Beef Short Ribs

I have only recently discovered the beef short rib and
I can't get enough of this bad boy. However, I have no idea if I'm cooking it the right way. What I've been doing is putting on a rub and wrapping them in foil. I cook them for 5 or so hours and finish on the grill. Any suggestions ? I do have a smoker, but haven't used it yet for short ribs.

I love the idea of beef short ribs but when ever I get them they are always very fatty. I could use some help with cooking them also.

The few times I've cooked short ribs I braised them in my doufeu type Dutch oven. When I'm lucky enough to find beef back ribs, I cook them on the grill with indirect heat for a couple of hours. I'm sure either can be done in my smoker; I've just never tried it.

I did find this on Steve Riachlen's BarbecueBible site.
"Place your favorite rub on the ribs and place them in a plastic bag over night. The next day, fire up your smoker; Put the short ribs in a glass or metal baking pan and place it in the smoker. Smoke for 3-4 hours at 250 degrees turning often to crisp up all sides (the grease collects in the pan and crisp up the ribs). The beef short ribs are done when they're falling apart."

Braised, in a manner similiar to Lamb Shanks will yield some great tasting Beef! Low and Slow, but with added moisture to keep them from drying and toughening is the one method we've used, in a slow-cooker after a fast searing to brown the surfaces.

HoJo's used to serve a great Short-Rib dinner...a generation ago!

Like the Mayor, I like them browned off, then braised low and slow in liquid, allow to cool and then refrigerate, take off the hardened fat, and then reheated, like lamb shanks with veg and such.

I'm totally with you on this. It's the way I was taught. There is a school of thought (heretical) that doesn't brown off the short ribs until AFTER they're done. I don't get it.

Anyway, if they're braised properly, most of the fat should come out. This is a great argument for cooking them the day before you serve them. Just let them cool in the braising liquid, with whatever vegetables etc you have used. Put them in the refrigerator. The next day the fat is easy to remove. Then you can take out the ribs, warm the liquid and strain it, and then reduce and or thicken it. Reheat the ribs slowly in the sauce.

I know people who use some Dr. Pepper in the braising liquid, or some dark beer. For me the key is tons of onions, some carrots and celery,some garlic cloves, a little tomato product and enough water or beef broth to moisten the whole thing. Another critical point is to saute the vegetables slowly and well after you've browned the beef.

Also: if you hear people talking about "flanken", now you know what they mean. Short ribs.

Gordo,
I knew I liked you for a reason ! You have great taste in Short Rib recipes !

Scallion,
We may argue about other things, but you are right on the money with the fat removal. I have tried using some Pepsi with the liquid. I wan't impressed with the results. Water, and seasoning with the large chunk veggies do the trick!

Good. And don't forget the horseradish. And the latkes.

For whatever reason, I am an antibraisite. I find the process little distinguished from boiling, and I find the concept of boiled meat unappetizing. Am I nuts ? I also find the fatty part of the short rib part of its' appeal, similar to fat on a prime rib.

quote:

Originally posted by Scallion1

Good. And don't forget the horseradish. And the latkes.

Scallion,

Bless you're heart - you spelled 'latkes' right!

How about some homemade horseradish atop the ribs and latkes with a dollop of sourcream? Not exactly kosher, but then I gave that up with my first marriage!

quote:

Originally posted by tonemonster2

For whatever reason, I am an antibraisite. I find the process little distinguished from boiling, and I find the concept of boiled meat unappetizing. Am I nuts ? I also find the fatty part of the short rib part of its' appeal, similar to fat on a prime rib.

I don't believe you're nuts. Neither do I think you've ever experienced properly braised meat. In braising, very little liquid is used and minimum heat is used. The liquid should barely be moving and there must be scarcely a ripple passing over the surface. In fact, with some stoves a "flame tamer" must be used to keep the temp low enough.

The doefeu oven that I mentioned in my first post is designed especially for braising. The word means "gentle fire" or "gentle heat". There is virtually no evaporation so there is no need to add additional liquid. This assures a delectable, full-bodied sauce. Le Creuset and Cousances make them in both round and oval versions. A bit pricey, but one great pot. You'll never confuse boiled and braised meat again. pb

quote:

Originally posted by Lexi

quote:

Originally posted by Scallion1

Good. And don't forget the horseradish. And the latkes.

Scallion,

Bless you're heart - you spelled 'latkes' right!

How about some homemade horseradish atop the ribs and latkes with a dollop of sourcream? Not exactly kosher, but then I gave that up with my first marriage!

nu, den?

quote:

Originally posted by porkbeaks

quote:

Originally posted by tonemonster2

For whatever reason, I am an antibraisite. I find the process little distinguished from boiling, and I find the concept of boiled meat unappetizing. Am I nuts ? I also find the fatty part of the short rib part of its' appeal, similar to fat on a prime rib.

I don't believe you're nuts. Neither do I think you've ever experienced properly braised meat. In braising, very little liquid is used and minimum heat is used. The liquid should barely be moving and there must be scarcely a ripple passing over the surface. In fact, with some stoves a "flame tamer" must be used to keep the temp low enough.

The doefeu oven that I mentioned in my first post is designed especially for braising. The word means "gentle fire" or "gentle heat". There is virtually no evaporation so there is no need to add additional liquid. This assures a delectable, full-bodied sauce. Le Creuset and Cousances make them in both round and oval versions. A bit pricey, but one great pot. You'll never confuse boiled and braised meat again. pb

tone,
porkbeak has it exactly right. boiling meat will cause two undesireable effects. it will make the meat tough and stringy. and it will emulsify the fat into the braising liquid, making it indigestible unless you chill, remove the fat, simmer, skim...

braising, properly done, takes the toughest (but most flavorful) cuts of meat, such as short ribs, oxtail, osso buco, veal breast, etc, and transforms them into silky, melt-in-your-mouth, eat-with-a-spoon delights.

of course, you just may not like these cuts of meat, which is your absolute privilege. for me, a beautifully braised veal shank, or short rib, with risotto or latkes or polenta, is the best thing there is on a winter day. my mother used to do a braised brisket with red cabbage and beets, kind of a main course borscht, that i can still taste, decades later.

maybe it's the phrase itself. "boiled meat" isn't too attractive. think, rather, of the best pot roast you've ever eaten, and you'll be much closer to the ideal of us "pro-braisites"

Sear over high heat (two at a time so they don't steam) in a dutch oven until very, very dark brown. Add one quartered large onion, a few carrots and red potatoes or peeled Maine potatoes, quartered. Cook in a 325 oven, uncovered for two hours. Do NOT add liquid!

They should come out black on the outside, brown/maroon on the inside, potatoes browned and crispy on the outside.

Scal and everyone,
All great tips. I will try the braise this weekend.Beef short ribs rock !

Before you give up on the idea of doing them in your smoker, here's a url to over 100 links I got from Googling alt.food.barbecue. This is a usenet group of mostly traditionalist bbqers.

http://groups.google.com/group/alt.food.barbecue/search?group=alt.food.barbecue&q=beef+short+ribs&qt_g=1&searchnow=Search+this+group

quote:

Originally posted by Wholebelly

Sear over high heat (two at a time so they don't steam) in a dutch oven until very, very dark brown. Add one quartered large onion, a few carrots and red potatoes or peeled Maine potatoes, quartered. Cook in a 325 oven, uncovered for two hours. Do NOT add liquid!

They should come out black on the outside, brown/maroon on the inside, potatoes browned and crispy on the outside.

I did this tonight with a chuck steak about two inches thick, except at 225 degrees for two hours. Super. Tender and great flavor. The liquid in the pan, extended with a little beef broth and thickened, made a great gravy.

This basic method works for any medium-sized piece of meat. I first learned it years ago in a Julia Child book. You do a dry rub the day before - in the book it wasn't nearly as aggressive as some of you chile-heads would use. Then you take a Dutch oven - if you have one of those enameled cast iron Le Creuset jobs in the back of the cabinet, you're made in the shade - brown off your roast (unless it's beef, not so dark), remove it, brown off a mirepoix of onions, carrots, and celery, add a little wine, return the meat, cover, and cook at 300 or so. I've done this with pork shoulder, veal roast, boneless leg of lamb, and it's foolproof and unbelievably good.