Okay, so I finally finished the short ribs. What fun! And they worked out great.
As mentioned, I adapted Meathead's Smoked and Braised Beef Short Ribs. I dry brined one package of the short ribs and then into the tub they went, at 131 for 48 hours.
They got shocked in ice water and then were held several days in the refrigerator. Today, they got taken out of the bag, rinsed off and hit with Hank's Bonafide Beef Rub. They went onto my smoker at 200 to an internal temperature of 130.
This went a lot faster than I expected, so after a five minute rest, they were tented with foil over a plate and into a warm oven at about 140-150 to hold for just under two hours. They looked good when they came out and got sliced into individual ribs.
Meanwhile, I prepared the "stew" portion following the recipe fairly closely. I cut down some on the wine and beef broth since I wasn't braising the beef. I simmered just over an hour with the pot uncovered until the sauce hit a consistency I liked. That rested an hour or so to let the flavors mingle and was reheated just in time for serving. The dish was served on egg noodles, as suggested.
I see lots of SVQ in my future.
As mentioned, I adapted Meathead's Smoked and Braised Beef Short Ribs. I dry brined one package of the short ribs and then into the tub they went, at 131 for 48 hours.
They got shocked in ice water and then were held several days in the refrigerator. Today, they got taken out of the bag, rinsed off and hit with Hank's Bonafide Beef Rub. They went onto my smoker at 200 to an internal temperature of 130.
This went a lot faster than I expected, so after a five minute rest, they were tented with foil over a plate and into a warm oven at about 140-150 to hold for just under two hours. They looked good when they came out and got sliced into individual ribs.
Meanwhile, I prepared the "stew" portion following the recipe fairly closely. I cut down some on the wine and beef broth since I wasn't braising the beef. I simmered just over an hour with the pot uncovered until the sauce hit a consistency I liked. That rested an hour or so to let the flavors mingle and was reheated just in time for serving. The dish was served on egg noodles, as suggested.
I see lots of SVQ in my future.
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