"Janet Bostwick" > wrote in
:

>
> "D. A.'Dutch' Martinich" > wrote in message
> om...
>> "Janet Bostwick" > wrote in message
>> >...
>>> My Costco has begun carrying boneless shortribs. snip
>>
>> They are good when slowly smoke cooked but I'll leave those recipes
>> for the 'cue zealots. I like to boil,or more correctly, simmer short
>> ribs. I've always used ribs with bones (ribs without bones???) but it
>> will still work with your costco item. Take your meat and a stick of
>> celery , an onion, a couple carrots, all cut into a few pieces, a few
>> pepper corns and a whole clove or two and cover with water. Simmer
>> for 3 or 4 hours until meat is very tender. Skim the liquid while
>> cooking and strain and reserve and the broth for future use. You can
>> easily remove the fat when it cools. Serve the meat with your
>> favorite horseradish sauce or the following green sauce.
>>
>> Green Sauce (Vinaigrette)
>>
>> 1/2 pint good olive oil
>> 1/3 pint wine vinegar
>> s/p to taste
>> 1 clove garlic crushed
>> 6 green onions chopped finely
>> 2 Tbs parsley chopped finely
>> 1 hard boiled egg chopped finely
>> 1 green pepper chopped finely
>> 1 red pimiento chopped finely
>> 1 Tbs Lea & Perrins sauce
>> 2 Tbs capers
>>
>> combine all ingredients, mix well and let sit for 2 hours before
>> serving.
>>
>> This was an old San Francisco favorite as was the same cut served with
>> what was called Spanish Sauce which was mainly tomatoes, onions , and
>> green peppers simmered in olive oil.
>>
>> D.M.
>
> I'd never heard of boneless shortribs either--checked with a friend and
> she had used them over the years. I'm happy with them as I hadn't been
> able to get decent sized or meaty shortribs for years. Just bony things
> with lots of fat--nasty and terribly expensive, over $3 per pound here.
> Thanks for your recipe. The sauce looks delicious. I would love to see
> some recipes for the smoker, although around here that is definitely a
> summer thing. I had sort of expected to see some recipes for a
> stew-like dish, or something with barley--don't know why. I would
> think something with green peppers, onions, soy sauce and tomatoes would
> work also. Janet

Janet, shortribs are perfect for making beef mushroom barley soup. They
add a wonderful richness.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.