Why You Must Grill Short Ribs Prime Time
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Date: 2020-05-20
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Comments and reviews: 9
nicethrowdad
My favorite way to do short ribs is the grill them over hot lump charcoal (I know, I know) to get a sear on them, leave them on the cooler side of the closed grill for a couple more minutes, then finish them with some mushrooms, whole garlic and rosemary sprig covered in the oven at 270F for about another 25 minutes. Optional deglaze oven pan with butter and add a touch balsamic. Bummer - I got my wisdom teeth out today, so no beef for about a week!
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My favorite way to do short ribs is the grill them over hot lump charcoal (I know, I know) to get a sear on them, leave them on the cooler side of the closed grill for a couple more minutes, then finish them with some mushrooms, whole garlic and rosemary sprig covered in the oven at 270F for about another 25 minutes. Optional deglaze oven pan with butter and add a touch balsamic. Bummer - I got my wisdom teeth out today, so no beef for about a week!
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ChrisTopher
Must? Lol as a Chef Ive grilled and even smoked 3x3, s, flankens, you name it and I love grilling them but braising French style with a Demi glaze finish especially at low temp for long periods of time is something no video can compare in hype to actual experience unless your bias, under experienced or incredibly particular in your taste. I do love some grilled short ribs though so dont misinterpret the message.
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Must? Lol as a Chef Ive grilled and even smoked 3x3, s, flankens, you name it and I love grilling them but braising French style with a Demi glaze finish especially at low temp for long periods of time is something no video can compare in hype to actual experience unless your bias, under experienced or incredibly particular in your taste. I do love some grilled short ribs though so dont misinterpret the message.
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chris
I Love these guys their videos are always a bright spot in my day when i see theyve uploaded a new video for me to see. Home boy looks like Bob from Bobs Burgers brought to life. And He's a butcher, I know you guys are going to go over my head but there is a huge opportunity pairing homeboy with bob from bobs burgers. Multi million dollar play right there. You're welcome
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I Love these guys their videos are always a bright spot in my day when i see theyve uploaded a new video for me to see. Home boy looks like Bob from Bobs Burgers brought to life. And He's a butcher, I know you guys are going to go over my head but there is a huge opportunity pairing homeboy with bob from bobs burgers. Multi million dollar play right there. You're welcome
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Proconsul
Youre just braising the short rib on a grill except the rib is chewy (you can actually see the guys struggling to eat the rib) and you cant add flavor to the rib itself, like aromatics, mirepoix, red wine, stock, et. al. And you could see raw fat on the rib plate. Gross.
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Youre just braising the short rib on a grill except the rib is chewy (you can actually see the guys struggling to eat the rib) and you cant add flavor to the rib itself, like aromatics, mirepoix, red wine, stock, et. al. And you could see raw fat on the rib plate. Gross.
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Daisy
For me, both ways is key to short ribs. I get a really hot, flaming sear then into an extremely aromatic broth for a braise, then back on the flames. It's all done when it reaches 145f. If you start with a frozen slab it works out like magic.
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For me, both ways is key to short ribs. I get a really hot, flaming sear then into an extremely aromatic broth for a braise, then back on the flames. It's all done when it reaches 145f. If you start with a frozen slab it works out like magic.
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Randy
These guys act like they have discovered the Holy Grail and that nobody in the US knows how to smoke or BBQ beef ribs. YouTube is you friend. Many, many examples of beef ribs cooked. over fire here in the good ole USA. Take a trip to Texas.
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These guys act like they have discovered the Holy Grail and that nobody in the US knows how to smoke or BBQ beef ribs. YouTube is you friend. Many, many examples of beef ribs cooked. over fire here in the good ole USA. Take a trip to Texas.
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Douglas
oh yeah. most people have a firewood grille in their 800 square foot kitchen, and maids to bring in the wood and stoke the fire, and a groundskeeper to help outside with the wood. hey maybe a few have estates with oak and sugar maples.
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oh yeah. most people have a firewood grille in their 800 square foot kitchen, and maids to bring in the wood and stoke the fire, and a groundskeeper to help outside with the wood. hey maybe a few have estates with oak and sugar maples.
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Sante
We always ate short ribs growing up; bbq with veggies, stewed with a gravy over rice and baked. I didn't know people didn't like short ribs until I always saw them being braised and eaten with pasta. It's great every way.
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We always ate short ribs growing up; bbq with veggies, stewed with a gravy over rice and baked. I didn't know people didn't like short ribs until I always saw them being braised and eaten with pasta. It's great every way.
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Rocky
This guy is a legit chef. Not the one with only presentation and garnish. Its all about the taste and texture and he did it spot on with that hanging stake. He didnt even let it rest like most do. Damn it that is so good.
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This guy is a legit chef. Not the one with only presentation and garnish. Its all about the taste and texture and he did it spot on with that hanging stake. He didnt even let it rest like most do. Damn it that is so good.
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