Beef short ribs

[midwest]

I've never had them, never cooked them, know nothing about them. I am getting a cow butchered next week and am getting my order together. I am curious about the texture, flavor profile, etc. Do they get cooked more like ribeye type cut, or are the a longer cook and more like brisket texture etc. I didn't know if they are great and worth messing with or throw them into the burger pile. I am getting half a cow so there would be a decent amount. I just don't see a lot of people cooking them and don't see them in my local store too often so that tells me they might not be worth the effort when cooking.

 

[Timmy]

I fix some last December. The neighbor gave them to me to try. They came from half a beef they had purchased. They came out mostly fatty and know one would eat them. They tasted ok but really fatty.
Post in thread 'What's for dinner tonight? Dinner ideas?'
https://www.traegerforum.com/threads/whats-for-dinner-tonight-dinner-ideas.93/post-16408
Scroll done from this post there is a pic of the finished ribs.

Edit: post 598 bottom pic.

 

[PriceMP5]

I've never had them, never cooked them, know nothing about them. I am getting a cow butchered next week and am getting my order together. I am curious about the texture, flavor profile, etc. Do they get cooked more like ribeye type cut, or are the a longer cook and more like brisket texture etc. I didn't know if they are great and worth messing with or throw them into the burger pile. I am getting half a cow so there would be a decent amount. I just don't see a lot of people cooking them and don't see them in my local store too often so that tells me they might not be worth the effort when cooking.

Cook them like you would a brisket that way you can render the internal fat

 

[midwest]

Thanks

We decided to keep them and will cook them once the beef is butchered.

 

[Murphy's Law]

If your on instagram look for divaqbbq. She posted this morning about beef short ribs. I may try and make some tomorrow if I can find them.

 

[MidwestSmoker]

This was originally posted by davwhite, a video by the Bearded Butchers, and you may find it useful as you getting a whole cow. The Bearded Butchers are brothers from Ohio's Amish county where they have a meat outlet but they also sell online.

After the pandemic ends I hope to drive to Creston, Ohio to shop at Whitefeather Meats for beef ribs and other cuts.

 

[Murphy's Law]

This was originally posted by davwhite, a video by the Bearded Butchers, and you may find it useful as you getting a whole cow. The Bearded Butchers are brothers from Ohio's Amish county where they have a meat outlet but they also sell online.

After the pandemic ends I hope to drive to Creston, Ohio to shop at Whitefeather Meats for beef ribs and other cuts.

Their rubs are great!

 

[Don G.]

Get yourself 2 4-rib plates of beef ribs and cook them low and slow. Better than anything else.
Be sure to invite lots of guests.

 

[Ted D]

I've never had them, never cooked them, know nothing about them. I am getting a cow butchered next week and am getting my order together. I am curious about the texture, flavor profile, etc. Do they get cooked more like ribeye type cut, or are the a longer cook and more like brisket texture etc. I didn't know if they are great and worth messing with or throw them into the burger pile. I am getting half a cow so there would be a decent amount. I just don't see a lot of people cooking them and don't see them in my local store too often so that tells me they might not be worth the effort when cooking.

The Traeger app has awesome recipes for beef short ribs. My fave is the one where you braise them in beef broth the hour or so. You won’t regret it!

 

[Murphy's Law]

The ribs I cooked were fantastic! 3 hours @ 225 and braised in beef broth, tons of garlic, pepper and rosemary for about an hour and...ummmm!

 

[Gary]

My absolute favorite rib hands down.
Some great recipes.
The flavor is outstanding IMHO.
Like I said if they are on any menu that's what I order have done so for decades!!
I'm Hungry

 

[JPSBBQ]

Yep, “pot roast or brisket on a stick.”
I prefer to cook the rack vs individual ribs you’ll often see.
pro tip: if you see individual ribs but not slabs, just ask the butcher. They likely get whole slabs in a cyrovac two pack and butcher them for the regular non BBQ folks. I usually pay @ 55-65 bucks for a two pack. Love ‘em!

 

[Smoking Section]

Cook them like you would a brisket that way you can render the internal fat

Exactly I cook Dino or Plate ribs instead of Brisket they are bomb.com 10hr smoke 4-5hrs low super smoke while you sleep then turn them up bomb bomb bomb and the Fat is Where it’s At