Please help me cook my Dexter grass-fed ribs

[Lynne Simpson 180Farm FaberVA]

Hope everyone is high and dry in Hurricane Flo territory.  She is bringing us too much rain in Central Virginia to do anything outside, so my thoughts go to food...

I have the steaks and burger down to perfection, but these Dexter ribs just are not turning out right.
 
My skirt steaks and hanging tender are not the best either...

Please let me know some methods and recipes before I ruin again!!

[emsshamrock]

Skirt steak and hanging tender should be cooked hot and fast. They aren't think cuts of meat and they can get tough real quick. I prefer the grill when it comes to things like this. Med high to high heat and sear on each side. Cut on the bias after letting the meat rest a few minutes after removing from heat. Skirt steak makes excellent thinly sliced beef tacos.

Beef ribs should be a low and slow operation, at least in my house it is. Crock pots work wonders for some of the less desirable cuts of meat.  Makes sure when cooking that there is plenty of liquid in the pan with it. Otherwise, they can get dry and tough.  

[Lynne Simpson]

Thanks Emily, everyone preaches low and slow on grass-fed beef so I never thought to grill the skirt/hanging tenders with high heat.

By the way, I finally have the ribs down. I had the butcher trim the fat off the ribs, I sliced that tough membrane, made some shallow slices in the meaty areas, marinated them overnight in worchestire and V8 juice, basil, oregano, garlic, onion, cooked them covered in the oven at 300 for a few hours, then basted with teriyaki glaze on the charcoal grill. It was a little work, but so worth it!

Tonight it's Dexter ribsteaks, our favorite, coated with olive oil, salt, pepper and charcoal grilled for dinner tonight!