Beef Short Rib
The generous Flame and Dame sent me a present recently. It was a food box full of South East Asian (mainly Korean) ingredients. It has given me the inspiration to try new some new flavours in my cooks, as prior to receiving the gift I had not really cooked much South East Asian influenced cuisine.
A couple of weeks ago, I cooked these Gochujang Chicken Drumsticks, which came out so well and added to my enthusiasm for wanting to cook with these ingredients. I had ordered some Beef Short Ribs from Philip Warren – On the Pass, so decided to give them a go in the Weber Smokey Mountain (WSM).
Preparation and Cook
I watched the Masterclass series from Aaron Franklin recently, and one of the many things I took from it, was the importance of planning the cook. I have always made notes on the cook but not sure I have properly planned cooks. It’s an obvious thing to do really, and quite ironic I haven’t done this previously as I am a planner.
This was going to be a same-day cook so the night before, I made some scribbled notes planning out the cook. This included time I wanted to serve, when I was going to wrap, when I was going to take off together with the temps I planned to cook at.
At 8 am, I made the marinade and slathered it over the beef short ribs before placing them back in the fridge. I can’t tell you how good they looked. Unwrapping them got me pretty excited about how these were going to turn out.
I started to set the smoker up at around 10 am, at the same time getting the beef short ribs out of the fridge. I cook with charcoal these days (as opposed to briquettes). The Premium Professional Lumpwood from The Green Olive Firewood Company is great as you get some huge chunks coming out of each bag. I was aiming for a starting temperature of around 235°F. I have started to ‘cheat’ a bit these days and now have Flame Boss. It really helps regulate the temperature of the smoker, so you can go off and do other things and wirelessly keep an eye on things.
The Plan versus the Reality
So how did the cook pan out against my plan:
|Time||Task / Plan||Actual / Notes|
|0800||Make the marinade and cover the ribs, before sticking back into the fridge for a couple of hours.||All completed on time. Would be interesting to marinate them overnight next time.|
|1000||Light smoker and remove the beef short ribs from the fridge.||Completed on time.|
|1100||Put the ribs on and add 5 cherry wood chunks.||Completed on time.|
|1300||Check the ribs and give them a little spritz (I used Cider Vinegar). Prepare the mixture/liquid to braise the ribs.||Completed on time.|
|1400||Take the ribs off and place them in a baking tray. Cover with the braising liquid and cover the baking tray with foil.||Completed on time.|
|1830||Take the beef short ribs off and allow to rest for 30 minutes.||I checked the temperature around 1530 and the meat temp was quite high, so I removed them from the baking tray and tightly wrapped them in foil with a little of the braising liquid. I reduced the temp to 200°F. Around 1645 the internal temp was registering at 205°F and on probing them they felt very tender. I took them off and let them sit in the food warmer (in the foil) for an hour (in hindsight I should have just killed the WSM temp and left them in there).|
|1900||Ready to serve.||I ended up serving around 1800, so a good 1 hour early although it could have been even earlier.|
I had planned for a cook of 8 hours, but I think this is more like a 6-7 hour cook. It was quite windy on the day, and the temps did rise to 250°F a couple of times, but I don’t really think this impacted the length of the cook.
From the moment I unwrapped the beef short rib, I had a good feeling about this cook. The uncooked ribs looked absolute quality. This continued when I unwrapped the cooked beef short rib from the foil. I could feel how tender they were, and when cutting them it literally was like a knife through butter.
I have cooked beef ribs before and despite doing them low and slow they have still been a bit gelatinous. These were unbelievable. Incredibly tender meat that melted in the mouth. The surprising thing was they did not taste more of the base ingredients. This is why next time I will marinate these overnight.
It is safe to say these were by far the best dish I have cooked in 2020. I really enjoyed the cook and ended up with a great result. I’m also going to keep planning out cooks, as I think that really helped focus me throughout the cook.
Korean Style Beef Short Ribs
Korean Style Beef Short Ribs
- Beef Short Rib
- 1 tbsp Gochujang
- 2 tbsp Soy Sauce
- 2 Garlic Cloves (crushed)
- 1 tbsp Ginger (chopped)
- 1 tbsp Sesame Seeds
Braising Liquid (and Sauce)
- ½ cup Soy Sauce
- ½ cup Light Brown Sugar
- 2 tbsp Sesame Oil
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Ginger (chopped)
- 2 Garlic Cloves (crushed)
- ½ tsp Red Pepper Flakes
- 1 tbsp Cornflour
- 1 tbsp Honey
- 2 tsp Gochujang
- Mix together the Gochujang, Soy Sauce, Rice Vinegar, Garlic, and Ginger and rub all over the Beef Short Rib. Place in the fridge to marinate – I would recommend overnight.
- Remove the Beef Short Rib from the fridge about an hour before you would like to start cooking. Set up your smoker and try to set it up to cook at around 235°F. Once at the desired temperature place your ribs on the smoker. I placed mine bone side down.
- Cook for a couple of hours and then check on them. My ribs had a nice layer of fat on them so this helped keep everything moist, but I did give them a very light spritzing of cider vinegar. Cook for another hour.
- Prep the braising liquid by mixing all the ingredients together EXCEPT the cornflour and honey. You will use these later to make the sauce. After 3 hours of smoking remove the ribs and place in the braising liquid, in a baking tray. Cover the tray with foil to keep all the steam inside and place them back on the smoker.
- Cook and periodically check the temperature of the meat. I was aiming for 203°F. Once it gets there remove from the Smoker and take the ribs out of the braising liquid. Tightly wrap the ribs in foil, with a little of the liquid and place somewhere warm.
- To make the sauce, pour the braising liquid into a saucepan and warm on a medium heat. Mix the cornflour with some cold water until dissolved and then pour it into the sauce base. Add the honey and Gochuhang and bring it to a simmer before turning the sauce down. The sauce should thicken nicely and have a nice gloss to it.
- To plate, unwrap your ribs and then slice them. I took them close to the bone and then sliced some of the fat off (although this was really nice in itself). I then plated and poured a little of the sauce over and added some chillis. In my excitement, I actually forgot to add some sesame seeds which I think visually would have been a nice touch.I served this with Brown Egg Fried Rice, Kimchi, and some Edamame Beans which were lightly salted.