Buffalo Short Ribs Help

Tired Jim · May 2008

We just purchased a quarter of a buffalo and it came with a couple of packages of short ribs. Does anyone have a suggestion for egging these?

Eggtucky · May 2008

Jim
I have a bunch of recipes for beef short ribs..havent tried them cuzz my dang butcher doesnt carry them

so hate to suggest one...but there are tons of beef short rib recipes out there..I think I would try one of those that sounds good to you for the buffalo shorts..I suggest one that has them slow cooking for 4-6 hrs..

Pork Butt Mike · May 2008

Like Eggtucky says there is a lot of recipes out there try choosing a simple one first with a few ribs and go from there. Good Luck

Unknown · May 2008

You know, I'd be tempted to try Kalbi Tang. This is a boiled, soy sauced rib, and they are so good, I have to fight to get a share at home.

There are a lot of recipes, but the one in Asian Soups and Stews http://www.amazon.com/exec/obidos/asin/0028612698/bge-20 is the best I've used.

Basically, you boil, removing scum and making a clear broth, then season with a strong mix of sugar, sesame and soy. The ribs are slashed along 1 inch intervals. You can look up Kalbi Tang recipes, but some of them omit the pre boiling step and just stew in the soy sauce and aren't quite as good.

If the buffalo ribs are too tough to grill, I recommend this method.

Rascal · May 2008

This is a very good recipe. Just cook the ribs a little longer than suggested: http://www.epicurious.com/recipes/food/views/KOREAN-STYLE-GRILLED-BEEF-SHORT-RIBS-AND-SCALLIONS-12552

gdenby · May 2008

I've done bison short ribs several times, with moderate success. I've done them pretty much the same as beef short ribs. The large amount of connective tissue can be difficult to make soft. Brining/marinading helps a tiny bit. The last batch I did, I cooked lo-n-slo- for about 4 hours, then wrapped in foil with a bit of beer for braising. With a total of 6 hours, they were still pretty chewy. Very tasty, but definitely not fall of the bone.
If I do them again, I'll finish by stewing them in a Dutch oven.

BENTE · May 2008

here is what i would do:::

Beef, Ribs, Short, Pharmeggist

Beantown Egger,Hey I slow cooked 6 pounds beef short ribs this weekend. I made my own marinade this weekend and soaked them in it overnight.

INGREDIENTS:
6 Lbs Beef, Short Ribs
3 Tbs lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs honey
1 tsp cayenne pepper (red pepper)
1 tsp ground black pepper

Procedure:
1 I cooked them indirectly using my plate setter legs up with grill grate on top and aluminum pan underneath to catch juices. THe temp I stablesized the BGE was at 250 degrees. I used my Rib rack and put them in it with the bone down. P.S. I trimmed the excess fat off the ribs and pulled the membrane of the bones with a knife after the marinade process was complete. I used Bad Byrons "Butt Rub" on them too before placing them in the grill. I cooked indirect 250 degrees for 3.5 hours uncovered and cooked 1.5 hours wrapped in foil. They were awesome!! I used Johnny Harris BBQ Sauce and Cattlemens Mustard BBQ sauce after cook adding it last and foiling them on the counter for about 20 minutes. Good luck!

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Pharmeggist, 12/03/06

Buffalo Short Ribs Help

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