Beef Short Ribs

byrne092

I've only done thick cut kalbi and beef back ribs before, could never find the dino bones. When I was at Sams the other day I got to thinking that maybe that had uncut ribs in the back because they usually have the thick kalbi out. I asked someone in the meat department and they did some checking and came out with a huge 2 pack of short ribs. I was super excited to say the least. 

Rubbed with a little black ops and then coated with the Trader Joes Coffee rub that I got from @piney during the exchange. The wait begins...

SmokingPiney

That's a nice slab. I will be checking back to see how this cook turns out. 

bgebrent

Great start!  Patiently waiting for that to finish!

byrne092

Slowly but surely coming along. A little over 5 hours in. 

BIll-W221

Lookin good !!!!

Legume

Yum, looks good.

lousubcap

Patience as you have already seen-I have seen similar cooks get to almost seven hours before "declaring victory".  But great eats await.

byrne092

Yep about 7.5 hours. Extra hour took it from I think it's done to yeah it's done. Time to rest for a bit. Just in time for the Broncos game!

byrne092

Turned out awesome! It was like super moist tender pot roast. Think I'm gonna pull the leftovers for sandwiches this week. 

BIll-W221

NICE !!!!!

tisoypops

Awesome... Love me some beef ribs 

SGH

Looks like a winner to me brother. Awesome job  

saluki2007

I've yet to do the short ribs, I've only done back ribs.  Is there much of a difference in taste?  Seems the short take longer than the back.  Did it make a difference in leaving them together as opposed to them being separated?

Shiff

saluki2007 said:

I've yet to do the short ribs, I've only done back ribs.  Is there much of a difference in taste?  Seems the short take longer than the back.  Did it make a difference in leaving them together as opposed to them being separated?

I think short ribs (chuck or plate) taste much better than back ribs and they have more meat (at least the ones I get around here).  I like they way they cook and taste when left as a whole slab.

I buy mine at Restaurant Depot - Chuck short ribs have been about $3.50/pound and plate ribs around $6.25/pound.  They also have uncut boneless chuck short ribs for $5.19/pound.  The boneless ones do not have excessive fat and taste great.

byrne092

@saluki2007  I can't really compare the back ribs, when i bought them I didn't really know what i was looking for and the amount of meat they yielded was next to nothing. I think i probably bought what was really meant to be used for a stock.

These were a totally different story, they had a ton of meat on them, but they did have a good amount of fat as well. I am not exactly sure what I got, the cryovac just said 'Beef Short Ribs'. They were probably a touch fatty for my preference (fat doesn't bother me much). I would say it was completely rendered too because it just melted into the meat (probed easy and temp was about 203-207), there was just a lot of it. Regardless it wont stop me from getting them again because they were really good. 

Since they came in a 2 pack I think I am going to try separating the ribs next cook and compare the results.

@Shiff Yeah I think I am going to look around at RD and see what they have as well, Sams was just convenient at the time. I think these cost me just under $4/pound. 

Thanks everyone!

tisoypops

Back ribs don't even compare in my opinion, and that's generally what I hear from others as well. 

Shiff

Chuck Short ribs usually have 4 bones and Plate Ribs usually have 3 bone. Plate ribs generally cost about twice as much as Chuck Ribs and have a lot more fat.  I really like the RD boneless Chuck Short Ribs.

byrne092

Thanks for the info @Shiff. Do you lose anything from them being boneless or not really since they are already a heavily marbled/fatty cut?

BIll-W221

The only thing I know is that if they taste half as good as they look they must taste awesome !!!!

bgebrent

Those look killer!  Great cook!  Care to share some of those leftovers?  Please?

byrne092

@BIll-W221thanks! They were fantastic

@bgebrent haha unfortunately I already have some plans for the leftovers...it may or may not involve some pizza...

SmokeyPitt

Man those look outstanding.  Nice job! 

Shiff

byrne092 said:

Thanks for the info @Shiff. Do you lose anything from them being boneless or not really since they are already a heavily marbled/fatty cut?

I documented one of my first boneless chuck rib cooks here:

http://eggheadforum.com/discussion/1181202/boneless-beef-chuck-short-ribs#latest

I think they are great and have a lot less fat and obviously no bones.

bweekes

Beef ribs get me every time. Especially perfectly executed ones like these. Well done.