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- Big_KatunaExplorer IIMy folks used to cook them often growing up. They used to be be cheap.
I cooked some about a month ago first time in decades.
I used the Sous Vide method 180 for 24 hours. They were awesome. Fall apart tender fat cooked out. I made gravy with the drippings and put it on Home made egg noodles.
But not cheap anymore. I think I paid $7 a pound. Lot of bone. - Nutinelse2doExplorerYummy.
I boil them for about 15 min to get some of the fat off, then sick em in a baking dish with bbq sauce and cover them. Bake at 350 for about 1 1/2 hours. Serve with rice or my special potato squares. Delish! - NCWriterExplorerBig fan here. A think there was a thread about short ribs here recently.
They taste great, so hearty and satisfying for cold weather. Can be very fatty so I try to trim well before cooking, brown them before braising, and skim off some of the fat first before using the juices in a sauce or gravy. - Cuffs054ExplorerSuper, I see them in store but have never tried them either. I guess they come bone in and bone less. Please let us know what and how you do yours.
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2,136 PostsLatest Activity: Jul 25, 2025