Yuge mistake. Good taste, decent cook, chewy as all get out. (Thankfully I spared over 1 pound to make a ragu with, but the temptation for steak was pulling on my stomach tonight and I gave it a shot, and my folly was shameful!)
Besides braising and slow cooker treatments, what else could I do? (I don’t have a smoker)
by jebbanagea
21 Comments
If I’m stuck with short ribs, I roast them and then use them to make beef stock. After that I discard the meat, because it’s more trouble than it’s worth.
Next time you find yourself with a delectably tough piece of meat like this, take a sharp steak knife and pull it against the grain across the entire top from side to side, with just enough pressure to score the meat. Turn 90 degrees, repeat, keep going until you’re left with little mincemeat shreds. Take your pile and add it directly into a bowl of mashed potatoes, mix and slam.
If I wanted to do something that was quick (or not a long braise or smoke), I would slice it really thin, marinate it with some soy sauce, garlic, ginger, sesame oil, and Asian pear (or baking soda, or your choice of meat tenderizer) and marinate. Because you slice thin and because you add a tenderizer, you really only need to marinate for 15-30 minutes.
Cook it over your choice of screaming hot metal and serve with rice, sliced green onion, and some ssamjang and you’ve got some killlllller bulgogi.
Sous vide for 48 hours and sear if you’re trying to mimic a steak. Otherwise, bones short ribs are great for beef bourguignon or beef ragu.
I’ve had ultra tender wagyu short rib steak. Dunno how it would turn out with other breeds. But I recommend yakiniku slices.
I was gonna ask if you got jaw cramps from trying to chew the first few bites 😂
I don’t think even a Redditor could beat that meat hard enough to make it tender. Worst thing is how deceptively awesome that pic looks! Really nice cook on that if not for the cut.
Skill issue.
https://youtu.be/BRSUdqnOKl8?feature=shared
https://www.seriouseats.com/tender-grilled-short-ribs
Sous vide
Try cut it the other way. Looks like you’ve cut it with the grain.
Okay. Lovely cook., really. But here is why chewy: see how you can see the fibers running up and down? You should never see the string of the muscle. You should see the tips of each one after you cut, like a pattern of dots not lines. If you take that piece on the left, turn it flat anywhichaway with the currently cut side side facing you and then slice it from either side with the knife facing straight away from you, you will see all those fibers ending and then you have something wildly, not kidding, wildly more tender
I cook short rib like this all the time and it is amazing and not even a little tough.
Make sure to repeat after cow-steak, cow-pig, frontiers are rarely
You still can salvage it, throw it into a pressure cooker or slow cook it
America’s Test Kitchen has a great recipe: https://youtu.be/BRSUdqnOKl8?si=nSUCooXLp4LdGuia
God id still eat the fuck out of that tho
Just seen America test kitchen cook this cut as a steak yesterday. [the next steak you make](https://youtube.com/shorts/hz3ifz9ZqQ4?si=sMtOGk94mMuSUGX3)
Pause pause pause pause paaaauuuussseeeeee!!!! Latin countries THRIVE off grilling beef short rib- am I missing something???
Oooh yeah definitely not something you can do pink unless it’s with a 72 hour sous vide setup. Short rib is one of those cuts that has a very high amount of collagen, hence the chewiness.
This is where the sous vide really shines. Long cooks that you would have done with a smoker if you didn’t live in an apartment. 72 hours and these would fall apart in your mouth
You also cut with the grain so you had no hope.