CraftyCarnivore Posted May 1, 2013 Author Share Posted May 1, 2013 Has anyone tried this method since I posted it? Wondering what you all think. Link to comment Share on other sites More sharing options...
Susan W Posted May 1, 2013 Share Posted May 1, 2013 Yes and they are fabulous!!! Found some lamb ribs at the store yesterday. Cant wait to try it with them. :0) Link to comment Share on other sites More sharing options...
GLC1968 Posted May 1, 2013 Share Posted May 1, 2013 I'd forgotten to report back! I did it with beef short ribs. Not recommended! The meat was delicious, so it clearly wasn't recipe/technique. The ribs were just too fatty for us and it was a lot of work for not much return in terms of eating them. I definitely want to do it again with spare ribs though. On the plus side, after we ate the ribs, I tossed the bones back in my slow cooker with ACV and water to make broth. I wasn't sure it worked out alright until the other night when I went to use it in a saute and it was like using jello! Talk about gelatin!! And once it melted in my cast iron skillet, I thought I was in heaven. Yum!!! Link to comment Share on other sites More sharing options...
Susan W Posted May 2, 2013 Share Posted May 2, 2013 Made these again last night with babybacks. So good. Not sure which I like better..babybacks or spare ribs. I love to yank the meat off of the babybacks like a cavewoman. Link to comment Share on other sites More sharing options...
Susan W Posted May 13, 2013 Share Posted May 13, 2013 I now make two racks at a time of these lucious ribs. Then I sear them on my weber right before eating them. So good. Link to comment Share on other sites More sharing options...
Beets Posted May 13, 2013 Share Posted May 13, 2013 I'd forgotten to report back!I did it with beef short ribs. Not recommended! The meat was delicious, so it clearly wasn't recipe/technique. The ribs were just too fatty for us and it was a lot of work for not much return in terms of eating them. I definitely want to do it again with spare ribs though. On the plus side, after we ate the ribs, I tossed the bones back in my slow cooker with ACV and water to make broth. I wasn't sure it worked out alright until the other night when I went to use it in a saute and it was like using jello! Talk about gelatin!! And once it melted in my cast iron skillet, I thought I was in heaven. Yum!!! Generally when you cook with short ribs you want to cook a day ahead so you can chill and let the (yummy) fat separate and rise to the top. Otherwise they may be too greasy. I have not found this to be as much of an issue with gras-fed, but I guess it depends how fatty you like your dishes and what the dish is. Link to comment Share on other sites More sharing options...
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