The Chronicle of the Horse
MagazineNewsHorse SportsHorse CareCOTH StoreVoicesThe Chronicle UntackedDirectoriesMarketplaceDates & Results
Page 2 of 2 FirstFirst 12
Results 21 to 24 of 24
  1. #21
    Join Date
    Jan. 31, 2003


    Dessert? Or are you not cooking that
    "Kindness is free" ~ Eurofoal
    The CoTH CYA - please consult w/your veterinarian under any and all circumstances.

  2. #22
    Join Date
    Jul. 5, 2007
    Beside Myself ~ Western NY


    I was just chopping some onions and garlic for today's soup and it made me think of this thread. How did those short ribs turn out?

  3. #23
    Join Date
    Apr. 22, 2011
    the Armpit of the Nation


    Suz, as a few have said, be sure to pat the meat drydrydry with paper towels, then season w/salt and pepper right before searing the meat. Dry meat allows the meat to brown rather than steam. Use a high heat to get that nice dark brown sear--I set my smoke detector off every time (both mechanical and canine--JRT Wilson flips out with any searing and smoke detector alarm---we sleep easy knowing we will never sleep through the start of a fire) so I now just pull the battery out beforehand

    I dont use bouillion cubes--too salty. You really dont need beef stock--I make pot roast and short ribs with a nice full-bodied red wine and some water. It makes a terrific gravy.

    Also, I just quarter 2 small or 1 large onion and leave 4-8 garlic cloves peeled but whole, and dont go crazy getting them too browned. I usually add large chunks of celery and carrots, and put the celery leaves in there, too. Also, I add 2 bay leaves, a5-5 whole peppercorns, and any fresh whole herb I have--thyme, rosemary, oregano. And I add a tsp of tomato paste--great stuff to have in the fridge.

    Grandma Briggie always cooked her pot roast on top of the stove, 3 hours.

    When the meat is done, I strain the gravy into a saucepan and push all those delicious veggies through the strainer. It creates a lovely thick gravy that you can thicken more with flour or cornstarch, but I mostly leave it alone. You can adjust the seasoning at this time--s&p, worcestershire sauce, a patta butta (makes any sauce more betta )

    I usually do mashed taters and simple green beans-garlic and/or parmesan mashies are lovely.

    Good luck! I might venture out after we get shoveled out and buy me some short ribs

  4. #24
    Join Date
    Apr. 22, 2011
    the Armpit of the Nation


    Oopsie, I just noticed that this is an old thread!!! I sure hope those short ribs were good

Similar Threads

  1. What to make for dinner tonight?
    By Simkie in forum Off Topic
    Replies: 15
    Last Post: Feb. 3, 2012, 10:05 PM
  2. Replies: 2
    Last Post: Oct. 30, 2011, 09:53 PM
  3. Replies: 17
    Last Post: Sep. 6, 2011, 12:16 PM
  4. When you don't know what to make for dinner
    By MyGiantPony in forum Off Topic
    Replies: 4
    Last Post: Nov. 25, 2009, 01:33 PM
  5. I've volunteered to score at a dressage show
    By Joanne in forum Dressage
    Replies: 16
    Last Post: Apr. 4, 2009, 01:13 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts