Big beefy ribs..

Ok.. I succumbed ..

Yet they needed eating right?

I picked these fantastic scotch beef ribs from Ian the butcher last week..

That’s how long good quality meat lasts you see .. I have to pop over and see him today so let’s discover what delights may appear!

Ok.. These are not the most ideal short ribs.. I don’t think they would pass the test in that.. Yet they are indeed a wonderful and often discarded bit of the beast..

Problem is.. You pay a pretty price as they carry a lot of weight .. Must think about how to get around that… Hmmm.. It’s not fillet steak money yet it is noticeable!

But what a great thing you get.. Seriously a great thing..

To cook?

You could flash fry .. Adding brandy and cream at the end .. In fact that would be stunning!

Not this time Juan..

seared in a pan.. Added to a cresuet with carrots, onion peelings, garlic and mushroom broth powder.. Some water to help.

Lid on..

Low and slow for 4 hours..

When your kitchen is smelling crazy and the hounds are wandering around sniffing the air like they are trying to find an intruder.. It’s done …

Let it cool though..

Straining the liquid skimming for fat and boiling down for a gravy .. A stunning gravy!

Veg? Petit pois ..and Vinces turnip.. With a reduced swede and the last of the carrots . Boiled and mashed up..

Those veggies carry a lot of water for some reason so it needs to be turned out into a pan once mashed with butter and seasoned.. Not to fry this ain’t bubble time .. just to lose some moisture..

The beefs?

A couple of smears of iberico pork fat ..

Into a hot oven to crisp and heat.. It’s crispy and so so so tender.,

Served all together with a plop of horseradish..

The money shot?

Sorry we ate too quick .

Delightful.. 20140620-072518-26718910.jpg






Categories: Dining out & about, Dinners/Suppers, previous posts, Recipes

Tags: , , , , , , ,

25 replies

  1. Hello my loved one! I want to say that this post is awesome,
    nice written and include almost all vital infos.
    I’d like to peer more posts like this .


  2. Mr Fitz, I’m swooning over your ribs!


  3. “and the hounds are wandering around sniffing the air like they are trying to find an intruder.. It’s done” …yep, sounds about right! 😉

    Fantastic dish and oh my goodness…those photos! Yum! 😀


  4. Wow I love that first photo. That’s some good meat!


  5. Oh, they’re gorgeous, Mr Fitz!! You’re not kidding that they’re so darn expensive….I can remember years ago when they weren’t considered a good cut of meat, and you could get them for next to nothing! We just paid $60 about five pounds….and I bet four pounds of that was bone! It’s just one of those times when you know that you really have to get it right, or you should have just thrown your money in the trash!! Oh…don’t get me started….

    You made the right choice in preparing them… I can just imagine how wonderful your house smelled…and just how delicious they were!! Awesome post! 🙂


  6. The meat meister strikes again – great looking food, Mr Fitz. Loving your work!


  7. OHHH this looks great, it’s not even 10am here and I’m drooling over this, big-time!! I will be craving this for a while now, I can tell! Thanks for sharing 🙂


  8. It looks great! Happy Fiesta Friday Mr Fitz!


  9. Oh Mr. Fitz, you have me drooling here and I know that the FF gang are going to be fighting over your pot of ribs! I just love braising ribs as I can never get that texture any other way – melting of the bone…to wonderful for words! Thanks so much for bringing us this lovely dish tonight !


  10. It really looks fabulous, Mr. Fits. The searing, braising and the vegetable/herbs that add so much to the flavor!



  1. Fiesta Friday #21 | The Novice Gardener

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