Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 2, 2008 08:56 AM

Could I first grill, then braise boneless short ribs?

I have those Costco boneless short ribs. Once I followed an old recipe of first boiling the meat then grilling it with barbecue sauce, but I'm wondering if i could retain more flavor by first grilling the meat instead of browning it, and then braising it in a barbecu-ish sauce.

Actually, if anybody wants to tell me a different recipe idea, that's fine too. I did do a search already and found a John Besh recipe.

The weather should be cool enough today to braise in the oven, on the other hand, thoughts of summer are in the air; that's why my thoughts turned toward a bit of grilling.

  1. Click to Upload a photo (10 MB limit)
  1. go with the Besh recipe. jfood has made several times, has posted on CH several times and in each case these are the best.

    The one thing jfood recommends is the braise on day one, place in refrigerator over night and serve day two. when you take out of the fridge, skim all the hardened fat.

    do a search and you can see some of the feedback for the besh ribs.

    2 Replies
    1. re: jfood

      jfood, the Besh recipe I found has zinfandel, carrots, celery and dried mushrooms in it. Is that it or is there another? I don't have time for overnight any more.

      1. re: wearybashful

        yeah, the recipe is sorta a project versus a quick dinner.

        on your idea the boneless and the sauce itself, jfood has no experience in either so he'll take a pass. The bones always bring tremendos flavor to the braise and the wine/stock combo as well.

        It sounds like you are basically par-cooking/boiling the ribs, and if you look at other current thread you will find less than 100% agreement on this as a positive way of using that part of the steer.

        If you do go this route we'd love to hear how they turn out.

        good luck and keep the besh recipe for next winter.

    2. I don't see why you couldn't grill to get a surface browning and then braise as usual in a bbq sauce. I happened to run across some cross cut short ribs that were 4 bones long and 1" thick. I butterflied them and made Korean grilled short ribs. You can even take a regular short rib and butterfly it open or roll cut it to make the meat about 1/4 thick and then grill. It will not be as tender as if you braised it but is still very interesting to do.

      1. I’d try them the way I do pork ribs. I’d season them with Montreal Seasoning or just salt and pepper; put them in a covered roasting pan and then into a 225 to 250 degree oven for 3 or 4 hours or longer depending how thick they are. It’s pretty hard to over cook them at this low temperature. I’d then put them on a hot grill for a few minutes to get a nice char on them and then add a little BBQ sauce to finish them off.

        1. Interesting idea. You're saying throw them on the grill first, then finish them in the oven - sorta substituting grilling for browning in the pan, it sounds like. I don't see why that wouldn't work; it might be really good.

          That said, I agree with jfood that the Besh recipe is a winner. And it does work with the Costco boneless ribs - I've done it - but I still like the bone-in ones better.

          3 Replies
          1. re: Bat Guano

            here's a link to a blogpost i did about short includes my FAVORITE short ribs recipe, which I modified from Mario Batali's "Molto Italiano" cookbook. I've made them several times and everyone goes nuts over them

            1. re: taresa514

              I really love winter cooking like this, and I'm definitely saving the wine-braised recipes. It's just that today, I have a big package of winter-type beef along with a summer urge for grill and barbecue. I just grilled the strips and now I'm going to simmer them in sauce for a few hours, then maybe I could even grill them a second time, what the heck.

              1. re: wearybashful

                Well, I think that worked. I do think the flame-grilled flavor went into the sauce. I didn't have a chance to chill them and remove fat; I just had to ladle it off. I didn't grill a second time; i thought the meat might fall apart or blacken completely. I would do it again. The grilling was easier than browning.