Bone in Beef Short Ribs

On the grill this evening for dinner.

Weber charcoal grill.
Professor G. W. preaches Low & Slow.

Jamie Oliver suggests directly searing 3-4 minutes a side and 15-20 indirect. Frequently turning.

Remove & let sit for 15 minutes.

Should be pink. BUT?? Too tough or Chewy???

Anyone done either?
Thanks,

Wally Wade

I've done shortribs every way till Sunday (braised, smoked, grilled as kalbi, etc.). The thing to watch out for if you are going to grill them rather then go low and slow, is that they be cut very thin. If you grill a thick, meaty shortrib, I'm afraid it will be very tough because it doesn't cook long enough for the connective tissue to break down. A thick shortrib is more suited to low and slow. You can get kalbi style (thin cut) shortribs at H-Mart if you decide to go that route.

thanks

Did as Jamie Oliver suggested. They were chewy. My wife said NEVER again. Have another package in the freezer. Maybe braise.
Back in the day, Washington Gardens in Naperville had short ribs on Fridays. OUTSTANDING. They are long gone, but the memory lingers.

I've also made Korean style on the grill. They are easy, but nothing special.

Many thanks for your reply.

Have a good one.

Wally Wade

Short ribs are pretty easy, and a great cut:

galbi marinade(2 hours):


after foil:







- 1 hour smoke roast on WSM(top rack, no water pan 300 degrees)
- 1.25 hour foiled with galbi marinade(homemade) on WSM
- 30 minutes in foil on counter
- 45 minutes on top rack of WSM no water pan, basting with galib marinade.
- Rest, serve.

tender, succulent, juicy, flavorfull, brilliant.

Made for some nice lettuce wraps with some smoke reoasted fish sauce marinated camarones:

I love beef short ribs but a quick grilling is setting yourself up for disappointment. You need to pick them method that's appropriate for the food being cooked and grilling would be near-last on my list for short ribs (thick or thin cut).

spinynorman99 wrote:I love beef short ribs but a quick grilling is setting yourself up for disappointment. You need to pick them method that's appropriate for the food being cooked and grilling would be near-last on my list for short ribs (thick or thin cut).

Very true. Jim's method seemed appropriate for the cut.

jimswside wrote:- 1 hour smoke roast on WSM(top rack, no water pan 300 degrees)
- 1.25 hour foiled with galbi marinade(homemade) on WSM
- 30 minutes in foil on counter
- 45 minutes on top rack of WSM no water pan, basting with galib marinade.
- Rest, serve.

The GP wrote:

spinynorman99 wrote:I love beef short ribs but a quick grilling is setting yourself up for disappointment. You need to pick them method that's appropriate for the food being cooked and grilling would be near-last on my list for short ribs (thick or thin cut).

Very true. Jim's method seemed appropriate for the cut.

jimswside wrote:- 1 hour smoke roast on WSM(top rack, no water pan 300 degrees)
- 1.25 hour foiled with galbi marinade(homemade) on WSM
- 30 minutes in foil on counter
- 45 minutes on top rack of WSM no water pan, basting with galib marinade.
- Rest, serve.

I thought about the methods for a while. At first I was leaning towards more of a French preperation(braised in wine in the oven). But since it was such a nice day yesterday a day on the deck vs over the stove or oven quickly won out.

Nice work on them beef ribs Jim!

Sous vide will produce medium rare and tender short ribs.