Wasn’t blown away by this, it was my first attempt at short ribs, think I may have used too much pepper and it cooked quicker than I expected so it was in hot hold for 4 hours, I think all this contributed to a mediocre final product.
Smoked macaroni cheese with bacon and panko crumbs.
cheddar, red Leicester, and Parmesan
30 mins @ 175*c
Smoke flavour was a bit strong (3 chunks of oak) but other wise it was nice.
Called my local butcher today to enquire if I have to preorder beef short ribs, they have them in stock in 4 uncut ribs, but at £15.00 per kilo!
Now, I already know that I’m tight fisted but I am reluctant to pay so much for something that is 50% bone, am I mad or justified?
Called my local butcher today to enquire if I have to preorder beef short ribs, they have them in stock in 4 uncut ribs, but at £15.00 per kilo!
Now, I already know that I’m tight fisted but I am reluctant to pay so much for something that is 50% bone, am I mad or justified?