Beef short ribs pre cut.
- Thread starter Mayn
- Start date
Mayn
New member
This is what they look like. View attachment 2332
Pappymn
New member
Wish my Costco carried those 
I would cut them into individual sections of rib. Brown them really good. And braise in some beef stock and wine at like 250 degrees for many hours.
I did a low and slow variation on this recipe. To give you an idea.
Braised Short Ribs
Recipe courtesy Anne Burrell
Prep Time:25 minInactive Prep Time:--Cook Time:3 hr 30 min
Level:
Easy
Serves:
8 servings
Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
I would cut them into individual sections of rib. Brown them really good. And braise in some beef stock and wine at like 250 degrees for many hours.
I did a low and slow variation on this recipe. To give you an idea.
Braised Short Ribs
Recipe courtesy Anne Burrell
Prep Time:25 minInactive Prep Time:--Cook Time:3 hr 30 min
Level:
Easy
Serves:
8 servings
Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Mayn
New member
I put them in a wine, salt, pepper, viniger ect ect solution I made up lol. Hope it turns out! I want to do these on the smoker though. I'll give it a go. Some ppl at my wife's work requested beef. She's been taking all my cooks to work. They are loving it. So I thought if try these. My Costco does have great meat. It's a commercial kitchen equipped Costco. Lots of bone in meats.
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Pappymn
New member
Ffvillager
New member
Looks to like they are crosscut ribs used for a Korean dish called Kahlbi. Many recipes on the Internet and they are very good.
TentHunter
Moderator
Yep, that's exactly what they are.
The recipe Pappy put up looks pretty good.
If you want BBQ style, then don't over think it. Just cook them like you would any other rib and they will turn out fine. I recently cooked some baby backs and thick beef short ribs side by side - same rub, same cooking time, same sauce - and they came out great.
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/ribs-uhm-ribs-6563/
Mayn
New member
My wife says this is the best thing I've cooked so far by a long shot. Hmmmm I'll take that. Lol. She's my taste tester. View attachment 2333View attachment 2334View attachment 2335View attachment 2336
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TentHunter
Moderator
They sure do look good. I wouldn't mind taste testing a couple myself!
KristenBPS
New member
yummmmmmm! Excellent cook.
Those look great. I'd love to try to incorporate this technique with the smoker:
72-Hour Braised Short Ribs
72-Hour Braised Short Ribs