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About short ribs???
Date: 2019/11/05 17:45 By: Bordello Status: Moderator  
 
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Has anyone had short ribs, egged or not??? Are they fatty or what??? I'm talking bone in but it does not matter. Clue me in please.

Thanks,
Old Bordello
still kicking.
Sir LONEY,
Please excuse
My typos


Valley of the Sun
RattleSnakes & Scorpions
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Re:About short ribs???
Date: 2019/11/06 11:27 By: Florida Grillin Girl Status: Moderator  
 
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Bob, here is a good explanation of short ribs.

https://lakegenevacountrymeats.com/blog/ask-lgcm/what-is-a-short-rib

I have egged them low and slow, and also braised them. They are fatty, and the fat melts away during a low and slow.
If I braise them, I usually braise the day ahead and skim the fat off after an overnight in the fridge.

The are delish. I think you should give them a try.
Egging since 1996.

Diamonds are a girls best friend, the EGG is a close second!
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Re:About short ribs???
Date: 2019/11/06 11:40 By: fishlessman Status: Moderator  
 
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normally they are really fatty, i prefer braised, sometimes smoked, butt...sometimes i find them not to fatty at all at a favorite butcher. those get over salted, heavy sear, squeezed lime, medium rare. only one place i see these that can be cooked like this and stay tender

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Re:About short ribs???
Date: 2019/11/06 12:22 By: Bordello Status: Moderator  
 
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Thanks Fishlessman, fatty is what I was afraid of, braised is what I was thinking of for chili.

Cheers,
Old Man Bordello
Sir LONEY,
Please excuse
My typos


Valley of the Sun
RattleSnakes & Scorpions
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Re:About short ribs???
Date: 2019/11/06 12:27 By: Bordello Status: Moderator  
 
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Dear Miss Faith, you and Mr. Fishlessman are a great help, can't thank you enough. The fatty scares me but you say it melts away. Braising is what I wanted, could I braised in the oven then add the meat to an egg chili cook???

Thanks Miss Faith,
Old Man Bordello )
Sir LONEY,
Please excuse
My typos


Valley of the Sun
RattleSnakes & Scorpions
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Re:About short ribs???
Date: 2019/11/06 12:37 By: fishlessman Status: Moderator  
 
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short ribs are great in chili, you can ladle off the grease while it braises in the chili for hours or chill it for next day and scoop off any fat. chili is always best the next day anyways
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Re:About short ribs???
Date: 2019/11/06 13:13 By: Shiff Status: Moderator  
 
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When people talk about short ribs they are usually talking about Chuck Short ribs (first-5th rib). But there is also the Plate Ribs (6th-10th rib). All are fatty, but I think the plate ribs are fattier (but more tender).

I don't like braising and would rather cook them low and slow (5-7 hours at 250). To my taste, braising makes them more like a pot roast and unless you cook them them the day before and refrigerate, so you can skim off the fat, that fat is harder for some people to digest.

Restaurant Depot and Costco sell the Chuck short ribs either with bones or boneless (although some Costcos don't sell the ones with bones). The boneless has much less fat and cooks beautifully - very much like a brisket with burnt ends. I've never seen boneless plate ribs. I prefer the boneless except when I have a craving for gnawing on some bones.

Here is an article which includes Plate Ribs

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-beef-ribs

Florida Grillin Girl's posting of her link was also very useful.
Barry
Lancaster, PA
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Re:About short ribs???
Date: 2019/11/06 13:34 By: Bordello Status: Moderator  
 
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WOW, lots of information & all is much appreciated, it will take me a little time to digest the link information. I will do that then give a few a try.

Thanks,
Old Bordello
Sir LONEY,
Please excuse
My typos


Valley of the Sun
RattleSnakes & Scorpions
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Re:About short ribs???
Date: 2019/11/06 14:06 By: Bordello Status: Moderator  
 
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Now as I think back I remember Mom having different things in the fridge at different times and her skimming the fat off, wished I had learned more from her. Back then men did not spend time in the kitchen.

Thanks fishlessman,
Old Bordello, kitehenless
back then.
Sir LONEY,
Please excuse
My typos


Valley of the Sun
RattleSnakes & Scorpions
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Re:About short ribs???
Date: 2019/11/06 23:08 By: RRP Status: Moderator  
 
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Oh, boy...I happen to love and believe chili isn't even good unless there is grease evident!

I used to put in 1 cup of bacon grease, but since we quit having breakfast I have none.

Now I use 2 pounds of 80/20 and never drain the grease.

Should I just start buying short ribs and grinding my own chili meat?

Oh BOY...Oh BOY...I see a new source of beef grease in my future chili !!!
*********
Ron
Dunlap, IL
Re-gasketing AMERICA one yard at a time!
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Re:About short ribs???
Date: 2019/11/07 12:23 By: Carolina Q Status: Moderator  
 
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RRP wrote:
Oh, boy...I happen to love and believe chili isn't even good unless there is grease evident!

I used to put in 1 cup of bacon grease, but since we quit having breakfast I have none.

Now I use 2 pounds of 80/20 and never drain the grease.

Should I just start buying short ribs and grinding my own chili meat?

Oh BOY...Oh BOY...I see a new source of beef grease in my future chili !!!


You don't have to have bacon only with breakfast. BLTs, couple of slices with a steak, bacon and eggs for dinner, calves liver, onion and bacon, bean with bacon soup, fry some up before starting any number of pressure cooker cooks, etc. Mom always had a pot of bacon grease on hand and she rarely ate breakfast.

Short ribs are a pretty expensive way to make grease. But the ribs are fantastic. Still, SGH seems to think you have plenty of cash. OTOH, I haven't seen any "If I had Ron's money..." comments in quite a while.

You could always get your butcher to trim off some pork fat and make your own lard. It's easy, and possibly free. I only did it once and he just went in the back room and sliced some fat off of a loin or two. No charge. Plenty of YouTube vids on how to make lard. It's easy... and probably healthier than most other types of oils.
Michael
Central Connecticut

I hate it when I go to the kitchen for food and all I find are ingredients!

…Unknown
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Re:About short ribs???
Date: 2019/11/08 11:20 By: fishlessman Status: Moderator  
 
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grind the bacon and add it to the chili, i use salt pork sometimes as well. remove some chili fat from the chili and fry eggs in it, its really good im not suggesting you toss the fat
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