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Old 12-09-2013, 08:11 AM   #11
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Originally Posted by Whiskadoodle View Post
Well, they look meaty enough. Put some sauce on 'em this time?
I drizzled a bit of the cooking liquid on them. This is the recipe I used.
Braised Short Ribs | The Pioneer Woman Cooks | Ree Drummond
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Old 03-30-2014, 09:31 PM   #12
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Originally Posted by Chief Longwind Of The North View Post
If they are truly from the bottom of the standing rib roast, then they will be fairly tender. You don't need to braise them. They would be wonderful cooked with direct heat (charcoal, gas, hot cast iron, broil) ot a medium rare. Tney can be braised. That chunk with the large fat section should be trimmed if you are grilling it.

It would taste great braised with salt, pepper, and garlic, or wrapped in foil, with a dry rub, and baked in a slow oven (250 to 300 degrees F) for a few hours.

Another great use for those would be to cut the meat from the bone, cube it, and use it for kabobs, or stir-fries, or even mixed in with a good pasta with butter sauce. The bones could then be simmered to make beef stock.

Your ribs look like they have a lot of possibilities. Enjoy.

Seeeeeeya; Chief Longwind of the North
Thank you Chief. We picked up some beef back ribs yesterday and took your advice. Dry rubbed them, wrapped them in foil and slow cooked them n the oven for 3 hours. Brought them out and slathered them in BBQ sauce and grilled them on the BBQ for about 10 minutes. OUTSTANDING
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