Braised Short Ribs on the WSM


 

Jim Lampe

TVWBB 1-Star Olympian
Basically using the Weber for a heat source... so nothing too dramatic here. Should not even post this...
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Butt, i got nothing else to do butt watch more reruns of Law & Order, Law & Order and more Law & Order.
So.... Four smaller pieces of short ribs bought the other day for an outrageous amount of dough.
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This ? is six very thin slices of panetta (diced up) I bought today for an another outrageous amount of dough.
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The ribs were seasoned with salt & pepper then dredged in plain flour and set wayside.
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The panetta was cooked in a Dutch oven until crispy then removed & set aside, leaving behind the grease.
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The ribs, at this point (without photos) were then browned all sides in the grease with a little EVOO added then removed.
Added afterwards were diced onion, carrots and shallots. (I forgot to include gaaaaalic)
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[I'm such a dope.]
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Cooked those for 3 to four minutes then...
Added two cupsove VINO!
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boiled that for some minutes, i forget how long, (doesn't matter, it's only food.)
while this was eventful, I lit the WSM with KINGSFORD (the World's Greatest Charcoal IMO).
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then, back in the kitchen, plopped in the ribs and poured over them, the panetta stuff.
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Once the WSM got up to speed, the D.O. was placed on the top cookin' rack.
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No water pan or heat deflective shield was use during this fiasco. It was a straight ahead, no guns and kill me if I fail cook.
Meanwhile, we strolled the yard...
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with cocktail in hand.
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About an hour before dinnertime, a side of taters were started.
This is the recipe i followed.... and I WILL make these again and AGAIN & AGAIN. OUTSTANDING + EZ! (the photo sux i know.)
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after everything was nearly done, I remembered to make george dislike this post by adding one of my most favourite sides.
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Uh huh! Broccoli! World Famous Broccoli, no less!! and at this time of the year, it's not only DELICOUS, butt ALMOST free!
Anyway, the beef ribs were cooked and placed on top of the mashed taters...
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and everything was groovy again!

So, maybe i shouldinna posted this post....
butt thanks for visitin' anyway!
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Too late u posted it!!! Looks good to me! Nothing like a little dutch oven cooking on the weber!!! Your property always looks great as well!
 
Outstanding BSR's and everything else Jim!
Beautiful pics too!

Well worth sneaking out of work early for
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Now, I've just got to know how you suspended the broccoli in mid air
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thanks guys
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butt FAR from four star OR 1 star restaurant quality Gary
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Bob, the broccoli is an optical illusion...
 
Outstanding short ribs Jim, but an outstanding cook for you is a Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday affair.

I was just commenting to my wife the other day that I remember when short ribs, ox tails and things like celery root and parsnips weren't de rigeur with the foodie crowd and people who knew how to cook em were in the know and eating good food for cheap. I know everyone on tvwbb is a foodie (of sorts) but I think what we do is somehow less...pretentious.

I can't fault anyone for liking good food, I just wish it didn't result in prices for things going through the roof because the chefs that the cool kids idolize are cooking them and they all need to have them.

<rant off>
<apology for high jacking thread on>
 
Jim - another fantastic cook. However, I have a problem with that mashed potato recipe.

Apparently PW has been spying on my wife when she makes her famous mashed potatoes, because this is my wife's EXACT recipe! Only difference is that my wife doesn't usually bake the potatoes after they are mixed with the other ingredients, and she uses regular milk instead of half & half. Otherwise, these are the same crack-addictive mashers that we eat on a fairly regular basis. I guess the secret is out now.
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Thanks again folks, i appreciate your words
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...these are the same crack-addictive mashers that we eat on a fairly regular basis. I guess the secret is out now. </div></BLOCKQUOTE>Jim, we won't tell anyone
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I love braised short ribs. In fact if I'm at a resturant that has them on the menu, I order them without question. Jim, yours look stupendous! So does the broccoli and mashed. I'm going to save my money so I can get some for this weekend.
 
Looks like an great cook Jim! Bet it was packed with flavours. Nice to se that spring has found its way to Raymond!
 

 

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