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re: Let's make beef short ribs
Posted on 4/23/14 at 10:46 pm to BRgetthenet
Posted on 4/23/14 at 10:46 pm to BRgetthenet
Dude, that's the third time you've mentioned Reveo. How long have you worked for them? 
1
Posted on 4/23/14 at 10:51 pm to Degas
Haha. I don't. Just love the machine.
I think it's perfect for this dish.
I think it's perfect for this dish.
Posted on 4/23/14 at 11:00 pm to Degas
i like your cooking threads, but you have the slowest loading pictures on this website 
Posted on 4/23/14 at 11:03 pm to BRgetthenet
quote:
Reveo does the same thing, in a fraction of the time, as a vacuum seal.
So it cooks the food?
Posted on 4/24/14 at 3:37 am to Lester Earl
quote:ImageShack
i like your cooking threads, but you have the slowest loading pictures on this website
...and I pay two bucks a month for the service.
Posted on 4/24/14 at 11:22 am to Degas
Traditional braised, served with gravy, over polenta sounds better to me, but it does look good.
Just can't believe you put sweet baby rays on them at some point.
Each their own.
Just can't believe you put sweet baby rays on them at some point.
Each their own.
Posted on 4/24/14 at 12:25 pm to ASTL
Tough crowd today.
Posted on 4/24/14 at 1:01 pm to Degas
I was with you until you ruined them when you did this:
quote:
I like to brush on a little Sweet Baby Rays sauce.
Posted on 4/24/14 at 2:48 pm to Degas
The sous vide got me. I do Mine similarly but I use part red wine and part port in my braise. I usually go with wild mushroom risotto and asparagus for sides.
But seriously, it looks fantastic.
Oh and side note, if you ever need them and can't find them go to Piggly Wiggly. They always have good size short ribs there.
But seriously, it looks fantastic.
Oh and side note, if you ever need them and can't find them go to Piggly Wiggly. They always have good size short ribs there.
Posted on 4/24/14 at 3:13 pm to Degas
lawd jaysus
Posted on 4/24/14 at 4:45 pm to Degas
You're a better cook than what I'll ever be.
Just didn't like the sweet baby rays.
Apologies
Just didn't like the sweet baby rays.
Apologies
Posted on 4/24/14 at 9:10 pm to ASTL
No apologies needed my friend. I realize that some rib fanatics are purists and any sauce is considered blasphemy, akin to eating a filet with ketchup. I just happen to enjoy the bit of tang that it adds and I also enjoy it on BBQd chicken. Not any ol' sauce will do either. I really like sweet and spicy Rays.
Posted on 5/18/14 at 5:14 pm to OTIS2
quote:
Put a knife to one of the ribs for us. How's the texture? Looks awesome.
If you're a beef lover, it's a decadent lollypop. I merely sprinkled it with Maldon salt and cracked pepper this time. Sorry for the epic bump, but this is the first available cross section pic.
Posted on 5/18/14 at 6:20 pm to Degas
Looks delicious
Posted on 5/19/14 at 12:25 am to Degas
Looks great!
How long did you brown them for and what was the temp? Med?
How long did you brown them for and what was the temp? Med?
Posted on 5/19/14 at 1:22 am to la_birdman
I pulled them out of my freezer and put it in a 115 degree bath, just to take the chill out of it, then onto the grill until I thought they were ready.
Posted on 5/19/14 at 1:28 am to Degas
But before you put them in the little bags.... did you brown them in a pan? That's what I was asking.
I always overcook beef ribs. You got that right on the money.
I always overcook beef ribs. You got that right on the money.
Posted on 5/19/14 at 1:35 am to la_birdman
quote:
did you brown them in a pan?
See opening post
This post was edited on 5/19/14 at 1:43 am
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