Text 18978, 67 rader
Skriven 2011-12-13 13:52:04 av bill swisher (1:3634/12)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Short Ribs
==================
On 12/12/2011 9:32 PM, Dale Shipp -> Michael Loo wrote:

 DS> However, in the stores short ribs are $4.99 per pound and don't seem to
 DS> go on sale.

We got a flyer today and one of the local stores has boneless beef short ribs
$2.49/lb, I think I'd go for the bone-in pork ribs at $1.49/lb myself (except I
think there's a couple of pounds in the freezer already, excess from a chili
verde experiment).  We did some boneless beef short ribs a week/week-n-half ago
sort of following this recipe which I posted back then.


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Simple Red Wine-Braised Short Ribs
 Categories: Main dish, Meats, Ffbb
      Yield: 6 Servings

     12 ea Short ribs, about 3 1/2 lbs
      1 T  Olive oil
      1 lg Onion, medium dice
      3 cl Garlic, minced
      2 ts Dried thyme
      3 T  Flour
  1 1/2 c  Red wine
  1 1/2 c  Chicken broth
      1 cn Petite diced tomatoes,
           - 14.5 ounces
      1 ea Salt & pepper

  Adjust rack to lower-middle position and heat oven to 450 degrees.
  Toss short ribs evenly with oil and a light sprinkling of salt and
  pepper.

  Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over
  medium-high heat.  Working in two batches to avoid overcrowding, add
  short ribs to hot pan.  Cook each batch, turning only once, until
  well-browned on each side, 5 to 6 minutes.

  Drain all but 1 tablespoon of the fat from the pan.  Add onion; saute
  until lightly brown and translucent, about 5 minutes.  Add garlic and
  thyme, saute until fragrant, about a minute.  Stir in flour, then
  wine, followed by chicken broth and tomatoes.  Return short ribs to
  the pot and bring to a simmer.

  Place a sheet of heavy-duty foil over pot.  Use a potholder to press
  down foil so that it touches stew.  Seal foil complete around edges.
  Place lid snugly on pot.  Place pot in oven and cook until ribs are
  fall-off-the-bone tender, about 1 1/2 hours.

  Per serving:  348 calories, 11g carbohydrates, 28g protein, 16g fat
  (6g saturated), 64mg cholesterol, 2g dietary fiber, 302mg sodium.

  Pam Anderson, USA Weekend, Nov 25-27, 2011.  Page 10.

MMMMM

Hmmm...temp wasn't anywhere near 450, more like 350 and maybe 325. Because we
had some spares, they were on sale 4lbs for a buck so we bought a pound, we
tossed in a couple of carrots cut into shortish lengths.  Tinfoil?  We don't
need no steekin tinfoil!  Besides I want to cook something not create a
battery.  Cooked it in one of those old fashioned oval enameled baking pans. 
We cut the amounts in half at a guess, except the tomatoes, and had plenty for
left overs.  My thoughts later were that with the addition of some paprika and
spooned over some buttered wide noodles it'd be good for a cold evening.

 * Origin: news://news.wpusa.dynip.com | acct reqd to post (1:3634/12)