Help! Where's a good chef at this hour?

Searing is like browning beef before beef stew. Braising is like slow cooking beef in a sauce. Deglazing is like making gravy from the pan with all the remnants from the searing.

Google these for better, and more specifics.

I can't say for sure, but if the ingredients are intended for form a sauce, and a dry rub, usually all wet ingredients go into one bowl and then you mix the rub spices up in another bowl. That's what we do, only we do ours in the oven and they're amazing ^_^

You prooooobably put the wet ingredients together in a bowl, mix them, slather the ribs with it.

Then you prooooooobbaly mix the dry ingredients in a bowl, then pack it onto the ribs with your hands on both sides.

Be sure to pull the thin skin type stuff off of the non-meaty side of the ribs. That helps them be softer and not have that papery shit on the backs.

Also, is the yummly site giving you a pop up that prevents you from seeing the directions?

If so-

Right click on the pop up
Click "inspect".
Allow it to load, and right click on what is highlighted in the box that appears.
It should give you a "delete element" or "delete" option (or something there of) clock that.

The pop-up should then be gone. You can close out the inspect box in the top right of the inspect box on your screen.


I hope I helped some, I've only done ribs like twice, my Mom usually makes them haha
And I don't have the recipe.

My old mom would sear ME if I called her up at 2:30 in the morning for kitchen tips.

I'm hoping that I find some loner conspiracy tard like me drinking on a Monday morning who knows how to cook. To help you help me, I am going to write down the ingredients in the same order as I wrote them off the website, cause the order usually means something.

I'll even talk to a Qquack at this point if you don't try to suck me in!! JOKE! I used to be one.

Holy shit, Kilroy. You write fast!

"Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. Add potatoes, carrots, onions and celery. Continue cooking on low for 4-6 hours. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread."

says Paula Deen

Just google "recipe for short ribs". There are tons of free recipes online.

How much time you got to cook the ribs?

Propane oven with broiler,bbq?

We use beef stock and we put wine in ours and we serve it over a bed of wide noodles

Some people make mashed potatoes or rice too.

You cook it until the meat is tender and done but not falling off the bone or you will be annoyed serving it. But, if it's falling off the bone that's ok too.

6 lbs short ribs
1 TBSP salt
2 tsp black pepper
1 TBSP caraway seed (for meat)
2 TBSP canola oil
3 large onions
3 large carrots

2 TBSP tomato paste
2 TBSP paprika
4 cloves garlic
2 cups beef stock
1 TBSP caraway seed (for goulash)
4 cup chopped tomato
1 cup parsley

1 cup sour cream
1/4 tsp paprika

Whew. Sorry so slow. Laptop dead.

Anyway, I left double space where it looks logical. I'm not sure what's up with the sour cream and paprika at the end.

Cool, thanks. Makes sense. The deglazing won't happen since I'm browning the meat outside over gas. Less to clean up in kitchen.

So if the meat cooks in the juice in the slow cooker, that counts as braising? I figured probably 8 or 9 hours for that much meat on low. I have a decent thermometer, though.

You talking about pork ribs with the skin? I don't know yet if these beef ribs have that. They are cut into individual pieces, with fat and meat on both sides. I'll check, though, thanks!

I know how to do that cheat in Internet Explorer, but I'm stuck on my phone right now, damnit. Good advice, though! Most people don't know bout that.

Last Edited by BadProgBad on 02/01/2021 02:59 AM

That's what I did, though! I bought the stuff before I realized I couldn't access the directions. Then spent 20 minutes trying to find a similar recipe, and they're all different. The caraway seed attracted me, because I've never used it. No idea what it tastes like.

No hurry. I'm gonna be doing laundry all day.

Propane searing burner on the side of my bbq grill, then inside to the crock pot. I mean, I could use the oven instead of the crock. I've got oven trays.

The searing burner is awesome. I've never seen one before on a grill. It's where most grills have a range burner for a pot or griddle. I love it because I hate searing on the stove top inside spitting everywhere what a mess!

It has a small grate that sits just over a ceramic defuser for the gas flame. It gets hot immediately.

Last Edited by BadProgBad on 02/01/2021 03:26 AM

I don't have any wine. Balsamic vinegar, but this recipe didn't call for it. I could add it in place of some of the beef broth, I guess.

I was gonna add egg noodles and some leftover rice I have. I just saw how to make csipetke, though, and want to try that next time! No flour right now I forgot to pick some up.

go look up some free recipe sites like recipe.com

find a recipe that you have the ingredients for, cook that

I'm a bachelor and if I could only cook with what's on hand, it would have probably tasted like cardboard. LOL

One of my biggest questions is what to do with the fresh parsley. Is it to add to the goulash, or was it for garnish?

If I cook with it, do I use the stems, also, or only the buds leaves?

You're freaking out because you're addicted to meat.
Also- Yummly doesn't charge, so.....

try eating some parsley stems,does it seem like something you would want to eat?

Hang tight. I work in restaurants as a chef. I'm going to type out your steps with the ingredients you said.

i'm a health inspector i'm gonna inspect your ingredients and recipes and kitchen to see if i can shut you down for health vile-8-shuns

I'm fiending!

Yummly might have a free platform, I didn't see it. The recipe I clicked through on went to a page where the instructions were going to be video style, like a cooking class. That's what they want you to pay for. If I could even find a free part, it probably wouldn't be that recipe.

Next time I'm looking for the directions before I go to the store!

Deglaizing is after you sear the meat you remove the meat from the pan and add a little liquid in the same pan. Wine or broth or whatever. Put on medium heat and scrape the bitts of meat from bottem of pan an liquid while cooking. Braising means you cook the meat with liquid ( Crock Pot)

But if you could tell me, I wouldn't have to experiment on myself! Have you tried the stems?

That's what I'm talking about!

The sour cream kinda has me stumped, for sure. I'm guessing it's for dipping?

While you're here, I've got this thing called a Cell Mate. I'm having trouble getting it unlocked with the app. Hopefully you have can help me get it off.

you gotta learn to cook. one of the things that cooks have to do is "taste the ingredients". you have to do it, it's part of the job. also once you get the stuff cooking, you should taste a little bit every now and then. decide things like "has it got enough salt in it"