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.

Anyone Use Beef Ribs in Veggie Beef Soup?

So I have a ton of beef ribs. My dad as well as a buddy both got cows slaughtered this fall and nobody wanted the ribs so I am ate up with them.  (First world problems I know)

I found the soup bone cuts of meat in the freezer today and thought I would make some New Years Day vegetable beef soup. Then I wondered what those little short ribs I have would be like in a soup like that.

(they aren't great cuts for cooking on the Egg, both cows were small and the short ribs just haven't been great. Plus I think my wife is burned out on them since we had so many).

As always, most help will be appreciated. 

"Brought to you by bourbon, bacon, and a series of questionable life decisions."

South of Nashville, TN

Comments

  • DoubleEggerDoubleEgger Posts: 12,191
    Seems like a great idea to me 
  • I remember as a kid my mom used short ribs all the time in soup.  It was great.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • Should be perfect. You may want to skim a little fat once it cools but beef rib should braise up all nice and buttery for you
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • WolfpackWolfpack Posts: 2,682
    Or grind the meat up for some amazing burgers
    Greensboro, NC
  • northGAcocknorthGAcock Posts: 10,242
    Don't see why not. Interested in the outcome. Please post results.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • Mattman3969Mattman3969 Posts: 8,094
    I've done it and it works great.   Like CT said you prolly will want to skim some fat off the top

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I'd roast them a little them throw them in the soup and simmer away until the meat falls away from the bone.
    I usually save the rib bones from rib roasts for soup.
    SE PA
    XL, Mini max
  • The ribs don't have a lot of marrow but they will help the stock a whole pile. If you want to use them for the meat they will be great. As mentioned I would roast them off with mirepoix and "paint" with tomato paste once they are brown..

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.