Meat - Miscellaneous

I'm probably going to just get a journal of some sort (and a recipe binder, perhaps) to start doing this more formally and scientifically, but for now:

EDIT: New Note:
Chicken dishes should also be rested. Everything should rest for a few minutes, basically.

Entrees
Grilled English-cut short ribs are excellent. Lightly salt and pepper (I think the salt amount can increase in proportion with time until they go on the grill - I may try salting mine an hour or more in advance in future), then medium heat for about 2 minutes per side on all sides. This seems to get them to around medium/medium-rare. The meat itself is very flavorful and tender if you cut it across the grain (pain in the ass otherwise). I'm still getting the hang of the "across the grain" part, which is really rather sad considering how simple it probably is.

Short Ribs Specifically:

0) Dry in at least 1-2 layers of thick paper towels for a few minutes
1) Salt lightly 2-3 hours before cooking. Do all four sides. Rest fat-side down on paper towels.
2) Heat grill pan to medium-high for about 10 minutes (for my current stove this is about 7 oclock on the largest burner)
3) Grill, starting on fat side. 3 minutes for the fat side, 2 each for the remainder.
4) Tent in foil and rest for 10 minutes.
5) Cut across the grain and serve.


Grilled asparagus is nice.

Desserts
Strawberries and plain goat milk kefir tastes awesome (noticeably better than strawberries and cream, presumably because the kefir actually has some complexity of flavor) and is VERY easy to make photogenic. I don't currently have a nice bowl, a camera, a decent photography background, or immediate access to people who do, but I got something pretty photogenic by filling the bottom of a bowl with a fairly thin layer of kefir, then arranging halved strawberries in the bottom. Put a whole one in the middle for good measure, though I think I'll do it as two halves next time for symmetry.
(Fun note: You preserve strawberry mass if you cut them in half and THEN cut out the green. My lack of experience is showing)

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Future ideas -
Berkeley Bowl stock beef ribs at $3/lb; not ideal but doable, particularly since they're grass-fed.
Really want to roast a chicken.
Really want to do a leg of lamb, though unfortunately the result of this is large enough that I'd need to throw some kind of dinner party to make it worthwhile.