We received several packages of beef shortribs with the 1/4 beef we bought last year. I don’t recall ever eating it as a kid, so they stayed in the freezer until most of the other cuts were gone. What a mistake! They are delicious!
That recipe is a very old, generations old, Sagebrush family recipe that I found on the interwebs a couple of days ago. Use a splatter screen when browning, because you’ll need it. It makes a purdy good brown gravy, too.ski3pin said:Oh my goodness, that whole darn pot of grub looks purdy darn edible! And that brings up a question. Is it allowable to post a mouth waterin' picture like that and not provide a recipe? My stomach is growling, cain't hardly hear myself think.
No, I put them in for the last 45 to 60 minutes, using a fork to test starting at the 45 minute point.goinoregon said:thx for recipe. and you put vegetables in at the start?