Lorraine's Beef Short Ribs - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Lorraine's Beef Short Ribs (/showthread.php?tid=120074)

Lorraine's Beef Short Ribs - Gourmet_Mom - 04-09-2011 I've got a question. Do you strain out the veggies? Or leave them in the gravy? Re: Lorraine's Beef Short Ribs - Gourmet_Mom - 04-09-2011 Here's what I did...I scooped out the carrots and some of the onions with my spider and put that on the side with the beef. Then I strained it all into my degreaser, dumped the remaining onions into the pot, and added the good stuff. When it was time to eat, I heated the gravy and poured it over. The carrots were SO good...what was left of them. The beef just fell apart. And that GRAVY! AWESOME! Re: Lorraine's Beef Short Ribs - Harborwitch - 04-09-2011 I love short ribs! I love short ribs! Oh, I'm repeating myself Re: Lorraine's Beef Short Ribs - Old Bay - 04-09-2011 You did good girl! Re: Lorraine's Beef Short Ribs - luvnit - 04-09-2011 what is a spider? Re: Lorraine's Beef Short Ribs - Gourmet_Mom - 04-10-2011 Here's a picture of one, but mine is more of a mesh material...like a strainer material. I use it a lot. Re: Lorraine's Beef Short Ribs - Gourmet_Mom - 04-10-2011 Thanks, Bill, I think you and Jane would have enjoyed the dinner. I served a Zin...the store didn't have any Cab. But it was good. BTW, Laura, I got mine at an Asian store. It looked different from this one, and I questioned the usefulness of the device. The little old Asian lady said (through a translator) that she could not live without hers. The longer I have it, the more I use it. I now keep it out in a cup with my wooden spoons and my silicon and pastry brushes next to the stove. Here you go Laura....this is more like it: Re: Lorraine's Beef Short Ribs - cjs - 04-10-2011 I have this kind - 4 different sizes and I agree with Daphne, I use mine all the time. Re: Lorraine's Beef Short Ribs - DFen911 - 04-12-2011 You know Daphne I hear that too to strain them out. I did once...and regretted it! Now I pull them like you did and the veggies are so tender and flavorful. Also if you take 1/2 of them and puree them with some of the juice it makes for a wonderful thick, tasty gravy. Re: Lorraine's Beef Short Ribs - Gourmet_Mom - 04-13-2011 Denise, that was what I was going to do, but when I tasted one of the carrots, I thought....HECK NO! Anyway, I can't imagine that gravy getting any better...LOL! I'm looking forward to a repeat of night, and then using the leftover gravy in another dish. Hopefully, William has some venison stored away somewhere.