Beef Short Ribs Oktoberfest German Style
Hey Guys, with the weather getting cooler there is no better time than now to fire up the grill and cook some really interesting dishes and today we’re doing just that with some german style beef short ribs for Oktoberfest. While these short ribs are definitely going to get their time in the smoke they aren’t exactly your traditional take on beef BBQ, but on cooler days like today this is going to hit the spot for sure. Serving these ribs up with a gravy over noodles much like beef stroganoff is a really fun way to take what you’ve learned about smoking meats, applying that knowledge to another dish, and really pushing it over the top with it. I had a lot of fun making this and I hope you will too. As always if you have any questions feel free to reach out to me and until next time, y’all take it easy.
Akorn Kamado -
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Traditional German Pork Ribs and Sauerkraut| Crock Pot
In this video you will see how to cook Traditional German Pork Ribs and Sauerkraut in a Crock Pot with Gravy. These spare ribs are not for the stove top. It’s an ingenious way of cooking. If you like your ribs with dumplings then you will love these no apples involved. Pork ribs are tough, stringy, and require a slow cooking method to be pleasant. Acidic sauerkraut tenderizes and seasons the meat. Let the comforting aroma of Spare ribs and sauerkraut permeate your home all day like a pioneer woman. The hardest part of this dish is waiting for it to be ready!
Ingredients
Beef Short Ribs
2 Cans Sauerkraut
1 tsp. Honey
5 Cloves Garlic
Salt
Pepper
1/2 Onion
1/2 cup Flour
2 Tbsp. Soy sauce
1/2 cup Milk
Chili Powder
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Classic Red Wine Braised Short Ribs Recipe
Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.
Recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
Learn more about Bone-in Chuck Short Ribs here:
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Andrew Zimmern Cooks: Pork Ribs with Sauerkraut
This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly at a gentle simmer, if you boil them you’ll end up with tough meat. Serve with a side of boiled or mashed potatoes for a complete fall meal.
Recipe:
Braised Beef Short Rib Recipe - Restaurant Style
In depth article and show notes found here:
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
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