278426 Tue Jun 21 17:05:53 -0700 2005 4 31 Home Cooking 0 1473727 I know this has been discussed before, but I had another short rib question. I have some really nice ribs and the last few times I made them I basically did the red wine, slow simmer deal. Very good but I want to try another version. I have some really good curry powder that I was thinking of employing. I was going to brown the meat and remove. Add onions and other veggies (Maybe some carrots and peppers) But how do I include the curry? Do I add stock and the curry powder and then slow cook it? Then when the meat is tender, how to I make a thick sauce with the liquid? Tue Jun 21 17:05:53 -0700 2005 0 Tugboat 1 1473744 Well, Indian recipes often call for spices to be toasted before grinding...so I think you should add your curry powder and brown/saute with the onions, etc. Then add the liquid..I'd use chicken stock cause canned beef stock always tastes canned to me. There are several ways to thicken the stock at the end. If you have lots of carrots, onions, etc., you can remove them from the liquid into a blender jar and blend them with a bit of the stock. Then dump back into main pot and the gravy will be thickened. Otherwise, it's flour/fat or corn starch or arrowroot or potato starch. I can't remember if you were going to use wine as part of the liquid. I wouldn't with curry, but who knows, it could be deelish. Tue Jun 21 19:26:48 -0700 2005 1473727 0 oakjoan 2 1473758 What about using Arrowroot? Thickens well and wont interfere with flvor. These are the way I LOVE ribs:) Image: http://smokintoddceramicmetalbbq.com/grilledbeforeserving.JPG Wed Jun 22 00:58:55 -0700 2005 1473744 0 Shooter 3 1473775 Yum Wed Jun 22 10:00:06 -0700 2005 1473758 0 Tugboat 2 1473774 That sounds cool. We have a local lady that mixes up her own powders and they are REALLY good. Really good. I will post her website because her product is worth getting. She works the local Baltimore farmers markets, but I think can ship. So I will not be toasting them myself. Thanks for the tips. I agree about the chicken stock. Unless you make your own beef stock, it is not worth it. Wed Jun 22 09:59:32 -0700 2005 1473744 0 Tugboat