Janet US posted a recipe she used for pork tenderloin but indicated it
was originally intended for beef short ribs.

I found some beef short ribs today. Problem is, I plan to use a similar
marinade to the one she posted for the flank steak I also bought today.
So I'm looking for something completely different to do with the beef
short ribs.

Does anyone have a favourite tasty way of preparing beef short-ribs that
*doesn't* involve soy sauce or have a quasi-Asian flair?

TIA,

Jill

On Fri, 16 Apr 2021 19:15:14 -0400, jmcquown wrote:

> Janet US posted a recipe she used for pork tenderloin but indicated it
> was originally intended for beef short ribs.
>
> I found some beef short ribs today. Problem is, I plan to use a similar
> marinade to the one she posted for the flank steak I also bought today.
> So I'm looking for something completely different to do with the beef
> short ribs.
>
> Does anyone have a favourite tasty way of preparing beef short-ribs that
> *doesn't* involve soy sauce or have a quasi-Asian flair?

The single most best way to do short ribs is smoking them. They are
the best piece of cow that ever met fire and smoke. I can't fathom
doing them any other way.

But I don't think you want to attempt this.
http://www.flickr.com/photos/sqwertz...5944/lightbox/

-sw

On 2021 Apr 16, , jmcquown wrote
(in article >):

> Does anyone have a favourite tasty way of preparing beef short-ribs that
> *doesn't* involve soy sauce or have a quasi-Asian flair?

Sure. Remove the parchment from the back of the ribs, salt and pepper hell
out of them, separate and slow roast in a 250F oven for about four and a half
hours in a covered glass casserole. Then paint on some Original Bullseye BBQ
sauce.
That´s what I would do. I lack imagination but have this particular method
down pat for pork and beef ribs. There´s nothing Asian about it. It´s
more Neanderthal with glass cookware. Wait...its coming to me...Paleo!

leo

On 4/16/2021 7:15 PM, jmcquown wrote:
> Janet US posted a recipe she used for pork tenderloin but indicated it
> was originally intended for beef short ribs.
>
> I found some beef short ribs today.Â* Problem is, I plan to use a similar
> marinade to the one she posted for the flank steak I also bought today.
> So I'm looking for something completely different to do with the beef
> short ribs.
>
> Does anyone have a favourite tasty way of preparing beef short-ribs that
> *doesn't*Â* involve soy sauce or have a quasi-Asian flair?
>
> TIA,
>
> Jill

Never mind. I remembered Nancy Young had a recipe for short ribs and
sure enough, it's on the RFC web site.

Jill

On 2021-04-17 9:32 a.m., jmcquown wrote:
> On 4/16/2021 7:15 PM, jmcquown wrote:
>> Janet US posted a recipe she used for pork tenderloin but indicated it
>> was originally intended for beef short ribs.
>>
>> I found some beef short ribs today.Â* Problem is, I plan to use a
>> similar marinade to the one she posted for the flank steak I also
>> bought today. So I'm looking for something completely different to do
>> with the beef short ribs.
>>
>> Does anyone have a favourite tasty way of preparing beef short-ribs
>> that *doesn't*Â* involve soy sauce or have a quasi-Asian flair?
>>
>> TIA,
>>
>> Jill
>
> Never mind.Â* I remembered Nancy Young had a recipe for short ribs and
> sure enough, it's on the RFC web site.
>
My wife braises short ribs the same way she makes beef stew. She sautes
onion, carrots, celery and mushroom, takes them out and browns the meat.
Then the veggies go back into the pot with some beef broth and wine and
they go into the oven in the covered pot at 300 for a few hours. Before
serving she removes the meat, thickens the broth and returns the meat to
the pot. Melt in your mouth tasty beef.

On 4/17/2021 10:41 AM, Dave Smith wrote:
> On 2021-04-17 9:32 a.m., jmcquown wrote:
>> On 4/16/2021 7:15 PM, jmcquown wrote:
>>> Janet US posted a recipe she used for pork tenderloin but indicated
>>> it was originally intended for beef short ribs.
>>>
>>> I found some beef short ribs today.Â* Problem is, I plan to use a
>>> similar marinade to the one she posted for the flank steak I also
>>> bought today. So I'm looking for something completely different to do
>>> with the beef short ribs.
>>>
>>> Does anyone have a favourite tasty way of preparing beef short-ribs
>>> that *doesn't*Â* involve soy sauce or have a quasi-Asian flair?
>>>
>>> TIA,
>>>
>>> Jill
>>
>> Never mind.Â* I remembered Nancy Young had a recipe for short ribs and
>> sure enough, it's on the RFC web site.
>>
> My wife braises short ribs the same way she makes beef stew. She sautes
> onion, carrots, celery and mushroom, takes them out and browns the meat.
> Then the veggies go back into the pot with some beef broth and wine and
> they go into the oven in the covered pot at 300 for a few hours. Before
> serving she removes the meat, thickens the broth and returns the meat to
> the pot.Â* Melt in your mouth tasty beef.

Except for the mushrooms that sounds good, thanks!

Jill

On 4/17/2021 8:52 AM, jmcquown wrote:
> On 4/17/2021 10:41 AM, Dave Smith wrote:
>> On 2021-04-17 9:32 a.m., jmcquown wrote:
>>> On 4/16/2021 7:15 PM, jmcquown wrote:
>>>> Janet US posted a recipe she used for pork tenderloin but indicated
>>>> it was originally intended for beef short ribs.
>>>>
>>>> I found some beef short ribs today.Â* Problem is, I plan to use a
>>>> similar marinade to the one she posted for the flank steak I also
>>>> bought today. So I'm looking for something completely different to do
>>>> with the beef short ribs.
>>>>
>>>> Does anyone have a favourite tasty way of preparing beef short-ribs
>>>> that *doesn't*Â* involve soy sauce or have a quasi-Asian flair?
>>>>
>>>> TIA,
>>>>
>>>> Jill
>>>
>>> Never mind.Â* I remembered Nancy Young had a recipe for short ribs and
>>> sure enough, it's on the RFC web site.
>>>
>> My wife braises short ribs the same way she makes beef stew. She sautes
>> onion, carrots, celery and mushroom, takes them out and browns the meat.

jmcquown wrote:
> Janet US posted a recipe she used for pork tenderloin but indicated it
> was originally intended for beef short ribs.

How in the world can the same recipie work for ultra-lean pork
tenderloin and also for short ribs?


> I found some beef short ribs today. Problem is, I plan to use a
> similar marinade to the one she posted for the flank steak I also
> bought today. So I'm looking for something completely different to do
> with the beef short ribs.
>
> Does anyone have a favourite tasty way of preparing beef short-ribs
> that *doesn't* involve soy sauce or have a quasi-Asian flair?

I love the balsamic BBQ sauce on Giada de Lorentis' website. That's
Italian, not Asian, and I have used it on short ribs and other things.


--
Defund the Thought Police

Tom Del Rosso wrote:
> jmcquown wrote:
>>
>> Does anyone have a favourite tasty way of preparing beef short-ribs
>> that *doesn't* involve soy sauce or have a quasi-Asian flair?
>
> I love the balsamic BBQ sauce on Giada de Lorentis' website. That's
> Italian, not Asian, and I have used it on short ribs and other things.

The Panda Kitchen chain of Chinese restaurants makes something similar
which they call Bejing Beef, but it's a travesty because they use the
same kind of vinegar you use to color Easter eggs. The first bite is
like getting a hit from smelling salts.

It's a travesty because it's obviously a good recipie thet they ruin
with cheap vinegar. If they used a good rice or wine vinegar it would
have been excellent.


--
Defund the Thought Police