I do something similar but without the wine. I’ll try her way with the wine next. Too bad, just made short ribs yesterday too. Make it about 2-3 times a month. Love them.
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book
February 20, 2018, 05:30 PM
2BobTanner
Country-style short ribs and sauerkraut in a slow cooker; super easy.
Thanks Guys! Can always count of the gourmands of this forum!
Both the Pioneer Woman and Lucques recipes look outstanding (although we'll skip the later's horseradish cream.... allergic ) !
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
February 20, 2018, 08:23 PM
Skins2881
quote:
Originally posted by corsair: Best short-ribs I ever ate was the ones at Lucques in LA. Phenomenal. I've since made the same recipe and gotten pretty close to it.
Uses a whole bottle of Chianti. I make it with garlic mashed potatoes.
________________________________________
-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
February 20, 2018, 08:30 PM
Skins2881
quote:
Originally posted by flesheatingvirus: AMAZING recipe from Cook’s Illustrated:
Uses a whole bottle of Chianti. I make it with garlic mashed potatoes.
No fava beans.... I'm out.
Jesse
Sic Semper Tyrannis
February 20, 2018, 08:40 PM
Outnumbered
Sous vide at 130 for 72 hours, then cold shock in an ice water bath, still in the bag. Remove from bag, pat exterior dry. Char, turning frequently, over an oak fire. Incredible....
Alternately, hit with salt/pepper/onion/garlic and smoke, indirect, at 225-250 for 4-7 hours (depending on thickness), until probe tender. You'll probably have a good inch or two of pullback at the bone ends.
February 20, 2018, 08:53 PM
tatortodd
Can't you just save up a little longer until you can afford regular length ribs?
Ego is the anesthesia that deadens the pain of stupidity
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February 20, 2018, 08:56 PM
bald1
quote:
Originally posted by tatortodd: Can't you just save up a little longer until you can afford regular length ribs?
Oh shit! And I thought Jesse's comment couldn't be topped in this thread. hahahahahahahahahahaha
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
February 20, 2018, 09:07 PM
hvyhawler
Pepper, garlic powder, very little salt... on the grill....gas,charcoal doesn't matter to me...
February 20, 2018, 09:33 PM
Green Highlander
Braised in Guinness and served with mash
"You know, Scotland has its own martial arts. Yeah, it's called Fuck You. It's mostly just head butting and then kicking people when they're on the ground." - Charlie MacKenzie (Mike Myers in "So I Married an Axe Murderer")
February 20, 2018, 10:42 PM
bald1
quote:
Originally posted by Green Highlander: Braised in Guinness
Did a search based on your suggestion and was shocked at the number of recipes out there calling for braising in Guinness. Looking good!
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
February 20, 2018, 11:12 PM
FishOn
quote:
Originally posted by corsair: Best short-ribs I ever ate was the ones at Lucques in LA. Phenomenal. I've since made the same recipe and gotten pretty close to it.
Originally posted by tatortodd: Can't you just save up a little longer until you can afford regular length ribs?
Channeling Homer Simpson.
Marge: "These mixed nuts are so expensive!"
Homer: "Why don't we just buy separate nuts and mix them at home?"
הרחפת שלי מלאה בצלופחים
February 21, 2018, 08:05 AM
redleg2/9
I have my butcher cross cut the short ribs in 1/2" thickness. I put these on the grill and they are wonderful - no prep is necessary to make them tender .
.
“Leave the Artillerymen alone, they are an obstinate lot. . .” – Napoleon Bonaparte
) !
Can't you just save up a little longer until you can afford regular length ribs?