Tuesday, July 23, 2013

Beef Short Ribs

Last fall we bought a 1/4 beef, 2 lambs and 1/2 pork from local farmers.  We have had fun trying out new cuts of meat and figuring out different ways to use them.  This last weekend we decided to try some short ribs, neither having tried them before. 






Making the dry rub mixture.




Using the chimney starter to light the coals.




Heating the big green egg to 200 degrees F.




The short ribs.  They came in two strips of four bones each.  I cut them into one bone pieces.




The dry rubbed short ribs ready to go on the big green egg.




Then they smoked for about two hours.




Then, I put the ribs in a glass 9x13 pan, poured a lager beer and chicken stock over them and covered the pan with tin foil. 




We were afraid it was too much liquid, but it seemed to be ok.  A lot of it simmered away. 




Back on the big green egg at 350 degrees F for about three hours. 




While they are cooking, I boiled down some vinegars for the sauce.  Done! 

While the meat was flavorful, moist and tender, the short ribs were pretty fatty.  I am not sure if all short ribs are like that, but we decided that even with the fattiness (which we just cut off), these ribs were the best they could be.  I would like to use this technique for some baby back ribs one day. 


  Beef Short Ribs


For the rub:



  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon paprika (I used sweet Hungarian)
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon kosher salt


  • For the ribs.



  • 4 pounds bone-in beef short ribs, cut to one bone each piece
  • 16 ounces lager beer (I used Hamms)
  • 2 cups chicken stock


  • For the sauce.



  • 1/4 cup balsamic vinegar
  • 1/4 cup rice vinegar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 4 tablespoons salted butter, cubed


  • Preheat the big green egg (or other grill) to 200 degrees F.

    To make the rub, mix together all of the rub ingredients.  Generously rub all sides of the short ribs with the spice mixture.  Place the ribs on the big green egg grid around the outside and close the lid. Let the ribs smoke for two hours at 200 degrees F.

    Once the short ribs have finished smoking, transfer to a 9x13 glass baking dish.  Being careful, remove the grid from the big green egg, place the plate setter (legs up) in the egg, and replace the grid.  Bring the temperature up to 350 degrees F.

    Pour the beer and chicken stock over the ribs, and cover tightly with aluminium foil.  Place back in the big green egg for three hours, or until the ribs are fork tender.

    In the meantime, put all of the vinegars and Worcestershire sauce in a saucepan and simmer for about 15 minutes or until reduced by half.  Set aside, and right before you pull the ribs off the grill, warm the reduced vinegar over low heat. Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified - but don't let it boil. Transfer the ribs to plates, top with the sauce and serve immediately.

    Like I said earlier, the ribs were fatty but I think that might be how short ribs are?  When we got down to the meat, it was tender, moist and flavorful. 

    The vinegar sauce was strong.  Since I love vinegar, I loved the sauce but Charlie didn't care for it as much.  To tone it down, I would add a little brown sugar or honey.

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