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Short rib help?

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PNWFoodie
PNWFoodie Posts: 1,046
in EggHead Forum
I'm doing short ribs for the first time, low and slow. My searches are showing most pull after a few hours and braise. Is this necessary? Advisable? What's the point of low and slowing if we're going to go with a braise? Help!
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    I always did the low and slow part to impart the smoke flavor. Then braise to get them tender. Then a final hour on the egg to firm the exterior and/or glaze. 

    Little Rock, AR

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Agree with the pharmacist. I do mine low and slow for 2 hour to get the smokey goodness working. Then to the crueset to braise for 2 or so. Here's a pic of mine -- right now 2 hrs in. Headed to braise shortly. 
    It's a 302 thing . . .
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    Care to share this braise of which you speak?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    I dont know about everyone else but I braise mine in a foil pan with beef broth/stock. 

    Little Rock, AR

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    +1 and you can add some Worchestichier sauce to the mix

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Braise pic below. Vidalia onion sweated in butter. Add lots of rough chopped garlic. A cup and a half plus or minus red wine. Same amount balsamic vinegar. Same amount beef broth. Shake shake shake Montreal seasoning. Glug of pickapeppa sauce. Glug of A-1. Anchovie paste. Boil, then simmer down to rich sauce. Thin with water and boil/summer again. Process took about 1.5 hours. Add short ribs, back on egg and think about which Cab to open when it's ready in 2 hours. (That's where I am right now!)
    It's a 302 thing . . .
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  • THEBuckeye
    THEBuckeye Posts: 4,231
    edited February 2015
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    Braising optional and not necessary IMHO. It comes to a stew type taste vs. a low and slow ribs type taste. 

    I do braise Chuck on the other hand - another GREAT low and slow in the dutch oven.

    New Albany, Ohio 

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  • lousubcap
    lousubcap Posts: 32,407
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    I'm in the BGE magic camp-do the prep work and let the BGE do its thing.  So, for short ribs I run nekked for the duration which is around 4-6 hours.  As with all things BGE, many roads will get you there, so pick one, note the results and change it up the next go-round. And have fun in Salado!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    I go naked on most things, but I'm partial to shorties smoked then braised for a few hours in the Dutch oven. Fave winter meal around here. Works with lots of flavor profiles -- balsamic or Thai have proved best of all. 
    It's a 302 thing . . .
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  • DoubleEgger
    DoubleEgger Posts: 17,192
    edited February 2015
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    This is what I do except I substitute bison for beef. http://www.biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    I started them on my parents' L and had the fire go out. There is such a huge difference between cooking on their L and my XL. Threw them in the DO with Anne Burrell's recipe...we shall see...
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    Sister I will half answer your question. Why half? I have yet to do short ribs on the BGE. I have always done them either on a wood burning offset or a vertical cabinet over water. That said, depending on your set up a braise is not required 100% across the board. I place short ribs in the same spectrum as clod. They are some of the cuts that I still prefer to run extremely low temps when cooking. I usually run in between 200-225 until they are tender. The internal finish temp varies from 197-202 degrees. Again I have not tried this on a ceramic cooker but the low temp over water in the big units works wonders without a braise. So yes, depending on your technique and smoker you can cook short ribs without a braise. Wishing you good luck and will be standing by for the finale.

    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. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    @SGH I've missed you, my friend. Good to hear from you again. Will post pics when done. It's really weird how different the L is from the XL.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    PNWFoodie said:
    @SGH I've missed you, my friend. 
    I have missed you too sister. I have even started to miss cazzy if you can believe that!! However I'm almost done. I should be back in full swing by the week end. Im ready to be cooking again!! 

    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. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    DoubleEgger said:
    This is what I do except I substitute bison for beef. http://www.biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf
    Yeah, that just looks amazing. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    Sister when time permits, try this sauce on beef short ribs. It is outstanding to say the least. 
    Cinderella Sauce:
    1 1/2 cups of ketchup.
    1 cup beer.
    3/4 cup cider vinegar.
    1/4 cup cilantro. 
    3 tablespoons packed brown sugar.
    2 tablespoons Worcestershire sauce.
    2 garlic cloves.
    2 teaspoons cumin.
    1 1/2 teaspoons ground anise.
    1 1/2 teaspoons salt.
    1 teaspoon hot sauce of choice.

    Mix it all together and simmer until it thickens. What it does to short ribs is unreal. 

    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. 

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  • SGH
    SGH Posts: 28,791
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    Sister let me add that the above sauce in not one of my own. It is the creation of Bill Jamison. A true BBQ great.

    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. 

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