Short ribs

[snickers4everyone]

I can't for the life of me find the meal planning thread, but here's the recipe I said I would post. Sorry for the new thread!

[snickers4everyone]

I've done it with boneless ribs and it's phenomenal. Also, I've never done the thickening step with the arrowroot, but I like the way the sauce is on its own.

[candcmommy]

This may be added to our meal plan this week!

[jennmm]

That sounds really good!

[aimeefarrahfowler]

Sounds yummy, thanks!

[okiemama]

That sounds yummy! I have a question about broiling though. The only other oven I've ever had had a "broiler" setting where it just shifted the heat from below to above and you could bubble the tops of things still in the main oven. Now I have a cheap-o oven and you have to put it on a special rack below the oven (it was a storage drawer in my other oven). Anyone else have this? I've wanted to use it but chickened out- feels like I'm putting food on the ground, and it's super awkward to get in and out with a potholder. Tips?

[aimeefarrahfowler]

Jan 22, 2015 13:55:09 GMT -5 okiemama said:

That sounds yummy! I have a question about broiling though. The only other oven I've ever had had a "broiler" setting where it just shifted the heat from below to above and you could bubble the tops of things still in the main oven. Now I have a cheap-o oven and you have to put it on a special rack below the oven (it was a storage drawer in my other oven). Anyone else have this? I've wanted to use it but chickened out- feels like I'm putting food on the ground, and it's super awkward to get in and out with a potholder. Tips?

I don't see why you couldn't sear it on the stove in a frying pan or dutch oven or something. Basically the same thing.

[snickers4everyone]

Jan 22, 2015 14:11:55 GMT -5 aimeefarrahfowler said:

Jan 22, 2015 13:55:09 GMT -5 okiemama said:

That sounds yummy! I have a question about broiling though. The only other oven I've ever had had a "broiler" setting where it just shifted the heat from below to above and you could bubble the tops of things still in the main oven. Now I have a cheap-o oven and you have to put it on a special rack below the oven (it was a storage drawer in my other oven). Anyone else have this? I've wanted to use it but chickened out- feels like I'm putting food on the ground, and it's super awkward to get in and out with a potholder. Tips?

I don't see why you couldn't sear it on the stove in a frying pan or dutch oven or something. Basically the same thing.

Yep, what she said. Just sear them for a few minutes on each side. You'll get that lovely color and flavor without having to wrestle with your broiler.

[trixi282]

Jan 22, 2015 13:55:09 GMT -5 okiemama said:

That sounds yummy! I have a question about broiling though. The only other oven I've ever had had a "broiler" setting where it just shifted the heat from below to above and you could bubble the tops of things still in the main oven. Now I have a cheap-o oven and you have to put it on a special rack below the oven (it was a storage drawer in my other oven). Anyone else have this? I've wanted to use it but chickened out- feels like I'm putting food on the ground, and it's super awkward to get in and out with a potholder. Tips?

Gas ovens are like that because the heat source (flame) is obviously on the bottom, so the "broil" is the underside of the flame.  It can be really awkward to use, but it works well if you do decide to use it.  Watch it carefully though since you can't adjust how close it is to the food.

The suggestion of searing sounds good too and I'm sure would work great.

[okiemama]

Jan 26, 2015 8:57:13 GMT -5 trixi282 said:

Jan 22, 2015 13:55:09 GMT -5 okiemama said:

That sounds yummy! I have a question about broiling though. The only other oven I've ever had had a "broiler" setting where it just shifted the heat from below to above and you could bubble the tops of things still in the main oven. Now I have a cheap-o oven and you have to put it on a special rack below the oven (it was a storage drawer in my other oven). Anyone else have this? I've wanted to use it but chickened out- feels like I'm putting food on the ground, and it's super awkward to get in and out with a potholder. Tips?

Gas ovens are like that because the heat source (flame) is obviously on the bottom, so the "broil" is the underside of the flame.  It can be really awkward to use, but it works well if you do decide to use it.  Watch it carefully though since you can't adjust how close it is to the food.

The suggestion of searing sounds good too and I'm sure would work great.

I didn't even think about the fact that i now have a gas oven vs my old electric one...duh