Most liked posts in thread: Soooooo Whatcha Eating?

Made birthday dinner this past Sunday: Sausage tortellini, vodka cream sauce, basil and pecorino and some garlic toast.

 

More pub grub made at home: Pulled Pork, Smoked Cheddar, Green Onion Quesadilla with "Carolina Ketchup"

 

The Quesadillas look really good !!

 

Heavenly! I love me some triple creams!

 

Ribeye, Asiago Blue Crab Cream Sauce, Poached Egg, Garlic Toast, Matchstick Potatoes, Green Onion, Shaved Asiago

 

Kroger had beef short ribs on sale, and I've never made them before -- actually never eaten them before.

I did a slow braise in a Dutch oven, and they turned out amazing. Plus, my house smells great.

CD

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PEEPS!

 

I had 2 big slabs of Prime Rib for Easter.

 

Those are something that have been ALWAYS popular in Asian cuisine, and have blown up in the past 10 years or so in the states, SO GOOD, SO EASY, and it's kind of hard to screw them up. I remember when I use to get them for like $4 a lb, now, they are 3 times that...same with flank/skirt steak. Now days, they can be found everywhere from trendy restaurants to moms table.

I've got a great Korean style beef short rib recipe I can pass along if you want.

 

I'd love to have the recipe. Send me a PM, or post it here.

I have been wanting to do something with short ribs for a long time. I was in Kroger, where I always check out the "Manager's Specials," which is meat getting close to the sell-by date. These looked perfectly fresh, and I paid less than 8-bucks for four meaty short ribs. I couldn't pass it up.

Now that I know how good they are, I plan to make them again.

CD

 

I pressure cook short ribs in beef bouillon with chopped onions and garlic. I thicken the bouillon after it's cooked and serve it with rice.
The meat falls off the bone.

 

Yes, yes, post the recipes here, is the Korean Short Ribs spicy or spicy to taste.

Some very good pictures being posted, I need to take more when Pat cooks.

Don

 

Looking forward to the Korean short rib recipe :drool

Seeing this recipe got me to buy a slow cooker a few weeks ago. Unfortunately, it's still in the box

http://www.instructables.com/id/Slow-Cooker-Asian-Short-Ribs/

 

It's what's for dinner!

Sent from my SM-G900V using Tapatalk

 

NOTE: This isn't short ribs, but all the same principles apply!

thought I had a build for my short ribs? :head scratch:

TATTRAT Asian Style "Country" Ribs

I love me some "country Style Big Boy" ribs, these are basically pork shoulders (Boston Buts) Sliced without worrying about the shoulder blade. They ALWAYS cook up tender, flavorful, and just luscious if you do 'em just right. You can do them a million and six different ways, for a change, here is something a littl on the Asian side, a little more Korean than anything, BUT, if you like sweet style, like a teriyaki style, you will want to give this a go.


WHAT YOU'LL NEED!



The Marinade:
Rice Wine Vinegar
Hoisin
Soy, low sodium
Brown Sugar
Sweet chili sauce
Sesame Oil
Pear nectar
Garlic
Ginger
Black Pepper
Green Onion




The majority of the marinade is going to be Soy sauce, and brown sugar, almost equal parts. You will be surprised at how much sugar it takes to take the bite off of the soy. I use low sodium because it's HEALTHY! lol. Hoisin is fermented sweet potato, so it has a sweetness of it's own, but is STRONG, use with caution. Use the rice wine vinegar (Mirin) to cut the sweetness a little. The pear nectar acts as a meat tenderizer and adds some sweetness. If you don't have access to it, use sprite, no bull ****, It works wonders.

It is essential that you let the pork marinate for at LEAST 24 hours. Up to 36 is fine.

***BEFORE COVERING ALL THE MEAT OF CHOICE, RESERVE ABOUT A CUP OF THE MARINADE. USE IT TO BASTE THE FINISHED PRODUCT UNDER THE BROILER SO THAT YOU CAN GET A LITTLE CRUST GOING ON***




The Meat:
Boneless Country Style ribs. You can use the marinade for almost ANYTHING. chicken, Pork, beef, even salmon. I love pork because it's where bacon comes from. I. Love. pork.


OFF WE GO!

Seriously, let the meat of choice marinate for at least 24 hours.

For this preparation, the pork was in the juice for 48. After that, it is simply a matter of firing up some saute pans in order to sear things off, get some color on the meat. . . remember, MORE COLOR=MORE FLAVOR.

Browning off:



Once you have browned off the cuts, go ahead an put it in a deep enough pan to hold things, but also COVER. With the pork, you want to kind of steam things while it cooks, it will break down the connective tissues better, and make for a fork tender cut. Also, for thicker cuts, deglaze the pan with beer, or water, and put into the pan you are going to do the cooking in. It helps. It's booze in food. It makes the pan drippings MO BETTER!

Put everything into a roasting pan, or something that you can wrap with foil with no issue. . .

In Pan, With deglazed pan jus



Cover the top with foil, cling the sides, and let that thing go low and slow, I did these fro 3 hours at 280 degrees.

If this is chicken, so long as it's covered, the same table applies, if it is beef, it depends on the cut, use your judgement. . .if seafood, a whole side of salmon should go for no longer than 35min.

For the last 15min of cooking, remove the cover and put under the broiler. Broil under as high as the oven will allow, and let the fat render out so that things are crispy, the sugars in the sauce caramelize, and everything just gets dark and nice.

Serve with Steamed rice, and some simple veggies. Super simple, Super good!! Fork tender, with wonderful little crispy bits!

 

Cook 5 star, eat no star, a motto I go by...also, if you are what you eat, I am cheap, fast and easy!

Brisket Dogs, Split Top Buns browned in leftover Thyme & Garlic Butter, Maui Onion Chips

 

A plate, btw I fricking' LOVE trader Joes, everytime I go in there, I kick myself for not having been back sooner, but these are pre fab, I did do some sauce and sides, as a dry run for dessert for Friday night.



Brulee on one, Middle got a white balsamic raspberry coulis, the Opera cake got a moca reduction.