gtwy

Bare Plate Ribs

One-bone plate ribs. Onion, garlic, red wine. No tomato, carrot, celery, stock, rosemary, thyme, soy, or dry rub. Ten ribs, two pans, 275°F. Pull at 6 hours.

Need

  • 10 one-bone plate short ribs
  • Kosher salt on every face. Maldon after
  • Beef tallow, for the sear
  • 2 large onions, sliced, split between the pans
  • 6–8 garlic cloves, smashed, and 4 bay leaves
  • 1 cup dry red wine, ½ cup per pan
  • Water only if a pan is going dry
  • 1–2 Tbsp butter, optional, for the glaze

Pans
Smithey No. 14 and No. 12, same oven. Leaky lids are the right lids.

Night before
Salt every face. Uncovered, one layer, one night. Two nights cures them too far. No pepper, garlic, or rub.

Method

  1. Oven 275°F. Pat the ribs dry. Sear in tallow, in batches, until the crust is hard. Do not crowd. Ribs out.
  2. Onions in the fat until they color. Garlic 1 minute. Wine in. Scrape the fond.
  3. Ribs back, one layer. Liquid about a third of the way up. Probes in the thickest meat, not on the bone. Lids on. That is T+0.
  4. T+1:30, peek, do not flip. A dry pan, or under about a quarter up: a splash of water. Lid back on. Water is not on a schedule.
  5. T+3:00, the only flip. Dry side down into the juices. Same water rule.
  6. T+4:30, start watching. Under 190°F, leave them. A stall in the 160s–170s is normal. Do not crank the oven.
  7. Pull at T+6. 203–205°F, the bone wanting to slip, butter-slide. Springy at 205, keep going. Already butter at 198, pull. Falling apart in the pan is about 30 minutes too far. Ceiling about T+8.
  8. Loose foil over the top, not a tight wrap, 15–20 minutes.
  9. Strain both pans. Onions and bay out. Skim most of the fat, leave a little. Simmer with no lid until it coats a spoon, about ½–¾ cup. Salt only if it needs it. Optional butter off the heat. Ribbon on the ribs. Maldon on the dry bits.

This is the cook that went in at 9:30 and came out at 3:30. Alfredo on the side if you want it.