Sunday, March 25, 2012

Eat My Short Ribs

The youngest spawn requested we have rib night.  He wasn't sure if he liked beef ribs, so we ended up having them two ways.

It's how we roll.

Braised beef short ribs over roasted poblano cheddar grits w/ refried pinto beans and sweet picked red onions & jalapenos.

Braised country style pork ribs over grits w/ refried mojo black beans and pickled onion/jalapeno.

We didn't even bother to sit down to eat.

The verdict...

Tasty!

So good in fact, that Farmer Ted is going to do the beef ribs as a special next week at his restaurant, and add it as a tapas to the party menu.

Pickled Red Onions & Jalapenos

2 limes, juice & zest
1/4 cup red wine vinegar
1/4 cup sugar
1 jalapeno, seed and sliced thin
1/2 small red onion, sliced thin

Bring the lime, vinegar and sugar to a boil.  Take off the heat and let it cool for 5 or so minutes.  Pour over the onions and jalapeno, and refrigerate for a few hours.

Next...Are everyone's eyeballs the same size?  And, other conversations with Farmer Ted.

2 comments:

  1. It was a Rib frenzy over here at Rosary Ln.

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  2. I even found myself doing the Chef Anne "BTB RTS" dance from last week's Worst Cooks in America. Yes, I'm a Food Network Geek.

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