"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-08-2011, 07:36 AM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,291
Boneless Beef Short Ribs

One of my issues with bone-in beef short ribs is the excessive amount of fat that is part of the package. I seldom plan a day ahead to cook and refrigerate the dish so I can lift off the fat and find skimming it off a tedious and not completely successful effort.

Recently, I have been noticing boneless beef short ribs in the meat case at the supermarket.

Have any of you had experience cooking boneless short ribs other than to braise them? I'm interested in using them in a recipe.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-08-2011, 07:51 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've grilled them, basically like spares. Other than that, I've got an excellent slow cooker recipe. It calls for pouring the liquid into a baggie and cutting a bit of the corner off after it has settled to try to get the "good" liquids and leave the fat behind. Because yes, they sure are fatty.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-08-2011, 07:56 AM   #3
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,124
I haven't done this as I haven't seen the cut localy. But I would first try to cook them as I would a brisket. I would put grill them over low heat, on a divided bed of coals, with alder or apple wood. After about 2 hours, I would hit them with a dry rub, seal in foil, and cook low and slow for another 2 to 3 hours. That should give you good and smoky flavor, with tender, juicy met. You could also sauce them for the last 10 minutes or so on the grill.

As a side, I'm thinking plain brown rice, with the meat juice used either as au jus, or made into a gravy. Throw in either a great garden salad, or some broccoli and butter.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-08-2011, 08:12 AM   #4
Senior Cook
 
Join Date: Sep 2010
Location: Pennsylvania
Posts: 476
I made them one time. They were too fatty and greasy for me.
__________________
Happy Cooking!!
Joy

betterthanabox.org
betterthanabox is offline   Reply With Quote
Old 08-08-2011, 09:09 AM   #5
Senior Cook
 
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
I buy boneless beef ribs at Costco and they're great. They have no more marbling than a rib steak. At times there is extra fat on the outside of the meat, but I usually can find them without that. The ribs are tender and can be grilled at regular grilling heat. I've cut them into cubes and braised them in a Mexican sauce and they're wonderful. I've also cut them in cubes and cooked them in my slow cooker along with a can of cream of mushroom soup and an envelope of dried onion soup After adding sour cream, the mixture tastes a lot like beef stroganoff and it's delicious served with cooked noodles. I don't know if there is a Costco where you live or if the Costco has the boneless beef ribs but I hope so.
DMerry is offline   Reply With Quote
Old 08-08-2011, 12:24 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
ooh, i'm not sure if you're a fan of korean food, but marinated and grilled beef short ribs (kalbi) are delicious.

i'll see if I can find a good kalbi recipe.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-08-2011, 12:41 PM   #7
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Andy M. View Post
One of my issues with bone-in beef short ribs is the excessive amount of fat that is part of the package. I seldom plan a day ahead to cook and refrigerate the dish so I can lift off the fat and find skimming it off a tedious and not completely successful effort.
I'm right there with you on that issue, Andy. While I've been aware of the gravy separators for some time, I've not purchased one yet.

I think I'll do so and start enjoying the fatty foods I've avoided cooking.

Several Types of Fat Separators
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 08-08-2011, 02:45 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,291
Quote:
Originally Posted by buckytom View Post
ooh, i'm not sure if you're a fan of korean food, but marinated and grilled beef short ribs (kalbi) are delicious.

i'll see if I can find a good kalbi recipe.

Great, BT. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-08-2011, 02:59 PM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,405
Maybe you could find a recipe that would allow you to cook them a day ahead, pop them in the fridge, then, the next day, just take the fat off the top of the braising liquid and reheat them some how.
Rocklobster is offline   Reply With Quote
Old 08-08-2011, 03:28 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,291
Quote:
Originally Posted by Rocklobster View Post
Maybe you could find a recipe that would allow you to cook them a day ahead, pop them in the fridge, then, the next day, just take the fat off the top of the braising liquid and reheat them some how.
Thanks Rock, I know to do that for bone in ribs. I'm looking for new ideas for boneless ribs. They are less fatty.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-08-2011, 03:39 PM   #11
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,405
Quote:
Originally Posted by Andy M. View Post
Thanks Rock, I know to do that for bone in ribs. I'm looking for new ideas for boneless ribs. They are less fatty.
Ahhh, sorry, I misunderstood.
Rocklobster is offline   Reply With Quote
Old 10-11-2011, 04:49 PM   #12
Assistant Cook
 
Join Date: Oct 2011
Location: Virginia
Posts: 35
Send a message via AIM to shnooky Send a message via Skype™ to shnooky
Thanks for the cooking tips about boneless rips. I've always preferred boneless over bones.
__________________
Gelato Sundae has a sweet treat for everyone!
shnooky is offline   Reply With Quote
Old 10-13-2011, 10:50 PM   #13
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,291
I realize this probably won't be all that helpful for those without the proper gear, but the best short ribs I've ever made sous vide. I seasoned them with salt & pepper, sealed them and cooked them at 135 degrees for 74 hours. Once they came out of the water bath I brushed them with Devil's Spit BBQ sauce and flashed them on a hot gas grill fora couple minutes. They were fall-apart tender yet still a nice MR looking pink. And of course, they had just the right charred sauce. Very tasty if you have the means to cook sous vide.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 10-13-2011, 11:23 PM   #14
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Your timing is great! I just bought 2 big flats of them today on sale for 3.99lb. I plan on making them korean style and grilling them. Someone gave us a couple of flats (pre-marinated) to take camping camping last year and I think it was the best grilled thing I ever ate. Seriously!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-13-2011, 11:42 PM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
andy, sorry i forgot to respond.

here's 2 really good looking recipes for kalbi where you can use either bone-in or boneless short ribs.

Kalbi (Korean BBQ Short Ribs) Recipe - Allrecipes.com

Kalbi: the best beef ribs you’ll ever taste | I Hate My Message Board
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-14-2011, 09:11 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,291
Copied and pasted Tom. Thanks for taking the time to dig these up for me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-14-2011, 01:40 PM   #17
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Quote:
Originally Posted by buckytom View Post
andy, sorry i forgot to respond.

here's 2 really good looking recipes for kalbi where you can use either bone-in or boneless short ribs.

Kalbi (Korean BBQ Short Ribs) Recipe - Allrecipes.com

Kalbi: the best beef ribs you’ll ever taste | I Hate My Message Board

Thanks! I got them marinating this morning. I have made them before but I never grated the onion and I used white sugar before. We'll see what the difference is. I also added some chopped green onions as suggested.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-14-2011, 02:45 PM   #18
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,798
How about THIS RECIPE from Epicurious?
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 10-14-2011, 03:05 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,291
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
How about THIS RECIPE from Epicurious?

Thanks for the link S_L_O_B. I was looking for a recipe that didn't involve braising.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-14-2011, 04:08 PM   #20
Cook
 
Join Date: Aug 2005
Location: Moss Beach, California
Posts: 67
My husband makes this dish out of them (Yes we get ours from Costco) and subs the pork for the short ribs. It's delicious

Emilia-Romagna Braised Pork Ribs | Recipes | The Splendid Table | from American Public Media

Ahhh ooops also a braise.
__________________

spiceoflife is offline   Reply With Quote
Reply

Tags
beef, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 10:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×