Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mega Beef Short Rib Folow-up

Cpt'n CookCpt'n Cook Posts: 1,917
edited 1:44PM in EggHead Forum
Got these huge Beef short Ribs at Sam's
DSC_0009-4.jpg
Cooked them up yesterday 5hrs@250.
DSC_0002-12.jpg
Served on the bone, cave man style, with Hash brown potato, canned corn and Fiddle heads.
DSC_0002_1.jpg
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

Comments

  • cookn bikercookn biker Posts: 13,407
    That's too bad Don. Sure makes for a fine looking plate of food!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • 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?

    -John
  • Car Wash MikeCar Wash Mike Posts: 11,244
    It is just hard to find good beef ribs.
    But those do look tasty.
    Mike
  • 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.

    Thanks
  • 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
    Nice.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Sign In or Register to comment.
Click here for Forum Use Guidelines.