Beef Short Ribs

[Chigworthy]

I'm thawing some now for dinner in 4-5 hours, so slow-braising is definitely a possibility. Give me some ideas for the best way to cook these. I'm worried that a regular braising in wine and stock with vegetables will render these indistinguishable from stew meat. I want to cook them in a way that makes their short-ribbiness shine. Some kind of 5-spice deal? A slow roast? Coffee and/or chocolate?

[Dude!]

I want to cook them in a way that makes their short-ribbiness shine. Some kind of 5-spice deal? A slow roast? Coffee and/or chocolate?

yeah, marinate in latte'
and top with chocolate
ice cream

delicious

[realmenhatelife]

When I do short ribs I put my regular BBQ rub on them, wrap them in foil and bake them in a lowish oven. Then when they're done I put some bbq sauce on them and broil them so they get crusty.

[Crash]

Sorry, seems like I'm late to the party. But for next time...

Do you have a gas grill? Because this is the short rib recipe I use, and it's fabulous:

Rub
2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper

2 beef rib racks, about 5 pounds

Sauce
1-1/2 cups barbecue sauce
1 cup Cabernet Sauvignon wine

Kosher salt
Ground black pepper

1. In a small bowl combine the rub ingredients.

2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.

3. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Sear the ribs over direct medium heat, with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.

5. In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.

6. Grill the ribs over indirect medium heat, with the lid closed, until very tender, 1-1/2 to 2 hours, turning once.

7. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

:thumbup:

[Marc with a c]

marjoram is for faggots.

[disneyspy]

his uncle kicked paulo's ass in an eating and drinking contest

[Chigworthy]

I didn't cook them. I went with a maui-style and marinated them in some rice vinegar, soy sauce, molasses, sugar, micro-planed ginger and garlic, and water. Will grill them tonight (on charcoal, not some marjoram-ass gas grill). I'll probably serve them with some white rice and sesame purple slaw.

[StanUpshaw]

You're just making up words.

[Chigworthy]

You're just making up words.
Language is my bitch.

[Crash]

Last time I try to help you Neanderthals.

Enjoy your culinary lives without marjoram you fucksticks.

[CountryBob]

Saw a great looking short ribs creation on Masterchef last night. Dude used a mole and shit.

[Crash]

Saw a great looking short ribs creation on Masterchef last night. Dude used a mole and shit.

Almost seven hours and nobody's got a comment about a recipe that uses roadkill? It took you less than three to start piling on marjoram. A Mediterranean spice that was recognized by the Greeks and Romans as the symbol of happiness! HAPPINESS for Christsake!

(Fuck this. I wonder what V3 is doing. I bet Katjia likes marjoram.:annoyed:)

[epo]

Throw them away and buy a real piece of meat.