Beef Short Ribs - delicious, but outside dry. How to fix?

timbom3

Hi Guys,

Amazing resource. Have been surfing for a while, only just starting to get involved. Hopefully I can pay the knowledge forward one day!

I made some delicious beef short ribs the other day. However, i found the top of them were a little dry and chewy (the middle was moist and delicious). 

I cooked at  @ 230 F (increased to 260 odd towards end of cook as was running short of time) to 155 degrees internal. Wrapped, and then cooked to 195. Rested 30 minutes then caramelised for 30 minutes on cast iron before serving with a glaze.

Should I be cooking at a lower temp? Wrap earlier? 

Thanks in advance!

pgprescott

 Over the pan with foil for a 1/2 hour to an hour to finish will soften the bark. 

dmchicago

Don’t know if it’s a contributing factor to your issue but I have never wrapped beef ribs or caramelized then in a cast iron pan. 

I just let them ride until the toothpick tells me to pull them.  

jtcBoynton

Rested 30 minutes then caramelised for 30 minutes on cast iron before serving with a glaze.

That will do it. Bark will develop nicely in the egg. Don’t see a need for finishing in cast iron. 

lousubcap

Another vote for the toothpick test for the win.  Also I keep it simple as described above by @dmchicago.  Brisket on a stick.  

Mark_B_Good

Yeah, I'd ditch the cast iron ... it's gonna definitely crust up that outer layer. Rather make a glaze in the pan if you want, then pour over before you serve ... once it comes out of the egg, you are good to go.

timbom3

Mark_B_Good said:

Yeah, I'd ditch the cast iron ... it's gonna definitely crust up that outer layer. Rather make a glaze in the pan if you want, then pour over before you serve ... once it comes out of the egg, you are good to go.

Hmmm. I followed https://www.biggreenegg.eu/en/inspiration/recipes/smoked-and-roasted-short-ribs-with-leek

The ribs were bone side down in the cast iron, and the recipe calls for cranking the temperature for 30 minutes at the end. Give that a miss I guess?

I've bought another rack for the weekend. 6 lb's as we're having guests. I'm scared it's going to take 10 years to cook and i'll never serve a meal 

lousubcap

@timbom3 -cook 'em at around 270-280*F on the calibrated dome and they should finish in around 6 hrs +/-.  I pull the membrane, use worcestershire as a binder and Montreal Steak seasoning.  Bone side down and that's it til finished.  Toothpick for the win.  
Is your 6lb's one four bone rack or two smaller one's?

Mattman3969

My opinion after reading the posted recipe is to skip the brine/cure.  It’s not needed to achieve awesome beefy flavor on short ribs.  Whole short ribs are really easy to cook without all the fuss.  I bet the brine/cure is what caused your outer toughness.  

I would run the egg @265-285 and start probing for tenderness around 190°.  They will let loose anywhere from 200-212ish.  Forget pulling at a certain temp. You want tender.  

Photo Egg

A rub with sugar in it will give you a hard crust on a longer cook.
could get a spray bottle and spritz the ribs every 30-45 minutes during the last 3 hours?
I get the crust in my pork ribs at times and it’s more noticeable when I’m using a rub with a fair about of sugar. Doesn’t burn, just a non bite through crust.

SmokeyPitt

I am not a beef expert but it seems like that particular cut of beef ribs had some extra muscle attached to it. 

This is a pic from google images..

See how there is a fat cap at the top?

it seems like the butcher may have left some extra muscle on your beef ribs. Also notice how lean it is compared to the part under the fat cap. 

timbom3

SmokeyPitt said:

I am not a beef expert but it seems like that particular cut of beef ribs had some extra muscle attached to it. 

This is a pic from google images..

See how there is a fat cap at the top?

it seems like the butcher may have left some extra muscle on your beef ribs. Also notice how lean it is compared to the part under the fat cap. 

I think this is spot on. I actually went to the same butcher for the rack I mentioned above, but after seeing this and doing some more research went shopping again. Will use that other rack for soup or something. Was literally just fat and shite once I took the cap off. 

New butcher sold me this. It’s juicy, no extra lean meat, and reasonably marbled (less than that glorious pic you posted though!!). 

I’m also going to ditch the cast iron bit at the end. 

Thanks for the input guys - I’ll post after photos and update.

timbom3

So it turned out better. Didnt do on cast iron. 

Half was butter. Half was chewy. I wonder if it was to do with the marbelling and I should have cooked for longer. They were at temperature, and toothpick tender in spots (not all), so I pulled. Should have just cracked on I suppose!

I’ll just do a simple smoke next time. 

nolaegghead

Cook until tender