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2 lbs ground beef
Real Salt to taste
Garlic Powder to taste, opt.
Onion Powder to taste, opt.
Delicious! Incredibly tender. Will make again and again.
4 pounds short ribs (about 8 ribs)
Generous amount of salt for seasoning
2 cups chicken bone broth
Season short ribs generously with salt on all sides. Let sit for at least 30 minutes to allow for salt to absorb into the short ribs.
Preheat oven to 325 degrees.
Add tallow or other fat to a large Dutch oven; heat over medium-high until hot. Working in batches, add in 3-4 short ribs and sear on all sides for 1-2 minutes each side until a golden brown crust appears on all sides. Be sure to work in batches to eliminate the steaming effect that may occur if they are too close together. Steaming will keep the meat from forming a nice crust which will lock the flavor and moisture inside the short rib.
Add short ribs back to the Dutch oven. Add chicken bone broth and bring to a boil. Remove from heat and put in preheated oven for 3 hours or until the rib meat has pulled away from the bone and is fork tender. Check during the cooking process to make sure that there's still liquid in the pot.
Beurre monté looks and feels luxurious, but it’s nothing more than butter
whisked into simmering water until the mixture thickens.
Here’s how you make it:
The difference between beurre monté and melted butter looks and feels like the difference between velvet and raw denim: a substance that’s luxurious versus one that’s unrefined.
Structurally, the difference between them is emulsification—the process of fusing together liquids that would normally separate. Butter, a solid emulsion of fat and water, breaks when you melt it, causing its fat and water to separate and turn thin and greasy. Monté is butter that’s simultaneously melted and rebuilt into a new emulsion by thoroughly whisking it into hot water.
The whisking breaks up the fat into tiny droplets that get dispersed throughout the water until it thickens to the consistency of heavy cream.
All it takes is a little precision, starting with the right ratio of butter to water. You need just enough water to give the fat droplets space to disperse without touching one another but not so much that the mixture is thin and lean (and won’t allow for the addition of any liquid seasonings).
The temperature of the butter and water matters too: The butter should be well chilled and the water simmering but not boiling. That way, the butter melts slowly so that its fat droplets gradually become available and don’t overwhelm the emulsion as you’re building it, and the water doesn’t evaporate so much that there isn’t enough of it to keep the fat droplets separate. It’s easy to control by bringing the water to a simmer over a medium-high flame and then lowering the heat as soon as it comes to a simmer.
Finally, be sure to add the butter slowly and whisk vigorously after each addition—especially early in the process when you’re establishing the emulsion. I like to drop in 1 tablespoon at a time and whisk it for 20 to 30 seconds before adding the next so that the butter has a chance to melt and its fat breaks down into sufficiently tiny droplets.
Beurre monté comes together very quickly but can also be covered and kept warm over your stove’s lowest setting for up to 4 hours. Note that it will break if simmered for an extended period of time, and it cannot be cooled and reheated.
https://www.americastestkitchen.com/cooksillustrated/articles/7939-how-to-make-Beurre-Mont%C3%A9
