

Your short ribs will be fine :) Judy Rodgers doesn't do the over night thing, so you are in good company.

Cheers,
-Helen

I am making this tonight... however I do not have ...

2012-01-20T13:36:54.016-05:00

I am making this tonight... however I do not have until tomorrow to let this braise meld and the fat raise to the top. I will do my best to skim and reduce the sauce tonight.

I will let you know how I netted out and next time plan enough in advance. That's what I get for not paying enough attention to the instructions!