First time I ever bought or cooked them. My sole experience is watching Top Chef with pressure cookers. I don’t have one so just winged it. I never saw these at our butcher counters as a kid so this is new.
I knew the bones weigh a lot so I bought three ribs (we ate 2). First I sauteed some onions and garlic while I parboiled two potatoes. Then I floured the ribs and browned them on all sides. Then I put everything into a baking pan, tossed in some Tuscan red wine, covered it and baked it for about two hours.
It was good! I had carrots and should have parboiled them with the potatoes but the pan was fully loaded. Next time. Listen to James Beard in one of my favorite cookbooks of all time (it’s on my list but you’ll have to look it up on Cookbooks and click), James Beard’s Theory and Practice of Good Cooking. If you know how to braise and what to braise, you can make up your own recipe. If you’re trained as a French chef. NO! You just have to know techniques and ingredients.
Do not be afraid of food. If your mom or dad were great cooks, just remember those childhood smells and tastes and re-create them. Then do your own riff on it and put it in your recipe file.
Next time I’ll make sure the oven is calibrated and probably leave it in for another hour to make the ribs mouthwatering-ly tender. My dear husband says that it takes me three times to perfect a dish. I don’t agree. But my first try with short ribs, he said “That was GOOD!” No, the dog doesn’t get these leftovers. Cheers, Dee
Cooking with Dee 