On the grill , very hot 🔥 put some Thai sauce on that too !! If you can’t cut em thinner .
lemonlubber
slow and low in the oven.
Wonderful-Loss827
Slow cooker but man I hope you like fat.
Exotic_Increase5333
I would boil them for 24 hours and then sear them for 20 seconds on each side at 500 degrees Celsius.
crikeyforemphasis
Dutch oven is the way here friend!
lurkersupreme420
Separate by cutting between the bone and use in any braise recipe
raggedsweater
Too much fat for me. I’d portion them between the bones, trim most of the fat, and make either the classic red wine braised short ribs or Vietnamese bò kho or glazed with lemongrass.
MathematicianNew2770
Send pic after you’ve cooked it good. I want to see
IMicrowaveSteak
Sear them off in a pan. Add some chopped up onion, some celery, carrot, toss it in some beef stock and you got yourself some stew going!
uflju_luber
I agree with other people here about the braised and slow cooked suggestions like a beouf bourguignon would be perfect
plantsandthings_
braised with aromatics stock and wine.
taisui
Braise, actually quickly bake at 400F for 10 minutes then braise
MorchellaSp
Seared, then braised with mushrooms and onions in beef stock.
gabbrielzeven
something slow, and then strain the fat.
Lucky-Target5674
Microwave
Curlymoeonwater
I would trim some fat, brown gently on all sides and braise with your preferred veggies, herbs and stock/wine. A touch of good vinegar if you aren’t using wine.
munky8758
Smoke em with just salt and pepper and make some tacos
nowwithmoredan
It’s hard to tell the thickness from this angle, but while short ribs are great for braising, this cut is very commonly grilled in various asian cuisines, particularly korean bbq. While short ribs are a chewier cut, this cut allows it to be easier if grilled. But usually that’s like half an inch at most and these look like they may be thicker.
But grilled short ribs ARE delicious if done properly. Look up a galbi recipe and try that marinade.
left-for-dead-9980
Low and slow braise in Dutch Oven with aromatics and wine. That fat is gold. Roast potatoes or vegetables with that fat. Serve with polenta or grits.
RuthlessEndActual
Dutch oven
baljake
Smoked is best for sure, but any slow cooking will do them amazing. That yellow fat looks phenomenal. Lots of lovely betacarotene.
bike_it
I agree with searing, then slow-cooking them. I would cut between each bone to get more edges for searing. This would give you 6 pieces in total and is basically the “English” cut.
Bright_Pressure_6194
Cut them Korean style and then panfry them.
Jim_in_tn
Braise them in a red wine and beef broth reduction
Defnotarobot_010101
Sous vide with ginger, garlic, soy, brown sugar at 135 for 48 hours, then reverse sear.
redcurb12
1/3 them then sear, make a mirepoix, red wine braise, and serve with mashed potatoes. classic.
floopynoopys
Sous vide in dishwasher set to pots and pans.
Ostr4771
Low and slow.
No-Luck-2337
Microwave.
Splash with ketchup.
Serve over lightly warmed wonder bread.
Mmmmmmmmmmmm
Correct_Roll_3005
Smoke for an hour or two. Then low and slow braise in a Dutch oven.
DontGoogleMeee
Am I the only person who does not want to eat 90% fat?
Spiritual-Leader9985
Red wine braised short ribs in a slow cooker
Dizzy_Elevator4768
air fryer
Public_Jellyfish8002
Looks like this cow liked a little meat with its fat.
35 Comments
Air fryer
On the grill , very hot 🔥 put some Thai sauce on that too !! If you can’t cut em thinner .
slow and low in the oven.
Slow cooker but man I hope you like fat.
I would boil them for 24 hours and then sear them for 20 seconds on each side at 500 degrees Celsius.
Dutch oven is the way here friend!
Separate by cutting between the bone and use in any braise recipe
Too much fat for me. I’d portion them between the bones, trim most of the fat, and make either the classic red wine braised short ribs or Vietnamese bò kho or glazed with lemongrass.
Send pic after you’ve cooked it good. I want to see
Sear them off in a pan. Add some chopped up onion, some celery, carrot, toss it in some beef stock and you got yourself some stew going!
I agree with other people here about the braised and slow cooked suggestions like a beouf bourguignon would be perfect
braised with aromatics stock and wine.
Braise, actually quickly bake at 400F for 10 minutes then braise
Seared, then braised with mushrooms and onions in beef stock.
something slow, and then strain the fat.
Microwave
I would trim some fat, brown gently on all sides and braise with your preferred veggies, herbs and stock/wine. A touch of good vinegar if you aren’t using wine.
Smoke em with just salt and pepper and make some tacos
It’s hard to tell the thickness from this angle, but while short ribs are great for braising, this cut is very commonly grilled in various asian cuisines, particularly korean bbq. While short ribs are a chewier cut, this cut allows it to be easier if grilled. But usually that’s like half an inch at most and these look like they may be thicker.
But grilled short ribs ARE delicious if done properly. Look up a galbi recipe and try that marinade.
Low and slow braise in Dutch Oven with aromatics and wine. That fat is gold. Roast potatoes or vegetables with that fat. Serve with polenta or grits.
Dutch oven
Smoked is best for sure, but any slow cooking will do them amazing. That yellow fat looks phenomenal. Lots of lovely betacarotene.
I agree with searing, then slow-cooking them. I would cut between each bone to get more edges for searing. This would give you 6 pieces in total and is basically the “English” cut.
Cut them Korean style and then panfry them.
Braise them in a red wine and beef broth reduction
Sous vide with ginger, garlic, soy, brown sugar at 135 for 48 hours, then reverse sear.
1/3 them then sear, make a mirepoix, red wine braise, and serve with mashed potatoes. classic.
Sous vide in dishwasher set to pots and pans.
Low and slow.
Microwave.
Splash with ketchup.
Serve over lightly warmed wonder bread.
Mmmmmmmmmmmm
Smoke for an hour or two. Then low and slow braise in a Dutch oven.
Am I the only person who does not want to eat 90% fat?
Red wine braised short ribs in a slow cooker
air fryer
Looks like this cow liked a little meat with its fat.