Silly cooking question

[southernbelle5672]

Okay, guys, I'm a relatively new cook and I'm used to making stuff with boneless skinless chicken or ground beef.... SO, I want to branch out. I would like to make "short ribs" or braised beef but I don't even know what to buy at the store. There are so many different types of beef. I need to know what to buy. I love the braised beef & tortelloni at Olive Garden so I am going to try to make a recipe similar to that.

Also... steaks. Say I want to buy a filet mignon ... what are synonyms?

I hope these questions make sense.

 

[Tombstone]

Love to cook shortribs. Most grocery stores carry them. I usually try to get the bone already trimmed off. The butcher should do it for you. Short Ribs are the meat along the Prime Rib, so it's very marbled and tender. I usually take a big skillet and brown a couple pounds of them them on a pretty high heat with olive oil after seasoning with salt and pepper. Let them sit for a few minutes on each side. Take them out and add a chopped onion to the pan and cook until it's tender. Add about 3 cloves of chopped garlic and let it start to cook. Add 2 cups of good red wine, 3 cups of beef broth, a large can of crushed tomatos. Add some rosemary and I also like to add about 1/2 cup balsamic vinegar. You can add other vegetables (celery, carrots, etc if you like as well). Bring to a boil and add the ribs back in the pot. Reduce the heat down to a simmer and cover the pot. Let cook for 3 hours and then take the lid off and reduce the liquid. There are never any leftovers.

 

[java]

They sell "short Ribs" in the grocery store.

On the Filet mignon- (not a fan by the way I prefer a flavorful Rib Eye) It will be called beef filet- or just filet mignon.
It comes from the Beef Tenderloin- Basically it's one end of the tenderloin cut into medallions. (the short end) not terribly flavorful - very tender yes - but flavor -eh. imho.

Happy cooking.
Oh and I LOVE Short ribs too but have never tried to make them myself.

 

[laurafergie]

Love to cook shortribs. Most grocery stores carry them. I usually try to get the bone already trimmed off. The butcher should do it for you. Short Ribs are the meat along the Prime Rib, so it's very marbled and tender. I usually take a big skillet and brown a couple pounds of them them on a pretty high heat with olive oil after seasoning with salt and pepper. Let them sit for a few minutes on each side. Take them out and add a chopped onion to the pan and cook until it's tender. Add about 3 cloves of chopped garlic and let it start to cook. Add 2 cups of good red wine, 3 cups of beef broth, a large can of crushed tomatos. Add some rosemary and I also like to add about 1/2 cup balsamic vinegar. You can add other vegetables (celery, carrots, etc if you like as well). Bring to a boil and add the ribs back in the pot. Reduce the heat down to a simmer and cover the pot. Let cook for 3 hours and then take the lid off and reduce the liquid. There are never any leftovers.

This recipe will be very much like the Olive Garden's Braised Beef - substitute the red wine and balsamic vinegar for Marsala wine. You can get fresh tortellini in just about any grocery store now.