I was given a couple of racks of short ribs. There was a problem. These were the fattiest short ribs I have ever seen. Not to be daunted I set to work doing the best I could.
I figured I would have to do lots of cooking to rend as much fat as possible.
I started by injecting with Cajun Injector Garlic Creole.
I gave them a rub with Memphis Rub and let them sit for a couple of hours in the fridge.
I cut some carrots, onions, and celery and put them in a roasting pan with a couple of cloves of garlic. I put 500 ml (2 cups) of beef stock over them.
I put a rack over the vegetables and put the ribs on top. I fired it into the pellet smoker at 250 F. Don't worry about the bratwurst beside it. I needed to have lunch.
45 minutes later, I had lunch.
After the ribs had been smoking for 3 hours, I brought them inside and turned the pellet grill off. It is getting cold here in the mountains and the rest of the cooking will be under foil so I did it in the oven. There is no point in heating up the great outdoors.
I added a cup of water to the roasting pan and put the ribs in the pan.
I covered the ribs with foil and put them in a 250 F oven for 3 hours. I used my Blue Therm Duo. I wanted to make sure the internal temperature was 205 F to really render the fat. There was no need. The 3 hours was plenty.
I took the ribs out of the pan and put them on a plate. I tented the foil over them.
I put the liquid and vegetables in a sauce pan and simmered the vegetables for 5 minutes.
I strained the liquid off the vegetables and defatted the liquid.
I added water to bring the liquid up to 2 cups.
I melted 50 ml (1/4 cup) butter in the roasting pan.
I added 50 ml (1/4 cup) flour and stirred to mix.
I slowly added the liquid from the ribs and stirred until thickened and cooked out.
I served the ribs with mashed potatoes, coleslaw and the gravy.
The Money Shot!
The Verdict.
These tasted great but boy was there a lot of fat. The long cooking rendered most of it. What was left was so well cooked it peeled easily away from the meat. I am please I was able to get a decent meal out of them!
Disco
I figured I would have to do lots of cooking to rend as much fat as possible.
I started by injecting with Cajun Injector Garlic Creole.
I gave them a rub with Memphis Rub and let them sit for a couple of hours in the fridge.
I cut some carrots, onions, and celery and put them in a roasting pan with a couple of cloves of garlic. I put 500 ml (2 cups) of beef stock over them.
I put a rack over the vegetables and put the ribs on top. I fired it into the pellet smoker at 250 F. Don't worry about the bratwurst beside it. I needed to have lunch.
45 minutes later, I had lunch.
After the ribs had been smoking for 3 hours, I brought them inside and turned the pellet grill off. It is getting cold here in the mountains and the rest of the cooking will be under foil so I did it in the oven. There is no point in heating up the great outdoors.
I added a cup of water to the roasting pan and put the ribs in the pan.
I covered the ribs with foil and put them in a 250 F oven for 3 hours. I used my Blue Therm Duo. I wanted to make sure the internal temperature was 205 F to really render the fat. There was no need. The 3 hours was plenty.
I took the ribs out of the pan and put them on a plate. I tented the foil over them.
I put the liquid and vegetables in a sauce pan and simmered the vegetables for 5 minutes.
I strained the liquid off the vegetables and defatted the liquid.
I added water to bring the liquid up to 2 cups.
I melted 50 ml (1/4 cup) butter in the roasting pan.
I added 50 ml (1/4 cup) flour and stirred to mix.
I slowly added the liquid from the ribs and stirred until thickened and cooked out.
I served the ribs with mashed potatoes, coleslaw and the gravy.
The Money Shot!
The Verdict.
These tasted great but boy was there a lot of fat. The long cooking rendered most of it. What was left was so well cooked it peeled easily away from the meat. I am please I was able to get a decent meal out of them!
Disco