Short Ribs!

[TBASS]

Thanks.

24 ounces of veal stock and an entire bottle of wine. I would probably cut that down to 2/3 of a bottle of wine and 18 ounces of stock. If I would have had a few more short ribs the pan would have overflowed. Plus, it took a bit to cook down the liquid for a good gravy, but man was it flavorful. And the thyme sprigs added when it was reduced enough added a nice fresh herb punch.

Thanks for the info. At what temperature and for how long did you cook the ribs. I will be making this on Sunday for dinner. Thanks again.

 

[Bob in St. Louis]

I would probably cut that down to 2/3 of a bottle of wine ......

I'd agree. Mainly because I'd do the "glug...glug...glug...." thing into the pot, but then pour myself a nice large glass to sip on while i'm cooking.
I mean you have to taste what you're cooking with. Right?

 

[chicagokp]

I'd agree. Mainly because I'd do the "glug...glug...glug...." thing into the pot, but then pour myself a nice large glass to sip on while i'm cooking.
I mean you have to taste what you're cooking with. Right?

Generally I'd agree, but I just opened 2 bottles to be sure I had enough to drink while cooking and dining. Plus a 3rd at the ready.

 

[Bob in St. Louis]

Even better!
Well done man.

 

[Drunk Monkey]

Well now that did not go as planned. End result was a little tough and tasted so so.

Smoked at 230 for 1 hour then braised for about another 1.5 hours at 230ish. I should have gone hotter or longer or both. Lesson learned.

 

[chicagokp]

I braised for 2 hours and my dome temp was 325. Plus 30 min to sear them all around. I used a toothpick to test for tenderness.

Sorry it didn't go that well. But, that's another reason to try again!

 

[dport7]

Oh crap. I'm not even hungry, but now I'm hungry!
Well done!

Happens every time, doesn't it. Soon as I look at pics of food, bang, I'm hungry.

Great thread by the way, keep up the good cooking!

 

[RAYSOR]

great pics!!!!

 

[aawa]

Well now that did not go as planned. End result was a little tough and tasted so so.

Smoked at 230 for 1 hour then braised for about another 1.5 hours at 230ish. I should have gone hotter or longer or both. Lesson learned.

You would want to go longer than 2.5 hours.

Short ribs take a while to render down the connective tissue inside of them.

 

[bbqmike_ny]

You would want to go longer than 2.5 hours.

Short ribs take a while to render down the connective tissue inside of them.

For ribs about the same size as shape as posted here, you really have to braise them right? I had a few last week and left them on at 270 for 3 hours, they were still chewy, but starting to dry out. Flavor was great though.. I plan to braise them next time.

 

[aawa]

For ribs about the same size as shape as posted here, you really have to braise them right? I had a few last week and left them on at 270 for 3 hours, they were still chewy, but starting to dry out. Flavor was great though.. I plan to braise them next time.

Braising isn't necessary, but you might have to wrap them to prevent them from completely drying out.

I will go nekkid with mine, and then when the bark is the color I want or if the edges are starting to get scorched I will wrap them in foil.

These went nekkid a majority of the cook. I wrapped them after some time. This the the cook thread for it http://www.bbq-brethren.com/forum/showthread.php?t=170559

 

[dadsr4]

For ribs about the same size as shape as posted here, you really have to braise them right? I had a few last week and left them on at 270 for 3 hours, they were still chewy, but starting to dry out. Flavor was great though.. I plan to braise them next time.

I've never braised beef ribs. Indirect unwrapped at 250 degrees until they probe always works for me.