Todays Beef Short Ribs

[Dutch]

Ahh, go easy on the lad there Flash. In gott_cha's Roll Call post he said that he was here to learn!! He's only been with us for a short time so we all haven't had time to teach him proper like!!

Saw on Iron Chef America the other night where booby flayed the wonder boy dropped a couple of racks of spare ribs in a pot of boiling water!!

Now I figured that he should know better than that so I declared him the loser and changed the channel! Good Grief-if he didn'thave time to do it "low and slow" he should have done something else instead!!

Okay- I'm off the soapbox and feel a little better now!

 

[shellbellc]

He was just getting a beef stock going for another project!

 

[vlap]

Short ribs are a tougher cut of meat. This is why you will often see them poached or braised. I would think a longer cook at 215 or so would result in some very tasty ribs.
The par boil honestly isn't a bad idea for short ribs.