38 pounds bone in beef back ribs

You are going to have to ask alot of folk for dinner hey!
Can we come huh huh?

-- Bronwyn

Hubby has a really hard time resisting a bargain. So we are now the proud
owners of 38 pounds of bone in beef back ribs. Any suggestions besides
grilled or smoked? I'm sure plenty of them will end up that way anyway.

Ms P

"Bronwyn" <[email hidden]> wrote in message
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Quoted message said:

You are going to have to ask alot of folk for dinner hey!
Can we come huh huh?

-- Bronwyn

Sure come on over!! He also bought a box for friends of ours so it's going
to be hard to find people to help eat all of them.

Ms P

"Food Snob" <[email hidden]> wrote in message
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Quoted message said:

ms_peacock said:

Hubby has a really hard time resisting a bargain. So we are now the
proud
owners of 38 pounds of bone in beef back ribs. Any suggestions besides
grilled or smoked? I'm sure plenty of them will end up that way anyway.

Braised with little potatoes? Hey, you could also add some of Phyllis
Stone's sweet purple carrots.
--Bryan

That sounds pretty good actually.

Ms P

ms_peacock said:

Hubby has a really hard time resisting a bargain. So we are now the proud
owners of 38 pounds of bone in beef back ribs. Any suggestions besides
grilled or smoked? I'm sure plenty of them will end up that way anyway.

Freeze some till winter, they make great beef barley mushroom soup.
Good for borsht too.

Sheldon

Sheldon said:

ms_peacock said:

Hubby has a really hard time resisting a bargain. So we are now the
proud owners of 38 pounds of bone in beef back ribs. Any
suggestions besides grilled or smoked? I'm sure plenty of them will
end up that way anyway.

Freeze some till winter, they make great beef barley mushroom soup.
Good for borsht too.

Sheldon

I agree. The recipe below is from the grits.com website. It was originally
credited to Emeril but now the site doesn't say that so I'm not sure. I
just know it's delicious! It was also intended to be served with
white-cheddar grits as a side; or you can serve it with rice.

Short-rib Bourbon Stew

2 Tbs. chopped fresh thyme leaves
4 pounds beef short-ribs, cut into individual ribs
4 cups beef stock
Salt and freshly ground black pepper
1 pint pearl onions
1 cup all-purpose flour
1 cup baby carrots or 1 cup sliced carrots
1/2 cup olive oil
1 cup baby turnips or 1 cup sliced turnips
1/2 cup bourbon
1-1/2 pounds small red potatoes
3 Tbs. chopped garlic
1/4 cup finely chopped parsley
3 bay leaves
2 tablespoons chopped horse-radish

In a mixing bowl, season the short-ribs with salt and pepper. Toss with
flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2
batch of the meat a time and brown it. After 3 or 4 minutes, take the beef
ribs out and set aside.

Add 1/2 cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves,
thyme and a teaspoon black pepper. Then add short ribs back to the pan with
stock. Cover and cook on low heat for 2 hours.

In a mixing bowl, add pearl onions, baby carrots, baby turnips, new potatoes
quartered and season with salt and pepper. Add vegetables to stew and cook
for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 Tbs.
horse-radish. Check the seasoning and add salt and pepper if needed.

If you want liquid to thicken liquid of the stew make a slurry with 2 Tbs.
flour (or 2 Tbs. cornstarch) + 2 Tbs. water and stir into the stew.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

ms_peacock said:

Hubby has a really hard time resisting a bargain. So we are now the
proud owners of 38 pounds of bone in beef back ribs. Any
suggestions besides grilled or smoked? I'm sure plenty of them will
end up that way anyway.

Freeze some till winter, they make great beef barley mushroom soup.
Good for borsht too.

Sheldon

I agree. The recipe below is from the grits.com website. It was
originally
credited to Emeril but now the site doesn't say that so I'm not sure. I
just know it's delicious! It was also intended to be served with
white-cheddar grits as a side; or you can serve it with rice.

<snipped yummy recipe>

Quoted message said:

Jill

Both sound like excellent ideas. There's just the two of us and 10 racks of
ribs is going to last a while! Since I'm sure I'll have some still left by
winter I'll turn them into soup.

Ms P

Quoted message said:

Quoted message said:

Quoted message said:

8 pounds of bone in beef back ribs. Any suggestions besides

grilled or smoked

Several. From a famous LA restaurant, oven barbecued by smearing with
strong prepared mustard and roasting in a SLOW oven for 1.5 hours, and
then smearing with good barbecure sauce and cooking again for another
1.5 hours. I love those.

Braised Italian style with polenta. Chop onion, a bit of garlic,
celery and carrot. Brown in oil and set aside. Sear the ribs all over
very well. Deglaze the pan with some red wine, not too much. Then add
the sofritto you've made and tomatoes with some hearty herbs-- nothing
delicate like basil. A few peppercorns. Cook, covered and slowly
until very tender. I then cool them and take off fat from the sauce
and from the ribs, but most don't. Served over creamy polenta, not
made stiff, but with a bit more water than if you planned to chill it.

"ms_peacock" <[email hidden]> wrote in message
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Quoted message said:

Hubby has a really hard time resisting a bargain. So we are now the proud
owners of 38 pounds of bone in beef back ribs. Any suggestions besides
grilled or smoked? I'm sure plenty of them will end up that way anyway.

Ms P

I would use a fair amount to make beef stock. Any meat on the ribs can be
removed at any point during the stock making process, although you probably
aren't going to eat that much beef. Decent beef stock is difficult to find
almost anywhere in the world. It is made with precious little beef and all
sorts of products to mimic the beef flavor. All high priced products from
France are good, but are produced with veal leftovers.

Kent