Okay, this is how this whole thing is going down. If this goes sideways and we have to order pizza, I’ll never tell.
Its cold, around here, 35°, but it’s a beautiful early spring day!
And here’s what we’re working with. A St Louis rack, cut in half and oiled, salted, and peppered:
And a mirepoix, plus four cloves of garlic:
Also some thyme, parsley, a bay leaf, 6oz dry white wine, and a cup of chicken broth:
And the rest tells its own story.
Inside, I do Dutch oven stuff at 300°. I don’t see why this should be any different. I think anywhere from 275°-325° will be fine here.
In a couple hours I’ll at some bigger pieces of carrots, celery, mushrooms, and some potatoes. When the ribs are done, I’ll strain the liquid, separate the fat, and make a cream sauce. See you in a few hours.
Its cold, around here, 35°, but it’s a beautiful early spring day!
And here’s what we’re working with. A St Louis rack, cut in half and oiled, salted, and peppered:
And a mirepoix, plus four cloves of garlic:
Also some thyme, parsley, a bay leaf, 6oz dry white wine, and a cup of chicken broth:
And the rest tells its own story.
Inside, I do Dutch oven stuff at 300°. I don’t see why this should be any different. I think anywhere from 275°-325° will be fine here.
In a couple hours I’ll at some bigger pieces of carrots, celery, mushrooms, and some potatoes. When the ribs are done, I’ll strain the liquid, separate the fat, and make a cream sauce. See you in a few hours.
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