Originally Posted by Richgirl35
Girl, you should have pot bolied them FIRST then put them in the oven.
I did boil them first. I stuck them with a fork to
Girl, you should have pot bolied them FIRST then put them in the oven.
I did boil them first. I stuck them with a fork to check for tenderness, they seemed tough
I'm eating them now their not as tough as I thought they were gonna be. Just wished they were more flavorful
boil? Who the hell boils ribs? I guess people who can't cook lol, sorry...
Seems like you've gotten some advice..
*Raises hand* I DO!
*Deep sigh* Now see...obviously YOU can't cook....you only boil the ribs for a few mins to get them tender-ish.
Why y'all trying to act like you never heard of pot boiling ribs before baking or grilling them. You don't have to pot boil them, but it's a wonderful trick to get those ribs nice and tender with LOTS of flavor before putting them on the grill.
Well they were the flanken short ribs they look like pork ribs but they are chuck beef short ribs
A lot of people I know boil the grub before the barbecue (shrug)
I guess to get the inside done and to make it tender? I don't know I'm just learning how to cook well learning to cook out of my comfort zone.
I took them out the oven they got more tender. But I will refer to you guys advice the next time I cook them...thx Chef Divas!
I did boil them first. I stuck them with a fork to check for tenderness, they seemed tough
I'm eating them now their not as tough as I thought they were gonna be. Just wished they were more flavorful
Thats why you shouldn't boil them. Keep listening to these culinary charlatans in here.
*Deep sigh* Now see...obviously YOU can't cook....you only boil the ribs for a few mins to get them tender-ish.
Why y'all trying to act like you never heard of pot boiling ribs before baking or grilling them. You don't have to pot boil them, but it's a wonderful trick to get those ribs nice and tender with LOTS of flavor before putting them on the grill.
I can cook and people who know how to cook ribs the traditional way know that you do not need to boil the ribs. Boiling is for people who can't get them tender on the grill.
I know people who boil rib but that is not my thing. I like the 3 pass method. First pass is two hours on the smoker to get a good sear on them. I guess you could do the same thing under a broiler. Then they get pulled and sealed in foil. Apple juice gets added to the foil so they effectively braise in the juice. That goes on for 2-3 hours. After that the foil comes off and they go back on for another hour just to firm them up.
I know this is late, but for next time the red wine is great advice, braising them first after sautéing some garlic and onion or shallots in some olive oil and a couple of tabs of butter in the dutch oven first. I dredge the ribs in seasoned flour before browning them, then adding them to the garlic and onions. Throwing some baby carrots in there couldn't hurt. Once brown, I add some red wine and my secret ingredient is beef stock/beef broth in place of water. Three to four hours later you will be amazed at how tender your ribs are (i like the boneless you used=flanken) the wine and stock kicks up the flavor of the meat. Btw, while on the topic of stock/broth, chicken stock in place of water in your collards will absolutely change your life. Trust me on this.
Quote:
Originally Posted by ~Dr.Kevorkian~
Ew at boiling ribs. And Um why did you just put them in water. I usually braise mine with red wine for 2 1/2 hours. That is not a meal to be eaten in this heat though bc the oven will have my apt hot!!!! U didn't add any onions, carrots, or other accoutrements?
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Last edited by always moody; 04-20-2012 at 09:29 PM..
Braise your ribs in the oven with some chicken stock and red wine (aobut 2 cups each) for 3 hours at 350 degrees. Season them well first, I use seasoned salt, garlic powder, black pepper. I do sear mine to seal in the juices and flavor, but its probably not absolutely necessary. Put them in the dutch oven with the stock, red wine, onions, chopped tomotos, herbs, a couple of cloves of garlic, and whatever else you want in there. Slow and low is the name of the game.
and people who know how to cook ribs the traditional way know that you do not need to boil the ribs. Boiling is for people who can't get them tender on the grill.
lol
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