The Ranger wrote:
> Am working away on some beef short ribs at the moment. Thoughts on
> some sides to accompany them?
>
> Simple prep on the ribs: rubbed with:
> INGREDIENTS:
> * 1/2 cup brown sugar
> * 1/4 cup paprika
> * 1 Tbs. fresh-ground pepper
> * 1 Tbs. Kosher salt
> * 1 Tbs. New Mexico Chili Powder
> * 1 Tbs. garlic powder
> * 1 Tbs. onion powder
> * 1 tsp. cayenne
>
> METHOD:
> Mix all ingredients together in Ziploc bag and "dust" ribs.
>
> Braised the ribs in beer and are waiting for them to cook
> low-and-slow for this evening's meal.

Short ribs are too costly a cut to prepare with those over powering
spices. I'd tone down to bay leave, dill weed, garlic, marjaram,
parsley, a bit of blade mace, and s n' p of course. For sides I'd
include them in the braise, 'shrooms, carrots, lots of small whole
onions, and waxy spuds. perhaps fresh green beans... anyone craves hot
pepper I'd say add it to their own dish later. Actually for myself
I'd use short ribs in a big pot of sweet n' sour cabbage soup, or with
stuffed cabbage. But to use short ribs like it was a cheap cut of
chuck I think is the epitome of wastefullness.