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Old 06-18-2016, 10:17 AM   #11
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Join Date: Apr 2005
Location: Logan County, Colorado
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Quote:
Originally Posted by giggler View Post
Texas Style Beef Ribs, 2.97 lb.! small print says Boneless shoulder value pack.

apaerently, from a post I did last year, this is sort of the lean tail end of a beef chuck with no bone, but is cut into thick strips to look like a rib.

These are on sale every summer for Grilling season, and at that price, worth a try.

I have grilled them, and quite rare are OK. but even medium are tough.

The slow cooker works, and I use it in my garage, to not heat up the house, as it is hot here now. The meat is fall apart tender, but dry, even though it's in liquid when done. note, You can shread this into pulled beef, with a sauce it makes good pulled beef sands, or taco filling.

I was thinking, a stovetop braise might work as the slow cooker time is so long, a short 2 hr. braise might not dry the meat so much?
I agree with Aunt Bea. You won't gain a thing by braising. Lean is lean, and when cooked beyond medium rare is going to dry out. Cooking in liquid doesn't add moisture, only helps to retain what is in the meat naturally. When overcooked, it will still be dry. Since you say that this cut is only available during the grilling season, it would seem that is the intended cooking method.
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