Direct grilled boneless beef short ribs


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Bought the full two plates at Costco. $6.29# bone in and like $11.99 bone out.

I want the bones for pho stock so heck yeah I saved the $$$ on bone in.

SP only. These are marbled like wagyu.

Will cook direct over JD doing lots of flips every 2 minutes to reach 135°F IT. Then rest and then slice.

Serving with corn on the cob and baked Brussels.

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ITs we’re running 125-130 so I pulled them, tented and rested for 5 minutes.

The sliced. OMG. Sliced like butter.

Flavor? Nice bark on outside and rare to medium rare on inside.

You’ve got to try this if you’re seeking beefy flavor. Better than a ribeye and better than a NY strip.

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SPG EVOO balsamic

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Bruno said:
Wow, that looks amazing. 🤩 I have tried these and now know I overcooked them. I have to try again.
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Target pulll temp should be 135/140. Rare is too chewy, like a tri tip can be. Deep beefy flavor and the contrast from bark to meat is really nice.

Don’t leave these unattended. The grease will burn. You must actively manage direct to indirect placement to get to pull temp.

I’d definitely do these again. And I froze some of the beef so I can make 50/25/25 burgers soon.
 
I need to get a new utility sink at Costco today, maybe I’ll go a little deeper in the store and look at those. Family dinner this weekend might just be “shorties”?
 
Remember, you’re buying the long bone-in ribs. NOT FLANKEN style.

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Costco also sell this as a boneless product already if you don’t want the bones for stock.

Those are more expensive.

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Todd K Wisc said:
I'm really surprised they weren't too fatty and chewy not taking to +/- 200 deg. I will give this a shot!
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they are rich, thus the constant movement from direct to indirect heat to get to temp.

do NOT serve rare. I am really going to hit the 135/140F on my next cook of these as you need to render the internal fat when cooking.

i also did some pre-trim before the cook and pot-rendered that fat for tallow (always need tallow in the fridge). this will help stop the major flare ups you will see/experience with these short ribs.

the rare pieces were more chewy that I desire. the more medium/med well pieces (end cuts) had perfect texture and deep flavor.

i was researching this cook for the past three weeks. it's definitely different and not what people would expect but the flavor was great. rich, beefy bites with a nice salt and pepper crust.

from my burger making, i love short rib meat in them. my burgers get cooked to 145F and they taste great (50/25/25 chuck/brisket/shortrib).

i think you're in for a treat here. lest we forget, short rib pieces in red Italian gravy (Sunday sauce), simmered for a few hours makes for excellent braised beef. but short ribs grilled are for sure a treat.

and then you can always buy and do these too which are flavor bombs and fun to eat: https://www.seriouseats.com/grilled-beef-galbi-korean-style-marinated-short-ribs
 
Brett-EDH said:
ITs we’re running 125-130 so I pulled them, tented and rested for 5 minutes.

The sliced. OMG. Sliced like butter.

Flavor? Nice bark on outside and rare to medium rare on inside.

You’ve got to try this if you’re seeking beefy flavor. Better than a ribeye and better than a NY strip.

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SPG EVOO balsamic

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Nice!
 
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