Short Ribs and Burnt Ends


 

DanJ CT

TVWBB Member
I decided to try the new Brazilian Butcher in town on the way home Friday, and found a beautiful rack of beef short ribs. I let the 18” do the work today, and cooked the short ribs and poor man’s burnt ends. I expected some friends over, but they called off 5 minutes after the meat went on lol, so we have a lot of very rich meat to eat right now lol.
Everything cooked well, the burnt ends are like spicy, tasty warm butter bites, and the short ribs are so damn moist! We topped the short ribs with fresh chimichuri, and sent the meal home with roasted butternut squash and broccoli slaw.
 

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Michael Richards

TVWBB Guru
Both those cutting board pictures are amazing! Seriously, l am telling you they both could be magazine photos! That final plated shot is also a beauty!
 

DanJ CT

TVWBB Member
those ribs look great. How long and what temp. did you cook? Mine never look like that.
The 18 hovered around 250 all day, probably 6-7 hours? I forget when they went in. Ribs went on an hour before the chuck, finished around the same time.
When I pulled the short ribs, it was probing super easy, and around 200-205 everywhere. At that point, the fat was rendering like crazy, the burnt ends were on the lower rack, and the foil on top had a pool of the oil after just a few minutes lol.
 

John F Ford

TVWBB Fan
The 18 hovered around 250 all day, probably 6-7 hours? I forget when they went in. Ribs went on an hour before the chuck, finished around the same time.
When I pulled the short ribs, it was probing super easy, and around 200-205 everywhere. At that point, the fat was rendering like crazy, the burnt ends were on the lower rack, and the foil on top had a pool of the oil after just a few minutes lol.
Thanks Dan. I'll crank heat up next time.
 

 

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