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Old 05-01-2012, 02:07 PM   #31
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Originally Posted by tasty food View Post
(this is slightly off topic but still on the marinade)

I'm gonna get some steaks today or day after, but i did cook some short ribs last night, wasnt that good. The seasoning was too strong and salty. I wanted it done medium rare but since the cuts are really thick, I'd have to overcook the outer layer, so the inside was too raw.

Also read a few things that short ribs should be marinated for a long time and cooked longer. I presume thats if you dont cut them in half lengthwise. So that's what I'm gonna do today (if they thaw in time). Cut them in half lengthwise, make the marinate with less spices/sauces, leave it in the fridge for an hour or so, then i'll see if they cook right and give me the foodgasms that I want my homecooked beef to have.

I'm gonna google short ribs more today to see if I find something useful.

Short ribs ae meant for braising. They have plenty of flavor and retain it even though they are cooked in liquid.

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Old 05-02-2012, 11:45 PM   #32
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Join Date: May 2011
Location: San Diego, CA
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alrite i just ate the best steak i ever made! marinated it for 30 min, cooked it for about 10 minutes, and it gave me the foodgasms that i always wanted from my own home cooked meat. didnt even use any sauce after i cooked it, thats how good it was. thx for the help yall, i added a nice weapon in my recipe arsenal :D

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