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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- 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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