Chief Longwind Of The North
Certified/Certifiable
Got beef back ribs cooking in the oven on a foil lined jelly roll sheet, meat-side up. They're seasoned simply wit Motreal Steak SeaJust made my mop of Lea & Perrin's Worcestershire, a little lemon juice, a touch of liquid smoke, and sweet-hot sauce. Put my first mop application on. Will mop every 20 minutes. I looked online, and all the recipes I see state that these should be cooked low and slow for 6 to 8 hours. I turned the oven temp down to 200. I'm hoping they come out moist.
I've also got marrow bones, and chuck short ribs combined with onion, carrots, garlic cloves, and water in the Insta- pot for 90 minutes at high pressure, to make a good beef stock that I'll tyrn into an Espagnole sauce to go with rice. I'll add a little tomato to the Espagnole to make it authentic. Just before it's time to eat, I have bi-colored ears of corn to husk, and cook.
I'll get pictures when everything is done.
Seeeeya; Chief Longwind of the North
I've also got marrow bones, and chuck short ribs combined with onion, carrots, garlic cloves, and water in the Insta- pot for 90 minutes at high pressure, to make a good beef stock that I'll tyrn into an Espagnole sauce to go with rice. I'll add a little tomato to the Espagnole to make it authentic. Just before it's time to eat, I have bi-colored ears of corn to husk, and cook.
I'll get pictures when everything is done.
Seeeeya; Chief Longwind of the North