| Janet Bostwick |
My Costco has begun carrying boneless shortribs. They are trimmed out
pretty nicely, but still have enough internal fat to be interesting. I've
tried the ribs in a couple of marinated-grilled recipes so far and have been
very pleased with the meat and flavor. Do any of you have favorite recipes
using shortribs, particularly not for the grill. I was thinking more of
winter time recipes.
Janet
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| jmcquown |
Janet Bostwick wrote:
> My Costco has begun carrying boneless shortribs. They are trimmed out
> pretty nicely, but still have enough internal fat to be interesting.
> I've tried the ribs in a couple of marinated-grilled recipes so far
> and have been very pleased with the meat and flavor. Do any of you
> have favorite recipes using shortribs, particularly not for the
> grill. I was thinking more of winter time recipes.
> Janet
Emeril came up with this one.
Short Rib Bourbon Stew
4 lbs. beef short ribs, cut into individual ribs
salt & pepper
1 c. all purpose flour
1/2 c. olive oil
1/2 c. bourbon
3 Tbs. chopped garlic
2 Tbs. fresh thyme, chopped
4 c. beef stock
1 pt. pearl onions
1 c. baby carrots or sliced carrots
1 c. sliced turnip
1-1/2 lb. new potatoes, quartered
1/4 c. chopped parsley
2 Tbs. chopped horseradish
In a mixing bowl, season the short rib meat with salt & pepper. Toss with
flour and mix well. In a large dutch oven, at 1/2 c. oil. Add the meat and
brown it well.
After 3-4 minutes, take the ribs out and set asize. Add 1/2 c. bourbon to
deglaze the pan, then stir in beef stock. Add garlic, a couple of bay
leaves and a teaspoonful of black pepper. Add the short ribs back to the
pot. Cover and simmer on low for 2 hours.
In a mixing bowl, mix pearl onions, baby carrots, turnips, new potatoes with
salt & pepper. Add vegetables to the stew and cook for 1/2 hour. Stir in
chopped parsley and the horseradish. Check for seasonings; adjust with salt
& pepper if needed.
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| kalanamak |
Janet Bostwick wrote:
>
> Do any of you have favorite recipes
> using shortribs, particularly not for the grill. I was thinking more of
> winter time recipes.
> Janet
My mother used to layer them with sourkraut and bake. If they aren't
"rich" enough to overcome the flavour, you could put a layer of bacon
over the top.
I remember they were delcious, but ours were not boneless.
blacksalt
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| Wayne Boatwright |
"Janet Bostwick" <nospam@cableone.net> wrote in
news:10pfaoq9tnmec76@corp.supernews.com:
> My Costco has begun carrying boneless shortribs. They are trimmed out
> pretty nicely, but still have enough internal fat to be interesting.
> I've tried the ribs in a couple of marinated-grilled recipes so far and
> have been very pleased with the meat and flavor. Do any of you have
> favorite recipes using shortribs, particularly not for the grill. I was
> thinking more of winter time recipes.
> Janet
If you have a pressure cooker, the following recipe is excellent. I'm sure
it could be adapted to braising.
Short Ribs (pressure cooker)
2 Tbsp shortening
1 onion, thinly sliced
3 lbs beef short ribs
1 tsp ginger
2 tsp dry mustard
2 Tbsp sugar
1 tsp salt
1/4 tsp pepper
1 clove garlic
2 Tbsp chopped parsley
2 Tbsp soy sauce
2 Tbsp white vinegar
1/2 cup water
Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs on all
sides. Combine remaining ingredients and pour over ribs. Top with onion.
Close cover completely. Place regulator on vent pipe and bring up to
pressure. Cook with regulator gently rocking for 25 minutes. Let pressure
drop of its own accord
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| hw |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:MwPld.69424$Tq1.28660@bignews1.bellsouth.net...
> Janet Bostwick wrote:
>> My Costco has begun carrying boneless shortribs. They are trimmed out
>> pretty nicely, but still have enough internal fat to be interesting.
>> I've tried the ribs in a couple of marinated-grilled recipes so far
>
> In a mixing bowl, mix pearl onions, baby carrots, turnips, new potatoes
> with
> salt & pepper. Add vegetables to the stew and cook for 1/2 hour. Stir in
> chopped parsley and the horseradish. Check for seasonings; adjust with
> salt
> & pepper if needed.
>
Jill, this looks wonderful...thanks for posting it.
Harriet & critters (JJ the world famous jack russell terrior who has just
informed the squirrels the oak tree belongs to him; and PK the lady manx who
rules the house and is asleep in the brown chair.
>
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| alzelt |
> Janet Bostwick wrote:
>
>> Do any of you have favorite recipes
>>using shortribs, particularly not for the grill. I was thinking more of
>>winter time recipes.
>>Janet
>
Hi Janet,
This is my all-time favorite beef short rib recipe. (I also have about
fifty more recipes for short ribs. I guess I like them!)
* Exported from MasterCook *
Insalata's Estofado de Catalan
Recipe By : Heidi Krahling of Insalata's in San Anselmo,Ca
Serving Size : 4 Preparation Time :0:00
Categories : Beef Dinner
Main Dish Meats
Spanish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 pounds short ribs of beef (2 -1/2" wide -- 3 bones
down, cut
between bones to equal 3 pieces per rib)
1 medium yellow onion -- chunked
1/2 carrot -- chunked
1/2 rib celery -- chunked
1 clove garlic -- mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes -- chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges -- zested
1 tablespoon butter
salt and pepper to taste
1 cup dry sherry
Preheat oven to 300F degrees.
Generously salt and pepper ribs. In heavy duty casserole, brown short
ribs in a little olive oil. Remove. Add carrots, celery, onion and
garlic to casserole. Saute until well carmelized. Add red wine and cook
over high heat until reduced by half. Add tomato paste, tomatoes, and
thyme. Mix to combine. Add ribs and stock to the pan.
Bring to a boil, cover, and place in 300 degree oven for approx. 3 hrs.,
or until meat pulls easily away from the bone. Remove meat from jus,
strain jus. Place jus back into casserole pan. Add 1 cups dry sherry
and reduce by 1/3. To the reduced sauce add 1 1/2 TB unsweetened
chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped marjoram, zest of 1
orange, 1 TB butter, salt and pepper to taste. Simmer with ribs for 2
minutes to marry the flavors. Serve with your favorite potatoes and
gremolata if so desired.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Cabernet Sauvignon
NOTES : Spanish-style short ribs with bitter chocolate, sherry and
orange. This recipe comes from Heidi Krahling of Insalata's restaurant
in San Anselmo, CA. It is the most popular dish served and is frequently
a special. Heidi's food is wonderful.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
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| Gal Called J.J. |
One time on Usenet, "Janet Bostwick" <nospam@cableone.net> said:
> My Costco has begun carrying boneless shortribs. They are trimmed out
> pretty nicely, but still have enough internal fat to be interesting. I've
> tried the ribs in a couple of marinated-grilled recipes so far and have been
> very pleased with the meat and flavor. Do any of you have favorite recipes
> using shortribs, particularly not for the grill. I was thinking more of
> winter time recipes.
I've never cooked them myself, but my mother simmered them with
cabbage, carrots, and spuds. I less salty take on corned beef and
cabbage...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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| Gal Called J.J. |
One time on Usenet, alzelt <alzelFINNFAN@tworldnet.att.net> said:
> > Janet Bostwick wrote:
> >> Do any of you have favorite recipes
> >>using shortribs, particularly not for the grill. I was thinking more of
> >>winter time recipes.
> This is my all-time favorite beef short rib recipe. (I also have about
> fifty more recipes for short ribs. I guess I like them!)
<snip>
Alan, you always come up with the most interesting recipes. I
mean that in a good way... :-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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| Gal Called J.J. |
One time on Usenet, Wayne Boatwright <wbw@att.net> said:
<snip>
> If you have a pressure cooker, the following recipe is excellent. I'm sure
> it could be adapted to braising.
That sounds tasty, I should try to find replacement parts for my
old pressure cooker (1950's)...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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| Wayne Boatwright |
jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote in
news:cn8ruu$20uk_008@news.zipcon.net:
> One time on Usenet, Wayne Boatwright <wbw@att.net> said:
>
> <snip>
>
>> If you have a pressure cooker, the following recipe is excellent. I'm
>> sure it could be adapted to braising.
>
> That sounds tasty, I should try to find replacement parts for my
> old pressure cooker (1950's)...
My electric pressure cooker is from the early 1960's and it sat in a pantry
virtually unused for decades. A couple of years ago I dragged it out and
bought a new gasket. I've been using it regularly ever since. In most
cases, I like the results from the PC much more than from a crockpot.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Rodney Myrvaagnes |
On Sun, 14 Nov 2004 11:59:40 -0700, "Janet Bostwick"
<nospam@cableone.net> wrote:
>My Costco has begun carrying boneless shortribs. They are trimmed out
>pretty nicely, but still have enough internal fat to be interesting. I've
>tried the ribs in a couple of marinated-grilled recipes so far and have been
>very pleased with the meat and flavor. Do any of you have favorite recipes
>using shortribs, particularly not for the grill. I was thinking more of
>winter time recipes.
>Janet
>
One of the Fancy NY eateries (Daniel??) makes a hamburger with
short-rib meat embedded in the middle. Worth a try, I should think, if
you can get it already boned.
Rodney Myrvaagnes J36 Gjo/a
The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin
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| Janet Bostwick |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:MwPld.69424$Tq1.28660@bignews1.bellsouth.net...
> Janet Bostwick wrote:
snip Do any of you
>> have favorite recipes using shortribs, particularly not for the
>> grill. I was thinking more of winter time recipes.
>> Janet
>
> Emeril came up with this one.
>
> Short Rib Bourbon Stew
>
> 4 lbs. beef short ribs, cut into individual ribs
> salt & pepper
> 1 c. all purpose flour
> 1/2 c. olive oil
> 1/2 c. bourbon
> 3 Tbs. chopped garlic
> 2 Tbs. fresh thyme, chopped
> 4 c. beef stock
> 1 pt. pearl onions
> 1 c. baby carrots or sliced carrots
> 1 c. sliced turnip
> 1-1/2 lb. new potatoes, quartered
> 1/4 c. chopped parsley
> 2 Tbs. chopped horseradish
>
> In a mixing bowl, season the short rib meat with salt & pepper. Toss with
> flour and mix well. In a large dutch oven, at 1/2 c. oil. Add the meat
> and
> brown it well.
>
> After 3-4 minutes, take the ribs out and set asize. Add 1/2 c. bourbon to
> deglaze the pan, then stir in beef stock. Add garlic, a couple of bay
> leaves and a teaspoonful of black pepper. Add the short ribs back to the
> pot. Cover and simmer on low for 2 hours.
>
> In a mixing bowl, mix pearl onions, baby carrots, turnips, new potatoes
> with
> salt & pepper. Add vegetables to the stew and cook for 1/2 hour. Stir in
> chopped parsley and the horseradish. Check for seasonings; adjust with
> salt
> & pepper if needed.
>
>
Thanks Jill. This sounds great.
Janet
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| Janet Bostwick |
"kalanamak" <kalanamak@qwest.net> wrote in message
news:41978339.5ACE4C91@qwest.net...
> Janet Bostwick wrote:
>>
>> Do any of you have favorite recipes
>> using shortribs, particularly not for the grill. I was thinking more of
>> winter time recipes.
>> Janet
>
> My mother used to layer them with sourkraut and bake. If they aren't
> "rich" enough to overcome the flavour, you could put a layer of bacon
> over the top.
> I remember they were delcious, but ours were not boneless.
> blacksalt
Thank you, I never thought of using them with sauerkraut.
Janet
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| Janet Bostwick |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95A18E0853E62wbwattnet@204.127.36.1...
> "Janet Bostwick" <nospam@cableone.net> wrote in
> news:10pfaoq9tnmec76@corp.supernews.com:
>
>> My Costco has begun carrying boneless shortribs. They are trimmed out
>> pretty nicely, but still have enough internal fat to be interesting.
>> I've tried the ribs in a couple of marinated-grilled recipes so far and
>> have been very pleased with the meat and flavor. Do any of you have
>> favorite recipes using shortribs, particularly not for the grill. I was
>> thinking more of winter time recipes.
>> Janet
>
> If you have a pressure cooker, the following recipe is excellent. I'm sure
> it could be adapted to braising.
>
> Short Ribs (pressure cooker)
>
> 2 Tbsp shortening
> 1 onion, thinly sliced
> 3 lbs beef short ribs
> 1 tsp ginger
> 2 tsp dry mustard
> 2 Tbsp sugar
> 1 tsp salt
> 1/4 tsp pepper
> 1 clove garlic
> 2 Tbsp chopped parsley
> 2 Tbsp soy sauce
> 2 Tbsp white vinegar
> 1/2 cup water
>
> Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs on all
> sides. Combine remaining ingredients and pour over ribs. Top with onion.
> Close cover completely. Place regulator on vent pipe and bring up to
> pressure. Cook with regulator gently rocking for 25 minutes. Let pressure
> drop of its own accord
>
> --
> Wayne in Phoenix
Thanks Wayne. I do have a pressure cooker and will try this. This recipe
is very similar to one of my marinade/grill recipes. Use no vinegar,
shortening or mustard, use green onions instead of onion, sesame seed
instead of parsley. Cut the meat half way to the bone at one half inch
intervals in one direction and at right angles to original cuts, cut 1/2
inch deep at half inch intervals. Marinade 4-8 hours. Place meat bone side
down on hot grill. When brown, turn and brown on meat side. Lift and turn
meat to brown all sides during cooking time--about 15 minutes. Cook until
fat is crisped and meat is done to your preference.
Janet
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| Wayne Boatwright |
"Janet Bostwick" <nospam@cableone.net> wrote in
news:10pg222c4k12t5c@corp.supernews.com:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95A18E0853E62wbwattnet@204.127.36.1...
>> "Janet Bostwick" <nospam@cableone.net> wrote in
>> news:10pfaoq9tnmec76@corp.supernews.com:
>>
>>> My Costco has begun carrying boneless shortribs. They are trimmed out
>>> pretty nicely, but still have enough internal fat to be interesting.
>>> I've tried the ribs in a couple of marinated-grilled recipes so far
>>> and have been very pleased with the meat and flavor. Do any of you
>>> have favorite recipes using shortribs, particularly not for the grill.
>>> I was thinking more of winter time recipes.
>>> Janet
>>
>> If you have a pressure cooker, the following recipe is excellent. I'm
>> sure it could be adapted to braising.
>>
>> Short Ribs (pressure cooker)
>>
>> 2 Tbsp shortening
>> 1 onion, thinly sliced
>> 3 lbs beef short ribs
>> 1 tsp ginger
>> 2 tsp dry mustard
>> 2 Tbsp sugar
>> 1 tsp salt
>> 1/4 tsp pepper
>> 1 clove garlic
>> 2 Tbsp chopped parsley
>> 2 Tbsp soy sauce
>> 2 Tbsp white vinegar
>> 1/2 cup water
>>
>> Heat cooker add shortening. Saute onion lightly. Remove. Brown ribs on
>> all sides. Combine remaining ingredients and pour over ribs. Top with
>> onion. Close cover completely. Place regulator on vent pipe and bring
>> up to pressure. Cook with regulator gently rocking for 25 minutes. Let
>> pressure drop of its own accord
>>
>> --
>> Wayne in Phoenix
> Thanks Wayne. I do have a pressure cooker and will try this. This
> recipe is very similar to one of my marinade/grill recipes. Use no
> vinegar, shortening or mustard, use green onions instead of onion,
> sesame seed instead of parsley. Cut the meat half way to the bone at
> one half inch intervals in one direction and at right angles to original
> cuts, cut 1/2 inch deep at half inch intervals. Marinade 4-8 hours.
> Place meat bone side down on hot grill. When brown, turn and brown on
> meat side. Lift and turn meat to brown all sides during cooking
> time--about 15 minutes. Cook until fat is crisped and meat is done to
> your preference. Janet
Your version is a must try for me! Sounds delicious. Thanks!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| D. A.'Dutch' Martinich |
"Janet Bostwick" <nospam@cableone.net> wrote in message news:<10pfaoq9tnmec76@corp.supernews.com>...
> My Costco has begun carrying boneless shortribs. They are trimmed out
> pretty nicely, but still have enough internal fat to be interesting. I've
> tried the ribs in a couple of marinated-grilled recipes so far and have been
> very pleased with the meat and flavor. Do any of you have favorite recipes
> using shortribs, particularly not for the grill. I was thinking more of
> winter time recipes.
> Janet
They are good when slowly smoke cooked but I'll leave those recipes
for the 'cue zealots. I like to boil,or more correctly, simmer short
ribs. I've always used ribs with bones (ribs without bones???) but it
will still work with your costco item. Take your meat and a stick of
celery , an onion, a couple carrots, all cut into a few pieces, a few
pepper corns and a whole clove or two and cover with water. Simmer
for 3 or 4 hours until meat is very tender. Skim the liquid while
cooking and strain and reserve and the broth for future use. You can
easily remove the fat when it cools. Serve the meat with your
favorite horseradish sauce or the following green sauce.
Green Sauce (Vinaigrette)
1/2 pint good olive oil
1/3 pint wine vinegar
s/p to taste
1 clove garlic crushed
6 green onions chopped finely
2 Tbs parsley chopped finely
1 hard boiled egg chopped finely
1 green pepper chopped finely
1 red pimiento chopped finely
1 Tbs Lea & Perrins sauce
2 Tbs capers
combine all ingredients, mix well and let sit for 2 hours before
serving.
This was an old San Francisco favorite as was the same cut served with
what was called Spanish Sauce which was mainly tomatoes, onions , and
green peppers simmered in olive oil.
D.M.
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| Janet Bostwick |
"D. A.'Dutch' Martinich" <dutchm@dcn.org> wrote in message
news:fdbcd6ca.0411141816.6ddf26ce@posting.google.com...
> "Janet Bostwick" <nospam@cableone.net> wrote in message
> news:<10pfaoq9tnmec76@corp.supernews.com>...
>> My Costco has begun carrying boneless shortribs. snip
>
> They are good when slowly smoke cooked but I'll leave those recipes
> for the 'cue zealots. I like to boil,or more correctly, simmer short
> ribs. I've always used ribs with bones (ribs without bones???) but it
> will still work with your costco item. Take your meat and a stick of
> celery , an onion, a couple carrots, all cut into a few pieces, a few
> pepper corns and a whole clove or two and cover with water. Simmer
> for 3 or 4 hours until meat is very tender. Skim the liquid while
> cooking and strain and reserve and the broth for future use. You can
> easily remove the fat when it cools. Serve the meat with your
> favorite horseradish sauce or the following green sauce.
>
> Green Sauce (Vinaigrette)
>
> 1/2 pint good olive oil
> 1/3 pint wine vinegar
> s/p to taste
> 1 clove garlic crushed
> 6 green onions chopped finely
> 2 Tbs parsley chopped finely
> 1 hard boiled egg chopped finely
> 1 green pepper chopped finely
> 1 red pimiento chopped finely
> 1 Tbs Lea & Perrins sauce
> 2 Tbs capers
>
> combine all ingredients, mix well and let sit for 2 hours before
> serving.
>
> This was an old San Francisco favorite as was the same cut served with
> what was called Spanish Sauce which was mainly tomatoes, onions , and
> green peppers simmered in olive oil.
>
> D.M.
I'd never heard of boneless shortribs either--checked with a friend and she
had used them over the years. I'm happy with them as I hadn't been able to
get decent sized or meaty shortribs for years. Just bony things with lots
of fat--nasty and terribly expensive, over $3 per pound here. Thanks for
your recipe. The sauce looks delicious. I would love to see some recipes
for the smoker, although around here that is definitely a summer thing. I
had sort of expected to see some recipes for a stew-like dish, or something
with barley--don't know why. I would think something with green peppers,
onions, soy sauce and tomatoes would work also.
Janet
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| Wayne Boatwright |
"Janet Bostwick" <nospam@cableone.net> wrote in
news:10pg5k3hoopd06e@corp.supernews.com:
>
> "D. A.'Dutch' Martinich" <dutchm@dcn.org> wrote in message
> news:fdbcd6ca.0411141816.6ddf26ce@posting.google.com...
>> "Janet Bostwick" <nospam@cableone.net> wrote in message
>> news:<10pfaoq9tnmec76@corp.supernews.com>...
>>> My Costco has begun carrying boneless shortribs. snip
>>
>> They are good when slowly smoke cooked but I'll leave those recipes
>> for the 'cue zealots. I like to boil,or more correctly, simmer short
>> ribs. I've always used ribs with bones (ribs without bones???) but it
>> will still work with your costco item. Take your meat and a stick of
>> celery , an onion, a couple carrots, all cut into a few pieces, a few
>> pepper corns and a whole clove or two and cover with water. Simmer
>> for 3 or 4 hours until meat is very tender. Skim the liquid while
>> cooking and strain and reserve and the broth for future use. You can
>> easily remove the fat when it cools. Serve the meat with your
>> favorite horseradish sauce or the following green sauce.
>>
>> Green Sauce (Vinaigrette)
>>
>> 1/2 pint good olive oil
>> 1/3 pint wine vinegar
>> s/p to taste
>> 1 clove garlic crushed
>> 6 green onions chopped finely
>> 2 Tbs parsley chopped finely
>> 1 hard boiled egg chopped finely
>> 1 green pepper chopped finely
>> 1 red pimiento chopped finely
>> 1 Tbs Lea & Perrins sauce
>> 2 Tbs capers
>>
>> combine all ingredients, mix well and let sit for 2 hours before
>> serving.
>>
>> This was an old San Francisco favorite as was the same cut served with
>> what was called Spanish Sauce which was mainly tomatoes, onions , and
>> green peppers simmered in olive oil.
>>
>> D.M.
>
> I'd never heard of boneless shortribs either--checked with a friend and
> she had used them over the years. I'm happy with them as I hadn't been
> able to get decent sized or meaty shortribs for years. Just bony things
> with lots of fat--nasty and terribly expensive, over $3 per pound here.
> Thanks for your recipe. The sauce looks delicious. I would love to see
> some recipes for the smoker, although around here that is definitely a
> summer thing. I had sort of expected to see some recipes for a
> stew-like dish, or something with barley--don't know why. I would
> think something with green peppers, onions, soy sauce and tomatoes would
> work also. Janet
Janet, shortribs are perfect for making beef mushroom barley soup. They
add a wonderful richness.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
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| Janet Bostwick |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95A1C8508C38Ewbwattnet@204.127.36.1...
snip
> Janet, shortribs are perfect for making beef mushroom barley soup. They
> add a wonderful richness.
>
> --
> Wayne in Phoenix
Great! That's what was niggling in the back of my mind. Thanks. Now if
they only could be a good substitute for oxtails for soup. I'll try but the
flavor and richness won't be there, I bet.
Janet
|
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| mkw |
Janet Bostwick wrote:
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95A1C8508C38Ewbwattnet@204.127.36.1...
> snip
>
>>Janet, shortribs are perfect for making beef mushroom barley soup. They
>>add a wonderful richness.
>>
>>--
>>Wayne in Phoenix
>
> Great! That's what was niggling in the back of my mind. Thanks. Now if
> they only could be a good substitute for oxtails for soup. I'll try but the
> flavor and richness won't be there, I bet.
> Janet
>
>
My favorite short rib receipe is quick and easy. Equal parts, red wine
vinegar, balsamic vinegar and soy sauce. Cook in the oven for 3 to 4
hours. For a package of boneless short ribs from costco i use 1 cup of
each. I always use the boneless short ribs from costco, they are great.
marcia is san jose
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| Gal Called J.J. |
One time on Usenet, Wayne Boatwright <wbw@att.net> said:
> jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote in
> news:cn8ruu$20uk_008@news.zipcon.net:
>
> > One time on Usenet, Wayne Boatwright <wbw@att.net> said:
> >
> > <snip>
> >
> >> If you have a pressure cooker, the following recipe is excellent. I'm
> >> sure it could be adapted to braising.
> >
> > That sounds tasty, I should try to find replacement parts for my
> > old pressure cooker (1950's)...
>
> My electric pressure cooker is from the early 1960's and it sat in a pantry
> virtually unused for decades. A couple of years ago I dragged it out and
> bought a new gasket. I've been using it regularly ever since. In most
> cases, I like the results from the PC much more than from a crockpot.
I can't find mine! It is (or was) an old Presto stovetop pressure
cooker -- it belonged to my grandmother and I remember making great
swiss steak with it. But although I found the cookbook for it, I can't
find the cooker anywhere. I haven't used it in so long, it probably got
sent to Goodwill or something, argh...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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