Any beef short rib fans?

Try this one! It's easy, no fuss (crock pot) and is wonderful:

Melt in your mouth short ribs
(Dutch oven/crockpot)


3 lbs beef short ribs, cut into serving size pieces
1 tablespoon packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
¼ cup all purpose flour
1 can Campbell’s Condensed French Onion Soup
1 bottle (12 oz) dark ale or beer

Brown the ribs in a little oil. Transfer to a 5 quart (or larger) crock pot or Dutch oven. Add the brown sugar, garlic, thyme and flour and toss to coat. (I mix these up separately and THEN add to the ribs and toss)

Stir soup and ale together in a small bowl. Pour over ribs.

Cover and cook on LOW for 8-9 hours. Or on HIGH 4-5 hours.

You can serve with mashed potatoes covered with your gravy.

Good job Dave :C

Killer photos. I'm guessing your first attempt won't be your last?

Beef Ribs take more preperation. have to get rid of the fat by boiling and skimming. Flavor from the bones is like old half rotten or something.
Lot os mea on beef ribs is the reason. Have to cook a little slower and longer or smoke them. Wet sauce is the only way to go and not so much sugar. sugar and beef is,nt like sugar on ham. a Vinegar and pepper or tomato and vinegar and pepper sauce with just the right heat and no burned tomato flavors.

I'm making wine and herb braised shortribs for xmas eve, on a bed of cheesy polenta, with wild mushroom ragout and a pistachio lime parsley pesto drizzle.

Were a favorite of mine on the previous Texas incarnation.

Smoker for 6 hours at as close to 225 as I could keep it. 1st 3 hours just the rubbed ribs on the grill; last 3 hours, put a drip pan in the smoker with water & Worcestershire sauce. Has always worked out pretty good;

Can't use a smoker on this iteration of the Texas circuit, so may have to do some variant of SD's method.

rskrbina wrote:
Great looking ribs Dave. What was your smoke time, temperature and wood choice?

2 1/2 hours in smoke, 4 hours in oven, both at 265 degrees. Apple, hickory & oak.

Great looking ribs Dave. What was your smoke time, temperature and wood choice?

Those look great Dave. I wish what is available here were that meaty.

I save the drippings and use it for beef stock for soup. And the bones and any leftovers