Beef rib spag

caliking

Don’t have much today. Spag sauce with a mongo beef rib from Corkscrew BBQ in Spring, TX.

Beef rib was close to 2 lbs. We ate on it, and the leftovers went in to make spaghetti sauce. Loads of garlic, star anise, cumin, cayenne, cracked pepper, oregano, basil, onion , EVOO, fresh tomatoes, tomato paste, anchovy paste, red wine went into the sauce. I think that's a 4qt DO,  for scale.



Folks make chili out of leftover brisket, but we make make spag sauce out of beef ribs. 


Added bucatini and it turned  out fine for a lazy Sunday dinner. Needed more sauce though. 


caliprince liked it, so I counted it as a win. 

SciAggie

That’s a nice twist on a staple dish. I like the additions of star anise and anchovy to the sauce. I’m trying to imagine what the sauce tastes like. The cook is a win for sure. 

caliking

Sorry - got sidetracked today and forgot to respond. 

The anchovy paste adds some earthiness, maybe even some umami , to this.

The star anise was a tip from a member here (@paqman?) a few years ago and its a winner. Add 2 stars to the EVOO as it heats up, then add onion, garlic, or whatever you like to put in your sauce. Haven’t made spag sauce without it in the last few years. 

YukonRon

I love this post. Delicious looking meal.

bgebrent

I want that.

Austin Egghead

You had a beef rib leftover?  Great cook.

fishlessman

great looking meal, leftovers are great for spaghetti and how could you go wrong with beef rib. will try the star anise sometime, never seen that

caliking

Austin Egghead said:

You had a beef rib leftover?  Great cook.

Thanks, Joan.

We were pigs that day - 2 bones of beef ribs, rack of pork ribs, brisket, pulled pork and 1 each of every side they had. For 3.5 people. Felt like crawling under the table and taking a nap before going home. 

caliking

fishlessman said:

great looking meal, leftovers are great for spaghetti and how could you go wrong with beef rib. will try the star anise sometime, never seen that

The star anise, cumin, and other stuff make the sauce less tangy, but its good flavor. I use bucatini (thick noodle with a lumen) because I like how it holds the sauce. The pasta was cooked in the sauce itself for maximum flavor

Foghorn

1) That looks great.
2) I had never heard of bucatini until last night - at a restaurant in Napa where short rib bucatini was the special.  It was great.  This may be the first thread you have ever started where circumstances set me up to not be jealous.

caliking

Fog, my 4yo actually turned us on to the bucatini a couple of years ago. His tastes are often more refined than ours. 

paqman

Dang that looks tasty!  Yes it was me who recommended star anise a few years ago.  I put it in tomato based sauces when doing pizza and arrabiata sauce.  A shot of Sambuca works too

Its been forever since I logged in here.  Hope everyone is behaving.

caliking

Good to see ya back , @paqman! You've been missed

Thanks again for the star anise tip. It's been a game changer.