SRF Asianish Shortribs

If you remember back to my first attempt with the cross cut Snake River Farms short ribs, I fell asleep and over-cooked them. They were still good, but, too crispy. This time...well...

I marinated them in an Asianish marinade of shoyu, sherry, rice wine vinegar, fish sauce, crushed garlic, crushed ginger and scallions. Note, lack of sugar.

Then after a couple of days, into the kettle, running at 250°F, for almost 4 hours. I glazed at 3:45.00 to give the glaze 15 minutes to set. Glaze was shoyu, Japanese Worcestershire sauce, agave syrup, sherry, crushed garlic and sliced ginger, cooked down and then slightly thickened with corn starch.



I decided to remove the bones, which I will eat in the quiet of my kitchen...the rest was sliced and plated



No photo tricks, that meat was that shiny. It readily separated at the bone, hardly any effort was needed to slice either. What you can't see is the cripsy, chunk of fat that never made it to the plate. GAWD!



The plate was excellent, and I can't lie, I ate more than that shown. The glaze also works as a sauce, so I drizzled a little over the top. A simple chopped salad with Asian dressing worked great.



So tender, you can practically see in the close-up how the meat is wanting to come apart. My review of this product, is that it is indeed a fantastic meat for BBQ, and it only took 4 hours, which means at a higher heat, these would be perfect for getting that beef chuck rib experience in a very short time window. I started this at 2:00pm was eating by 6:15pm.

Thanks for the great recommendation Shane.

Thanks! This is almost beef charsiu, so not so distant from pork belly.

Thanks Everyone!

Big George, they cooked up beautifully at 250F

Shoyu is Japanese soy sauce. Kikkoman is pretty much everywhere, I use Yamasa brand more often.

I agree