Dinner At Denny's: Ten Hour Beef Short Ribs

Epicurean Exploits - Food and Recipes
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How was the Rhys? :slight_smile:

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Was this Denny’s (the restaurant) or Denny P’s ??? [snort.gif] [wow.gif]

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I’m pretty sure it’s Denny’s (restaurant) Grand Slam breakfast, featuring champagne, pinot noir, cabernet sauvignon and bourbon. It’s a great way to start your day.

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Dude, nice post - I dig the etched wine glass!

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Yeah! Dude knows how to cook and pour, and he roots for the Big Ten!

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Just had to go change my underwear. That meat looks amazing.

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Wow, sick.

Bill, how was the Myriad? Any pick for WOTN or best with the short ribs?

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Fatigue had set in, so nothing formal. It was good.

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Denny had my glass etched “Big Tex”. Sorry, not a Big Ten, or other conference fan.

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Myriad way young, but lots of promise.

For me, the Pape was the hands down winner. Bond was VA ridden and over ripe.

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Tex…what is the “recipe” on the short ribs you liked so much?

I have 5 ribs sitting in cryovac waiting for a recipe. I can’t tell anything from the pix other than that there was smoke involved and it, presumably, took 10 hours. Would love to replicate whatever excited you enough to post all these pix. Would grill first? and then put in my Smokin’ Tex with some pecan?

Thanks

another master idiot…to a degree

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Pretty simple recipe to follow.

These were straight out of CryoVac and they came trimmed of their surface layer of fat. I would like to have had the fat intact, but beggars cannot be choosers at Kroger.

  1. About 8 PM the night before the intended cook, I removed the plates and dry throuroughly.
  2. Apply a liberal amount of rub (recipe below) and put on a wire rack over a sheet pan.
  3. Back into the refrigerator until smoke time.
  4. At 0600 I got the Ranch Kettle set up for indirect smoking using mesquite hardwood lump charcoal and big chunks of pecan.
  5. Once I had good smoke, I removed the ribs from the fridge and gave them a heavy coating of coarse Malibar pepper. Off to the smoker over a large aluminum pan filled with water.
  6. I ran between 225 and 250 for four solid hours replacing the pecan chunks as necessary to maintain smoke.
  7. At the four hour mark, I removed from the Ranch Kettle and placed into a 225 deg F oven and let them ride it out. Took an additional six hours to get up to 200 deg F internal on the beasties.
  8. I foiled for transport over to Denny’s.


    Rub Recipe:
    1 Cup of Sea Salt from Costco
    1 Cup of finely ground Telicherry pepper
    1 TBS Cayenne Pepper
    1 TBS finely ground Mexican Oregano
    1 TBS Granulated Garlic (Giggidy)


    I served it with ‘baked potatoes in a pan’:
    Yukon Gold Potatoes, mashed with skins on
    Heavy Cream
    Sour Cream
    Cheddar Cheese
    House Cured Berkshire Bacon
    S&P
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Thanks, Tex…

will try this…though it doesn’t seem that far from other things I’ve tried…but looks good…and tasty.

I am an electric, smokin’ tex user…so…I have to adjust for that. Seems like an overnight project coming up.

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Have to say, I have been a huge fan of Mexican oregano in beef rubs after reading about it here several years back. Great, great stuff.

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Well im inspired. Will report back

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I made these yesterday in my smokin tex. 6 hours @ 225 with pecan. My wife loved them. I thought they were overcooked. They were. The reason is that these short ribs were cut already. I will ask for the uncut “rack” next time. But , the taste was great, I thought. Just a little stringy.

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Ask for a Chuck short rib plate, bone in.