These are the best Beef Short Ribs on the planet! I know, I’m modest but this isn’t my recipe. It’s just a real basic and classic way to cook them. It’s pretty much a Roast Beef recipe with Mashed Potatoes and Gravy. So, I really can’t take credit for it. But I don’t mind showing you the easiest way to do it, from A to Z, to keep it short and simple. Just know that you don’t have to do it exactly the way I do, so feel free to improvise. This recipe can also be done in the oven or crock-pot if you don’t have the time to baby sit a pot on the stove. Also, add your potatoes to the pot if you don’t want to make mashed potatoes.
Braised Beef Short Ribs
These ribs are nothing short of excellent and this really is, pretty much, just a Braised Beef Short Ribs recipe. The only difference is that I don’t dust the ribs with flour, after I salt and pepper. But feel free to do it, if that’s what you prefer. There’s no special reason why I don’t or didn’t. The truth is I just got in a hurry ,between cooking and filming, and I just added them to the pot before I realized. And, as you can imagine, I completely pulled a Homer Simpson with a slap to the forehead and loud, “DOH!” But, hey, can’t be perfect all the time. This is, after all, the Poor Man’s Gourmet Kitchen.
Beef Short Ribs Ingredients:
3 to 4 Beef Short Ribs
Kosher Salt and Pepper
2 tbsp Olive Oil
1/2 Onion, chopped
1 Carrot Stick, chopped
1 Cellery Stick, chopped
2 Garlic Cloves, chopped
1 Sprig Taragon, chopped
1/4 cup Flour
1/2 cup Red Wine
1/2 cup Brandy
2 cups Beef Broth
In my opinion, Shrimp Cocktail is only as good as the seasoning. Technically the shrimp only need to be steamed or boiled in water but without salt or a good Crab Boil seasoning, the prawns aren’t going to have that much flavor. So, I highly suggest adding flavor to the water that soaks into the shrimp as it cooks. Even Bouillon or a good stock would be perfect. I also show you how to make Cocktail sauce. I know that it seams like a no-brainer but there are several different ways to make it and I show you 3 different versions in this recipe. First, the basic recipe, then I show you a more diverse recipe and, finally, the Bloody-Rita style Cocktail sauce recipe for the Oyster Shots.
Oyster Shots with Shrimp Cocktail
Originally, I just wanted to film a good Cocktail Sauce video recipe and post that to the blog. But, after more thought and deliberation, I realized I needed to combine that recipe with a couple of popular appetizers that go great with Cocktail sauce. So, in truth, you’re getting a 3 in 1 special and I decided that Oyster Shots and Shrimp Cocktail were the two recipes I wanted to share the most.
I’ve got such good memories of the few occasions that I ordered Oyster Shots. It’s only appropriate that I share my favorite recipe. The best version I tried was served with Tequila, which I have since realized is a Bloody-Rita style Cocktail Sauce.
Much like a Bloody Mary Cocktail, a Bloody-Rita is served with Tequila instead of Vodka and usually garnished with Lime. Margarita’s have been one of my go to drinks and I love a good Bloody Mary, plus I’m a big Oyster fan. So, needless to say, I fell in love with this Oyster Shot recipe the moment it was served and I ordered another round.
The Cocktail Sauce recipe I listed in the ingredients below is a hyped up version of the very basic recipe; ketchup, horseradish and lemon juice. It’s great with the Shrimp Cocktail but it’s even better for the Oyster Shots because it’s got everything you need to take it to the next level. Just add the Tequila and Lime and you’re on your way. Just be sure to use fresh Oysters and not bottled, canned or smoked oysters. And, I highly recommend you purchase the smallest Oysters you can find. If you need a tutorial on shucking Oysters, I’ve got a great step by step guide in my Oysters Rockefeller Video Recipe.
Shrimp Cocktail and Oyster Shots Ingredients:
1 lbs 16 to 20 Prawns
1 dozen Oysters
1 cup Cocktail sauce
1 1/2 oz Tequila
1 Lime
4 cups water
2 tbsp Crab Boil Seasoning, Old Bay/Slap Ya Mama/Zatarain’s
Cocktail Sauce
1 cup Ketchup
1 1/2 tbsp Horseradish
1 tsp Lemon juice
3 tbsp Chili sauce
1 tsp Worcestershire sauce
1 tsp Hot sauce
Be sure to follow the instructions in the short Shrimp Cocktail and Oyster Shots video recipe tutorial.
I know often brag about my recipes but this truly is the best Homemade Tartar Sauce. I’m a big fan of deep fried fish and fish in general, if it’s prepared correctly. And breaded fried Seafood has got to have a condiment that compliments their flavors to the fullest. Whether you want it on a sandwich or served on the side with fish and chips, Tartar Sauce should be hitting on all levels of fantastic. That’s why I’ve been working, diligently, on this recipe. That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. So let’s get crackin’ and show you how to make this sauce wonderful!
This Homemade Tatar Sauce pairs well with Beer Battered Deep Fried Fish.
Why make Homemade Tartar Sauce
In my book, Tartar Sauce is a must with fried fish. I know that some folks like to have malt vinegar, and that’s fine, but give me fish and chips or a fish sandwich with homemade tartar sauce any day. Why homemade, you ask? Because there’s simply no comparison to the fresh, creamy flavor you get when you make it yourself. Store-bought versions are often packed with preservatives and lack the vibrant tanginess that comes from using fresh ingredients. Homemade tartar sauce lets you control the texture, sweetness, and tang to perfectly complement your dish. Plus, it’s quick and easy to whip up with ingredients you probably already have in your kitchen. Trust me, once you try this recipe, you’ll never go back to the jarred stuff again. It’s a game-changer for your seafood meals.
Traditional Tartar Sauce
Traditional Tartar Sauce varies, depending on where it comes from. Some recipes have mustard, chopped boiled eggs or even olives in them. Tartar Sauce, from what I understand, comes from the French sauce Tartare, named after the Tartars. I don’t want to rant or preach about it. Just know that if your traditional recipe has an Italian, French, English or American descent, the ingredients are going to vary. Of course, traditional for me is going to be based on what I was raised on here in the US. That means school lunch, restaurants and good old southern cooking.
My Homemade Tarter Sauce Recipe
This recipe is truly unique because it takes what some might consider an “unorthodox” approach. For example, I include sour cream, which might sound unusual at first. Trust me, though,—you need to try it before making any judgments. Furthermore, I skip adding lemon juice since mayonnaise already contains it. However, if your mayo doesn’t, a good squeeze of lemon will do the trick. In addition, I incorporate horseradish, pickle, capers, and chopped green onions to add texture and bold flavor. Finally, Worcestershire, garlic powder, onion powder, and dill bring balance to this sauce. Just a small amount of each goes a long way.
Tips for Serving and Storing
Refrigeration is key and I talk about that in the video. This Homemade Tartar Sauce should be prepared the day before you want to serve it. Marination is key so give it at least a good 12 to 24 hours to chill and set up properly. This will ensure you’ll be dishing up an amazing cold sauce to compliment whatever else you’re serving.
Also, be sure to check out my Beer Batter Recipe and my Fish Fry Recipe. They can be tricky to master but both are worth the effort if you do!
How to make Homemade Tatar Sauce video tutorial by PoorMansGourmet.
Tartar Sauce Ingredients:
1 1/2 cups Mayonnaise – The creamy base for the sauce.
1/2 cup Sour Cream – Adds tanginess and lightens the texture.
1 large Pickle, finely chopped – For crunch and a tangy bite.
2 tbsp Capers, chopped – Adds a touch of saltiness and brine.
3 Green Onions, finely chopped – Mild onion flavor and freshness.
Combine the base ingredients. In a mixing bowl, add 1 1/2 cups mayonnaise and 1/2 cup sour cream. Stir until smooth and creamy.
Mix in the texture boosters. Fold in the chopped pickle, capers, and green onions, ensuring they are evenly distributed throughout the mixture.
Add the flavor enhancers. Stir in 1 1/2 tbsp horseradish, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix thoroughly to blend the flavors.
Finish with dill. Sprinkle in 1 tsp dried dill (or fresh dill if using). Mix well, ensuring the dill is evenly incorporated.
Taste and adjust. Give the tartar sauce a taste and adjust seasonings as needed. You can add a pinch of salt, a splash of pickle juice for extra tang, or more horseradish for a spicier kick.
Chill before serving. Transfer the tartar sauce to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve and enjoy! Use this creamy, flavorful tartar sauce as a dip for fried fish, shrimp, or calamari, or spread it on a fish sandwich for an extra layer of deliciousness.
