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What to do with beef chuck short ribs?

3,566 Views | 17 Replies | Last: 7 yr ago by schmendeler
Whoop04
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5:22p, 9/14/16
Trying to decide between smoking and sous vide. Which would you choose? Time and temp?
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Van Buren Boy
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6:27p, 9/14/16
AG
Braise? Make Thomas Keller's beef stroganoff from Ad Hoc
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Mule_lx
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9:08a, 9/16/16
AG
I love em braised.
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Duncan Idaho
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12:03p, 9/16/16
I do both. I will smoke them for a few hours then sous vide them for a day or two around 130ish.
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Whoop04
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In reply to Duncan Idaho • 12:07p, 9/16/16
Why smoke first? I would think smoke second so the bark doesn't get soggy.
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Mathguy64
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12:40p, 9/16/16
AG
TK's beef stroganoff is something Ive always wanted to make but the idea of a 3 day cook for one dish just is something I cant get past. And I say that having made some of his time intensive dishes. The French onion soup in Bouchon takes 6 straight hours of time that basically is hands on continuously.
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Duncan Idaho
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In reply to Whoop04 • 1:48p, 9/16/16
quote:
Why smoke first? I would think smoke second so the bark doesn't get soggy.


The smoke is just to get the flavor not the crust
. I dried them off and finished them with fear burner last time. They came out nice.
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Whoop04
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In reply to Duncan Idaho • 1:54p, 9/16/16
Is there a logic to smoking them first then, or does it not matter?
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Duncan Idaho
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In reply to Whoop04 • 2:11p, 9/16/16
quote:
Is there a logic to smoking them first then, or does it not matter?


Not really
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BurnetAggie99
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2:13p, 9/16/16
Smoke over Post Oak. Rub them down with a good rub and smoke them around 265 degrees with Post Oak wood.
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GSS
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In reply to BurnetAggie99 • 4:22p, 9/16/16
quote:
Smoke over Post Oak. Rub them down with a good rub and smoke them around 265 degrees with Post Oak wood.
I'll be smoking three set of beef ribs, along with a pork shoulder, on Sat....but using hickory (cuz we love hickory smoke).
Coarse black pepper, a little garlic powder, salt...that's it. Already seasoned and in the fridge.

Added on Sat....beef ribs and pork shoulder on the Akorn smoker.
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schmendeler
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In reply to Whoop04 • 4:31p, 9/16/16
AG
quote:
Is there a logic to smoking them first then, or does it not matter?


Smoking first you know you won't over cook them?
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Whoop04
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8:20a, 9/18/16
I ended up using a salt and pepper dry rub, sous vide for 48 hours at 138, finished with a quick sear in a cast iron skillet and blow torch touch up. Result was a beautiful medium rare that was really tender and amazing flavor.
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Furlock Bones
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8:13a, 9/19/16
AG
beef bourguignon
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Btron
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11:37a, 9/22/16
AG
I have been wanting to smoke some beef ribs. But when going to the grcoery butcher, all of their BR look too thin or too long. I ultimately want to do what is below. I live in Austin, shop at HEB and Costco. Any suggestions, or what to ask/look out for?


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schmendeler
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11:57a, 9/22/16
AG
dat second pic do
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BurnetAggie99
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In reply to Btron • 12:10p, 9/22/16
Ask for Beef Plate Ribs. My HEB carries both Choice and Prime. Also Beef Chuck Ribs will work as well just not as marbled as Plate
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HTownAg98
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12:26p, 9/22/16
HEB has them in the back. Just ask for beef plate ribs. They are usually 3-4 bones per section, and come two to a pack. You can usually just get one section.
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schmendeler
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1:21p, 9/22/16
AG
I thought this was an interesting read:

http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/
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