All egged short ribs?

tazcrash

OK, the mistakenly misinterpreted my request for beef ribs for beef short ribs.  Now we've braised beef short ribs before in the pressure cooker with red wine, various aromatics, etc... 

I found a bunch of posts here mentioning sous-vide, or Searing, and braising, but if I wanted to fully egg them should i just slow cook them like ribs or a brisket? 

Rub, marinade? I'm thinking an Asian inspired with soy, sesame oil ginger, green onion, etc... (pseudo Kalbi since the cut is wrong)

Or is this just 1 cut of meat that ends up better braised, and slow cooked, or pressure cooked? 

 

Little Steven

taz,

 

Yes just like spares. It's kind of neat to cut the meat along the bone on the thin end and they will go lollipop

tazcrash

Yes just like spares. It's kind of neat to cut the meat along the bone on the thin end and they will go lollipop

Ok, so cut the meat, unroll to lollipop (Mmmmm Marrow-pops), and then cook at low & slow until tender?  

YEMTrey

Update?  Was thinking of doing the same and want to know how yours turned out.  Thanks.

tazcrash

Sorry the update was that i got home, and the Mrs had them in the pressure cooker with Guinness.
Very tasty!