On Feb 2, 3:15 pm, Sheldon > wrote:
> 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. [..] 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.

What are you talking about you mealy-mouthed, whacked-out, pot-
smoking, crank-addicted ol' coot? You'd bury the meat in bay leaf,
dill, marjoram, and mace and not consider it overpowered? Wow. Talk
about "the epitome of wastefullness."

I'm glad you're on the other coast...

The Ranger