The mashed potatoes and gravy are leftover from the short rib dinner we enjoyed the other day. We are still eating from the ridiculously cheap rack of prime ribs we bought a year ago and froze in seal a meal vacuum bags. I was able to go straight from the freezer to the sous vide setup with the steaks that we cut from that rack. We have plenty of freezer space even without the old fridge/freezer we keep in the garage. (When it gets cold outside the freezer will not work reliably.)
I went with this recipe as a guide and they turned out pretty well despite not marinating for the full time. I used beef stock and a cheap red wine (Riunite Lambrusco). I only had four ribs so I adjusted the ingredient amounts to match. Many of the recipes I skimmed to get a feel for the dish called for 45 minutes at pressure so that’s how I went. The mashed potatoes are Yukon gold with garlic.
I put Aleppo pepper on a lot of things. You don’t need much.
Country ribs are not like spare ribs, they are cut from the shoulder and usually do not include the bone but they sometimes do. I wanted to see if the salt and pepper recipe would work. I was expecting it do do fine and I wasn’t disappointed.
It didn’t need 3 hours, after 1 hour the pieces were looking pretty far along so I covered them with a sheet of foil. I checked the temps with a meat thermometer after 2 hours and they were done. I saw 200 degree internal temps and pulled them out. They were great with bbq sauce, and fork tender.
Chili dog follows chili as surely as Gabe follows Mrs J.
A pair of possums noodle about on the stump before the snowstorm.
Most woodpeckers use their tail feathers as props when needed. Not sure if it causes more wear and tear but I’m sure they know what they are doing.
Soup and sammy. I used spaghetti for the noodles, fettuccine works well, too.
Pork bbq with the instapot beans and some leftover mac for sides.
The last snow event has just begun as this cardinal visits the stump feeder.
A skycrane view of Bitsy as she naps on my lap. She prefers the pillow but she will make do without if she must.
We can keep chili going for quite a while just by adding another can of beans.
Ever alert, TaMara spotted the beans in the Lunch post I put up yesterday and asked about them. Since those were the last of the batch I readied another pound of beans by soaking them overnight, going with navy beans instead of the small red beans of that first recipe.. These turned out very well. I went with this recipe. The beans are very tasty.
