"Omelet" > wrote in message
news
> In article >,
> "Cheryl" > wrote:
>
>> So after the suggestions I got from some of you about what to do with the
>> short ribs, I googled some recipes. They're right now marinating in some
>> Merlot and dried (didn't have fresh on hand of any of these) rosemary,
>> sage
>> and thyme, S&P. The recipe called for Cabernet Sauvignon but I didn't
>> have
>> any of that either as I'm not much of a red wine drinker. More googling
>> indicated that Merlot could be used. We'll see.
>>
>> As per the recipe, tomorrow I'll remove the ribs from the marinade and
>> put
>> it on the stove and reduce to half. Braise for a few hours with some
>> diced
>> onion (recipe said carrots and celery, too, but I don't have either of
>> those
>> on hand) and garlic and beef stock, and then a quick cook on the grill,
>> though by that time I might forgo grilling because they'll be already
>> fully
>> cooked.
>>
>> It's not a big bunch of ribs so if it comes out sucking, no big loss. If
>> good, the recipe will be saved for a full winter meal. For tomorrow it'll
>> just be with some corn on the cob.
>
> That brief grilling makes all the difference in the world from braised.
> :-) Sure did with my full sized ribs!
>
> Difference between night and day... Seriously.

I believe you! I might try that next time. Not enough meat to light the
grill this time.
Just about done, and bubbling:
http://i32.tinypic.com/2v1vuj4.jpg