Beef Short Ribs

[anonymous-user]

My butcher never has them, today I noticed Sainsbury's have started selling them! So I picked up a pack..

Having seen some delicious looking beef ribs on here, can anyone guide me on cooking/recipe's especially sauce.

[andyA700]

When I have had them in the past, I have slow cooked them, similar to how I would do a Bouef Bourgignon, with carrots, shallots, lardons and diced onions in a red wine marinade.

[NorthDave]

I normally do them low and slow but on there own - no marinade or sauce or anything. I do most of the cooking wrapped in tin foil and then seer them for 20 or 30 mins at a higher heat.
They end up like burnt ends and most of the fat runs off in the tin foil stage.

[andyA700]

I think just like anything else foodwise, when the TV chefs start to push the different cuts they get expensive. Back in the nineties we used to have lamb shanks fairly regularly, but now you see one shank for £7 - £8. The same applies to short ribs and beef cheeks.

[LaurasOtherHalf]

Pot roast always works best for me, braze off, add wine and beef stock then chug along in a cast iron pan for about 3 hours.

[BBenzzz]

If you have a costco nearby, they do absolutely brilliant packs of untrimmed & trimmed short ribs. Worth a look, if its not too much of a trek.

[wilbo83]

Cook them low and slow on the BBQ. These took about 10.5 hours.

[AlexR3]

Depends how much time you want to invest. But either way they need a low and slow cooking process. Ive smoked thousands of them for my BBQ restaurant.

If your planning on smoking on a BBQ, then a simple 50/50 salt & pepper rub with mustard as a binder; smoke on a medium heat (around 150C) for around 4 hours. If you want the smoke flavour but dont want the hassle of managing BBQ temps; after 30 -45 mins move to an oven on 120C. Cook until they probe like soft butter.

They also go great in a ragu sauce, I tend to chuck everything in a slow cooker in the morning and leave it for the day. Same method but a pressure cooker for 90 minutes will have the same effect.

[anonymous-user]

Thanks for the replies chaps. I think I'm going to pressure cook them in then remove and finish on the barbie with some homemade BBQ sauce

fingers crossed

[Evoluzione]

wilbo83 said:

Cook them low and slow on the BBQ. These took about 10.5 hours.

I'm sure they were lovely, but must have cost about £500 in fuel.

[2ono]

I've cooked short ribs a few times on the bbq low and slow, but only to ever cut the meat off the bones and then use it in a chilli that goes in the slow cooker for about 12 hours.

Never used them as slow cooked 'rib' type dish.

[Wadeski]

My mum used to do beef ribs in the oven with tomato sauce (crushed san marzanos, garlic, Worcestershire, a little honey, pepper flakes, herbs). Cook for 3hrs covered in foil, then unwrapped to concentrate the sauce.

Ribs off the bone and soft rolls for the sauce

[Prolex-UK]

Wadeski said:

My mum used to do beef ribs in the oven with tomato sauce (crushed san marzanos, garlic, Worcestershire, a little honey, pepper flakes, herbs). Cook for 3hrs covered in foil, then unwrapped to concentrate the sauce.

Ribs off the bone and soft rolls for the sauce

have some in the freezer............will try this recipe

[Puggit]

Evoluzione said:

I'm sure they were lovely, but must have cost about £500 in fuel.

Not in a well sealed smoker - I think I did 3 top ups when cooking beef ribs

[fttm]

andyA700 said:

When I have had them in the past, I have slow cooked them, similar to how I would do a Bouef Bourgignon, with carrots, shallots, lardons and diced onions in a red wine marinade.

Same here , just delicious. Have tried smoking/bbq but nothing beats this style of ribs .

[Comacchio]

Puggit said:

Evoluzione said:

I'm sure they were lovely, but must have cost about £500 in fuel.

Not in a well sealed smoker - I think I did 3 top ups when cooking beef ribs

Should easily manage a 10 hour burn in a kamado style bbq on 1 load of charcoal.

[J8 SVG]

Last time I cooked them, they were individual ribs but I just rubbed with salt and pepper, smoked them for 6 hours at about 200-215F then put them in a tray with a bottle of wine, garlic and herbs and loosely covered in foil and stuck them back in for 2 hours making sure the wine didn't completely evaporate

They were falling apart and very very tasty and came with a ready made smokey red wine reduction