Beef Short Ribs

[Chelios]

Roasted some for about 90 minutes @ 250, and just cut into one to see what it looked like; it was still red in the center, but plenty hot.

Can i wrap them in tin-foil and crank up the heat to 300 without comitting a foul? I want a quick finish.

I'll post a pic when they are done.

 

[NCAAFBALLROX]

...Didn't spot this thread 'til now.

So long as your internal temp was high enough & held for a few minutes, you should be OK.

& Now for the important part:

(you promised!)

 

[Chelios]

They turned out flavorful and done, but a little on the tough side. I ate them with some Lauren's Habanero, which makes pretty much anything taste good.

 

[NCAAFBALLROX]

Possibly tough due to going past the pink-ness... so long as it's cooked to the correct internal temperature, it could have been better had you not oven-ed them.

Personally, I'm not afraid of a little pink in the center of beef.

& I do love me some short beefers.

 

[crayon1973]

flame all you want, but I'm going to try making some in a crockpot tomorrow or maybe the next day.

 

[Brisketexan]

Two of the best beef short rib dishes I have ever had:

1 -- slow cooked in a smoky beef broth, served at Tra Vigna in Napa Valley. Incredible, and paired perfectly with a big Cab.

2 -- the smoked short rib at John Meuller's. If I showed up and it was a "Short rib day" (he didn't have them that often), I was quite happy.

I have since tried smoking my own once or twice -- they turned out pretty good, but not as good as John's. I may try to devote some real effort to figuring it out this summer, as they are something that, when done right, are a thing of beauty.

I also make some at home -- seared in the pan and then turn down the heat for a bit to render some of the fat, drain off the rendered fat, then add a can of stewed tomatoes, some hunks of garlic, etc., and braise. At the very end, add some tomato paste to thicken and some fresh herbs (oregano, etc.). Good stuff.

 

[hornian]

My dad does beef short ribs on the grill - not a barbecue pit. Direct heat. And they turn out awesome.