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Short Rib Lollipop | G1 Certified
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There are few cuts that look as "sexy" as a short rib lollipop, which should not be confused with a short rib "tomahawk". While the tomahawk just has the bone slightly frenched, the Short Rib lollipop takes quite a bit of craftmanship. The short rib is frenched, then the fat is trimmed and it is then held together with twine so it cooks perfectly.
Short Ribs have amazing flavor, they are usually smoked or cooked low and slow. This is one of the most marbled cuts in the steer.
How to cook it? Add salt. Sear for 40 seconds, then place standing up on the grill. Let it cook with indirect heat for about 1 hour and 20 minutes.
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Rated 5 out of 5
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Buttery and delicious!
It was outstanding my family enjoyed it immensely!! My son was eating the meat off the bone !!
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Rated 5 out of 5
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Always the best Lollipop short rib
Thank you so much for all the hard work you do I’m always satisfied with all the meats I get
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Rated 5 out of 5
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Spectacular
We brought the Lollipop to temperature, used a little sea salt & cooked over indirect heat for 1 hr 15 mins.
The end result was an extremely tender & delicious cut of meat with a beautiful presentation. We served with sautéed mushrooms in a red wine & beef stock reduction.
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Rated 5 out of 5
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