On Our Grills: Short Ribs Are Just Peachy

This month's challenge wasn't all that much of a "challenge."  After a few crazy months, with crazy ingredients this month was almost like a cooking vacation.  Not all the bloggers in our little group of BBQ enthusiasts  may think this was simple, but for me it allowed me to fine tune a few flavor profiles I've been working on. Short Ribs, Peaches, Celery and Gluten Free Pasta are this months ingredients.  Short Ribs are really just a big hunk of chuck roast on a bone so I knew they would have to be done low & slow on the smoker and the peaches would end up as some type of "glaze" for them.  The celery did give me a bit of hesitation but after some thought I came up with a way to use it that I believe highlighted the celery.  There are a variety of Gluten Free pastas out there and I chose one made from rice flour.  I don't know enough about Gluten Free eating to know if this meal can be considered Gluten Free but the pasta, for sure, is.

The meat cutter at Bel Aire market hooked me up with some nice, well marbled short ribs.  I rubbed them with Simply Marvelous Apple Rub and smoked them for about 5 hours on the Traeger.  Just in case I decided to use the beef drippings for one of the sauces I smoked the short ribs in one of my smaller cast iron skillets.

I made a peach  compote (at least I’m calling it a compote) out of the fresh white peaches and a few other ingredients I had around the kitchen.  The sweetness and peach flavor of the compote complimented the flavor of the apple rub I used.  If you wanted to use this as a more traditional glaze/BBQ sauce you could easily follow the recipe below and just blend it all together.  I’ll probably due that the next time I cook ribs.

I needed a sauce for the pasta so I used the celery to make a rather tasty cream sauce.  I was quite surprised at how flavorful the sauce was.  You could actually taste the celery flavor.  I’m not sure I’d ever make a celery cream sauce again, but making the sauce did teach me that ingredients are much more flexible than we often times give them credit for.

Peach Compote

Ingredients:
  •  1 large ripe Peach, diced
  • 3 tablespoons Orange Marmalade
  • 2 tablespoons brown sugar
  • Sriracha Sauce, to taste
Directions:

In a small skillet, over medium heat, combine all ingredients.  Cook, stirring constantly until the peaches are heated through and the brown sugar and marmalade has started to carmalize.  Don’t over cook the peaches, make sure you don’t turn them into mush.

Serve over the top of the beef ribs.

Celery Pasta Cream Sauce

Ingredients:
  • 1/2 cup celery, diced (remove the “strings”)
  • 1 cup vegetable or chicken stock
  • 1 teaspoon Todd’s Dirt
  • 1 cup milk
  • 2 tablespoons corn starch
  • Salt & Pepper, to taste
Directions:

In a small saucepan bring the stock to a boil.  Add the celery and cook until tender, about 20 minutes.  Combine milk and corn starch until smooth.  Add milk to celery mixture.  Cook until thickened.  Add Todd’s Dirt, salt and pepper.  Serve over pasta.

Additional participants in this month’s Ingredient Challenge include:

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Jason Adams of Jason’s BBQ AdventuresENTRY HERE

Jason’s BBQ Adventures was started in 2007 when Jason fell in love with real BBQ the first time and tried to smoked a pork shoulder and soon after started smoking ribs, brisket, and chicken. After a while he started to experiment with grilling and smoking just about anything and ultimately fell in love with the entire cooking process.

Hanneke Eerden of The Dutchess CooksENTRY HERE

After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!

Chris North of Nibble Me This – ENTRY HERE

The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.

Wilfred Reinke of The Oshawa Ogre – ENTRY HERE

Wilfred is somewhat of a newcomer to the BBQ scene having only done standard grilling for most of his 50 years, He found and became passionate about Low & Slow about 2 years ago. and that passion also morphed into a second hobby which is writing. Oshawa Ogre’s Views News & BBQ’s has been a project that has taken on a life of it’s own and blessed him with many many new friends in the BBQ community on Twitter, facebook and through the blog.

Kristina Vanni of “The Daily Dish”ENTRY HERE

Kristina has been writing “The Daily Dish” for www.BetterRecipes.com for the past two years.  The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food!  She was named ”America’s Next Pork Personality” by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia.  The “4-Ingredient Challenge” is a fun and exciting way to get creative on the grill!

Marc Van Der Wouw of Grill Adventures-ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

8 Comments on On Our Grills: Short Ribs Are Just Peachy

  1. Why is it that short ribs look so black and ugly when they are cooked, yet taste so great? I’m sure that was a great tasting meal…

  2. Nice looking ribs and pasta…love the creamy sauce… Nice job!

  3. I was thrown off by the celery too. I mean besides “ants on a log” or as a garnish for hot wings, when do you ever “feature” celery, right?

    Yours all looks great and yes, I’d rule that as a “compote” (mostly because I’m not sure what defines a “compote” other than diced up fruit with some kind of a sweet binder).

  4. Oh my goodness, do those short ribs look divine! Thanks for inviting me to participate in the challenge. It is fun to see all the creative creations!

  5. oh my, that looks great! I can only dream of that piece of meat haha!

  6. Nice looking dish. Like how you did the compote with the ribs.

  7. It sure looks like you nailed the ribs Larry, nice work with the peaches too.

  8. Great job Larry :) that is an excellent idea to make a sauce with celery.
    Your Short ribs look amazing!

5 Trackbacks & Pingbacks

  1. Short on Ribs | No Excuses BBQ
  2. 4 Ingredient Challenge–August — Jason's BBQ Adventures
  3. Special BBQ Short Ribs - The Dutchess Cooks | The Dutchess Cooks
  4. 4 Ingredient Challenge…. Smoked Beer Braised Short Ribs on a bed of Celery, Glazed with Peaches over Gluten Free Pasta « Wilfred Reinke
  5. 4 Ingredient Challenge – August

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