Lorraine's Beef Short Ribs
#11
  Re: (...)
I've got a question. Do you strain out the veggies? Or leave them in the gravy?
Daphne
Keep your mind wide open.
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#12
  Re: Lorraine's Beef Short Ribs by Gourmet_Mom (I've got a question....)
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!
Daphne
Keep your mind wide open.
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#13
  Re: Re: Lorraine's Beef Short Ribs by Gourmet_Mom (Here's what I did......)
I love short ribs! I love short ribs! Oh, I'm repeating myself
You only live once . . . but if you do it right once should be enough!
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#14
  Re: Re: Lorraine's Beef Short Ribs by Gourmet_Mom (Here's what I did......)
You did good girl!
"He who sups with the devil should have a. long spoon".
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#15
  Re: Re: Lorraine's Beef Short Ribs by Gourmet_Mom (Here's what I did......)
what is a spider?
"Time you enjoy wasting is not wasted time."
Laura
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#16
  Re: Re: Lorraine's Beef Short Ribs by luvnit (what is a spider?...)
Here's a picture of one, but mine is more of a mesh material...like a strainer material.

[Image: 1215262676_97012.jpg]

I use it a lot.
Daphne
Keep your mind wide open.
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#17
  Re: Re: Lorraine's Beef Short Ribs by Gourmet_Mom (Here's a picture of ...)
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:

[Image: 12311933393829_spider.JPG]
Daphne
Keep your mind wide open.
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#18
  Re: Re: Lorraine's Beef Short Ribs by Gourmet_Mom (Thanks, Bill, I thin...)
I have this kind - 4 different sizes and I agree with Daphne, I use mine all the time.

[Image: 1215262676_97012.jpg]
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Lorraine's Beef Short Ribs by cjs (I have this kind - 4...)
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.
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#20
  Re: Re: Lorraine's Beef Short Ribs by DFen911 (You know Daphne I he...)
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.
Daphne
Keep your mind wide open.
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