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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Making the most of your Prime Rib

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  • pmorse36
    commented on 's reply
    Haha I hadn’t had a chance to post in a while, so playing catch up before I go back to work

  • Troutman
    replied
    Another excellent write up and especially nice photography. I too am a fan of a good ragu, my problem is I never seem to have any leftover . But doing it from scratch is certainly worth pursuing. Thanks again for another great write up, you're on a roll !!!

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  • Troutman
    commented on 's reply
    Ohhh beef barley soup .... now you're in my wheelhouse !!

  • RonB
    replied
    That does look great.

    I wonder what putting an hour or two worth of smoke on them first would have done. I would have placed a try under the meat to catch the dripping to add to the gravy.
    Last edited by RonB; January 3, 2019, 12:00 PM.

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  • CaptainMike
    replied
    Very nice write up. I'll give it a shot with my leftover bones.

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  • ecowper
    replied
    stupendous! I love ragu over good pasta or gnocchi .... I have 3 bones left from the Christmas roast and I see this in my future.

    By the way, I use some of the left over roast and gravy to make beef barley soup, which is just heaven.

    Leave a comment:


  • pmorse36
    started a topic Making the most of your Prime Rib

    Making the most of your Prime Rib

    For Thanksgiving, I splurged on a really high quality 5-bone prime ribeye roast. While researching the best methods for cooking my prized roast, it became apparent that almost everyone agreed that trimming the bones off was the best method. I trimmed the 5 bones and a good bit of meat, vacuum sealed and reserved for a later date. Well, fast forward a few weeks and our Christmas eve meal ended up being 6 people instead of the 12 we had planned for, so I thought it would be a good opportunity to bust these back out. After some thought, I decided to leverage my Italian heritage and make a braised short rib ragu over home made papardelle and the results were FANTASTIC!

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    After trimming the bones, I browned on all sides in the Dutch oven with a little fleur de sel. Once browned, I removed the ribs and tossed in a miraqua of equal parts onion, celery and carrots and let them sautee slowly in the rendered beef drippings. Once cooked down, I added a 28 oz can of crushed San Marzano tomatoes, 2 cups of Cabernet, roasted garlic and beef demi glace and brought the brew to a simmer. Once simmering, I added a bouquet of fresh thyme and oregano, added the short ribs, popped on the lid and placed in the oven at 300 for 4 hours to let the ribs slowly braise.

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ID:	617998 After the ribs were done, I set them aside to cool and brought the liquid back to a simmer and let it thicken for about 30 minutes. Served the shredded short ribs over papardelle with a little fresh chopped parsley and shaved parmigiano reggiano. Definitely worth a try!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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