A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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84 Comments
Ann
February 27, 2019
If you have been looking for an easy, fabulous recipe for short ribs, you’ve arrived. I didn’t change a thing in the ingredient list and won’t the next time around either. The sauce is absolutely delicious. And the mashed potatoes I served alongside were even better with a bit of sauce spooned on top. Easy enough to make during the week—I agree the 2-day method is best—but definitely guest-worthy, too.
Nancy L.
April 28, 2017
Made these for a group of 11 friends and delivered to my co-hostess of the group since I couldn't make the event at the last minute. I had made additional so hubby and I could enjoy at home. The group loved them and so did he but I've yet to try. Everyone said, "Best EVER!" and all have asked for the recipe. At hubby's request, I'm making again tomorrow and will finally get to see why all the kudos.
Jennifer O.
December 23, 2015
Does this recipe work well with boneless short ribs? If you are going with boneless ribs, how many pounds of meat do you suggest to make the recipe for 6 servings? Thanks!
BonPierce
December 23, 2015
The bone adds so much to the flavor. Slow simmered meat with the bone? Divine. After they are cooked, the bone usually falls off as you try to plate it anyway. It is seriously that tender. You are left with a pot of bones and the most delicious sauce.
BonPierce
November 9, 2012
ChickenX2~ Together. Then I slowly warm the whole pot up on the stove together.
Next I remove the meat to a plate and do the old trick of thickening the sauce with cornstarch and water. I like it to be more "gravy" like. Plate the meat and gravy boat the sauce.
Next I remove the meat to a plate and do the old trick of thickening the sauce with cornstarch and water. I like it to be more "gravy" like. Plate the meat and gravy boat the sauce.
chickenX2
November 9, 2012
Thanks -- I like the slurry idea -- the sauce is more of a jus at this point, and I want some gravy!
MrsWheelbarrow
August 27, 2011
With Hurricane Irene approaching, I looked in my freezer and the only thing that would break my heart should power go out were two packages of gorgeous short ribs. This recipe was a wonderful way to use them, and so hands off, I was able to do all my other hurricane prep while they braised away. Now, tummies full of this satisfying dish, we're ready to face the storm. Thanks, Amanda!
BonPierce
February 14, 2011
Made these first time for company. I like to live on the edge too.
They were fantastic! Didn't change a thing except that I couldn't get the ribs as one piece. I got the bone in short ribs at the market. Worked great! Might make them again this weekend. So good!!!
They were fantastic! Didn't change a thing except that I couldn't get the ribs as one piece. I got the bone in short ribs at the market. Worked great! Might make them again this weekend. So good!!!
phyllis
February 2, 2011
I cooked this recipe last Thursday for dinner Saturday night. It was delicious; the whole family loved it. After I degreased, I reheated by bringing the liquid to a boil, added the short ribs, and then put the pot in the oven at 275. Once reheated, I took out short ribs, kept them warm, and boiled down the sauce. The sauce was a little bitter from the tamarind, so I added a little more brown sugar. Wonderful meal.
midnitechef
January 21, 2011
When the in-laws come visit I always start getting creative in the kitchen. Unless it's baked goods I do it all blind, no recipes, just by feel and smell. They are always facinated at the combinations I come up with, I need to record myself next time just to remember what I did right!
Short ribs sound like a great idea, especially in winter.
Short ribs sound like a great idea, especially in winter.
johnandrewwalsh
January 18, 2011
Awesome story. The tamarind is such a great idea too!
Hey, can you answer an idiot question? If you go the two-day route, and reheat the sauce after peeling off the congealed fat, how do you reheat the short ribs? In the sauce on the stove top? Or wrapped in foil in a slow oven? Thanks!
Hey, can you answer an idiot question? If you go the two-day route, and reheat the sauce after peeling off the congealed fat, how do you reheat the short ribs? In the sauce on the stove top? Or wrapped in foil in a slow oven? Thanks!
phyllis
January 18, 2011
I do the 2-day route almost each time I braise. I reheat the meat in the liquid. I degrease and bring the liquid to a simmer, and then add the meat.
Amanda H.
January 18, 2011
I like the 2-day method as well. Reheating in the oven, with the meat in its liquid and the dish covered, works best.
johnandrewwalsh
January 18, 2011
So, just the little bit of liquid that was with the meat in the fridge? Or some from the Dutch oven? Or can I put the meat in the Dutch oven and reheat the whole thing in the oven at 225? I'm frustratingly dense, I know. Thanks for your help, both of you!
Amanda H.
January 18, 2011
Sorry, glad you asked that. I wouldn't reduce the sauce until the next day. So braise one day. Refrigerate. Spoon off and discard the fat. Reheat, covered in a low (225 degree) oven. Remove the short ribs to a plate, then boil down the cooking liquid to a sauce.
phyllis
January 19, 2011
Amanda's instructions are right on. Sometimes I do day 2 on the stovetop. All of the same instructions. Put the short ribs in pot with braising liquid, simmer, remove meat, and reduce sauce. I have a really good stove and can control the burner heat. If you don't have good control, use the oven method. Enjoy.
johnandrewwalsh
January 21, 2011
On behalf of myself and my friends who soon will enjoy this meal, thank you for your answers!
FeastontheCheap
January 18, 2011
It's somehow so reassuring to read that even the most masterful kitchen whizzes suffer through their fair share of failures... These look terrific - and I'm sure your "flub" was better than most!
AmyMtl
January 17, 2011
I recently made the Dijon and Cognac beef stew from Amanda's new book and it had me flour the meat and then brown it. Okay for stew, not for ribs? I was afraid that the bits on the bottom were heading towards burnt rather than brown, but the sauce was think and lovely in the end.
Amanda H.
January 17, 2011
Great question -- it used to be a common technique with stews, for thickening the sauce. With braises I like a cleaner reduced sauce, so flouring the meat is unnecessary.
phyllis
January 17, 2011
I agree with amanda. I always flour and brown for stew. For short ribs, it depends on the delicacy of the sauce. I make one with citrus, and I don't flour and brown for that recipe.
BiCoastalCook
January 17, 2011
The late lamented Laurie Colwin, in her wonderful book "Home Cooking," writes about dinner disasters in the essay "Repulsive Dinners: A Memoir." This is required reading for anyone recovering from near-terminal dinner party embarrassments. Come to think of it, anything that Colwin wrote would do the trick, whether it's her fiction or her culinary essays (there's a second volume called "More Home Cooking").
Amanda H.
January 17, 2011
I had forgotten about that chapter -- will go home and reread it tonight. Thank you.
theconstanthunger
January 17, 2011
I have attempted making short ribs after a delicious meal at Cafe Mogador. The results were awful. I think I may be ready to try again. Thanks for sharing.
Pammorgan
January 16, 2011
Amanda, your dinner party experience is one that I have had myself numerous times until I swore that I would never try a new recipe for a party! I guess we all have to learn that lesson.the hard way.
Dan's recipe looks amazing, and I can't wait to try it..
Perfect for a cold winter evening! Thanks for sharing this one.
Pamela Morgan www.flavorsinlove.com
Dan's recipe looks amazing, and I can't wait to try it..
Perfect for a cold winter evening! Thanks for sharing this one.
Pamela Morgan www.flavorsinlove.com
smcmorrow
January 16, 2011
I love short ribs. Many years ago I found a recipe in an old cookbook for baked short ribs and Yorkshire pudding! Incredible.
I'll definitely try this recipe.
I'll definitely try this recipe.
nataliesztern
January 16, 2011
I am surprised at you...it is long known you never cook a new dish for a dinner party...always experiment on the husband and children first!
Amanda H.
January 16, 2011
If I didn't make any mistakes, I wouldn't have any good stories to tell...!
maryw.s.
January 16, 2011
I considered making short ribs for the first time for company last weekend, but I chickened out and make Mark Bittman's beef stew. I was going to make pork tenderloin but I found out that none of the invited guests eat pork (good thing I asked). So, today, I have got short ribs and potatoes bubbling away on the stove, and I will serve them to my teenage son tomorrow night after work-it's okay to experiment on him. If we like them, I will try Dan's recipe next time.
susanmperry
January 16, 2011
If you can't try out new recipes with your friends then who? Many of my friends rarely cook so I try to keep things "interesting". Which reminds me, how DO you encourage non-foodie friends to return a dinner invitation? Aside from basic etiquette, it is nice to be the one slurping wine, chatting and noshing once in a while. The menu is secondary. Which is why it's okay to experiment with new recipes with your friends!
Amanda H.
January 16, 2011
When a potential dinner plan arises, I always say, "Let's do it at your house, and I'll bring dessert." Usually works.
BlueKitchen
January 16, 2011
I used to watch in horror as my wife Marion would invariably cook something new for dinner parties. But she had a pretty good success rate, and this actually made me more adventurous as a cook. I'm delighted to find this new way to cook short ribs—thanks to you and Dan for sharing!
ichabod
January 16, 2011
It looks like you are using flanken and cutting into pieces, each containing one bone. Is this correct? I would imagine that by the time the ribs are cooked, the bone has fallen away from the beef. Is this correct? thanks
Amanda H.
January 16, 2011
Sometimes the bone does fall out, but I try to keep it intact -- mostly because it looks nice to have a bone in when serving.
tastefairy
January 16, 2011
UGH the flour brown! I have made that mistake in the past and never again. Braising is the type of cooking I do most in the winter during the week for our family. I prepare at least 2 on Sundays, an evolving rotation of lamb shanks, oxtails, short ribs etc. And to get that nice brown sear, on the meats I always do stove top versus oven. I love the idea of the tamarind with the short ribs and will try it this week.Thanks Amanda!
douglasalan
January 16, 2011
I have the tamarind in a block form.it's hard like a brick! do I need to reconstitute it somehow?
thks/Douglasalan
thks/Douglasalan
bd20009
January 15, 2011
any thoughts about roasting the short ribs in a 400 degree oven for about 15 minutes rather than browning on the stove top? I usually do stove top which can be messy and time consuming. just heard about the oven alternative and am wondering how that turns out.
Oui, C.
January 15, 2011
Great story, Amanda. Kudos for pulling Dan into the kitchen to assist, I'm fairly certain that if I found myself in the same predicament, I would have tried to pull it out of my arse all by myself, and ruined a perfectly splendid evening. I too use dinner guests as guinea pigs for trying out new dishes, but usually expose them to just one or two at a time, not FIVE. You are a brave woman! - S
Soozll
January 15, 2011
I am guilty of the same thing..making something new for a dinner party. It usually works out better for me though, probably because I follow the recipe the first time I make something so my experimentation doesn't come back to bite me! Afterwards,and usually with a sigh of relief, I often wonder whatever possessed me to stress myself by making an untried recipe. I really need to listen to Ina and just keep it simple!
Tammy
January 14, 2011
I *always* make new things for dinner parties with middling success. Reading that even you, Amanda, get only 60% success with this approach may be the most reassuring thing I've read in a long time!
Nevertheless, I've never made short ribs before, so my next set of dinner guests will be subjected to my first attempt. Can't wait!
Nevertheless, I've never made short ribs before, so my next set of dinner guests will be subjected to my first attempt. Can't wait!
AntoniaJames
January 14, 2011
I'm wondering, still, what Mr. Barber did in your kitchen that evening to correct the problems at hand. Also, is the "tamarind paste" called for in the recipe something that comes in a jar, or is it the seedless pulp that comes in a hard rectangular block and is labeled "paste"? Thanks so much. ;o)
Amanda H.
January 14, 2011
I don't remember all the details but he did add more liquid and crank up the heat, and dinner was rather late that evening! Also, thanks for the tamarind question. What I used is called concentrate (I fixed it above) but you could also use paste.
thirschfeld
January 14, 2011
now I have another delicious recipe for short ribs. This one looks particularly good and really inviting. Maybe it is the worcestershire and tamarind.
thirschfeld
January 14, 2011
seems like we had some of the same dinner party thoughts today, posted a recipe Pigs in a Piggy Blanket
MakeThatMakeThis
January 14, 2011
That's such a great story - and the ribs#2 sound amazing. Can't wait to try them!
Lizthechef
January 14, 2011
Love your creative spirit, Amanda - I'm one of those cooks who only does recipes that I have tested before a dinner party. Maybe there is a happy medium for us both ?! In any case, you have a super recipe here to share with us - thanks.
Blissful B.
January 14, 2011
Honestly, I'm amazed/impressed you'd offer to cook for Dan in the first place. Here's to going for it ~ whatever "it" is!
Andy
January 14, 2011
What can I substitue for tamarind paste? I can't find it locally. What flavor does the paste impart?
gluttonforlife
January 14, 2011
I once read somewhere that the best substitute for tamarind paste is a paste made from equal parts dried apricots, prunes, dates, plus a combination of lime and orange juice. Use 2 tablespoons of this mixture for every teaspoon of tamarind paste required. Seems like a bit of an ordeal, though, and I might just add some lemon juice.
AntoniaJames
January 14, 2011
Lime juice with a drop or two of molasses would probably do the trick. Tamarind adds tart/sour notes, but does not have a pure sour flavor. There's just a touch of deep sweetness there. In the recipe, I would definitely not leave it out, though. ;o)
phyllis
January 14, 2011
We all have our disasters. I never cooked before I got married some decades ago. For my first dinner party, I decided to make a cheesecake. I only had a logy handmixer and I didn't bring any of the ingredients to room temp. The cream cheese in the batter was lumpy, but I thought, humph, it'll just melt in with the heat of the oven. Nope. Ugh.
These short ribs sound delicious. I love the addition of tamarind paste. The dish will definitely find a spot on a forthcoming winter menu. I know how to cook now....
These short ribs sound delicious. I love the addition of tamarind paste. The dish will definitely find a spot on a forthcoming winter menu. I know how to cook now....
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