My in-laws have been splitting a side of beef with some other folks for the last couple years. They gave me some 'left overs' before their new batch came in, including these short ribs with a failed vac bag. I've cooked plenty of short ribs a variety of ways. How would you cook these? One has a huge thickness to one end.

These are cut 3-4 fingers wide, 4 bone short ribs. Eye pro for scale.

Look up Anne Burrell's Osso buco recipe and cook them like that.

I did a very similar preparation last time I made some like this from the same source. Not opposed, but was thinking about doing something different.

https://www.bonappetit.com/recipe/red-wine-braised-short-ribs

That's about identical to what I did last time. It's about identical to the osso buco recipe above but red vs white wine.

Anybody smoked a set cut like this?

Yeah weird cut. Smoked beef ribs can be better than brisket, if you know what you're doing. I do not, ha

wink1989 said:

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normaleagle05 said:

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That's about identical to what I did last time. It's about identical to the osso buco recipe above but red vs white wine.

Anybody smoked a set cut like this?

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Gonna have a hard time keeping them lit.

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This one caught me off guard…

wink1989 said:

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normaleagle05 said:

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That's about identical to what I did last time. It's about identical to the osso buco recipe above but red vs white wine.

Anybody smoked a set cut like this?

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Gonna have a hard time keeping them lit.

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All things are possible with a positive attitude and a MapPro torch

What I've done with beef short ribs is start them in the smoker to gain some smoky flavor and then move them to a cast iron Dutch oven for long and slow, much like a pot roast.

Make a sauce from the drippings.

Serve with garlic mashed potatoes and it's incredible.