Grilling Versus Braising

I have to admit that although I have enjoyed a classic Texas-style BBQ beef short rib many times, I never really made the connection that this was the same/similar beef “short rib” (sometimes just shorter I think and possibly called “English cut” sometimes) that we all like to cook during the New England wintertime in a slow braise of flavorful, red wine liquid served over something creamy like Polenta or garlic mashed. You can see my version of this here.

I still didn’t make the connection when I was at the store shopping for meat and thought to myself  “boneless short ribs on the grill, why not – it could work!” I thought I was breaking new grilling territory here.

So I brought them home and considered myself all clever by whipping up a little dry rub concoction of ground black pepper, kosher salt, ground cumin and ground ancho chili powder. After a suitable time I grilled them over high heat on my backyard grill till a perfect medium. (medium rare for the next time might be better as these were pretty lean cuts)

Served with grilled mushrooms, zucchini and onions, they made for a perfect “new” adventure on the grill!

(until I googled it and realized this was not “breaking new ground” stuff!)

grilled beef short ribs

These happen to be boneless and fairly lean, but on the bone would be delicious too and could benefit, I would imagine, from a wet marinade.

 

 

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5 comments on “Grilling Versus Braising

  1. Karen says:

    I’ve never tried grilling the short ribs…only braising. Were they as tender as steak tips?

    • cabinet stew says:

      sorta but since they were less marbled they were generally more “dense” like a steak than “steak tip” – but I cooked them much the same way – high heat to char/caramelize outside and just “done” in center (which is medium for me) They def seemed like they could “over cook” in a flash. I am going to try them again soon to see if this was just a fluke.(the only reason I got them was I was shopping late on a Sunday night and the store was sold out of streaks tips and I didn’t really want to do traditional steaks!)

      • Karen says:

        I like the boneless short ribs but worried they might not be very tender if cooked on the grill. I’ll have to give them a try.

      • cabinet stew says:

        cook them “fast and hot” and the texture is definitely different than steak tips more like brisket. Also I made sure to trim any “silverskin” or anything that looked possibly tough in terms of fat.

      • Karen says:

        Thanks Carol…I appreciate the advise.

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