So I was given a big pack of frozen beef ribs. It looks like there's 4 or 5 ribs in the huge hunk of meat. Any tips on cooking them? I don't have a smoker, so that's not an option.
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Mammoth beef ribs - no smoker
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Last: 3 yr ago by HTownAg98
Sous vide in your bathtub.
I would butcher them down to individual ribs and then braise with red wine.
Buy a smoker. Problem solved.
Yeah Chianti braised short ribs with carrots, potato and parsnips over polenta. Sounds good to me.
They are darn good slow roasted with a bbq type seasoning of your preference.
Braised would be great too. They have such wonderful, rich, beefy flavor that I'd personally take it easy on Chianti in the braise. Prob wouldn't turn it down tho
Braised would be great too. They have such wonderful, rich, beefy flavor that I'd personally take it easy on Chianti in the braise. Prob wouldn't turn it down tho
This recipe for short ribs is really good. You can probably sub the beef ribs, but I don't know about any differences in cooking time.
https://www.seriouseats.com/recipes/2019/12/red-wine-braised-beef-short-ribs-recipe.html
https://www.seriouseats.com/recipes/2019/12/red-wine-braised-beef-short-ribs-recipe.html
80sGeorge said:
They are darn good slow roasted with a bbq type seasoning of your preference.
Braised would be great too. They have such wonderful, rich, beefy flavor that I'd personally take it easy on Chianti in the braise. Prob wouldn't turn it down tho
Slow roasting is what I'd do. Once there about halfway done, I'd start glazing them with a veal stock/red wine reduction.
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