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Mega Beef Short Rib Folow-up

Cpt'n CookCpt'n Cook Posts: 1,917
edited 5:40PM in EggHead Forum
Got these huge Beef short Ribs at Sam's
Cooked them up yesterday 5hrs@250.
Served on the bone, cave man style, with Hash brown potato, canned corn and Fiddle heads.
Result Ribs were very tender and tasty but WAY TOO FATTY. Never cooked short ribs this big before and won't again. They looked great, cooked nicely, were very tasty but far too much fat. Will go for smaller ribs next time


  • cookn bikercookn biker Posts: 13,407
    That's too bad Don. Sure makes for a fine looking plate of food!
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  • Too bad those didn't work out. They look really tasty. Wonder if cooking them a bit longer might have rendered more of the fat off, or if they just would have overcooked?

  • Car Wash MikeCar Wash Mike Posts: 11,244
    It is just hard to find good beef ribs.
    But those do look tasty.
  • MarvinMarvin Posts: 515
    To get rid of much of the fat, braise the ribs for 3-4 hours in beer, broth, vinegar and spices. Finish them with a quick hot and fast grill in order to put a crust on them. The fat will end up in the cooking liquid. If you skim off that fat and boil down the braising liquid, you'll have a great sauce.
  • FluffybFluffyb Posts: 1,815
    Great looking plates, sorry about the ribs. Nice marbeling in them. How were the fiddleheads? I want to try those.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Good idea, I have one left and will try it with that.

  • Cpt'n CookCpt'n Cook Posts: 1,917
    They were very good. We are fortunate to have a big plot of them in the back of our yard. They are coming up fast.
  • thebtlsthebtls Posts: 2,300
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
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