My entry for TD, Rolled Beef Short Ribs and Stroganoff
First off, there was a great showing and some very good entries, so here is mine . And like I said before congrats to all the winners and runners up. And thanks to all the folks that do this on their own time and to Jeff for the space for us to be able to do this .
Now, here it is:
First went to butcher and asked for a " butchers cut " of Short Ribs, 4 bone cut to 2 1/2" thick, he was very helpful, and found a great couple pieces that he cut off the whole racks for me. From the thicker ends.
Remove the bones and clean them up good. Saved the best 4 bones, trim the extra fat and silver shin.
Roll the strips back around the bone and tie to hold and keep shape, for the brazing. These had very good veining so stayed juicy
These came out to just over 3/4 of a pound each before the braising.
Seasoned the servings with SPG, Into a very hot Cast frying pan to seal in all the goodness on all edges and sides.
This smells good already, now off to the smoker with a temp of 275deg. Cherry chips and chunk
Approx 3 hours
While they are in the smoker, in the same pan used for the braising add my veg for the Stroganoff
Onions and than the mushrooms, getting all the good flavours from the beef, remove and make the sauce in the same pan
add flour and butter to make a rue, add the beef broth and than sour cream
Man this was good with just my spoon . While this was cooking boiled up my Pappardelle noodles, checked on the ribs, pretty soon now for them
Boiled up a few baby carrots and than fried in butter and s + p and parsley
Everything coming together nice
Ribs are ready to come inside for a little rest
Remove the strings , Now slide the bone up from the bottom for a nice look.
And plate it up for your viewing pleasure and our supper
There you go folks , my entry to the throwdown. Fun to do , little bit of work and lots of good flavours and eats
Thanks to all that voted for me and got me at least into the second round
But there was some stiff competition, and worthy winners
David
First off, there was a great showing and some very good entries, so here is mine . And like I said before congrats to all the winners and runners up. And thanks to all the folks that do this on their own time and to Jeff for the space for us to be able to do this .
Now, here it is:
First went to butcher and asked for a " butchers cut " of Short Ribs, 4 bone cut to 2 1/2" thick, he was very helpful, and found a great couple pieces that he cut off the whole racks for me. From the thicker ends.
Remove the bones and clean them up good. Saved the best 4 bones, trim the extra fat and silver shin.
Roll the strips back around the bone and tie to hold and keep shape, for the brazing. These had very good veining so stayed juicy
These came out to just over 3/4 of a pound each before the braising.
Seasoned the servings with SPG, Into a very hot Cast frying pan to seal in all the goodness on all edges and sides.
This smells good already, now off to the smoker with a temp of 275deg. Cherry chips and chunk
Approx 3 hours
While they are in the smoker, in the same pan used for the braising add my veg for the Stroganoff
Onions and than the mushrooms, getting all the good flavours from the beef, remove and make the sauce in the same pan
add flour and butter to make a rue, add the beef broth and than sour cream
Man this was good with just my spoon . While this was cooking boiled up my Pappardelle noodles, checked on the ribs, pretty soon now for them
Boiled up a few baby carrots and than fried in butter and s + p and parsley
Everything coming together nice
Ribs are ready to come inside for a little rest
Remove the strings , Now slide the bone up from the bottom for a nice look.
And plate it up for your viewing pleasure and our supper
There you go folks , my entry to the throwdown. Fun to do , little bit of work and lots of good flavours and eats
Thanks to all that voted for me and got me at least into the second round
But there was some stiff competition, and worthy winners
David
