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Short Ribs

Mark_B_Good
Mark_B_Good Posts: 1,503
Gonna make short ribs for the first time on Sunday. Anyone have a good recipe? Korean style?

I assume cook is at 175F to 325F?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!

Comments

  • I don't have a Korean style recipe. I use salt and pepper, or whatever rub I like. 275 degrees until they pass the toothpick test. Always turn out great! Share picks with what you find. I would give a Korean style recipe a try. 
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    edited December 2021
    Found this, for Korean Ribs, looks straight forward .  




    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • nolaegghead
    nolaegghead Posts: 42,101
    I will often do 160F for 24 hours.
    ______________________________________________
    I love lamp..
  • Botch
    Botch Posts: 15,380
    I like to give 'em a kiss of smoke on the Egg, then overnight in a crockpot (along with oxtail) for birria tacos.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • check this recipe out:

    https://www.maangchi.com/recipe/makgalbi-jjim

    She is my go-to for all Korean recipes.
    "I've made a note never to piss you two off." - Stike
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    I see a lot of the korean bbq recipes use ginger ... which I do have. I think I'll add that to the recipe I pasted above.

    John, thanks for the recipe, that's what convinced me to add the ginger ... the above recipe has pretty much everything in there except for some sesame seeds and some pear I think I have to fly to Japan to get.  LOL.

    My short ribs aren't as beefy as in that recipe, they are the thin cut ones (probably 1/4" to 3/8" thick) cut perpendicularly across 4 bones.  Made for searing, or the grill.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Legume
    Legume Posts: 14,566
    Bosc pears are the skinny, firm, brown skinned pears.  Ripe when the top just gives a little.  Usually I see asian pears in Korean recipes that have an enzyme that tenderizes the meat. You should be able to find Bosc pears in any decent market, but any pear would probably be better than none.
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Ok so I have to make this now, and will get inventive ...

    So I doubled the recipe I pasted above as I'm doing 6 lbs of short ribs. I added two table spoons of minced ginger, and I'll add 1.5 cups of pure pear juice ... that's what I have available.

    Will be marinating for 3 days. Let's see how this works out. 
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • pgprescott
    pgprescott Posts: 14,544
    My favorite thing to do with them is Korean style ,as described above,  and then cut meat off the bone and use for tacos. A little Korean BBQ sauce and cabbage is all you need for condiments.
  • sumoconnell
    sumoconnell Posts: 1,932
    One thing to note is that the recipe for Korean short ribs is like a well done steak (and I like it).  Most of the recipes folks are posting are for "brisket on a  stick", and that's different that what Korean "Galbi" ribs are. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Ok, all prepared ... the marinade tastes delicious!!


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    Mmmmmm, so good! Everyone loved them, except for my fussy pot youngest child. He liked them, but said he like real steak better. Lol.

    Cooked at 600F for around 7 min per side. Some got a bit black on the edges ... need to avoid flare ups next time.






    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Botch
    Botch Posts: 15,380
    Legume said:
    Bosc pears are the skinny, firm, brown skinned pears.  Ripe when the top just gives a little.  Usually I see asian pears in Korean recipes that have an enzyme that tenderizes the meat. You should be able to find Bosc pears in any decent market, but any pear would probably be better than none.
    I was able to get Bosc in my local Asian market, but subsequent visits to my two 'murican markets I noticed Boscs in both, and this is white-bread Utard.  You should be able to find them anywhere.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • Scott805
    Scott805 Posts: 349
    I did short ribs last night using Claire Robinson's Red Wine Braised Short Ribs receipe (only five ingredients).  She is from Food Network.  Probably the eighth or ninth time I have cooked these and they always impress the company.

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

  • Pook
    Pook Posts: 43
    Mmmmmm, so good! Everyone loved them, except for my fussy pot youngest child. He liked them, but said he like real steak better. Lol.

    Cooked at 600F for around 7 min per side. Some got a bit black on the edges ... need to avoid flare ups next time.







    That grill is awesome. Way better than the PK if you are going to spend a lot on a grill
  • fishlessman
    fishlessman Posts: 32,564
    looks awesome, love the flavors. cant find those flanken cut here but try the marinade with some shaved ribeye for a steak and cheese, ill add a little fish sauce as well. sorry for the pbucket pic

    Image result for steak and cheese fishlessman

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mark_B_Good
    Mark_B_Good Posts: 1,503
    looks awesome, love the flavors. cant find those flanken cut here but try the marinade with some shaved ribeye for a steak and cheese, ill add a little fish sauce as well. sorry for the pbucket pic

    Image result for steak and cheese fishlessman

    Oh that looks soooooo goood.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • dbCooper
    dbCooper Posts: 2,023
    Mmmmmm, so good! Everyone loved them, except for my fussy pot youngest child. He liked them, but said he like real steak better. Lol.

    Cooked at 600F for around 7 min per side. Some got a bit black on the edges ... need to avoid flare ups next time.







    Great looking ribs and plate!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA