Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.

New way to do Beef Short Ribs, Flanken Cut

Cymbaline65Cymbaline65 Posts: 61
in Beef

Hello all-

My family loves the Flanken Cut Beef Short Ribs. I normally do an Asian-style marinade that includes sugar for about 12 hours and sear over a blazing fire for just a couple of minutes. It's almost like beef candy when it comes off the heat.

I'd like to try something different this go around. Does anyone have a Short Rib favorite for this type of cut? To braise or not to braise? High heat/low and slow?

Thanks!

Eric

Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone and (gasp) Weber Genesis Gas Grill and portable gasser for boating
Flag • Off Topic Disagree Agree Like

Comments

  • GLWGLW Posts: 178

    Im not sure i know what flanken means (probably should but i don't)

    I did this the other night and they were wondeful.  Yes i know we are not to cook to time but i just looked at them and knew they were done.

    8 beef short ribs

    1 whole head of garlic separated and skinned – should yield around 20 or more cloves of garlic<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    2 cups red wine (I used Pinot Noir but I recommend a Cab, Syrah or a Zen as a “bigger” red would have been even better)

    ½ cup beef stock

     

     

    Coat each rib with olive oil, S&P and dust with flour.

     

    Melt two Tbls of butter with two Tbls of olive oil in a cast iron dutch over

     

    Lightly brown all sides of the ribs on the stove top in DO

     

    After browning each rib add one cup of the wine, the stock and all the garlic cloves to the ribs.

     

    Put the DO (lid off) on the egg (indirect setup) and smoke with hickory for 4 to 5 hours at 225 -250.

     

    Bring the DO in the house and remove the ribs and tent under foil. 

     

    Place the DO on the stove top.

     

    Add the remaining wine to the DO and stirring continually reduce all the sauce to the consistency of gravy.  The garlic cloves at this point are as soft as butter.  Mash up the cloves during this process.

     

    Plate the ribs and pour the sauce over the ribs.

     

     

    When in doubt add more pepper.
    Flag • Off Topic Disagree Agree Like
  • SmokeyPittSmokeyPitt Posts: 2,198
    Saw this earlier today and it looks really good:



    Flag • Off Topic Disagree Agree Like
  • EggcelsiorEggcelsior Posts: 2,646
    Flanken is cross-cut as opposed to parallel cut or "English style".
    Flag • Off Topic Disagree Agree Like
  • Cymbaline65Cymbaline65 Posts: 61

    Thanks everyone. Yeah SmokeyPitt, that does look good. GLW: Eggcelsior is correct, they are cross-cut beef ribs and available at Sam's Club. They used to be around $2.89/lb and now can run as high at $4.95/lb now. I'm thinking a braise then smoke is a good play.

    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone and (gasp) Weber Genesis Gas Grill and portable gasser for boating
    Flag • Off Topic Disagree Agree Like
Sign In or Register to comment.