Comments on: Braised Short Ribs a la Marketman

By: Anna Maria Elisa Manalo

Anna Maria Elisa Manalo — Wed, 28 Sep 2011 13:22:57 +0000

Folks – Once again, MarketMan gets 5 thumbs up on cookware advice! I just made the delectable dish using goat ribs instead of beef. I’ve taken the liberty of adding “calabasa” to the dish in addition to baby carrots, readily available at the local farm market here in Buckingham, PA, U.S.A.

I have both a Staub Dutch Oven and an LC, and since I’ve made chicken adobo, lamb calderetta and all sorts of “one pot” dishes in the LC, I pulled out the Staub 5.5 pot, which I purchased last year but have not used. Presto! One benefit of Staub’s even cooking distribution is one should not have to fear any type of burning on the bottom, which I did not experience. Furthermore, I noted that the flavor was better as the juices were trapped in at an even temp.
Try the dish with black goat if you dare, a touch of soy sauce and use Pinot Grigio wine. Impeccably delectable!

Bon appetit!

By: Marketman

Marketman — Sat, 10 Sep 2011 20:55:01 +0000

Jade186, I think this pot helf roughly 2.5 kilos worth. I like to make a lot so that we can enjoy the leftovers. A kilo would make enough for 3-4 people, I think… socky, thanks!

By: jade186

jade186 — Sat, 10 Sep 2011 19:54:08 +0000

I’m trying this for Sunday dinner for four tomorrow – I hope it turns out well…
Does this recipe call for a kilo of beef?

By: socky

socky — Tue, 06 Sep 2011 03:23:45 +0000

Sister, thanks for the tip about searing meat in a stainless steel pan before braising it in an enamelled cast iron dutch oven. MM, enjoy Vancouver!

By: Artisan Chocolatier

Artisan Chocolatier — Mon, 05 Sep 2011 13:45:44 +0000

@millet……hahahahaha

@betty q…..happy anniversary!

By: farida

farida — Mon, 05 Sep 2011 05:12:47 +0000

@bettyq..belated happy anniversary. Must look up the trombocino so I can plant that next year. Then I can do the acharra. Thank you.

MM, when are you coming to the Pacific Northwest? We have such good summery weather these days. Hopefully you will have nice weather when you come.

I have 2 very old LC and they are very heavy, that is why I seldom use them. I inherited them from a very dear old friend, bless her soul. Now, maybe I should use one for the short ribs stew. Yummy, MM. Beautiful pot.

By: karen

karen — Mon, 05 Sep 2011 04:02:27 +0000

Hi MM, just cooked this today and it took the whole afternoon! It was well worth the effort though since the meat was so tender and the sauce was flavorful..thanks again!

By: millet

millet — Mon, 05 Sep 2011 02:02:14 +0000

bettyq, i had to google “trombocino”. thanks to you, i learned about a “new” vegetable!

By: millet

millet — Mon, 05 Sep 2011 02:00:49 +0000

artisan chocolatier, that is so funny….hmmm…talking from experience, huh? (joke, joke… i miss the kesong puti and the puff pastry dough!)

By: Dragon

Dragon — Mon, 05 Sep 2011 00:38:06 +0000

MM: the Dragon breathes fire!

I used to read a few popular food blogs/sites and one of the things I noticed about the audience on this site is the intellect/logic of comments (whether such comments are funny, snarky, etc.) and not focused on the commenters themselves…