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Meat-Up in Memphis 2021

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Some short rib adventure - in the kitchen!

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  • tRidiot
    Club Member
    • Dec 2015
    • 721
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    Some short rib adventure - in the kitchen!

    Well, I got some short ribs last week with the intention of smoking them, but I got sick and ended up in bed for a day and a half, didn't have time to smoke them. So I decided I needed to do something with them. Wife said just freeze them and do them later, but I was feeling better and wanted to cook. So I did! lol

    I salted them up the night before. Here they are when I took them out of the fridge, left them salted and exposed on a rack, as I was going to be looking for some bark, but I went another direction, since I was short on time.

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    So I browned them off in the cast iron:

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    Here's the whole bunch - about 7 lbs worth or so, I think it was.

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    You may already see where I'm going with this... tossed in the pot with a few sprigs of thyme, rosemary, parsley, a cross-halved head of garlic, probably some various other stuff. A whole bottle of red wine (just an inexpensive cabernet sauvignon) and some beef broth. Little salt & pepper.

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    So to call them falling off the bone would have been an understatement. I think they went for about 4 hours or more in the oven.

    Did a few other things to go with them:

    Some smashed baby potatoes - boiled for 20 mins in salt water with a cup or so of cider vinegar, then slightly smashed, brushed with butter and broiled in the oven, flipped, brushed and broiled again - made 'em a little crispy.

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    You can see, there weren't many veggies left from the braised short ribs - the carrots survived, barely, but after 4 hours the onion and such had essentially disappeared. lol

    The finished ribs:

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    And a pic of the whole thing. The asparagus was put in a gallon ziploc for a couple hours with salt & pepper, lots of chopped garlic and olive oil, then roasted in the oven till just slightly tender. Bread I did on my cast iron griddle sitting on the stovetop. Not ideal, and hard to get it how I wanted, but it was ok. Just a little melted butter and salt and garlic powder, brushed on, then grilled lightly.

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    So that was what I did to recover from being sick. lol. The Wife told me to go back to bed, said I didn't need to do all that, told me to take it easy, etc. But I love cooking for people! It's therapeutic for me! So it helped me recover. I'd been in bed for what seemed like forever, all I woulda done otherwise is zombie out in front of the TV watching episodes of Chopped, so... heck, this was a pretty easy dinner, overall, honestly. Slow-cooking, no pressure, take your time kinda thing.

    Hope ya'll enjoyed it - the family sure did!

    Only thing I would do differently - for the smoker, these ribs would be perfect. But braising them like this, the fat was kinda gooey. They came out pretty dang close to pot roast for me, which wasn't my intention, but oh well. I woulda trimmed alot of the fat off before braising. Maybe even before the browning. I dunno. Just the only things I could complain about - and I always have to complain about my own cooking! No one else sure will! lol When I said I was a little disappointed it was more like pot roast, The Wife says, "Well, you better keep practicing, then, and messing up like this!" lol Everyone else seemed to agree.

    So I guess it was a success.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    Looks great!


    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      Looks pretty durned edible to me! Not sure why you're surprised that it tasted like pot roast though. (Not that tasting like pot roast is a bad thing.) It's beef, browned & braised with wine and veggies. What doesn't say pot roast about that? Enjoy!


      • grantgallagher
        Club Member
        • Feb 2018
        • 1066
        • NJ

        Nice! I love braised short ribs. I usually do them in a big ceramic crock pot in the oven with guiness, beef broth, onions and thyme.

        That looks like one helluva tasty way to recover.


        • Troutman
          Club Member
          • Aug 2017
          • 7463
          • aka Troutman Taco - Hanging Free in Tejas




            SOUS VIDE


          Haven’t had braised shorties in quite some time, but your’s look appealing. Really nice write up and pictorial explanation.


          • fzxdoc
            Founding Member
            • Jul 2014
            • 5252
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks)
              Weber Summit S650 Gas Grill
              Weber Kettle Premium 22"
              Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
              Camp Chef Somerset IV 4-burner outdoor gas range

              Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
              Adrenaline BBQ Company's Elevated SS Rack for WSCGC
              Adrenaline BBQ Company's SS Rack for DnG
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
              Steelmade Griddle for Summit gas grill

              Fireboard Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Thermapen MK5 (pink)
              Thermoworks Thermapen MK4 (pink too)
              Thermoworks Temp Test 2 Smart Thermometer
              Thermoworks Extra Big and Loud Timer
              Thermoworks Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer
              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker
              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic 8" Chef's Knife
              Shun Classic 6" Chef's Knife
              Shun Classic Gokujo Boning and Fillet Knife
              Shun Classic 3 1/2 inch Paring Knife

            Congrats on your "I'm recovering" meal, tRidiot . It looks so delicious--lots of good comfort food, which seems to be just what the doctor self-prescribed. Hope you're feeling better soon.





            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
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            Meat-Up in Memphis


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