buckytom
Chef Extraordinaire
that is the question:
whether it is nobler in the mind to suffer
the slings and arrows of outrageous fortune,
or to take arms against a sea of troubles,
and by opposing end them? to die: to sleep;
no more; and by a sleep to say we end
the heart-ache and the thousand natural shocks
that flesh is heir to, 'tis a consummation
devoutly to be wish'd. to die, to sleep;
to sleep: perchance to dream: ay, there's the rub;
ok, umm, i'm not realy wondering about a rub, as a going concern, but i do have a question about flouring boneless short ribs.
i'm going to make the short ribs in red wine gravy this weekend. they'll be braised in reduced red wine, stock, tomato paste, root veggies, and herbs.
i was going to sear the meat before it was put into a crock pot for a few hours with the other ingredients, but i was wondering if you flour your ribs first, or do you sear them directly? do you use a particular oil? oil and butter? do you reduce your wine or use it straight? do you carmelize any veggies first, like garlic or onions?
there are about 7 strips of nicely marbeld beef, each about an inch thick, two inches across, and six inches long.
TIA for your help.
whether it is nobler in the mind to suffer
the slings and arrows of outrageous fortune,
or to take arms against a sea of troubles,
and by opposing end them? to die: to sleep;
no more; and by a sleep to say we end
the heart-ache and the thousand natural shocks
that flesh is heir to, 'tis a consummation
devoutly to be wish'd. to die, to sleep;
to sleep: perchance to dream: ay, there's the rub;
ok, umm, i'm not realy wondering about a rub, as a going concern, but i do have a question about flouring boneless short ribs.
i'm going to make the short ribs in red wine gravy this weekend. they'll be braised in reduced red wine, stock, tomato paste, root veggies, and herbs.
i was going to sear the meat before it was put into a crock pot for a few hours with the other ingredients, but i was wondering if you flour your ribs first, or do you sear them directly? do you use a particular oil? oil and butter? do you reduce your wine or use it straight? do you carmelize any veggies first, like garlic or onions?
there are about 7 strips of nicely marbeld beef, each about an inch thick, two inches across, and six inches long.
TIA for your help.