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Kerry Beal

Kerry Beal

1 hour ago, FrogPrincesse said:

 

I absolutely want to do that as well. Just a few of questions, when you cook them low & slow, do you put some type of liquid with the short ribs, or just dry seasoning/ salt& pepper? Do you use bone-in or boneless and does that matter? And do you serve them like a steak then? Carved into slices?

 

I tend to use boneless, no liquid, no salt. 72 hours at 55C. Then Big Green Egg at high temperature to brown (here I salt and pepper and perhaps a bit of oil). Slice. 

 

It's pretty rich. 

Kerry Beal

Kerry Beal

1 hour ago, FrogPrincesse said:

 

I absolutely want to do that as well. Just a few of questions, when you cook them low & slow, do you put some type of liquid with the short ribs, or just dry seasoning/ salt& pepper? Do you use bone-in or boneless and does that matter? And do you serve them like a steak then? Carved into slices?

 

I tend to use boneless, no liquid, no salt. 72 hours at 55C. Then Big Green Egg at high temperature to brown. Slice. 

 

It's pretty rich. 

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