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I've not cooked Short Ribs either with or without the bone, so this was an interesting cook.
I used a 2kg piece of meat, strange shape but I trimmed it up into 2 portions, 1 tonight and 1 next weekend.
The marbling on this is amazing, I cannot wait to try it.
I injected the short rib meat with beef consommé, Worchestershire sauce, Vino Cotto, onion and garlic powder.
The rib meat had a layer of yellow mustard and then had a good layer of Eats Zero to Hero rub
After 90 minutes.
After 3 hours and they were at 160F. I've put the, in a foil tray and added
6 cloves of garlic, a couple of chopped carrots, a chopped onion, some Pedro Ximenez sherry, Red Wine and the remainder of the injection.
The rib meat went on top and was foiled over. I reduced the sauce after the cook, pushed it through the veggies to make a gravy. It was then served on puréed cauliflower.
I added a little Blues Hog to the top of the Rib Meat for the last 20 mins. The meat came off at 185F and was lovely and tender.
The whole thing turned out great. The rib meat was tender but firm and it went well with the Cauli, Pedro Ximenez gravy. Very happy :-)
OzHector
I used a 2kg piece of meat, strange shape but I trimmed it up into 2 portions, 1 tonight and 1 next weekend.
The marbling on this is amazing, I cannot wait to try it.
I injected the short rib meat with beef consommé, Worchestershire sauce, Vino Cotto, onion and garlic powder.
The rib meat had a layer of yellow mustard and then had a good layer of Eats Zero to Hero rub
After 90 minutes.
After 3 hours and they were at 160F. I've put the, in a foil tray and added
6 cloves of garlic, a couple of chopped carrots, a chopped onion, some Pedro Ximenez sherry, Red Wine and the remainder of the injection.
The rib meat went on top and was foiled over. I reduced the sauce after the cook, pushed it through the veggies to make a gravy. It was then served on puréed cauliflower.
I added a little Blues Hog to the top of the Rib Meat for the last 20 mins. The meat came off at 185F and was lovely and tender.
The whole thing turned out great. The rib meat was tender but firm and it went well with the Cauli, Pedro Ximenez gravy. Very happy :-)
OzHector
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