Short ribs braised in Chimay ale from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 383) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Martha's spätzle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for beef stock.

  • meginyeg on December 17, 2023

    This was good but not my favourite braised short ribs recipe. The mustard was nice.

  • Breadcrumbs on January 11, 2016

    p. 383 - I’m not a big beef-eater but when I do partake, short-ribs would be my cut of choice. I find them to be unfailingly tender, rich and flavourful and I’m pleased (but not at all surprised) to report, Ms Rodgers’ version were no exception. This recipe provides an incredibly tasty dish with very little effort. I used a local mellow porter beer in my dish and I also used the large short ribs vs the thinner cut slabs which is what JR uses based on the photo in the book and her head note. I thought the technique of smearing the cooked ribs with Dijon and broiling them was interesting and though I can’t say my Dijon ever did really brown as Ms Rodgers suggests it would, we did enjoy the flavour it imparted. Despite simmering my broth for approx. 30 mins, I never did achieve the syrupy texture Ms Rogers describes, nonetheless the broth was rich and flavourful. Photo here: http://www.chowhound.com/post/january-2007-2009-2016-cotm-zuni-cafe-cookbook-beef-lamb-355992?commentId=9791712

  • TrishaCP on May 01, 2014

    These were amazing- I think I prefer them to the Sunday Suppers at Lucques version which until now had been my standard. I didn't have the flanken cut shortribs available, so used what I had but cooked much longer (about 3 hours). The onions stayed intact with that cooking time and really were just perfect.

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