Finally managed to get some beef short ribs from my butcher and will be having a crack and cooking them tomorrow. Paid £8/kg for them - that seem reasonable?
Anybody got any tips for a first timer? Cut them into individual ribs or leave as a rack? Just a salt+pepper rub or something fancier? Trim much fat off? How long should I expect a 3kg piece to cook..?
Ant tips gratefully received - as always, I have no idea what I'm doing!
Thanks Toby. One other question is how big should these ribs be? I ask because the pitt cue book was a 4-6 bone rack would weigh between 500-600g, whereas my 4-bone rack weighs in at about 3kg! Just wondering which end of the scale is more normal!
Really looking forward to trying this, it looks like a lovely bit of meat - lots of marbling throughout! Only 3 hours to go now...
I would say that somewhere inbetween, but closer to your weight is about right, with a six bone rack at their weight I would think they were Jacobs Ladder, the top part of the sirlois.forerib which is cut off to make the joints. If that confuses you, think of the long lamb chops you buy verses the smaller loin chops, one is untrimmed the other has had the lamb equivilent of the Jacobs Ladder taken off.
