I made amazing short ribs today. Seared them, made a mirepoix, added tomato paste, soy, worcestshire, a bottle of red, garlic, and herbs, cooked them down, served on mashed potatoes.
Here is the question. If I strain the remaining juice and get all the herbs and beat up mirepoix out of it, let it cool, and then skim off all the fat, can I just freeze the remainder and use that the next time I want to do short ribs or make a stew?
rjnerd
Its what I would do.. I also might freeze the fat separately, to use when making roux. But some of that liquid should have gone into gravy for tonight’s meal…
Mary G
I do that, sometimes if I really don’t feel like cooking throw leftover meat or fresh veg in, heat up and have over rice or pasta.
Martin
That’s what I would do as well.
HRA
I always do it.
geg6
Absofrickenlutely.
jesus, what else would you do with it?
Narya
Yes. And do freeze the fat separately—sauté the veg in it next time, or make a roux as above.
Emma from FL
Keep the fat separately. Some dishes need fat rather than oils. Save the liquids for meatloaf gravy.
(added) I see some folk are of the same mind on the fat issue.
AndyG
Yes. It’s not so different from freezing demi-glace. Some folks freeze demi in ice cube trays so you can pop a frozen cube into something when you need a flavor boost without having to thaw a whole batch.
Jim, Foolish Literalist
how long did you cook them down for? in a dutch oven? low heat? I’ve never made short ribs, but with cooler weather coming, that sounds like something to try
Dan B
It may be good to reheat the sauce before freezing. You want the sauce to be sterile before freezing*. Everyone els’s recommendations are fine.
*Pro cook and culinary school grad.
JaneE
Of course. Instant pot roast, add meat and braise.
Kent
Must be nice to have your own personal audience/hive mind for questions like this
Just be sure it isn’t too salty. Sometimes when I roast something with a salt-based rub the drippings are too salty for things like gravy.
lgerard
I would reduce the sauce down until it is highly concentrated, then freeze
eclare
Sounds like that would work. Alternative to mashed potatoes: polenta!
laura
I hope you have leftovers because shortribs, like other braised and simmered foods that need time to yield and reveal the rich flavors, are almost always better the next day.
Definitely freeze separately and consider ice cube sizes so you have the option of adding a bit to a soup or stew like a bullion cube, and use the fat for frying or roasting potatoes and such like.
Martin
Highly recommend korean style short ribs, if you haven’t given them a try, btw.
lahke
“mirepoix” Cool, a new word. And that led to a culinary “holy trinity”. Now I’m hungry again.
NotMax
@Martin
More traditionally in the U.S. known as flanken.
NotMax
@lahke
In Italian cooking, known as soffritto.
(There’s a similar standard cooking combination in Poland, except it contains additional ingredients such as leeks and parsnips, the Polish word for the mixture translates into English as “Italian stuff.”)
Vixen Strangely
I am so confused by this concept of leftover gravy–when bread is plentiful and absorbs it so well. (Just speaking as a person mostly comprised of bread and dripping.) (My spouse usually also does not leave meat behind from such a meal. We are, collectively, the Sprats.)
eclare
@Vixen Strangely: Hahaha…
Mike in Pasadena
Cole, in answer to the question asked: yes.
oldster
This isn’t a request for cooking advice, this is a combination of a humblebrag and a tease. All of that food sounds awesome, and you know it.
Dammit, John, we know you’re a good cook. Now share some with us! At least show us glossy photos.
SWMBO
@oldster: Or at least a licked plate. Something.
John @top. Did you give any of your wet food to Steve to make up for the horror the other day?
cleek
it’s basically beef demi-glace. use it to make sauces.
HinTN
@lahke: Clearly you never watched Emril in his heyday. The trinity plus garlic- BAM!
xjmuellerlurks
Yes, save it and reuse as you see fit. Cook a stew or pot roast in it. Make a gravy or sauce to accompany a steak or other lean piece of meat. Use it in anything that needs a flavorful liquid. As they say on cooking shows, “that’s liquid gold”.
J R in WV
A great thread. I’m having cheesy crackers with peanut butter, reading about sauces. Yum!
Cathie from Canada
And clearly mark the container you freeze it in, because you think you will remember, but you won’t. (Ask me how I know.)