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Post by rivergirl on Jun 21, 2013 10:09:06 GMT
My local butcher in Kent kept me back these beauties for tonight's cook up. Dry rubbed one with mustard......... That's for tomorrow's roast dinner! Dry rubbed another with my own mix Cajun spices. One is marinating in mort sublime cherry beer with a gingery fruity BBQ sauce And the fourth in a red wine and BBQ sauce. My mouth is watering not only at the thought of cooking them tonight but the veggies I will be cooking underneath to catch the juices........ Attachments:
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Post by rivergirl on Jun 22, 2013 6:41:40 GMT
And after ........... Attachments:
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Post by rivergirl on Jun 22, 2013 6:44:23 GMT
This photograph is me trying to show how tender the beef is. The bark is soon tasty. The dry rub mustard is stunning perfect for a roast . Attachments:
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adm
WFO Team Player
Posts: 164
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Post by adm on Jun 22, 2013 8:49:45 GMT
Beautiful!
Is that short rib?
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Post by muddy4x4 on Jun 22, 2013 8:59:37 GMT
Drool Drool Drool, looks stunning !
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Post by rivergirl on Jun 22, 2013 10:51:50 GMT
Yes short rib and all I have to do is email the butcher and he will put them by for me...... They are so tender. Unfortunately I have to overlook them ( for me) I like my beef a bit rarer than that !! Have just boiled the bones and trimming up for stock for the gravy and cubed leftovers for a pie and a curry.
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Post by cannyfradock on Jun 22, 2013 11:49:26 GMT
Rivergirl
......they look real stunning. I don't visit my butchers that often (buy mostly supermarket crap) but those pics have prompted me to give a visit to my fav butcher...."Turners"...in Newport market.
Terry
p.s.....have used your Masala rub a few times now (on chicken)......superb!!
EDIT...p.p.s......going to buy...or order some short ribs today. Would your Masala rub work on short ribs?
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Post by minesamojito on Jun 22, 2013 19:31:35 GMT
Stunning ribs RG Beef short ribs are one of my favourites Cheers Marcus
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Post by rivergirl on Jun 23, 2013 7:25:03 GMT
Terry try it on a beef burger if you have one!, serif you like the taste!! I love the masala spice mix! I used the Cajun one because my neighbours would have found the masala one a bit to fiery............... I am waiting for shoulders of lamb to come on special to do a long slow cook but at the moment the legs of lamb are half the price......... Hopefully the short ribs will not become too popular or the flipping price will go up!!
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Post by cannyfradock on Jun 23, 2013 9:08:59 GMT
Thanks Lesley........picking some up from my butchers Tuesday morning.
Terry
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Post by mikebshirley on Jul 24, 2013 12:09:30 GMT
Hi, on the short ribs, did you just cook in the hot oven for a short period of time? Ie 200c for 30 mins to get that pink? I got some, they were great but I slow cooked them
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Post by Happy Baker on Jul 24, 2013 20:55:50 GMT
Got to ask ... what are short ribs? We had 'blade' from the farmers market last time we could get there, but haven't progressed from that really So, if you could let us know what the cuts are we're meant to be keeping quiet about ... Please? One thing I have to say is that this is still an education, as it has been from the first time I even started looking at having an oven!
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Post by rivergirl on Jul 24, 2013 21:19:33 GMT
Ask your butcher for Jacobs ladders. They really are tender and should be around about 1.50 . So not too expensive to experiment with.
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Post by rivergirl on Jul 24, 2013 21:24:10 GMT
Www.hardiesmill.co.uk. I just found this H.Baker I hope that it helps explain the cuts . Sorry but I have not mastered cut and paste on the iPad !
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Post by cannyfradock on Jul 26, 2013 14:13:17 GMT
Got to ask ... what are short ribs? We had 'blade' from the farmers market last time we could get there, but haven't progressed from that really So, if you could let us know what the cuts are we're meant to be keeping quiet about ... Please? One thing I have to say is that this is still an education, as it has been from the first time I even started looking at having an oven! Hello H As an ex-butcher I should at least try to explain where this cut comes from. .....my favourite cuts of meat of beef, pork or lamb all come from the same area...the breast or belly, so in pork you have belly pork, in lamb you have breast of lamb and in beef you have brisket. In beef, the short ribs or jacobs ladder are the strip of beef between the brisket and the loin (rib of beef/sirloin.) It is about 14" wide and has about 8 rib bones in it. It has a lot of lean meat on it with thin layers of fat running through it and butchers normally use it for beefburgers or sausage meat or minced meat (in any case it will be full of flavour). On lamb or pork this this joint of meat is left on the breast of lamb or belly pork. The "blade" you bought is (or sometimes referred to as "leg of mutton cut") is the leaner part of the whole chuck steak joint. Below the blade is the "chuck of beef" which is my preference for braising steak. Terry
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