Any beef short rib fans?

Had baked short ribs the other day. Similar to ox tails.

soup, soup, soup!

My fav way is braised in cast iron dutch oven

Anyone try smoking them?

I had a few packages of the cross cut type given to me. I marinated in an asian salad dressing for 72 hours then put them on the bbq. Very thin cut, so only took a few minutes to cook. Delicious!! Served with long grain rice / quinoa mix, and grilled asparagus.

Only marinated for so long because had an emergency the night I planned on cooking, then had plans for the next night so I cooked the 3rd night.

Super_Dave wrote:
I found some meaty 2" for $5.99/lbs. I'm going to run them in the smoker for 2 hours and then braise in beef broth and the holy trinity for another couple of hours. I've applied my seasoning rubs and put back in the frig until tomorrow. I'm still wrestling with which sides to go with.

Sides: pan fried potatoes and onions; salad of romaine and homemade blue cheese dressing (Two days before: mix real mayo, blue cheese chunks, dash of garlic powder; thin to desired consistency with real buttermilk - let it sit in fridge to develop full flavor).

We use to call them steak on a stick because they tasted similar to ribeye. Marinated they roast up tasty or low braise in cast iron dutch oven. Great stuff.

My absolute favorite cut of beef. I get the leanest ones available and either cook them in the crock pot with a can of french onion soup or broil them with lemon pepper and garlic powder.

I found some meaty 2" for $5.99/lbs. I'm going to run them in the smoker for 2 hours and then braise in beef broth and the holy trinity for another couple of hours. I've applied my seasoning rubs and put back in the frig until tomorrow. I'm still wrestling with which sides to go with.

Short ribs are great!
Used to do them in a pressure cooker; the bones would just slide out.

They did not take long in a pressure cooker, but with the price these days, I do them maybe just once a year.

They're great, but as has been said he price shot up when the demand did. I like to crock pot them in some beef broth with a touch of Worcestershire and Heinz 57.
I then make gravy from the liquid and serve them over noodles.