Short Rib Help help

Grillmagic

I have 1 and 3/4 pounds ( 4 pieces) of short ribs and I have never cooked them before and was hoping to get some cooking help, I have a SV Demi and was considering SV'ing them then finish on the BGE. Is this enough for 2 people? Thanks in advance.

Brisket_Fanatic

As long as your not just eating the ribs it should be enough. You will loose quite a bit as they are really fatty. Good them until tender which is around 195 to 200. No experience with SV so can't help on that aspect.

caliking

I made some SV short ribs not too long ago. They turn out killer good. You should have enough if you make a side, depending on your appetite of course. You will always wish you had made more though!

http://eggheadforum.com/discussion/1167138/72-hr-sv-short-ribs-with-roasted-garlic-parmesan-cauliflower-puree

Shiff

The advice above is fine for ribs that are already cut.  Talk to your butcher to see if they will sell them uncut.  I get mine at Restaurant Depot if you have one near you. 

I cook the uncut short ribs (4 bones) or Plate RIbs (3 bones) the same way as shown here:

http://eggheadforum.com/discussion/1161966/beef-plate-ribs

jlsm

Should be fine. I did them last week, 5 pounds for six people, four of them men. I cooked the ribs for four hours at 300, until they hit 200. Basted them the last hour with a sweet and spicy mustard glaze. Truly outstanding.

HendersonTRKing

Here's a link to the best short ribs I've ever had.  Way too much for 2, but the slow cook/braise method made for an unreal, rich-bordering-on-decadent treat.  

http://eggheadforum.com/discussion/1162559/short-ribs-new-recipe-for-sunday-cook#latest

The Cen-Tex Smoker

http://eggheadforum.com/discussion/1139693/80-hour-sous-vide-short-ribs-8-hour-sous-vide-ribeye-with-egg-finish#latest I wouldn't go past 3 Days on the SV. these were good but the texture was a little soft after 80 hrs.

The Cen-Tex Smoker

I much prefer them braised but the SV is pretty cool too

lousubcap

I'm lazy with short ribs-just low&slow (around 250-260*F on the dome) til tender.  Usually takes around 4-5 hours.  Pre-season with a little Worcestershire and Montreal steak seasoning.  Smoke over Jack Daniels chips. Good eats and much better than the pork cousins IMO. 

Grillmagic

Thanks everyone, I couldn't wait, I EVOO and Cow Licked them and just put them on at 250 indirect with 2 small chucks of Cherry. I'll keep you updated.

HendersonTRKing

Looking forward to the pix!

Grillmagic

2 hrs 15 minutes in at a stable 250 dome and the IT is 138 to 144 on the 4 pieces

Grillmagic

Boo Hiss, I give it a 6.5 or 7 out of 10, I took it to 199 to 207 and it was good it just wasn't a home run.

The Cen-Tex Smoker

separated shorties are really hard to do right without the braise. Chuck roasts are the same. you an do it, but it's better with the braise or the SV. you can do the whole plate of ribs but once they are separated and cut short, you have to work some mojo

Grillmagic

The Cen-Tex Smoker said:

separated shorties are really hard to do right without the braise. Chuck roasts are the same. you an do it, but it's better with the braise or the SV. you can do the whole plate of ribs but once they are separated and cut short, you have to work some mojo

Still Learning. I do really well with several cooks but...  

Mattman3969

So Cen-Tex when you talk braise are talking the whole cook or smoking till 160ish and then wrapping with liquid? Just curious because my neighbor has ask me to cook some short ribs for him and I've never cook any before.

Zmokin

Did you foil them?  I would have foiled at 160, sauced at 190 and continued cooking until the sauce had glazed.

Grillmagic

Zmokin said:

Did you foil them?  I would have foiled at 160, sauced at 190 and continued cooking until the sauce had glazed.

I did not and probably should have, I just EVOO and some rub at 250 Dome until cooked until around 200/205. In hind site I wish I would have...