The shining point of short ribs/bone-in Short Ribs is the three ribs interspersed with meat slices. Generally taken from the 5th-8th ribs of cattle, the ratio of fat and bone here is the best, when buying, check whether the beef is naturally and tightly attached to the bone, while taking into account the weight of the bone, after all, it is not better than the real meat pieces, if the appetite is relatively large, you may have to buy a little more.
The beef flavor of cowboy bone and the fun of nibbling are all online, and it will not disappoint
Cowboy bone
Short Ribs
Tenderness: ★★ ☆☆☆☆
Flavor: ★★★★★
Juice: ★★★★ ☆
A cooking video is attached at the end of the article
/
ingredient
INGREDIENT
□ 150 days of cowboy bone 200g
□ Coarse salt, minced black pepper season as needed
□ 1/4 diced onion
□ Shallot leaves A small amount of chopped
□ 4 cloves of garlic
□ 20g butter
□ 150ml of red wine
□ Cooking oil to taste
□ Mashed potatoes Side dishes are available
Time
TOTAL TIME
Preparation: 15mins Cooking: 20mins
Total duration: 35mins
Process
DIRECTIONS
Cut the cowboy bone into three pieces along the bone crevices, add the right amount of salt and black pepper, and gently massage with your hands to grasp well and marinate.
Dice the onion and shallot leaves and set aside.
Heat the pan over low heat and add cooking oil, butter and garlic cloves, the butter begins to bubble up and add the cowboy bones and lay flat on the frying pan.
Keep the heat low, turn to medium heat on one side, and constantly flip the denim bone during the frying process to allow it to absorb the aroma of butter and garlic.
After frying, serve.
The pot does not need to be brushed, borrow the soup of cowboy bones, medium heat, add cooking oil and chopped onion in turn, sauté the onion until brown, add red wine.
Bring the red wine to a boil over high heat, add the chopped shallots and butter, evaporate to a third of the time, turn off the heat and serve.
Mashed potatoes mixed with butter and black pepper as a base, the fleshy denim bone is topped with a fragrant red wine sauce, which is equivalent to infusing it with soul and leaves a fragrance of lips and teeth.
Prepare in advance
MAKE AHEAD
Denim bone thawing: Thaw the steaks into the refrigerator layer at least 12-18 hours in advance.
Precautions
NOTES
▷ Cowboy bone selection method
Make a difference between the shoulder blade chops (Chuck Rib Meat) and the Brisket Rib Plate.
The shoulder blades and ribs are taken from the 1st-5th rib or the end of the ribs, respectively, and the flesh is not as tender as the ribs, the marble pattern is not rich enough, the surface fat is thicker, and the cut shape of the ribs is also different.
For details, please refer to:
▷ Put the butter directly from the pot to ensure a low heat, otherwise the butter will dry out.
▷ After frying the cowboy bones, the pot does not need to be brushed, and the beef broth will make the red wine sauce more fragrant.
If the cowboy bone juice is less watery, it is recommended to pour another 50ml of beef broth to make the season. Salt, black pepper and rosemary can also be added to taste the sauce.
Eat...
What? Mashed potatoes with beef broth and red wine aromas are more delicious than cowboy bones?
- End -
TEXT: Zhang Xiaode Cora/World Beef Guide
DESIGN: Cora Zhang/World Beef Guide
First published on the official account World Beef Guide
Please do not reprint without permission, and violators will be held legally responsible
Click "Learn More" to read the original article