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re: Submissions Thread for F&DB Beef Short Ribs Challenge - Nov. 24, 2020
Posted on 11/24/20 at 5:44 pm to Darla Hood
Posted on 11/24/20 at 5:44 pm to Darla Hood
I am not even in the same class as the entries so far. Those are some amazing dishes.
Reverse seared short ribs slow cooked over a bed of Vidalia onions.
The onions were then caramelized in butter and finished with a 18 year old balsamic vinegar.
Served with creamed potatoes (for Balls.)
0
Posted on 11/24/20 at 6:16 pm to NOLAGT
I was going to submit an entry but after looking at your post, I think I’ll wait until the next round 
Posted on 11/24/20 at 6:22 pm to iAmBatman
Submit, submit!
Posted on 11/24/20 at 6:31 pm to MSMHater
quote:
that is one big arse bottle of fish sauce
My hands are extremely small
Posted on 11/24/20 at 6:34 pm to Darla Hood
Have we seen Powerman’s entry yet?
Posted on 11/24/20 at 6:51 pm to Lambdatiger1989
quote:
Have we seen Powerman’s entry yet?
Posted on 11/24/20 at 6:57 pm to Lambdatiger1989
I was bummed out about this one even before seeing all of your entries... but here goes anyway. Vote for me if you feel pity.
This is a red wine braised short ribs over creamy brie grits. It ended up being a bit off from what I intended, but was still tasty.
First off, I picked up a pack of beef short ribs, flanken cut, but after opening the pack I realized they were all cut thin, like basically an extra thick slice of bacon. Not what I was expecting... regardless, might as well press on.
They got a generous seasoning of Tony's and garlic, then a soaking with a Federalist bourbon barrel aged Zinfandel. Of course I gave the wine some quality control, then everything got packed into the vacuum sealer, wine and all.
After about 24 hours submerged, I drained all the juice from the vacuum sealer and then gave the short rib sections a quick sear.
After the sear was complete, I pulled all the bones and chopped the meat sections finely.
I then added all the chopped beef ribs to the juices to soak with some additional red wine and started on the grits. I used some ground yellow corn grits with beef stock and a triple cream brie.
Meanwhile the juice reduced on the stove and I added a bit of water/flour mixture to thicken it up.
Now the final presentation... red wine braised beef short rib over triple cream brie cheese grits.
Not my best work, but it did turn out really delicious. I was initially planning on smoking larger sections of the flanken cut and serving bone-in with a red wine glaze.
This is a red wine braised short ribs over creamy brie grits. It ended up being a bit off from what I intended, but was still tasty.
First off, I picked up a pack of beef short ribs, flanken cut, but after opening the pack I realized they were all cut thin, like basically an extra thick slice of bacon. Not what I was expecting... regardless, might as well press on.
They got a generous seasoning of Tony's and garlic, then a soaking with a Federalist bourbon barrel aged Zinfandel. Of course I gave the wine some quality control, then everything got packed into the vacuum sealer, wine and all.
After about 24 hours submerged, I drained all the juice from the vacuum sealer and then gave the short rib sections a quick sear.
After the sear was complete, I pulled all the bones and chopped the meat sections finely.
I then added all the chopped beef ribs to the juices to soak with some additional red wine and started on the grits. I used some ground yellow corn grits with beef stock and a triple cream brie.
Meanwhile the juice reduced on the stove and I added a bit of water/flour mixture to thicken it up.
Now the final presentation... red wine braised beef short rib over triple cream brie cheese grits.
Not my best work, but it did turn out really delicious. I was initially planning on smoking larger sections of the flanken cut and serving bone-in with a red wine glaze.
Posted on 11/24/20 at 7:03 pm to LSUBoo
Looks fantastic to me. You said it was ugly That is NOT ugly.
That is NOT ugly. Posted on 11/24/20 at 7:06 pm to LouisianaLady
I need to get more color in my dishes... if I hadn't put green onions on top it would have been shades of brown!
Posted on 11/24/20 at 7:14 pm to Darla Hood
quote:
Submit, submit!
I will the week after thanksgiving
Posted on 11/24/20 at 7:44 pm to Lambdatiger1989
quote:
Have we seen Powerman’s entry yet?
What a loser...
Posted on 11/24/20 at 8:26 pm to Darla Hood
Y’all are amazing. Great looking dishes submitted
Posted on 11/24/20 at 9:01 pm to Darla Hood
Submissions are closed.
Posted on 11/24/20 at 9:11 pm to Darla Hood
I'm voting for LL. As far as we can tell NOLA's ribs, while delicious looking, could've been frozen blocks of beef on the inside. 
Posted on 11/24/20 at 9:15 pm to Trout Bandit
If you want your vote for LL to count, you must post it in the voting thread.
Posted on 11/24/20 at 10:08 pm to Darla Hood
Missed the deadline but I'll post anyway
Mirepoix with some tomato paste and braised with some beef stock and red wine
Strained the sauce and reduced. Served over polenta.
Mirepoix with some tomato paste and braised with some beef stock and red wine
Strained the sauce and reduced. Served over polenta.
This post was edited on 11/24/20 at 10:48 pm
Posted on 11/24/20 at 10:09 pm to Trout Bandit
While true, they were not. I fried them at about 335-340 to ensure they were hot all the way through. But no matter 
Posted on 11/24/20 at 10:11 pm to NOLAGT
IWEI regardless baw.
Posted on 11/24/20 at 10:13 pm to NOLAGT
If my dumbass could figure out to post the pic from my phone lol
Posted on 11/24/20 at 10:58 pm to MusclesofBrussels
quote:
What a loser...
? Who pisses in your cheerios
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