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Beef Short Ribs- Flanken Cut

Just getting short ribs, any short ribs around here has been no easy feat.  From grocery chains, to the local specialty butcher, no luck.  I ventured a little further away from my normal meat markets and found a place that would cut them special for me the next time they butcher.  Which happened to be Tuesday.  At the last minute, I described some kind of beef rib, thinly cut and different than I was accustomed too.  The butcher told me it was called a Flanken Cut, and this was my first attempt at making it.
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She (the butcher) said a lower and slower with an ending reverse sear was the way she recommended cooking the ribs so that is what I tried
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While the small came up, the ribs got a generous shake of DP's Montreal style seasoning
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They cooked for over an hour on the small around 275.  With quite a few flips and dunks into Italian dressing, they stayed moist and did not pick up much of a bark until the end.
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The ribs had so much flavor.  Quite intense with a firm flesh and wonderful smoky taste.  Yep-  they were probably a bit over, but very enjoyable regardless.  I have one pack left in the freezer and 2 packages of traditionally cut beef short ribs which I cannot wait to try.

Thanks for looking-  P
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Comments

  • MickeyMickey Posts: 15,834
    Very,very nice.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • U_tardedU_tarded Posts: 1,245
    Good looking cook. It looks like your egg is in a shopping cart
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  • td66snrftd66snrf Posts: 754
    One tip is to scrape them prior to cooking them to remove any bone dust from when they went though the band saw and I usually remove the fat on the outer edge so you can just bite into them.  IMO I'd drop the reverse sear since they're so thin. I like the bacon wrapped asparagus.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • jlsmjlsm Posts: 836
    Check out Korean-style flanken ribs.  Really tasty. You cook them just a few minutes per side, though. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • chainsaw19chainsaw19 Posts: 256
    Saw these in 2 different stores last night but had no idea what to do with them, thanks for the info!
    Large BGE Middletown, MD
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  • allsidallsid Posts: 388
    U_tarded said:
    Good looking cook. It looks like your egg is in a shopping cart
    A shopping cart would actually be a great idea for a nest!  It's actually a costco cutting board cart but I have not got around to adjusting the shelving properly and bribing the neighbor to cut a large circle in the cutting board for me just yet.  It is a pretty slick nest for the small, and it should be better once I get it dialed-
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  • U_tardedU_tarded Posts: 1,245
    allsid said:


    U_tarded said:

    Good looking cook. It looks like your egg is in a shopping cart

    A shopping cart would actually be a great idea for a nest!  It's actually a costco cutting board cart but I have not got around to adjusting the shelving properly and bribing the neighbor to cut a large circle in the cutting board for me just yet.  It is a pretty slick nest for the small, and it should be better once I get it dialed-

    That's cool, I like seeing the creativity of others on here
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  • daffy1909daffy1909 Posts: 447
    nice!!! ;;)
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  • daffy1909daffy1909 Posts: 447

    WHATS THAT RACK????LOOKS LIKE IT WORKS GOOD!

     

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  • allsidallsid Posts: 388
    daffy1909 said:

    WHATS THAT RACK????LOOKS LIKE IT WORKS GOOD!

     

    Which rack?  On the egg or in the nest?
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  • JohnInCarolinaJohnInCarolina Posts: 1,820
    jlsm said:
    Check out Korean-style flanken ribs.  Really tasty. You cook them just a few minutes per side, though. 

    +1 on these - gotta try them if you haven't before -flavor is incredible.
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • td66snrf said:

    One tip is to scrape them prior to cooking them to remove any bone dust from when they went though the band saw and I usually remove the fat on the outer edge so you can just bite into them.  IMO I'd drop the reverse sear since they're so thin. I like the bacon wrapped asparagus.

    Ummmmm... Bone dust...
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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