Beef short ribs

[ibisti]

After watching Heston the other week I thought I might give the beef short ribs a go. Does anyone have any experience with these? I thought that the 72 hours of slow cooking was a bit ambitious! I guess a long slow and low cook is in order but I'm kind of winging it apart from that. I have got my local butcher to supply a 3 to 4kg single cut to play with.

[Pferdestarke]

The meat on them, as you would expect, is very flavoursome. My issue with them is the connective tissue, which for me at least, refused to render and left parts of them tough.

I braised mine for 4 hours and then roasted for colour and flavour. Maybe I should have done them for a couple of days longer!

Let's see the results either way!

[maturin23]

4 hours cooking in a moist environment at around 150C is enough to tenderise pretty much any cut of beef, oxtail, shin etc, and meat around the ribs is generally much less tough than stewing cuts like the aforementioned.

I don't know the recipe you're referring to but I simmer my pork or beef ribs slowly in their sauce in a sealed pan until they are just coming away from the bone. Pork ribs will be melting in an hour or so depending on temperature, beef ribs two/three hours in the oven at 150. 72 hours super slow cooking might taste a bit better, but not much I'd wager

I then take the tender ribs out, reduce the sauce over a high heat until it'll stick to the ribs, coat the ribs then quickly grill/BBQ...

I was living in the caribbean for a bit and came up with a cracking rib sauce based on the daily cocktail - rum & coke and lime ribs

Edited to add apostrophe

Edited by maturin23 on Friday 7th May 16:32

[markreilly]

look up a Korean recipe for ribs,they cook some amazing Short beef ribs