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Old 10-22-2007, 09:18 PM   #11
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i picked up some bison jerky today. solid stuff.
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Old 10-22-2007, 09:22 PM   #12
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Buck and I eat short ribs regularly...in the colder months. I have quite a few recipes for them and also have a great butcher who sells meaty, less fatty ones for $2 to $3 per pound.
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Old 10-22-2007, 09:26 PM   #13
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Quote:
Originally Posted by Katie E View Post
Buck and I eat short ribs regularly...in the colder months. I have quite a few recipes for them and also have a great butcher who sells meaty, less fatty ones for $2 to $3 per pound.
How do you cook them? Braise? They are very flavorful, but tough when cooked in fast dry heat. At least your butcher will pass on some less fatty pieces!
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Old 10-22-2007, 09:30 PM   #14
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Usually braised, keltin, but I'm not where I can check my recipes. Quite a while ago I emailed a recipe to Uncle Bob who really enjoyed it. Can't remember which one it was. I think it was one with something like 40 cloves of garlic or some such thing. I can't recall at the moment.

I'll check my recipe file and see how I do my short ribs. Used to get them at Sam's Club, but theirs were way too fatty. It wasn't until a good "foodie" friend told me about a mom-and-pop butcher in my area that I started to really look for ways to prepare short ribs.
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Old 10-23-2007, 08:29 AM   #15
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We love short ribs. Not cheap here, I paid $8.80 kg on the weekend. Here's the recipe I usually use, I got it from our newspaper.

4 lbs beef short ribs
Kosher salt and freshly ground pepper
4 Tbsp olive oil
3 heads of garlic
2 carrots, coarsely chopped
1 large onion , coarsely chopped
2 Tbsp tomato paste
3/4 cup dry red wine
2 Tbsp balsamic vinegar
2 Tbsp canned chipotle peppers, or to taste
1/4 cup each, molasses, soya sauce
4 cups beef or chicken stock or water

Preheat oven to 350F.

Trim fat from ribs. Sprinkle with salt and pepper.
In large skillet, heat 2 Tbsp of oil over medium high heat. Add ribs in single layer without crowding. Brown on both sides, about 3 minutes per side. Transfer to large baking dish in single layer.
Peel 1 head of garlic, chop cloves coarsely.
Add 1 Tbsp oil to same skillet over medium heat, add carrots, onions, and chopped garlic. Cook, stirring, until softened. 3-4 minutes. Stir in tomato paste. Add wine, scraping up browned bits from skillet. Add vinegar, chipotle peppers, molasses, soya sauce, and stock or water. Bring to boil. Pour mixture over ribs in baking dish: they should be just covered. Cover tightly with foil or lid. Bake in oven about 2 1/2 hours, or until tender.
Meanwhile, cut enough off tops of remaining two heads of garlic to expose cloves. Place upright in small baking dish. Drizzle with remaining 1 Tbsp oil. Place in oven, roast about 45 minutes or until soft. ( I do them in foil) When cool, squeeze out garlic, discarding skin.
Transfer ribs to serving dish using slotted spoon. Keep warm. pour cooking liquid into large skillet, skim fat from surface. Boil rapidly over high heat about 5-10 minutes or until slightly thickened. Stir in roasted garlic. Pour sauce over ribs.
Serves 4-6.
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Old 10-23-2007, 08:59 AM   #16
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Quote:
Originally Posted by Katie E
Quite a while ago I emailed a recipe to Uncle Bob who really enjoyed it. Can't remember which one it was. I think it was one with something like 40 cloves of garlic.
It was in fact the one with 40 cloves (I used 50) of garlic!!












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Old 10-23-2007, 09:03 AM   #17
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I've just used them in place of a chuck roast in a pot roast recipe.
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Old 10-23-2007, 03:21 PM   #18
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I've made awesome stew from short ribs too! Braise them down to where the bone slips off/out. Add potatoes, carrots, onions, garlic, etc etc. When the veggies are done.....It's time to eat!
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Old 10-23-2007, 03:24 PM   #19
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Quote:
Originally Posted by Uncle Bob View Post

It was in fact the one with 40 cloves (I used 50) of garlic!!
Are you guys serious? Did you really use 40+ cloves of garlic, or is that just a funny name for the recipe?
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Old 10-23-2007, 03:42 PM   #20
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Wow, Uncle Bob, that's a righteous outdoor cooking center.

Lovely ironworks, too!

jealous, I am!
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