rikun
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere...
Hi there,
Finally my go-to meat supplier has beef short ribs in stock here in Finland. So naturally I just had to try them out. Unfortunately(?) they are from chuck, plate short ribs seem to be what everyone is raving about...
Did them like a brisket, 300 F, SPOG until probe tender. To my surprise they probed tender already after four hours. I was mentally prepared for a longer cook :becky:
They were really tasty, but very heavy eats. What kind of sides would you recommend with something this heavy and greasy?
Finally my go-to meat supplier has beef short ribs in stock here in Finland. So naturally I just had to try them out. Unfortunately(?) they are from chuck, plate short ribs seem to be what everyone is raving about...
Did them like a brisket, 300 F, SPOG until probe tender. To my surprise they probed tender already after four hours. I was mentally prepared for a longer cook :becky:
They were really tasty, but very heavy eats. What kind of sides would you recommend with something this heavy and greasy?