Saw these at the store, and thought the price with the marbling was too good to pass up. They're about a half inch thick. What's the best way to cook these? Direct or indirect heat over a charcoal grill, slowly smoke them on my Traeger, hot and fast over a cast iron skillet on the stove?
by Swiss__Cheese
35 Comments
Try the bottle of stout, bottle of wine braising recipe from Ina Garten. Straightforward and delicious. We serve mashed potatoes with it. Damn good.
Grill
I’d do a low and slow braise with red wine, beef stock, onions, garlic, and herbs.
Bulgogi is hard to beat.
Honestly wouldn’t grill these. They need a lot more time to break down those fibers and distribute all that fat. Better to braise or smoke them. But even smoking isnt what these deserve.
Reverse sear. Indirect heat until about 15 degrees from target temp, finish screaming hot.
I grill them like i would a ribeye, they’re not quite as tender but good enough for $5
I’m a big fan of [Meat Church’s recipe](https://youtu.be/CuG3pZ7PsJM?si=cVn1rW3hPstItAHt)
Wow great price! Several ways to cook. I use minimal condiments when cooking beef. I only use course kosher salt to further tenderize. Best to tenderize overnight in refrigerator but at least 1-2 hours. That cut looks nicely marbled. Should cook up nicely in a Ninja or outdoor grill. Slices don’t appear too thick so maybe 3-4 minutes each side and let rest for at least 10 minutes before eating to retain juices. Enjoy!
Since its only half inch thick and have nice amount of marbling which is also well spread, I would personally do direct searing at high heat.
You could try a low and slow indirect. But without the bone I wouldn’t miss the opportunity to braise those.
Galbi jjim. Braised korean short rib.
I strongly agree with what others have said, these are not gonna grill up very well. I mean, they will be OK, but these sort of things really need that low slow cook.
Would heartily recommend this recipe, I’ve done it before and frankly that marbling feels perfect for it:
https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi?srsltid=AfmBOoqTMpZeJv2iEQndxNKQlq5UZ_9Un2jIYmRoI0WkV52-qG3Y7ja-
Little smoke, little crock pot 🤌
I season them and bag them.
I sous vide them 132 4 hrs.
Dry them then sear all 4 sides.
Add either a Korean bbq or regular bbq at the end.
Love them. I do it with pork too but sous vide them at a higher temp.
Slow and smother in bbq sauce served with corn and mashed potatoes
Forget in a crockpot with some barbecue sauce and then have with mashed potatoes and veggie. Poor man’s BBQ ribs
Awww man, I kinda miss shopping at Harps. Although I don’t miss having to constantly check expiration dates…
Grilling gonna make it come out like hard roast
this would make some mean burgers
Outlier opinion, but these make an outstanding steak. Intense umame, obviously very marbled, and the fact that they’re relatively tough just means you may want to slice thinner when you eat them.
People used to think skirt was too tough to make a great steak and now it’s $19/lb at my butcher. Just saying.
So many ways I love this cut prepared. By far the easiest is five spice braised.
Garlic, green onion, ginger all rough chopped.
Soy sauce, beef broth, hoisin sauce, molasses, sesame oil and a bit of rice wine vinegar for the liquid.
One teaspoon of five spice powder and one teaspoon of chilli flakes.
Mix everything in your braising dish, get it hot on the stovetop, layer the ribs in, cover and bake at 300 for at least 2.5 hours or until it basically falls apart with a fork.
Serve on white rice with scallions and chili crisp on top.
Edit: A little extra credit I like to do sometimes is once it’s out of the oven I will put the meat in a bowl, strain out and remove the other solids, then put the pot back on the stove to reduce the liquid. Add in some chopped mushrooms while it’s reducing and you get even more umami madness. Then finish with a little cornstarch slurry to thicken it up before adding the meat back in. Just stirring a little should be enough for most of the meat to pull itself at that point.
5 bucks?!
$4!?!?
Sear followed by a red wine braise is my favourite. Then reduce to drudge the meat into before serving.
I get mine from Costco. I’ll soak them in Guinness, soy sauce, and a little olive oil and as much garlic as your neighbors will allow. Let it sit for 12 hours and toss on the grill.
Sometimes I’ll even throw in some onions to grill up with the meat.
Braise it and make some bolognese
Braised in dutch oven
The Korean bbq recommendation works really well IF you have short ribs that are cut against the grain, are thin (no more than 1/4 inch, and are cooked over very hot charcoal briquettes.
Hard to tell from that picture if you meet the second requirement.
Marinate for at least a few hours.
I regularly buy crosscut, bone-in short ribs and cook them Korean style. This is my daughter and her boyfriends favorite.
I love using flanken cut short ribs as 1/3 to 2/3 (rib to ground beef) in chili. Adds a nice tender and beefy chew to chili.
It’s not actually short ribs. It’s well-marbled chuck.
Low and slow
You can grill these directly with salt and pepper. They are not even that thick, like a thin cut steak. I just made one and it was great.
Can I get an invite? I’m in Fort Smith.