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Beef Short Ribs

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
04/13/2014 09:44 PM

Greetings from Tink World! 

Short ribs don't get enough credit. Some people have no idea what to do with them, which is fair; I'm guilty of overlooking them. However, it's really hard to mess up the short ribs. The best thing about them is that they are forgiving, especially when slow cooked. 

There's a great recipe on the Food Forum for the short ribs. However, if that doesn't speak to you, there are tons of other great ways to prepare them. They are best cooked low and slow. So, smoking them or grilling at a low temperature over a not so hot fire is awesome. Throwing them in the dutch oven with wine, thyme, onions and garlic for six-eight hours is also a great way to prepare them. If you need inspiration, just do an internet search for beef short rib recipes and there are several that sound amazing!

Tink's short ribs come four bones per pack. Each slab, if you will, has two ribs and there are two slabs per pack. They are cut pretty thick. The cool thing about short ribs is that they plump as the cook. So, they almost double in size. One package is more than enough for two people, as they are usually well over 1 lb. 

So, the next time you are searching for something new to try, look no further than Tink's short ribs! You won't be disappointed! 

As for markets this week, Team Tink will be at the Evans Towne Farmers Market on Thursday, April 17. The hours are 4:30-7:00 p.m. Then, on Saturday, April 19, we will be trying out a new market. The Augusta Market at the River is from 8 a.m. to 2 p.m. every Saturday. We will be there at least two more times in May as we test this new market. 

Well, that's all for now. Have a great week! We'll see you at the market! 

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