Short rib update

Today was the day, and I did a rack of pork ribs (Diablo 3 Gold), and 3 pounds of beef short ribs, same technique, different recipes, both a dry rub sealed in foil.

For the pork, brown sugar with salt and pepper and smoked paprika, packed on the meaty side, sealed in heavy duty foil, slide in the oven.

For the beef, I laid a bed of chopped shallots on the foil, and then seared the meaty side of the short ribs with generous salt and ground pepper on the bottom of a cast iron pan, no oil.

I put them meaty side up on the bed of shallots, a single splash of soy, and sealed the deal.

I slid them in the oven at 11:30 am, at about 175F---my stupid oven starts at 200, so I had to find a place where it was lower but would not turn off, and this is my best guess.

I could not wait any longer to know so I broke into the end of the packet just now, and stole a forkful of beef.

OMG...it's like velvet!

Taking it all out at 5, then doing a second baking with teriyaki and ginger on the beef, plain BBQ on the pork.

Velvet I tell ya!