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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 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?
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?
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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