Usually when I cook, I cook only one dish out of the meal, and my wife takes care of the sides. Well this night, thanks to all that I have learned I cooked a full meal by myself. (Well ok, the wife did steam the broccoli to help me out.) The menu for tonight was Braised Beef Short Ribs over a bed of Mushroom Risotto with Steamed Broccoli. The Risotto was fabulous, and the Short Ribs were pretty good. The liquid never did reduce down and thicken up enough and we got tired of waiting. All of the podcasts have been great, and have given me more confidence in the kitchen. Thanks Chef Burton, and everyone on the forums!!
"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf
If you're going the roux route, let the short ribs cool slightly in the liquid first, then pull ribs, set aside and strain braising jus. Bring to a simmer, add in a very small amount of brown roux and reduce for 20-30 minutes. That should do the trick.
I'm actually planning on doing a couple videos on both traditionally braised short ribs and a sous vide version that's closer to what we serve at Stella. Hopefully I'll have it posted in a 2-3 weeks.
Cook With Passion!