Brad's fix my boo boo, kinda Tuscan soup
Well, this was my attempt to save some short ribs. I started bbqing them and about 5 minutes in, the regulator on my BBQ went out. Couldn't get temp above 150. Because I couldn't quick cook them they came out super tough. Anyway this is my attempt at not wasting 2 1/2 lbs of farm raised beef. This dinner was accompanied by 1 lb roasted asparagus.
Brad's fix my boo boo, kinda Tuscan soup
Well, this was my attempt to save some short ribs. I started bbqing them and about 5 minutes in, the regulator on my BBQ went out. Couldn't get temp above 150. Because I couldn't quick cook them they came out super tough. Anyway this is my attempt at not wasting 2 1/2 lbs of farm raised beef. This dinner was accompanied by 1 lb roasted asparagus.
Cooking Instructions
- 1
So, the ribs are flanken style. Ribs cut thin. They were marinated in 1/4 cup each balsamic vinegar and worchestershire sauce, with a tbs minced garlic. Then glazed on the BBQ with 1/3 cup spicy brown mustard, 4 tbs brown sugar, and a dash of white pepper mixed together. The asparagus was roasted in the oven with olive oil, garlic powder, and steak seasoning.
- 2
Place ribs in a soup pot. Cover with water. Bring to a boil. Simmer until tender. This took almost 2 1/2 hrs to get the ribs to give in. Stir often. Add water as needed.
- 3
Prick potatoes all over with a fork. Microwave until just able to easily insert a fork into them. Don't overcook.
- 4
At the 1 1/2 hr mark, add asparagus, bouillon, pepper, onion, and bacon.
- 5
At the 2 hr mark, add chorizo, cream, garlic, and kale. 8 minutes before serving, add tortellini and potatoes. Cook 8 minutes. Serve while hot. Garnish with kale. Enjoy.
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