Got 3 packs of short ribs in a quarter cow recently. Anybody got a great recipe?

Beef barley soup is amazing!! There's also a pressure cooker version of the same recipe that makes it suitable for a weeknight.

https://www.seriouseats.com/beef-barley-soup-recipe

If you want something even more involved, make Thomas Keller's braised short ribs using homemade beef stock. Should have some bones with that quarter cow you acquired

https://mondodinner.com/2011/08/braised-beef-short-ribs-recipe-by-thomas-keller/

And of course, if you have a smoker you could always add SPG and smoke at 250 until the bark is set, then wrap in butcher paper until probing tender. Then rest for a few hours in a 170 degree oven and devour.

If you want a sort of jumping off point to come up with your own inspiration, check out HTownAg98's old post on braising (where I learned what braising was)

https://texags.com/forums/67/topics/2132343

Thanks for all of this! I'll dig into it tomorrow and come back with questions!

Braised beef short ribs are one of my favorite sous vide recipes.

How long to sous vide?

1990AG said:

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How long to sous vide?

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Recipe I use is through joule.

You presear the short ribs, then make a glaze with celery, onions, carrots, garlic, tomato paste, red wine, and demi-glace, and throw it all in the ziploc together. Then sous vide at 167 for 24 hours.

I may be missing the whole short rib thing! I thought they were more like a big fall off the bone brisket type meat. Are they more like a roast?

That looks real nice. Will butchers handle meat you bring into the store, though?

Do you mean 2-4 hours?

fav13andac1)c said:

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That looks real nice. Will butchers handle meat you bring into the store, though?

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A mom and pop likely will. Or find a processor that does deer processing for hunters. All you need is a food grade bandsaw.

Sub for veal shanks in an Osso Bucco recipe and serve with polenta or saffron risotto

My wife said last night that this was very similar to her OB recipe

If the ribs are long like plate ribs, you can buy meat saw blades that will fit a hack saw. Then just cross-cut them to your desired length. It will take a bit of time, but it shouldn't be too bad.

fav13andac1)c said:

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1990AG said:

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Do you mean 2-4 hours?

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No, actually 24 hours. There's a link around here somewhere, but at 167, collagen will take a while to break down.

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So 24 in heated plastic. Sounds delish and healthy.

fav13andac1)c said:

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If you want something even more involved, make Thomas Keller's braised short ribs using homemade beef stock. Should have some bones with that quarter cow you acquired

https://mondodinner.com/2011/08/braised-beef-short-ribs-recipe-by-thomas-keller/

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The TK braised short ribs then get turned into the TK beef stroganoff. Of course it's like 3 days later but it's good eats.

FIDO*98* said:

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Sub for veal shanks in an Osso Bucco recipe and serve with polenta or saffron risotto

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I braise veal shanks fairly regularly. They are easy to find in NOLA. In Austin... not so much.

cook them like a brisket. 250 degrees till they are at 200 degrees internal. wrap after 2 hours on the pit.

season heavy with kosher salt and large flake black pepper. rest them for 45 minutes before eating them

This one is similar to Crissy's recipe, but it is my go to for Korean short ribs:

https://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe-1953236

This recipes is always a hit. I know you have some short ribs and they are probably not cut across the bone like this, but this recipe is a keeper.

fav13andac1)c said:

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1990AG said:

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Do you mean 2-4 hours?

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No, actually 24 hours. There's a link around here somewhere, but at 167, collagen will take a while to break down.

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I haven't done sous vide before with short ribs but I have with a chuck roast, it was a 24 cook as well. It turned out decent but I just tend to stick with beef bourguignon style with any braised beef. Braising beef in a bottle of red wine until it's tender is just tough to beat. It just makes the best sauce.

Finally made the Chrissy Teigen recipe with flanken ribs with her coconut rice and roasted broccoli. It was fantastic. Definitely on my short rotation for grilling.

Excuse the paper plate. Didn't want to deal with dishes on a Sunday evening.