Short ribs and oxtails

medtran49

medtran49

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On another forum, someone asked if there is a quick way to cook either of these to get a lovely tender and flavorful end product. The general consensus was no, except for maybe a pressure cooker, which has a trade-off of potential over-cooking and dryness. That forum is more of a general public cooking forum, unlike this one, which I consider more of a foodie cooking forum. Besides low and slow either in the oven or stovetop, or something like a crock pot/instapot, anybody got ideas besides sous vide? I thought about that and it seems like that technique would be good for either cut. Any other thoughts?
 
I've done short ribs in Korean store-bought "kalbi" marinade in a crockpot and they came out really good. Meat was falling off the bone, and with a little patience I was able to use a gravy separator to get the oil off and make some decent gravy. I will look for a picture...
DSC03177.jpg


Now when I tried the same in a pressure cooker, the meat had retracted from the bone and shrank a bit, it just wasn't as good. No picture of that failure... I suspect it would have been ok if I pressured it for less time and then finished in either oven or on a grill.

Oxtail I always pressure cook that dish! My mother in law likes to go low and slow in a dutch pot but I don't often have time for that!
 
medtran49 said:
On another forum, someone asked if there is a quick way to cook either of these to get a lovely tender and flavorful end product. The general consensus was no, except for maybe a pressure cooker, which has a trade-off of potential over-cooking and dryness. That forum is more of a general public cooking forum, unlike this one, which I consider more of a foodie cooking forum. Besides low and slow either in the oven or stovetop, or something like a crock pot/instapot, anybody got ideas besides sous vide? I thought about that and it seems like that technique would be good for either cut. Any other thoughts?
Click to expand...

If it is the forum I think it is, the answer to every cooking problem is an InstaPot. :laugh:

Being a sous vide fan, I can tell you that sous vide for those meats will NOT be faster. In fact, probably a lot slower because of the temperature used to cook.

IMO, the best cooking method for those meats is braising. I've braised beef short ribs at 300F for as little as three hours, and had them turn out tender.

CD
 
caseydog said:
If it is the forum I think it is, the answer to every cooking problem is an InstaPot. :laugh:

Being a sous vide fan, I can tell you that sous vide for those meats will NOT be faster. In fact, probably a lot slower because of the temperature used to cook.

IMO, the best cooking method for those meats is braising. I've braised beef short ribs at 300F for as little as three hours, and had them turn out tender.

CD
Click to expand...

No, it's probably not the 1 you are thinking of since I don't think you are a member of the 1 I'm writing about. At least I've never seen a post from you as CD there. But I'm pretty sure I know the 1 you are talking about and agree.

I didn't mean sous vide as a fast way, just as another way. That's why I wrote "besides low and slow in either ...". I was looking and saw cook times as long as 24 hours. Given that I have a wand and have used it previously, I am aware that sous vide is not a quick process.
 
if you're willing to trim the short ribs in a manner similar to porchetta where you butterfly it without cutting completely through into 3 pieces, you then should have a cut of sufficient thickness to cook the short rib like a steak.
 
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