Short Ribs, Braising by Machine is Organic on Flickr
I recently came across a thread in a popular cooking forum about braising short ribs. What interested me was this post:
While in theory you may be correct, in practical terms I find that once the muscle structure has broken down there is no need to cook it any further. This is why I spend more time and attention in the sauce than the cooking process. The reduction of the
braising liquid into a rich, heady and silky sauce that will use the meat as a carrier is where the art is at. I would rather keep an eye on a pot for 4 hours, occasionally skimming and straining than anything else. Thats just me personally, anyone can cook a short rib, not everyone can make a memorable sauce.
This is where I start to get headaches sometimes. While the poster was well-meaning, he misses the mark on something that is very important.
Both the meat and it’s sauce are equally important. The poster states that the sauce will use the meat as a carrier, and that is where the art is at. Okay, so if you make a wicked sauce and pour it on a pile of shitty braised meat, the dish will be good then? Not so.
Take the time to properly cook your meat, and you will elevate your dish. A statement like “anyone can cook a short rib” is correct. Not an issue. Not everyone can do it properly. Let’s look up and paraphrase the almighty Wiki here for “Braising“:
Braising relies on heat, time, and moisture to … cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.
You are not going to fool anyone about your lack of caring or technique. Covering it up with a perfectly made sauce is not the way to go. It is just not Well Done!
If you want to make a taste memory for someone, it is imperative you take the time to do it right, or you are just a cook.
