Short ribs? Your best method

I heard some people cook a day in advance and refrigerate overnight in order to get out all the fat. Never tried it though.

Braise with mirepoix/serve over grits
Braise in spaghetti sauce
Smoke
Sous vide

I dust in flour and brown all sides in a Dutch oven, remove, deglaze pot with wine, put short ribs back in cover just to top, cover and put in 300 degree oven for about 3 hours.

Season with whatever you like, salt and pepper and if you want vegetables sauté before deglazing pan. I will sometimes add whole mushrooms during about the last hour of cooking. Potatoes at same time if you want.

Remove, skim fat and serve over rice, grits or mashed potatoes.

Damn serious glaze there

On the grill whole:

I have two racks. Gonna do one just on smoke this weekend. Take it to 195 or 200ish and let it break down.

The other rack I'll do next weekend Korean style.

I use the slow cooker for mine; here is a recipe for 8-10 ribs.

Brown ribs till roasty dark on all sides. My rub consists of salt, pepper, cumin, paprika, brown sugar and chili powder. That gives it a nice dark color after browning.

Deglaze pan with red wine and add carrots, mushrooms, onions, celery. When vegys are browned (not cooked all the way) add garlic right at the end. I then stir in tomato paste until mixed good.

Put all the ingredients in the slow cooker. I usually put a layer of vegys on the bottom and then on top of the ribs. I stand the ribs up on the side of the cooker. Add more wine and some chicken stock, turn on low and let it go till done.

To get the grease out it's best to cook the day before, put the pot in the frig to let the grease congeal and then scoop off the top.

I'll then remove the gravy and thicken it on the stove and add any more spices if needed. You'll get a nice dark, spicy gravy out of this. The chili rub does give it a nice kick. Add in the ribs to warm up-it's delicious.

Sometimes I'll add a few chopped up red potatoes and some peas too. It depends on how big your slow cooker is and if you have room.

Came out great. Used killens S&P and garlic powder for rub. Smoked for 3 hours at 200 degrees. Pulled at 160 then coated with butter and Worcester sauce and wrapped in butcher paper. Put back on grill till internal of about 193 when the bone started to get loose.

These babys were about 5lbs of meat to this three rib rack.

Next week i try a korean recipe.

Looks great Ryno.