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05-29-2015, 11:50 AM
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#1
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Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 686
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Boneless beef ribs?
These come on sale here every 2 weeks.
What are they? The beef council says they are more a part of the chuck, no bones, and not short ribs..
at 2.97 a lb, I can't go wrong!
What are they and how should I cook them?
Thanks, Eric Austin Tx.
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05-29-2015, 01:02 PM
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#2
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Master Chef
Join Date: Jan 2011
Posts: 6,457
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Braise or low and slow. One of those tough cuts I imagine.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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05-29-2015, 01:22 PM
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#3
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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Kind of an oxymoron, don't you think? Boneless ribs? Reminds me of the boneless chicken ranch..
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05-29-2015, 01:29 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,974
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The chuck is part of the animal's shoulder. I think it's the best for low and slow cooking. I use chuck for pot roast, stew, chili and similar long slow cooked foods.
Your "boneless beef ribs" are cut from the chuck. You can treat them as short ribs. At $2.97/Lb I'd buy as much as I could afford and freeze them as I have to pay $4.99/Lb or more for boneless chuck roast.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-29-2015, 01:42 PM
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#5
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,478
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They're essentially leftover parts from butchering more common cuts. Craig and Andy are right - low and slow. My favorite local Mexican-inspired restaurant serves braised short ribs as an open-faced tamale that's delicious. You could do the same with these. Sear and braise in a mixture of sauteed onions and garlic, fresh and dried chiles, tomatoes, cumin and dried Mexican oregano. Serve over polenta or rice, or make a tamale pie with this as the filling. You can also make beef stew with this.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-29-2015, 02:32 PM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,047
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Huh. I'll have to be on the lookout for them, that's a really good price. I never did quite understand how ribs could be boneless either, and figured they were actually something else.
__________________
She who dies with the most toys, wins.
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05-29-2015, 02:37 PM
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#7
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
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Quote:
Originally Posted by Rocklobster
Kind of an oxymoron, don't you think? Boneless ribs? Reminds me of the boneless chicken ranch.. 
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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05-29-2015, 03:04 PM
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#8
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,974
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Quote:
Originally Posted by Rocklobster
Kind of an oxymoron, don't you think? Boneless ribs? Reminds me of the boneless chicken ranch..
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Yes indeed! Kinda like boneless chicken wings.
It's the meat industry's was of capitalizing on popular cuts. Ribs sell, so
'here's the ultimate great food', ribs with no bones to fuss with.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-30-2015, 11:18 AM
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#9
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Master Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 5,222
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The boneless beef ribs at Costco are so marbled, I would imagine they could be grilled and served rare. Just like a steak.
I asked the meat manager and he told me they were tender enough to grill or fry.
Look next time your in Costco and be amazed or confused as I was, as to their origin and how to prepare them.
I can tell you slow and long on these boneless beef ribs would be sacrilege.
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05-30-2015, 11:27 AM
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#10
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,974
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Quote:
Originally Posted by Roll_Bones
The boneless beef ribs at Costco are so marbled, I would imagine they could be grilled and served rare. Just like a steak.
I asked the meat manager and he told me they were tender enough to grill or fry.
Look next time your in Costco and be amazed or confused as I was, as to their origin and how to prepare them.
I can tell you slow and long on these boneless beef ribs would be sacrilege.
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Have you cooked boneless beef ribs and served them rare? If they're cut from the chuck, it's not likely they're be tender.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-30-2015, 11:31 AM
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#11
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Master Chef
Join Date: Oct 2013
Location: Southeast US
Posts: 5,222
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Quote:
Originally Posted by Andy M.
Have you cooked boneless beef ribs and served them rare? If they're cut from the chuck, it's not likely they're be tender.
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Nope, and I was just as dismayed when I saw them, as you are reading my post. I too associate boneless ribs with long and slow. Any rib.
If you are a Costco member, look for yourself. You will be surprised. I mean I was.
The only thing about them that says "ribs" is the way they are cut.
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05-30-2015, 11:31 AM
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#12
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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Two types of beef ribs..Short ribs and back ribs..one requires extended cooking times and one doesn't.... The Zen of beef ribs
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05-30-2015, 11:59 AM
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#13
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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Quote:
Originally Posted by Roll_Bones
The boneless beef ribs at Costco are so marbled, I would imagine they could be grilled and served rare. Just like a steak.
I asked the meat manager and he told me they were tender enough to grill or fry.
Look next time your in Costco and be amazed or confused as I was, as to their origin and how to prepare them.
I can tell you slow and long on these boneless beef ribs would be sacrilege.
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Marbling doesn't make meat tender, it makes it flavorful. The tenderest cuts are from the muscles that get the least amount of use.
__________________
Rick
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