Beef Short ribs are one of my favorite items- unctuous, tender and extremely beefy when cooked right. They are an absolute crowd pleaser. I often think of short ribs as the most expensive piece of beef you can buy. Gone are the days when short ribs were like chicken wings- a “throw away cut” from the producers that they sold for pennies. Now, short ribs command a premium price. When you consider the very poor yield you get from them due to the high fat levels, they are more expensive than filets. However, beef short ribs are sometimes the only thing that will hit the spot!
Most of the time I braise short ribs or cook them sous vide. In the spring and summer however, I cook just about everything on the grill or smoker. You’ll notice the short ribs in the pics are of the “Flintstone” variety- they are not cut into small bones like you see at most groceries. Because they are large, they are especially good on the smoker. I picked these up at Restaurant Depot, where you have to have a membership. If you don’t have a restaurant depot membership, you can get a day pass as a KCBS member! Bear in mind, you don’t go there for some light shopping. Restaurant Depot is a restaurant wholesale club, so you’ll only get things in large quantities.
I seasoned these with my Grillin’ Shake, which really brings a nice flavor through to the beef. Don’t be bashful with the seasoning- as short ribs render you will lose a lot of the seasoning!
I normally serve braised short ribs with mashed potatoes and some carmelized carrots. As these are smoked, just about any traditional BBQ side will work. I didn’t glaze these with a sauce, but you are welcome to if you prefer.