ProQFrontier Posted June 30, 2020 Share Posted June 30, 2020 Going to have a second try at some beef short ribs this weekend (a rack of 4 as opposed to the two singles I did last time). I was happy with them last time apart from the “bark” was not particular dark or “bark like”. Videos and photos I’ve seen seem to have a completely black relatively thick crust. I have attached a photo from last time - method was roughly 3-4 hours unwrapped followed by 2 hours wrapped with some beef stock added in the foil until I reached temperature. Any tips on getting a darker/thicker crust would be very welcome. Thanks! Quote Link to comment Share on other sites More sharing options...
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