(no subject)

[inahandbasket]

Cooked beef short-ribs yesterday in the slow-cooker, it was my first attempt at ribs and I made it through with some e-mailed pointers from eclectician.
- Browned them in a pan, deglazed with pumpkin-beer and wine, threw them in the slow-cooker with onions/leeks/carrots/parsnips/dried apricots/sage/smoked paprika, let them go on low all day.

They came out pretty good, and both prosicated and I enjoyed them, but I wasn't satisfied with it. The texture was good, but I don't think I was focused enough with the additions I made.

Obviously more experimentation is in order.
I miss cooking, I anticipate a lot of it in my near future now that we have some semblance of a kitchen again.

Comments

[countlibras.livejournal.com]

I miss cooking too and I've only been a week and a half without a usable kitchen. (I've been having my meals in the downstairs apartment where my sister is, but it's not the same. I don't know where anything is and none of it is mine.)

[beah.livejournal.com]

I have several different kinds of ribs from my meat share that I've been thinking of cooking in my slow-cooker, but I've never done such a thing before. Maybe you'll give me some pointers based on your experiments sometime?

[cutieperson]

that sounds divine.

[wolfkitn.livejournal.com]

wow, that sounds pretty delicious to me... i have a recipe for "short ribs braised in (dark) beer" that i love and would happily share. i don't have a slow cooker, but i've made it on the stovetop a few times with good results.

short ribs definitely win for texture. :)

long story, er, long

[why-style.livejournal.com]

so in our family we've had random iron chef competitions over the past few years. mostly it's my girlfriend's brothers who compete with each other and the rest of us either sous or judge (or sometimes videotape the proceedings), but we're planning a tournament for the holidays this year in which everyone will participate, and i'm starting to try and come up with recipes. short ribs is som,ething i'd like to do, but obviously there's the time factor. do you think these could be accomplished with a pressure cooker to achieve the same divine texture, or is slow cooking the only way to go?