I'm searching for someone beef chuck short ribs in the oven, but I

[onecent]

obviously do NOT know HOW to use the search..because nothing ever comes up.

I bought 2 packages of the shor ribs to make for the super bowl. I believe they cooked them in the oven in cast iron or the other pan (name escapes me)

thanks for help

[onecent]

1. Wow I found the email at the bottom of the 1st page. Thanks

[Duer 157099]

2. Are they boneless or bone-in?

And what's your plan? I've done this technique now a few times, and it is consistently good. Very low and slow (180-225/250 degrees) -- the lower and slower the better. There's an enzyme in meat that becomes inactivated over 122 degrees, so the key (as I learned from Cook's Illustrated) is to allow the meat to cook at very low temp for as long as possible, so that in the time it takes for the internal temp of the meat to rise to appropriate "doneness" levels, the enzyme has plenty of time to break down the connective tissue and tenderize the meat. Chilling the meat is also key, as it reconstitutes it's texture so that it doesn't just fall apart right away. Just reheat before using.

I've never added liquid to the cooking pot, and always end up with plenty of very strongly flavored stock/broth.

Good luck! Let us know how it turns out! :hi: