Buffalo Short Ribs - recipe assistance requested.

[hippywife]

We are not BBQ aficionados but have some lovely ribs we would like to prepare tomorrow. I need to start a marinade tonight. I've googled up a few recipes for marinades and preparations.

Hit me with your best marinade and preparation method for delicious, and most importantly, tender ribs.

And thanx for the help! :hi:

[NMDemDist2]

1. vinegar based is best IMO

use your best vinegar with some tomato paste, add spices (include some hot stuff and hickory smoke flavor if you've got it) some honey or molasses or even sugar if that's all you've got

hard to go wrong.

[hippywife]

2. I like a vinegar based sauce, too.

I've been looking around and figure I can pretty much make them taste good. I think I'm going to end up slow cooking them in the crockpot and then have the DH grill them for a little bit. May try smoking them another time.

[hippywife]

3. This recipe at Epicurious

sounds pretty yummy, altho I don't have sake but I could sub in something else.

http://www.epicurious.com/recipes/food/views/235200

Sweet Soy-grilled Short Ribs

1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces

1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.

2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.

3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.

4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.

*When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.

Variation
How to cook full-size Sweet Soy-Grilled Short Ribs:
You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.

[NMDemDist2]

4. sub a good vinegar for the sake and that would work

vinegar is especially good with 'game' meat (venison, buffalo ect)

[hippywife]

5. That's what I'm thinking

should work. :thumbsup:

[The empressof all]

6. I personally would not barbecue Buffalo Short Ribs Dry on a Grill

Buffalo has far less fat than beef. I would think a nice braise in some wine based sauce would assure a tender meat. You may want to consider cooking the meat in a slow oven than in the grill.

I've never had luck grilling Buffalo or Beefalo steak so I'm biased. Hope all turns out well. Buffalo can be very tasty. But you can't assume that you can cook it like beef and have a success.

[hippywife]

7. That's pretty much why I was

deciding to slow cook it in the house and then put a little char on them on the grill. I have them marinating in the sweet soy ginger recipe in the fridge. I'll toss 'em in the slow cooker in the morning.

I do have to say, the smell good even raw, and it was a real bear trying to get the silver skin off of them. What a chore!

Hope you had a lovely Saturday, Empress! :hi:

[The empressof all]

8. Woopsi...I missed that part

They're gonna be great!

[hippywife]

9. The ribs are

in the crockpot with the marinade and they are smelling so good, it's making me really hungry already! :9

[hippywife]

10. These never made it out to the grill

after six hours in the crockpot in the marinade, they were tender and awesome. We tasted them and decided we couldn't wait. I highly rec that marinade! Delicious! :9

http://www.epicurious.com/recipes/food/views/235200

(I used a shallot instead of scallions coz it's what I had.)

[knitter4democracy]

11. Cook's Country has an awesome shortrib recipe.

Wait, do you mean buffalo style, as in bbq, or buffalo as in bison to eat? I use the CC recipe for my bison shortribs, but it's a wine-based sauce that makes enough to cover them in the crockpot.

[hippywife]

12. No, real bison.

See post #10. And thanx! :hi:

[knitter4democracy]

13. I luuuurrrrrve bison!

We got half a one last summer and are getting low and will have to get another half again in another month or two. The shortribs are really, really good--not too greasy.

I've found that bison can get dried out, so I now submerge it in sauce or whatever when I cook it in the crockpot or for awhile.

[hippywife]

14. We love it, too!

We've been getting grassfed and finished bison from our food co-op and it's incredible. If you like to cook it that way, and like an Asian flair, do try the marinade in that recipe and cook the bison in it. It's really incredible.

[knitter4democracy]

15. I'm going to try it!

I wonder what it would do to a roast (I still have several in the freezer).

[hippywife]

16. Maybe you could

let it thaw enough to cut it into chunks similar in size to the short ribs. I marinated them overnight and then just dumped the whole thing into the crockpot.

Enjoy! :hi:

[knitter4democracy]

17. That's a good idea. I'll try it later this week.

What could I use instead of the oyster sauce? I don't have any--is that substitutable at all?

[hippywife]

18. Not sure about a sub

for that. Maybe someone else knows. :shrug:

[Stinky The Clown]

19. I had my first short ribs in ages last night

At Carrabba's Italian Grill.

They were really very good.

Braised until truly tender, and largely defatted (from the fat being skimmed off during the long, slow braise). Very tasty, served on a bed of risotto and topped with some sort of ragu.

I could have done without the ragu, and would have preferred a brown sauce, but the beef was excellent.

I am guessing at the recipe here:

Sear the beef in a bit of olive oil, in a cast iron skillet set to "Blast Furnace".

Move the beef to a deep pot with a lid. Cover with highly seasoned beef stock and cover. Set in a 325 oven and let it go for four .... five .... maybe six hours. Until the meat is still meat, but **almost** falling apart.

Skim the liquid and reserve it.

Make a roux.

Add the stock to make a very simple brown sauce (This deviates from what I ate last night).

Serve over a simple mushroon risotto, maybe egg noodles .......... hell, even serve it on mashed potatoes.

Mmmmm ... how about on garlic mashed potatoes?

Man ...... I'm hungry again ............

[hippywife]

20. Sounds good, Stinky.

Carrabba's is the only Italian chain restaurant I can eat at. They always seem to focus on quality with everything from the food to the service.

We don't eat out often so when we go there, I always have to have my favorites: the Cozze in Bianco (the sauce of which is awesome to dip the bread into!), salad with the vinaigrette (can't remember if that's the house or Italian salad), Polo Rosa Maria with the cavatappi amatriciana (half of which I end up bringing home with me.)

We have gift cards my parents sent for the DH's birthday in February we haven't used yet.

Glad you had a wonderful dinner! :hi:

[Stinky The Clown]

21. " ...... the Cozze in Bianco .... "

I agree with every word you said about that! I had it last night and I have it every time we go .... which is maybe three times a year. We really don't eat out much either.

[hippywife]

22. It's also good

to just have those with a salad and bread. Not too full. Just right! :9