Short ribs question

[Okiejoebronco25]

Question for the more seasoned peeps. For the last three years, I have been buying a half cow at a time of black Angus from a local farm. All the cuts are generally very very good except for or maybe not the packs of short ribs that I get they seem so fatty more than they should be, but I have no experience with short ribs, the ones I’ve cooked so far or prior to me having a smoker that I just bought and have not even used yet plan on doing Dino ribs on Friday and I figured I will throw these on as well because every other method I tried to cook them without a smoker was pretty much a waste of time for the amount of meat. I got when finished I previously have done a Gordon Ramsay version of braised short ribs. They were terrible then I tried a pressure cooker Still not good so at this point, I’m just going to throw them on the smoker with the Dino ribs and hope for the best my question do these look abnormally fatty or do you have recommendations to make something from them? Thank you for any input

 

[pc farmer]

They look like my homegrown beef short ribs. Cook low and slow like your ribs or a brisket. They will still be a bit fattier

 

[schlotz]

Yep, they look to have more fat vs what we usually get here locally. We also have a braised recipe that includes wine but I don't think I would use these for that either. Best to throw 'em on the smoker and see what you get. No doubt they'll require some picking through at the dinner table but probably still taste very good.

 

[Okiejoebronco25]

Yep, they look to have more fat vs what we usually get here locally. We also have a braised recipe that includes wine but I don't think I would use these for that either. Best to throw 'em on the smoker and see what you get. No doubt they'll require some picking through at the dinner table but probably still taste very good.

Yeah that’s my plan. Put them on with the Dino’s and see what I get. Only thing I can figure where I get my half cows the butcher was getting better adjacent cuts quality. Because other than these rest of cuts are very nice. Especially the almost 3# ribeyes.

 

[Okiejoebronco25]

Yeah that’s my plan. Put them on with the Dino’s and see what I get. Only thing I can figure where I get my half cows the butcher was getting better adjacent cuts quality. Because other than these rest of cuts are very nice. Especially the almost 3# ribeyes.

 

[schlotz]

From what is pictured, I'm wondering if those were cut from ribs 9-12 on the plate section opposed to those that come from ribs 5-8 which have the extra meat on them. Ribs 5-8 can either be kept whole for dino bone smoking or separated and cut across the bones for beefy shorts. You might want to talk with your butcher for the next half purchase to discuss how you'd like him to process.

 

[Okiejoebronco25]

From what is pictured, I'm wondering if those were cut from ribs 9-12 on the plate section opposed to those that come from ribs 5-8 which have the extra meat on them. Ribs 5-8 can either be kept whole for dino bone smoking or separated and cut across the bones for beefy shorts. You might want to talk with your butcher for the next half purchase to discuss how you'd like him to process.

The current place I’ve got the last 3 halves is a fixed cut sheet with 180# which 80# is ground. No organs or bones. I’m currently trying to find a new source for 1/2 shares. They’re up to $2,400. My first was $1,700. I get inflation. Big thing was wife wants 90/10 ground and not really offered. These are the dino’s from same share

 

[schlotz]

Suspect finding 90/10 ground from a processor might be difficult to find. If those short's were actually cut from the #5-8 rib dino's then the variation comes down to the cow. Gotta say the rest of the lot sure does look good!

 

[WaterRat]

When they’re cut like that, as opposed to whole dinos, I’ve found they can dry out a bit on top and the edges. I’d have a mop/spritz/baste on hand to keep them moist if needed. Normally I’d braise them in wine and beef stock the last 2 hrs or so but with that much fat to render I don’t think that would be the best idea here.

 

[schlotz]

For those who are interested and can come across some meaty short ribs, here is a recipe for Braised Short Ribs.

Short Ribs Braised in Red Wine

Short Ribs Braised w/Red Wine Serving Size: 4 Ingredients: beef short ribs (bone-in), 2 pkgs of 4 bones each or as many as you easily fit in the crock pot 1 tablespoon olive oil Veggies: 2 large carrot, chopped 1 medium onion, chopped 2 stalks celery, chopped 6 cloves garlic, minced 6-8...

www.smokingmeatforums.com