Short Ribs!

[Al Czervik]

Killer shorties ckp! I bet they were beyond tasty and that gravy looks heavenly... :mrgreen:

 

[javahog2002]

Meat and tatters. I bet those were very tasty. Thanks.

 

[buccaneer]

And from thence forever more they be known as
"Hail Yeyah Ribs"

 

[---k---]

That looks great!

You had hail? We barely had drizzle.

Ditto. My thoughts exact. We barely had a drizzle. I mowed the lawn and put down some fertilizer.

Oh yeah. Short ribs look great. :wink:

 

[MisterChrister]

Very nicely done! I'd walk through a hail storm nekkid to eat those. :hungry:

Oh thanks a Farking lot Greg... sheesh!

 

[jeffjenkins1]

Those look pretty awesome!

Jeff

 

[Bob in St. Louis]

I'd walk through a hail storm nekkid to eat those. :hungry:

Normally I'd say, "Pictures, or it didn't happen".
But in this case, I'll make an exception. Thank you anyway.

 

[cowgirl]

Dang that looks good KP! Great feast!

 

[jeffturnerjr]

That looks incredible!

 

[Diesel Dave]

That's one nice plate and the ribs look amazing

 

[robbq]

Did you smoke the ribs at all before they went into the liquid or just char them? Looks great.

 

[chicagokp]

Did you smoke the ribs at all before they went into the liquid or just char them? Looks great.

I had cherry chunks on the coals, so there was smoke, but I wouldn't have called these smoked at all. The sear/char took about 25 mins, then they went it the pool.

 

[garyk1398]

My my those sure look tasty! Nice pron!!

 

[buccaneer]

Mash and gravy cannot be beat!

 

[Tonybel]

:clap: well done !
Looks delicious!

 

[scp]

You left out your gravy process.... strained the liquid....then?....flour or corn starch for thickener?

 

[chicagokp]

You left out your gravy process.... strained the liquid....then?....flour or corn starch for thickener?

Oh yea. I strained the liquid. It went into the sauce pan where I reduced until I had about 2 cups remaining. I added in some additional thyme, salt and pepper to taste, then I added in 1 tsp of corn starch I had mixed with a bit of cold water. Brought that to simmer and then spooned over the mash and short ribs.

 

[Drunk Monkey]

That looks great!!! How much veal stock and wine did you add to the veggies? How long was the bath for. I think I just found my Sunday cook. Thanks for sharing.

 

[TBASS]

That looks great!!! How much veal stock and wine did you add to the veggies? How long was the bath for. I think I just found my Sunday cook. Thanks for sharing.

+1 on details. This may be my Sunday cook as well. Thanks for sharing.

 

[chicagokp]

That looks great!!! How much veal stock and wine did you add to the veggies? How long was the bath for. I think I just found my Sunday cook. Thanks for sharing.

+1 on details. This may be my Sunday cook as well. Thanks for sharing.

Thanks.

24 ounces of veal stock and an entire bottle of wine. I would probably cut that down to 2/3 of a bottle of wine and 18 ounces of stock. If I would have had a few more short ribs the pan would have overflowed. Plus, it took a bit to cook down the liquid for a good gravy, but man was it flavorful. And the thyme sprigs added when it was reduced enough added a nice fresh herb punch.