Rich G
TVWBB Honor Circle
My Last Meal - 20 hr Short Ribs
So, have a colonoscopy scheduled on Monday, which means that dinner tonight was my last meal until lunch on Monday. I kinda went overboard a bit......
Cooked up some short ribs with the Anova Sous Vide device for about 20 hours. I did them at 130, going for tender, but still medium -> medium rare. Before vac sealing these, I seasoned them with DP Raising the Steaks.
Just before getting these bad boys out of the tub, I got some mushroom risotto going (you'll see that in a bit.) Let me just say, DAMN! I will make that again for sure! So, at the 20 hour mark, I got the ribs out of their bags, gave them a dust of DP Raising the Steaks, then they went onto a screaming hot performer for about 1-1.5 minutes per side. I didn't get any grilling pics, as things were moving quickly, and, since these have a bit of fat, there was some good smoke that would have obscured pics anyway.
So, big reveal, here's my plate (along with a 2006 cab that was just begging to be opened):
A bit closer:
And, on the fork:
....and, in case anyone gets worried, yes, I made my weekly loaves of bread, too (these are leavened with commercial yeast, as my new sourdough starter/levain is still maturing.) 20% whole wheat:
Ok, back to the ribs. OMG, these were SO tender, flavorful, and came out just I wanted. Like the tenderest rib-eye you have ever had on a stick!
The risotto was perfect (close to 1.25lb mushrooms to 2 cups arborio rice, so hit the mushroom flavor note dead on.) And, the cab brought everything home with some acidity to cut through the fat....the 9 years it spent in my cellar seem to have agreed with it.
So, that's it for me for food until Monday......I will be avoiding the board tomorrow, as I'm sure y'all are going to post yummy looking stuff that's going to make me cry!
Have a great weekend!
Rich
So, have a colonoscopy scheduled on Monday, which means that dinner tonight was my last meal until lunch on Monday. I kinda went overboard a bit......
Cooked up some short ribs with the Anova Sous Vide device for about 20 hours. I did them at 130, going for tender, but still medium -> medium rare. Before vac sealing these, I seasoned them with DP Raising the Steaks.
Just before getting these bad boys out of the tub, I got some mushroom risotto going (you'll see that in a bit.) Let me just say, DAMN! I will make that again for sure! So, at the 20 hour mark, I got the ribs out of their bags, gave them a dust of DP Raising the Steaks, then they went onto a screaming hot performer for about 1-1.5 minutes per side. I didn't get any grilling pics, as things were moving quickly, and, since these have a bit of fat, there was some good smoke that would have obscured pics anyway.
So, big reveal, here's my plate (along with a 2006 cab that was just begging to be opened):
A bit closer:
And, on the fork:
....and, in case anyone gets worried, yes, I made my weekly loaves of bread, too (these are leavened with commercial yeast, as my new sourdough starter/levain is still maturing.) 20% whole wheat:
Ok, back to the ribs. OMG, these were SO tender, flavorful, and came out just I wanted. Like the tenderest rib-eye you have ever had on a stick!
The risotto was perfect (close to 1.25lb mushrooms to 2 cups arborio rice, so hit the mushroom flavor note dead on.) And, the cab brought everything home with some acidity to cut through the fat....the 9 years it spent in my cellar seem to have agreed with it.So, that's it for me for food until Monday......I will be avoiding the board tomorrow, as I'm sure y'all are going to post yummy looking stuff that's going to make me cry!
Have a great weekend!
Rich
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