Welcome Home Beef has them on sale. What's the best way to prepare them? I really don't know anything about them except tht they look pretty heavenly on WHB's Twitter.
Short Ribs
- Thread starter Grove Sh*tter
- Start date
I like them braised and have done this recipe a few times.
https://www.bonappetit.com/recipe/red-wine-braised-short-ribs
https://www.bonappetit.com/recipe/red-wine-braised-short-ribs
If you can find “dino” ribs, I just run them on the smoker for about 4 or 5 hours. They’re hard to find most times of the year though.
If they’re just regular cutlets, I usually put them in some smoke for about two hours, let them get some color. Then take them off and put them in a braising liquid. Some combination of red wine, beef broth, tomato purée, carrots, onion, garlic, herbs, etc.
Put them back in the smoker for another 2 hours until they’re tender. You can also cook down the liquid into a sauce after they’re done. We usually serve them family style over goat cheese grits, but mashed potatoes would work too.
Here’s a couple videos:
If they’re just regular cutlets, I usually put them in some smoke for about two hours, let them get some color. Then take them off and put them in a braising liquid. Some combination of red wine, beef broth, tomato purée, carrots, onion, garlic, herbs, etc.
Put them back in the smoker for another 2 hours until they’re tender. You can also cook down the liquid into a sauce after they’re done. We usually serve them family style over goat cheese grits, but mashed potatoes would work too.
Here’s a couple videos:
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I just don't know what to think, ribs cooked INSIDE using carrots and celery. That's a sacrilege that will awaken all the dead injuns
Short ribs braised in red wine is one of the finer meals a person can have. Try it.
Mrs Socks made them the other night. Not this exact recipe because it was served over wild rice with sauteed mushrooms...
View attachment 20430
View attachment 20430
I’ve never been able to find Dino ribs, but have smoked some large short ribs. It’s there a big difference in the finished product? I just didn’t care for beef ribs I’ve done. Good bark, super tender, good smoke and I think I cooked them good, I just didn’t care for them.
I've never had them at those bbq joints that specialize in them, but I also don't generally care for a smoked beef rib.
You are missing out. Braised short ribs are phenomenal and pretty easy to cook.
You you need to expand your culinary experiences.
Braised short ribs are the bomb with a red wine sauce.
Here is a starter.
https://www.google.com/amp/s/www.bonappetit.com/recipe/red-wine-braised-short-ribs/amp
I braise short ribs in a dutch oven with a mix of red wine, diced tomatoes/tomato paste, beef broth, and a healthy dose of the plus-one trinity (onions, peppers, celery, and garlic). I serve this over rice, and people can't get enough of it. The meat is ultra tender and incredibly flavored. For short ribs, I would do this all day, every day rather than smoke them.
My daughter never learned to cook much of anything. But she lucked up and married a guy who worked as a caterer in his youth, and he does all the cooking for the family.
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