Ahab
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Two meats I have not seen mentioned are short ribs and boneless pork roast.
I used both in the same red sauce. I brown both and cook until the pork roast (around 2 lbs.) is just white flecks in the sauce. I seem to prefer chili and red sauce after they have been refrigerated overnight as well.
I remove the bones fro the short ribs before serving. They are usually almost falling apart by this time.
I used both in the same red sauce. I brown both and cook until the pork roast (around 2 lbs.) is just white flecks in the sauce. I seem to prefer chili and red sauce after they have been refrigerated overnight as well.
I remove the bones fro the short ribs before serving. They are usually almost falling apart by this time.