Cheryl wrote:
>
> "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
>

Cheryl - You are making me hungry, I haven't prepared short ribs like
that in a while. When I think to look for them locally in the recent
past, they are either outrageously priced, or have very little meat on them.

Regards,

Bob