This is what 23 pounds of beef short ribs looks like, or about $60 worth of meat from the warehouse store.
Whenever my extended family gets together, my two brothers and I engage in a little — ok, quite a bit — of friendly competition. We each agree to make the main meal for one of the nights we’re together, like we’re doing over this weekend. I agreed to make dinner for the first night. What we decide to make is all very hush-hush, top secret. At the end of the get-together, all the kids decide which was the best meal. (Unfortunately, I think the one they last ate always seems to win out, regardless of who made it or what it was.) Anyway, this time, I chose a recipe that I figured I could start here at home, and then pack up in a cooler and finish it off with minimal effort at the place where we’re gathering. Unfortunately, the recipe I was working from was designed to feed 4 people. I need to feed 18. So I quintupled the quantities. I’m hoping that since I’m starting off with a slow braise of these short ribs in a relatively cool oven, upping the volume won’t play havoc with the cooking time. I may add an hour to the braise time, just in case. I’ll let you know how it all works out in a couple of days.