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Root beer braised short ribs
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Tjcoley
Posts: 3,551
Beef short ribs have become my new favorite cook. I was able to get a couple of slabs from the local butcher, each a little over 4 pounds.
That's a six in blade for reference.
Trimmed most of the fat from the meat side. I should have done a better job removing the membrane from the bone side.
Lightly seasoned with Texas Roadhouse rub, then on the Egg indirect at 250 degrees for 2 hours. I had to cut them in half to get them to fit in one layer - saving the lower grid for some potatoes.
Looking good after 2 hours. Starting to pull back from the bones nicely. At this point, they were placed in a foil pan, to which I added 2 cups beef broth and a can of Root Beer. Original plan was to braise them in beer, but since I quit drinking I didn't have anything good at the house. I saw the Root Beer and figured, what the heck? Covered tightly with foil and back on the Egg.
Three hours later they were tender and falling off the bone. The bones came right out with barely a tug. I tried slicing across the grain, but they were way too tender and falling apart. Ended up just pulling them.
They were amazing, served with garlic roasted potatoes, sour dough bread, and fresh fruit. On the to do again list for sure.
That's a six in blade for reference.
Trimmed most of the fat from the meat side. I should have done a better job removing the membrane from the bone side.
Lightly seasoned with Texas Roadhouse rub, then on the Egg indirect at 250 degrees for 2 hours. I had to cut them in half to get them to fit in one layer - saving the lower grid for some potatoes.
Looking good after 2 hours. Starting to pull back from the bones nicely. At this point, they were placed in a foil pan, to which I added 2 cups beef broth and a can of Root Beer. Original plan was to braise them in beer, but since I quit drinking I didn't have anything good at the house. I saw the Root Beer and figured, what the heck? Covered tightly with foil and back on the Egg.
Three hours later they were tender and falling off the bone. The bones came right out with barely a tug. I tried slicing across the grain, but they were way too tender and falling apart. Ended up just pulling them.
They were amazing, served with garlic roasted potatoes, sour dough bread, and fresh fruit. On the to do again list for sure.
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Yep. That'll eat just fine. Delish.
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Looks great, nice job, oh and I'm hungry now.?.?.?Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Those look remarkable. On my list for sure.
XL and Medium. Dallas, Texas. -
Those look amazing. Lot of talent here!!LBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are)
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Wow.... Great job.... Dr P did its magicCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Can these be had from a Costco or more of a Butcher shop specialty cut?LBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are)
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Not sure about Costco. The stores around here only carry small, 2 or 3 inch long short ribs, 2 or 3 to a pack, or boneless, country style. I just asked the guy behind the meat counter if he had any thing bigger and he said he could cut them any way I wanted. I was planning on individual ribs, but when he brought out the slabs, I just took them whole.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Man that is some fine looking grub for sure. Outstanding job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great. Had short ribs in my hands today and put them back down for pork loin. Wish I'd see this first!It's a 302 thing . . .
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