I have heard many good things about cooking beef short ribs very slow on a low temperature. Not new news, but when I say cooking slowly, I mean cooking for over three days. Although I am a grilling enthusiast, a majority of the cooking was not done on the grill. It was done Sous Vide or vacuum sealed and immersed in a water bath. In this case, the meat cooked at 132F and then was grilled. Grilling added char, flavor, and rendered a good bit of the beef fat.
The Sous Vide portion of the cook could not have been easier. The ribs were vacuum sealed and went into the water bath. Although I had thoughts of pre-seasoning the meat prior to putting it in the vacuum sealer, they went in without seasoning.
I am not all that familiar with beef ribs in general. I had Flanken Cut Ribs prepared Asian style some time ago but was not exactly sure what they are. Recipetips.com says that Flanken Ribs refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage. When the chuck short ribs are obtained by cutting across the bones, they are referred to as Flanken-style Short Ribs. However, chuck short ribs cut parallel to the bones are known as English style short ribs. I still thought that an Asian style preparation would be fantastic for these ribs.
When the ribs were done cooking in the Sous Vide, it was amazing how fragrant the cooking juices were. The juices had a rich mahogany color and was a immediate reminder that the moisture stays in the bag and with the meat during the cooking process. Although I had aspirations of using the juices produced in the cooking process for some kind of a flavoring or sauce, I will have to save that for another day.