Beef short rib

Discussion in 'Beef' started by moikel, Dec 26, 2015.

  1. moikel

    moikel Master of the Pit OTBS Member

    Found these on special so I decided to do something while I make the most of a cooler day & multi task . Trying to restore an old kitchen dresser maybe 1920s & watch updates of Sydney to Hobart yacht race,the cricket. Trying to work out if 49 ers v Lions will be shown here now that the coaches pulled their head out their arses & put Jaryd Hayne in the team.
    I will make these sort of Thai, rub with homemade curry paste,coconut oil, lime juice .Serve with a som tam ,green mango salad, lots of herbs,peanuts,red onion ,cucumber .Got a tip from the young guy at Asian store to make the dressing with some shrimp paste added more Laos style.
    Pictures coming soon.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Not sure the Lions or 49 ers really need to be on right now. Looking forward to your pic's!
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Yes they both had bad years. Hayne deserves a shot & is finally getting it. Monday am our time.
    Give me ten & I will get photos up.
     
  4. moikel

    moikel Master of the Pit OTBS Member

    For Xmas I baked a 7 pound red snapper, flavoured with ginger,garlic,chilli,lime,coconut oil,basil. Normally I do it Italian ,cherry tomatoes,EVO,garlic,basil ,white wine. But I was really happy with this year.
    So I will blend the curry paste with some lime juice,Chinese rice wine,fresh cilantro, coconut oil ,tad of palm sugar .
    Give spare ribs a good coating ,let them sit for 3 hours then in the MES over some pecan.
    My curry paste I have set out step by step in previous posts.
    This years vintage has some serious grunt:devil:
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Happy Holidays Mick!

    Those ribs look like they will be fantastic!

    The Snapper sounds awesome! I'll have to try that sometime.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    I can't seem to post photos from this I pad now.Just don't get the icons !
    USA maxi Rambler leading the Sydney to Hobart ,several favourites pulled out after being beaten up badly by what we call " a southerly buster"
     
  7. moikel

    moikel Master of the Pit OTBS Member


    Had to do it from the main computer ,weird the first photo was straight from I pad!

    IT  dept still in bed .
     
  8. b-one

    b-one Smoking Guru OTBS Member

    I have issues with my I pad as well! Safari just never works well with this forum in my experience I switched to google chrome and it seems to be better but still some issues my iPhone seems to work best. I bought the iPad after joining this site got sick of small pics and type.
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Some days it works some days it don't!
    I will put those beef spares in at 4 pm my time ,run them for 3 hours.
    Detroit v SF will be Monday morning here . Just hope Hayne gets some real game time. SF have been very disappointing overall. Lots of us took an interest because they gave Hayne a shot.
    There is always next season!
     
  10. moikel

    moikel Master of the Pit OTBS Member

    My som tam ingredients I make my dressing a little " dirty" by adding a shrimp paste chilli paste to the standard mix. Herbs are 2 different mints,holy basil.
     
  11. moikel

    moikel Master of the Pit OTBS Member

    This was really good. Meat looks darker than it was,sugar caramelised in the rub.Very soft meat .
    "So many cooks,so many Tom sams " old Thai saying. The base stays the same ,it's more about what goes on top,chicken,seafood etc.
    If it is of interest it's grated green mango ,cucumber,bell pepper,Spanish onion( diced) mint,Holy basil,peanuts,cilantro,kafir lime leaf.
    My dressing is juice & zest of 2 limes, 2 tabs fish sauce, 1 tab rice vinegar,3 drops sesame oil, 1/2 tab coconut oil,1 tsp palm sugar , then 1 tab of something like crispy prawn chilli paste or shrimp paste . It gives it a sort of fragrance . You can add chopped fresh chilli if you want it hotter.
    Depending on how green your mango or papaya is you might want to sweeten up the dressing. This guy wasn't that green,hard yes but ripening.
    I just turn everything in a big bowl then add dressing.
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Normally my som tam would have crispy fried red shallots on top last minute but I was out.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yum! Once again that looks great Mick!

    I wish I had better access to the ingredients needed for Thai and Vietnamese dishes here. I can get some of the stuff but other items I can't.
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looks great!:drool
     
  15. moikel

    moikel Master of the Pit OTBS Member

    I grow,kafir lime, holy basil,mints,chilli,lemongrass,galangal. Fish sauce /shrimp paste keeps forever despite my GF s disbelief !
    These green mango/ papaya salads are great summer food.
     

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