Early Chiefs game & Short Ribs

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schlotz

Master of the Pit
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Jan 13, 2015
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Coatesville, IN
Great dish that requires around 8 hours of slow cooking. Love doing it in the crock pot since it fills the house with wonderful smells all day that compliments the change in weather. The gravy it produces is over the top. Add some mashed potatoes, a salad and some good wine and you've got a meal. For those interested, the recipe is in the sig below.


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Lookin' good Matt . Gonna be flavor packed . Need a loaf of fresh bread for that one .
Be watching for the finish .
 
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Lookin' good Matt . Gonna be flavor packed . Need a loaf of fresh bread for that one .
Be watching for the finish .
Thought about adding a loaf which we dearly love but with the mashed potatoes we are going to forego it. Regardless, good eats will be had. Thanks for checking in Rich!

Well, the game was a nail biter, hope your food is delicious, sure looks good.
It was, just glad to see the Chiefs defense rise to the occasion. The recipe has never failed to yield a great dinner. Looking forward to it. Thanks for stopping by Eric!
 
After thoughts. Finding good meaty cut pieces of short rib has been a trick. I usually seem to pick out 3 but miss on the forth and that again was the case here. I've had much better luck getting a whole 4 bone plate of short ribs and slicing out 2 long ribs for this dish. After that, just smoke the other two ribs for another meal.
 
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Really nice Matt . I dont see them around here anymore .
Gonna have to look harder .
 
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First pic was very colourful. I love short ribs.

I normally ask the meat cutter and he brings out the package and I can pick the section I want out of the what he has.

The second pic was right up my ally, love it .

David
 
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Really nice Matt . I dont see them around here anymore .
Gonna have to look harder .
They usually aren't around here in the mega marts either Rich, but my local butcher does have them.

I'll bet those were melt in your mouth beefy good!
They sure were Jeff. Key is to limit the time the pulled ribs are on a warming plate while making the gravy.
First pic was very colourful. I love short ribs.

I normally ask the meat cutter and he brings out the package and I can pick the section I want out of the what he has.

The second pic was right up my ally, love it .

David
That's what my butcher does as well, Dave. It seems I have a terrible time picking 4 similar pieces. Definitely an operator error :emoji_laughing:
 
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Delicious looking meal! And I'm with you on the wonderful smells in the house from the crock pot! Nice job!

Ryan
 
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Great dish that requires around 8 hours of slow cooking. Love doing it in the crock pot since it fills the house with wonderful smells all day that compliments the change in weather. The gravy it produces is over the top. Add some mashed potatoes, a salad and some good wine and you've got a meal. For those interested, the recipe is in the sig below.
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It looks awesome and tasty! I usually enhance the flavor base (such as onions, carrots, and celery) until deeply caramelized before adding the meat. This caramelization adds rich, complex flavors to the gravy.

Sear the meat before adding it to the crockpot. Searing creates a flavorful crust (that I just adore) and that seals in juices and prevents the meat from becoming dry during slow cooking.

Another lifehack for a better digestion: I use frequently is to add a dash of Worcestershire sauce or soy sauce to the gravy. These sauces contain enzymes that help break down the meat's proteins, further enhancing its tenderness.
 
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