Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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.
image
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
image
While the small came up, the ribs got a generous shake of DP's Montreal style seasoning
image
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.
image
image
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

Comments

  • MickeyMickey Posts: 16,474
    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). 

  • U_tardedU_tarded Posts: 1,292
    Good looking cook. It looks like your egg is in a shopping cart
  • td66snrftd66snrf Posts: 774
    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
  • jlsmjlsm Posts: 851
    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
  • chainsaw19chainsaw19 Posts: 257
    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
  • allsidallsid Posts: 417
    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-
  • U_tardedU_tarded Posts: 1,292
    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
  • daffy1909daffy1909 Posts: 454
    nice!!! ;;)
  • daffy1909daffy1909 Posts: 454

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

     

  • allsidallsid Posts: 417
    daffy1909 said:

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

     

    Which rack?  On the egg or in the nest?
  • JohnInCarolinaJohnInCarolina Posts: 2,592
    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.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • 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
    Stoker II wifi
Sign In or Register to comment.