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Nov 10^th, 2013 at 8:54pm

Rufzgutz Offline
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Tried this out with intentions of entering the Beef Challenge, but had time to experiment with another dish.

Had this typed out in wordpad, so may as well post it here.

The beauty about this dish, was the very tasty Jus (new word for me, only seen used on here before by Deano

) which was ladled over the ribs Smiley

I polished off the lot after Cindy had just a small serve.

Suffered a bit later on, but it was worth it Grin

Braised Beef Ribs

Ingredients

Season and flour the Ribs

Brown the Ribs and saute' the vegetables (I used the Hillbilly frying pan for this)

Ribs on top of the veggies and added 1/2 bottle of red wine. After wine had reduced to about 1/2, I added 2 cups of vegetable stock (using Vegeta stock powder)

2 and a half hours slow simmering had the beef falling of the bones

On a bed of mashed potatoes (made inside) a couple of beef ribs topped with the rich vegetable Jus strained from the bottom of the camp oven.

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Reply #1 - Nov 10^th, 2013 at 9:07pm

shackles Offline
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Rufzgutz wrote on Nov 10^th, 2013 at 8:54pm:

I polished off the lot after Cindy had just a small serve.

You glutton. Grin

Rufzgutz wrote on Nov 10^th, 2013 at 8:54pm:

Suffered a bit later on, but it was worth it

Looks divine Rick.

Can't Get Full On Fancy

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Reply #2 - Nov 10^th, 2013 at 9:38pm

Rufzgutz Offline
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shackles wrote on Nov 10^th, 2013 at 9:07pm:

You glutton. Grin Grin Grin

Actually, looking back, I suffered more than a bit. I was up a few times during the night.

I now know not to eat so much Jus, even though it is sooooo delish Cheesy

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Reply #3 - Nov 10^th, 2013 at 10:11pm

Chally Offline
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Rufzgutz wrote on Nov 10^th, 2013 at 9:38pm:

Actually, looking back, I suffered more than a bit.

Serve yourself right!!! Grin

They didn't look bad at all mate.

Jeff

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Reply #4 - Nov 11^th, 2013 at 12:23pm

deano68 Offline
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Nice lookin ribs there Rick, braised some up meself yesterday, love em..

Deano.

experience is something you dont get until just after you need it.!!

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Reply #5 - Jun 2^nd, 2014 at 8:57am

Seamus Offline
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G'day Rufz

What sort of cost are you looking at for the ribs as depicted in your recipe? Say a couple of kg?

ta

Seamus

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Reply #6 - Jun 3^rd, 2014 at 6:49am

Cactus Offline
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Well done there Ruff, great presentation & looks very tasty.
Muzz

Have Camp Oven will travel

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Reply #7 - Jun 3^rd, 2014 at 8:13am

Rufzgutz Offline
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It was a very tasty dish Cactus, but nowadays I would trim the ribs of most of the fat and use a little less vega stock powder

I can't remember the cost Seamus, but I can recall they were expensive for dog bones Cheesy

The local butcher cut them up for me, maybe $10 @ kilo or more. I did want them smaller, but that's what I got.

It was copied from an American recipe on the net.

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Reply #8 - Jun 3^rd, 2014 at 8:57am

Seamus Offline
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Thanks Rufz. I just had an email back from a butcher I use on the Atherton Tablelands and he will do them the same way as in your picture for $8.99/kg. I think that's probably pretty reasonable especially when I know the beef is prime.

Remember when the butcher would give you a bag of dog bones for nothing? Even the meat The Boss feeds our tame wild kookaburra costs us about $15 per week.... but he cracks right up if you try to feed him lesser quality stuff hi hi Grin

I'd hate to put a price on what he has cost us over the past 20 years or so!

Cheers

Seamus

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Reply #9 - Jun 3^rd, 2014 at 9:12am

Derek Offline
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I think some butchers have capitalised on the market. Ribs of all sorts seem to be on everyone's menu now instead of the dogs. Grin

Was in Woollies the other day and noticed pork ribs were more expensive than pork fillet and the ribs are around 50% bone.

Retired
Camp Oven Cook

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