It’s Tuesday with Tony and by request we’re giving you a recipe for short ribs! Beef short ribs are tender with great marbling. A versatile cut, short ribs can be cooked many different ways. We sell them whole, cut down, or in strips for Korean style cooking.
Stop in today through Sunday, February 4th and get them for $9.99/lb! Call ahead for whole or korean style cuts
SMOKED WHOLE SHORT RIBS
Short Ribs are amazing on the smoker because they require less work than brisket for the same satisfaction. They’re also not easy to dry out because of their marbling, so you can relax with a beer while you’re cooking dinner.
First, preheat the smoker to 275 or 285. Need wood? We have a variety of smoking woods in stock.
Then, trim your whole beef short rib, simply remove the membrane and cut the fat to about a quarter inch thick, if it’s not done already.
Slather your short ribs using your choice of water, mustard, vinegar, or even hot sauce. Then apply a dry rub mixture of kosher salt, fresh cracked black pepper, granulated (or powdered) garlic and granulated (or powdered) onion.
Smoke the beef short ribs meat side up, for 8-9 hours. The rib is done when the internal temp is around 203. Be sure to take the temp in a few placed. After removing from the smoke, wrap in butcher paper for about 30 minutes to let the beef short rib rest. As soon as the internal temp drops below 150, cut and serve.
Smoked beef short ribs go great with our house made potato salad and our deli pickles.
BRAISED SHORT RIBS
For this recipe, we’re going to defer to the New York Times. Alison Roman’s Garlic Braised Short Ribs with Red Wine recipe has over 8,000 reviews and a total 5 star rating. We can’t beat that!
Yield: 6 servings
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1½ inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
KOREAN SHORT RIBS
A unique meal that’s different from your everyday beef dinner. You will love this Asian inspired meal...
Yield: 4-6 servings
5 pounds Korean style beef short ribs
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
This recipe requires 4 hours to marinate.
Coat short rib pieces in brown sugar, set aside, then make a marinade with the rest of the ingredients. Take a freezer bag or two, lay beef cuts on a single layer, and add marinade. Turn the bags over a few times to ensure beef is fully coated.
After marinating, turn your grill to medium high heat. Grill, turning only once, for 3-4 minutes per side. Top with the optional green onion and serve warm