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First attempt at Costco short ribs

FanOfFanboys
FanOfFanboys Posts: 2,620
in EggHead Forum

I'm terrible at plating but Korean BBQ short ribs topped with gremolata on a bed of cilantro and better than bouillon infused basmati rice
Boom
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Comments

  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    I made 1/2 the package tonight. The other half is in the sous vide. Going 72ish hours at 131. Dinner for Fri night. See how that turns out 
    Boom
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  • dgordon2nc
    dgordon2nc Posts: 100
    Looks awesome!  How was it?  How did you do the first batch?  I keep seeing them At Costco and want to get some just not sure how to cook them. After you sv I assume you will seat?  Interested to see how those turn out too!
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  • six_egg
    six_egg Posts: 1,112
    Sure looks good too me.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    dgordon2nc said:
    Looks awesome!  How was it?  How did you do the first batch?  I keep seeing them At Costco and want to get some just not sure how to cook them. After you sv I assume you will seat?  Interested to see how those turn out too!
    it was pretty darn good. Certainly something I would do again. I put some fish sauce on the meat and then rubbed with a mix of brown sugar and minced garlic. Grilled at 1 minute a side at 350ish raised direct until about 135 IT. Slice it fairly thin.
    The gremolata is just S&P, minced parsley, lemon zest, and minced garlic. I used my fingers to really rub it all together to bring out the flavor. The rice was in a maker but I use 1 parts rice vinegar to 4 parts water, some better than bouillon, and fresh cilantro in there too 

    I will sear after the SV but unsure how I plan to season/flavor it or serve it yet. 
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  • dgordon2nc
    dgordon2nc Posts: 100
    I assume those are boneless?
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    dgordon2nc said:
    I assume those are boneless?
    correctamundo
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