In article
>,
Kris > wrote:

> Okay, so I was going to grill ribeyes this holiday weekend, but have
> been turned off by their price a little. I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
>
> What's the best way to fix them? I was thinking marinate them first,
> being chuck.
>
> What are your ideas?
>
> Thanks for any advice,
> Kris

Those are on sale here locally for $1.49 per lb. <g>

They are most excellent ground as burgers but I personally love them
marinated and grilled, and served reasonably rare.

They are also good cubed and served as Kebabs.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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