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Have been thinking of giving it a try but wonder if they can actually get tender and juicy. Online shows different ways to do it but some of these ways contradict each other. Anyone have first hand experience, good or not so good?
Interesting question. The general rule is low and slow for tough cuts and hot and fast for tender cuts. As I've never had a short rib that wasn't cooked low and slow I'm guessing it's a tough cut but it is beef and could be cooked hot and fast and eaten on the rarer side. Short ribs do have lots of connective tissue so that's probably why they are usually braised. I know for me I like beef ribs from the prime cut hot and fast. I like the pull and I like medium rare beef.
Not sure if this helps but you did not say in what way the recipes contradicted.
I am one of those who believes any ribs need to be smoked or cooked super slowly. Now if you want to keep the fire down low and constantly check to see if the ribs are cooking it would work, but defeat the purpose for grilling.
You can make the short ribs Korean style - kalbi. If you purchase the traditional English cut, you need to butterfly them. Otherwise purchase the L.A. cut (crosswise).
Interesting question. The general rule is low and slow for tough cuts and hot and fast for tender cuts. As I've never had a short rib that wasn't cooked low and slow I'm guessing it's a tough cut but it is beef and could be cooked hot and fast and eaten on the rarer side. Short ribs do have lots of connective tissue so that's probably why they are usually braised. I know for me I like beef ribs from the prime cut hot and fast. I like the pull and I like medium rare beef.
Not sure if this helps but you did not say in what way the recipes contradicted.
Thanks. I think one of the recipes said cook the ribs fast, charring them, then in 15 - 20 min they'll be done pink and ready to eat. Another said slow cook them on the cooler side of the grill, away from the coals, for 90 min or so then wrap them in foil and cook again for about another 30. I was like Huh? I guess I'm hoping someone has actually cooked them and can tell how they did it and what the result was.
You can make the short ribs Korean style - kalbi. If you purchase the traditional English cut, you need to butterfly them. Otherwise purchase the L.A. cut (crosswise).
Thanks. I think one of the recipes said cook the ribs fast, charring them, then in 15 - 20 min they'll be done pink and ready to eat. Another said slow cook them on the cooler side of the grill, away from the coals, for 90 min or so then wrap them in foil and cook again for about another 30. I was like Huh? I guess I'm hoping someone has actually cooked them and can tell how they did it and what the result was.
I see your point. As I've never had short ribs cooked fast and charred I can't say if they would be tough or not. However in the OP you stated tender and juicy so I would try the second method and see how that works, though I think that method has it backwards. I would cook them on the hot side of the grill first and then wrap them and finish cooking them on the cool side. Good luck.
You can make the short ribs Korean style - kalbi. If you purchase the traditional English cut, you need to butterfly them. Otherwise purchase the L.A. cut (crosswise).
I am one of those who believes any ribs need to be smoked or cooked super slowly. Now if you want to keep the fire down low and constantly check to see if the ribs are cooking it would work, but defeat the purpose for grilling.
That's what I was thinking too, except sometimes I grill just to get that char taste and for no other reason. Then someone mentioned that short ribs come out great char grilled but I forgot to ask how they do it.
We also prepare beef ribs, Korean style. They are very delicious. We use thin cuts of beef ribs and a very hot charcoal flame, so they cook quickly (1-2 minutes each side, under direct heat).
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