Chuck short ribs are extremely meaty and incredibly flavorful. When cooked low and slow, the rib meat becomes fall-off-the-bone tender. Chuck short ribs are sold bone-in or boneless. They are also sometimes sliced thin (called "flanken cut") for grilling.
Chuck short ribs must be cooked low and slow. Braising -- a slow simmer in flavored liquid -- is the classic method. You can also smoke short ribs, or cook them in a slow cooker or pressure cooker.
Because chuck short ribs have so much beef flavor, seasonings can be used to accentuate the flavor. Red wine is a traditional braising liquid, as is soy sauce.
The liquid in a braise keeps the meat moist during the hours-long cooking time. If you're cooking chuck short ribs on a grill or smoker, you'll also need to help prevent the meat from drying out. Two popular methods are spraying the meat during the cooking process or trapping moisture by wrapping the ribs in aluminum foil for the final hours of the cook.
To cook chuck short ribs on your Traeger, smoke the ribs bone side down at 225 degrees Fahrenheit for 8 to 10 hours, or until the internal temperature of the ribs reaches 204 degrees.
Spray or mop the ribs with apple juice every hour to help retain moisture. Another method of retaining moisture is to wrap the ribs in foil along with 1/2 cup of beef broth after 5 hours of cooking. The broth will help retain moisture and the wrap will help the ribs cook slightly faster.
This incredible cut delivers some of the beefiest bites available. Some experts say that chuck short ribs make some of the best barbecue you can have. The drawback is they may take several hours or most of a day to cook.
Expect to pay at least $10 per pound. Your supermarket may not keep short ribs in stock (you will need to special order them).
The ribs are done when the meat is very tender, and can be easily pulled apart with a fork. Aim for an internal temperature of 204 degrees Fahrenheit.
They're best for low and slow braising and smoking. The low temperatures slowly break down the connective tissues and delivers incredible tenderness and flavor.
Chuck ribs are a type of short ribs. Chuck short ribs come from the neck and shoulder section of the animal. There are two other sources for short ribs: back ribs, and plate short ribs.
Short ribs are sold in different cuts. Korean-style (or flanken cut) are cut perpendicular to the bone, creating thin slices of meat and bone that can be marinated and grilled.
Another is English cut, where the ribs are cut individually down to pieces of 2 inches in length. These pieces are usually braised.
No, they should be thawed before cooking, especially if you plan to smoke or braise them at low temperatures. Dangerous bacteria can form if frozen meat is cooked too slowly.
Formerly a throwaway cut, chuck short ribs are increasingly prized for their marbling and beefy flavor.
Whether they come from the chuck or another part of the animal, short ribs are used in dishes around the world.
In Korean cuisine, Kalbi ribs are short ribs that are flanken cut, marinated, and grilled. In some restaurants, the ribs are served raw, and diners cook them on tabletop grills.
In Argentina, short ribs are often among the first dishes served at the traditional grilled meat feast called an asado. They are flanken cut, salted, and grilled quickly over high heat.
In French and Italian cuisine, short ribs are usually left whole and braised in red wine.
The National Cattlemen's Beef Association identifies bone-in chuck short ribs with UPC number 1124, and boneless short ribs with UPC number 1127. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a braised 6-ounce portion contains 518 calories, 43.4 grams of protein, and 38.4 grams of fat.
This rich sandwich is one for the books. Beef short ribs are smoked then slow braised in a flavorful red wine and balsamic vinegar mix before getting layered on ciabatta with melty provolone and caramelized onions.
These Korean barbecue short ribs are doused in a tasty marinade of garlic, ginger, honey, and vinegar. They're perfect off the Traeger and traditionally served with lettuce, rice, and red bean paste.
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