Beef short ribs

tybish

Was given some short ribs. Any thoughts on how I should prepare them?

Eggcelsior

How are they cut? You can braise them, smoke them, or do a marinade like kalbi depending on how they were trimmed.

Zmokin

Low & slow until melt in your mouth like butter tender.

bourbon mustard glaze in the end

I would use the 3-2-1 method or variations thereof

apinion

Treat it like brisket.  Look for the sweet spot around 200.

Mattman3969

Depending on the cut. Some tend to work better in a braise while others work better for a L&S.

lousubcap

The simple approach-hit 'em with a little worcestershire sauce then your favorite rub.  Cook them indirect at around 250-275*F on the dome til tender.  Likely take around 6 hours or so.  Great eats await-YMMV.

DMW

If they are a whole slab, I like to season them (just 50/50 salt/pepper works great) and smoke around 250* until probe tender around 200* +/- internal temp, somewhere around 7-10 hours depending on thickness.

If already cut, season then smoke for about 2 hours, then place in a foil pan with some beef broth and cover tightly with foil until around 200* and probe tender. This will not take as long. I prefer the combined smoke/braise for cut short ribs because I think they get too crusty if you only smoke them for the duration.

Now, if they are cut, and you have a method to do sous vide I have another idea...

Season (Dizzy Pig Cow Lick in this case).

Vacuum seal:

138* for 72 hours:

Slice into cubes and insert metal skewers:

Flash fry at 380* aprox 30 seconds until nicely browned:

These were little bites of heaven.

DMW

Dang, forgot the frying shot.

Ladeback69

DMW said:

If they are a whole slab, I like to season them (just 50/50 salt/pepper works great) and smoke around 250* until probe tender around 200* +/- internal temp, somewhere around 7-10 hours depending on thickness.

If already cut, season then smoke for about 2 hours, then place in a foil pan with some beef broth and cover tightly with foil until around 200* and probe tender. This will not take as long. I prefer the combined smoke/braise for cut short ribs because I think they get too crusty if you only smoke them for the duration.

Now, if they are cut, and you have a method to do sous vide I have another idea...

Season (Dizzy Pig Cow Lick in this case).

Vacuum seal:

138* for 72 hours:

Slice into cubes and insert metal skewers:

Flash fry at 380* aprox 30 seconds until nicely browned:

These were little bites of heaven.

Ok I don't get Sous Vide? Why spend 72 hours to cook one meal? I take it, it brakes down the tissue more and makes it more tender? That's a lot of work. My father-n-law gave my grief about how much work I went into to grill salmon. He liked it, he just said he could have cooked it faster in a pan, but I said the flavor would be different. Does sous vide change the flavor? Just wondering. The food like good by the way.

DMW

@Ladeback69

SV is the only way to cook tough cuts of meat to medium-rare, but still tender. 

When smoking, the internal temp of the meat will end up around 200* (well past well done). If you pulled them at 138*, then would extremely tough.

Also it really is a low effort cook. The 72 hours the SV is working, you don't have to do a thing, like a crock pot.