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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Beef short ribs

Im cooking some pre-packaged beef short ribs tonight. The package says medium heat 3 to 5 minutes a side until it hits temp. Any suggestions on temp and time to cook if there is a better way?

Comments

  • rholtrholt Posts: 354
    Does pre packaged mean pre cooked? If not pre cooked I would check out the nibble me this recipe for smoking those bad boys. If pre cooked, I guess warm through until internal is in the 150's?
  • nolaeggheadnolaegghead Posts: 10,674
    edited July 2013
    They can be cooked like a steak - medium to medium rare or whatever - usually it's flanken cut - where the bone is cross cut so the marrow is on top of the "steak".  That's popular in Korean and Argentine cooking.

    I like to cook them low n slow.  (They're usually cut more like traditional ribs but shorter).  In that case, you want to cook more like pork ribs.  I normally sous vide them and finish on the egg.

    If they're pre-cooked well done, you just need to reheat them.  I doubt they are, but I'm saying that because I've not seen those before.
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