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Oct 11, 2006 04:29 AM

Beef short ribs - grill or braise?

On a suggestion in another thread, I picked up some beef short ribs the other day from the store, but realized that I have absolutely no idea what to do with them. I've seen recipes for both grilled and braised applications, but most look needlessly complicated. Any ideas on what I might use these for?

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  1. How are they cut? That will make a difference.

    If you have thin slices flanken cut (across the bones), you can grill them in the Korean fashion.

    If they are long, individual bones, then a braise would be more apprpriate.

    If they've had the bones removed and the meat accordion cut, you can do either, but I prefer braised.

    1. If you want to grill shortribs, they must be cut thin across the bones or you have to made an 'accordian' cut so that the meat is thin. You can braise them if they are cut into large pieces. Braising is just like making a stew. If you grill them, the most popular way is marinate them overnight in a Korean style marinade. Drain the marinade and grill to the doneness that you like...medium is the best.

      1. Braise...makes em tender as can be and the sauce is wonderful

        1. My vote is for braising.

          1. Vote for braised as well. I made a huge batch of these glazed with tamarind this past weekend. The recipe is in Ana Sortun's Spice and is highly recommended.