Beef short ribs - your best recipes, please

[mrsshpub]

As per the title

[Burgmeister]

Curiously I did this last night following this recipe. Turned out very nicely indeed. Don't be tight with the parsley.

https://www.gordonramsay.com/gr/recipes/slow-cooke...

[mrsshpub]

Burgmeister said:

Curiously I did this last night following this recipe. Turned out very nicely indeed. Don't be tight with the parsley.

https://www.gordonramsay.com/gr/recipes/slow-cooke...

Thanks. Bookmarked

[FiF]

My first choice is on the smoker, but if the weather is bad or cba to fire up the WSM this one is good. http://amazingribs.com/recipes/beef/braised_beef_s...

That Gordon Ramsay one sounds nice, except the women in the house refuse to eat mushrooms, their loss.

If you are going to barbecue them low and slow, from the same source,

http://amazingribs.com/recipes/beef/BBQ_beef_ribs....

[new_bloke]

I did this - very nice indeed. Obviously you'll need a pressure cooker...
https://www.dadcooksdinner.com/pressure-cooker-kor...

[karona]

Did six full sides of ribs for a birthday bash on Thursday.
Cut into individual ribs, season, lay out on a foil tray and whack in a bd-hot oven for 10 minutes for a bit of colour. Into a slow cooker (three, actually) and cook for a few hours. Drain off all cooking liquids then pour over shop-bought barbecue sauce and stir. Chuck into a foil dish and let the ravenous hordes dig in.

[Type R Tom]

I do them in the sous vide (if you have one) and they are very good. Otherwise I generally cook them with salt and pepper low and slow in the oven, that way the fat can be used again for roast potatoes opposed to with a rub which you probably wouldn't want to use fat full of paprika etc. Then brushed with BBQ sauce and finished on under the grill.

A couple of tips, due to the levels of fat if you cook them in a sauce you intend to eat allow it too cool to skim some of the fat otherwise it can be very rich. They are also brilliant cooked in advance then warmed up when your guests arrive.

[Jambo85]

Burgmeister said:

Curiously I did this last night following this recipe. Turned out very nicely indeed. Don't be tight with the parsley.

https://www.gordonramsay.com/gr/recipes/slow-cooke...

Seconded - really quite easy but anyone tasting it will think you're a first class chef. With the mushrooms and lardons and all the juices you get from cooking such a wonderful bit of meat on the bone, you end up with a seriously tasty sauce. I'd imagine if you were feeling flush and used sttake mushrooms it would be even better. Umami central.

Also can't beat them smoked low and slow if you have the equipment / can be arsed.