John/RibDog
Restaurant Depot has Superior Angus Beef Bone-In Chuck Short Ribs for $2.99/lb
Are these the ribs you said you can sometimes get at RD? Still want to try and make some of these.
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Yes, Andy, that should be them. Just check the package to make the ribs are still whole. They should have a package out in the refrigerated case for you to look at.
Remember, take some pics now! Please.
Remember, take some pics now! Please.
GREAT! Maybe this weekend.
grrrrrrrr
I can't get those very easily here.
Can you help me get the IAMPS number and the name of the company (Tyson, IBP, etc) from the case?
I'll go to Sysco or other supplier here with the info, I've called them and told them but they give me the deer in the headlight look..
I can't get those very easily here.
Can you help me get the IAMPS number and the name of the company (Tyson, IBP, etc) from the case?
I'll go to Sysco or other supplier here with the info, I've called them and told them but they give me the deer in the headlight look..
Russ, will do. John, if they're not whole, should I take a pass on them?
Andy, I would take a pass on them. But I am pretty sure they will be whole.
BTW, I was just checking the monthly flyer for RD and see that until 2/15/12, RD has those ribs on sale for $2.69 per lb. Might have to get some myself.
BTW, I was just checking the monthly flyer for RD and see that until 2/15/12, RD has those ribs on sale for $2.69 per lb. Might have to get some myself.
Finally got around to going to RD. They had a few packs just under 7lbs. and a few packs just under 18lbs. I picked up a couple of the 7lb packs. Also found some tri-tips, picked up an 18lb. package. I think there's three of them in there.
John, I think I'll have a few questions for you before I cook em. First one is, should I keep them whole like I noticed in one of your pics, or should I cut them into individual ribs like Chris Lilly's recipe?
And yes, there will be pics. Hopefully good ones.
And Pags, I'll be hitting you up soon for tri-tip suggestions.
John, I think I'll have a few questions for you before I cook em. First one is, should I keep them whole like I noticed in one of your pics, or should I cut them into individual ribs like Chris Lilly's recipe?
And yes, there will be pics. Hopefully good ones.
And Pags, I'll be hitting you up soon for tri-tip suggestions.
And Russ, I went to a different RD than I normally go to. Looked around and couldn't find any cases of the short ribs. All I could find were the individual packs and those didn't have any numbers on them.
Sorry.
Sorry.
Andy, I always cooked mine whole rather than cutting them into individual ribs. But I don't think it would be a problem if you want to cook them individually.
Hmmm... Looked at Chris' recipe, considering that the CS is such a moist environment, I'm tempted to try cooking them without the foil pouch & beef broth.
What do you think?
What do you think?
ribdog,
what sort of cooking times are you getting for whole slabs?? i noticed that Chris Lilly's recipe is ~ 2.5 hours for individual short ribs.
what sort of cooking times are you getting for whole slabs?? i noticed that Chris Lilly's recipe is ~ 2.5 hours for individual short ribs.