Post by martybkc on Jul 26, 2011 18:07:32 GMT -5
Hi Steve,
A while back I posted some questions about short rib plate askabutcher.proboards.com/index.cgi?board=ask&action=display&thread=1003 and you were kind enough to help me out. We've done these a few times now with great results.
The FE100 pellet smoker has a very stable temp like a conventional oven which makes this process easier.
Here is a 4 rib section of short rib. The photos show two stages of cooking as described below. Sorry for the weird lighting.
The 8 inch chefs knife gives a size reference. The plate is about 12 inches wide before cooking. Someone has absconded with half a bone's worth.
The rest of the photos are here, first cook on the pink mat, second on the yellow. flic.kr/s/aHsjvbWVL2 You'll notice in cross section it's still pretty fatty after the first cook.
The short rib plate was seasoned with hickory salt, black pepper, garlic powder, and Cowtown Steak Seasoning. Any good steak seasoning would do.
It was cooked in two stages. Since this is a very fatty cut which needs a lot of time to render, but should not be over smoked, it is cooked to temp, chilled, and then braised the next day.
Stage 1 in the smoker at 325 for 20 minutes, then at about 210F for approx. six hours in the smoker, then a couple more hours in foil to an internal 180F.
Stage 2 was braised in a 6 inch deep restaurant pan sealed with foil (dutch oven also works) at 250F for about 90 minutes. Gelled juices from the foil are defatted and added to the pan with some additional water and/or red wine and/or good beef stock and the pan sealed with foil (or put the lid on dutch oven). There is about an inch of liquid in the pan.
Meat falls off the bone after the braise. Juices can be added to some more stock or red wine if you haven't drank drank it all and thickened to make a nice gravy to go with sour cream mashed potatoes.
We've tried it with barbecue sauce in the foil but it's not as good.
For those who like very lean meat, this is not a good cut but it can be trimmed more before cooking than this one was. The flavor created by the rendering of the beef fat is exquisite IMO. There's a membrane connecting the meat to the rib which is tough, but becomes more tender after the braise. Still, most people will want to trim that off.
To me this is the essence of beef, which I would describe as a cross between burnt ends and prime rib.
Thanks for your help with this!
MartyB in KC
A while back I posted some questions about short rib plate askabutcher.proboards.com/index.cgi?board=ask&action=display&thread=1003 and you were kind enough to help me out. We've done these a few times now with great results.
The FE100 pellet smoker has a very stable temp like a conventional oven which makes this process easier.
Here is a 4 rib section of short rib. The photos show two stages of cooking as described below. Sorry for the weird lighting.
The 8 inch chefs knife gives a size reference. The plate is about 12 inches wide before cooking. Someone has absconded with half a bone's worth.
The rest of the photos are here, first cook on the pink mat, second on the yellow. flic.kr/s/aHsjvbWVL2 You'll notice in cross section it's still pretty fatty after the first cook.
The short rib plate was seasoned with hickory salt, black pepper, garlic powder, and Cowtown Steak Seasoning. Any good steak seasoning would do.
It was cooked in two stages. Since this is a very fatty cut which needs a lot of time to render, but should not be over smoked, it is cooked to temp, chilled, and then braised the next day.
Stage 1 in the smoker at 325 for 20 minutes, then at about 210F for approx. six hours in the smoker, then a couple more hours in foil to an internal 180F.
Stage 2 was braised in a 6 inch deep restaurant pan sealed with foil (dutch oven also works) at 250F for about 90 minutes. Gelled juices from the foil are defatted and added to the pan with some additional water and/or red wine and/or good beef stock and the pan sealed with foil (or put the lid on dutch oven). There is about an inch of liquid in the pan.
Meat falls off the bone after the braise. Juices can be added to some more stock or red wine if you haven't drank drank it all and thickened to make a nice gravy to go with sour cream mashed potatoes.
We've tried it with barbecue sauce in the foil but it's not as good.
For those who like very lean meat, this is not a good cut but it can be trimmed more before cooking than this one was. The flavor created by the rendering of the beef fat is exquisite IMO. There's a membrane connecting the meat to the rib which is tough, but becomes more tender after the braise. Still, most people will want to trim that off.
To me this is the essence of beef, which I would describe as a cross between burnt ends and prime rib.
Thanks for your help with this!
MartyB in KC
