Boneless shot ribs question

[Hugh]

Having trouble finding beef ribs but do have a line on boneless short ribs. Ive never cooked either. Are they much different in taste? Do you cook them the same? Id like to use the pbc, would you use the rack or hang them?

thx all

[Argoboy]

I have purchased boneless short ribs at Costco a couple of times and I was never pleased with the results so I stopped buying them. I tried to upload a picture but nothing happened.

[Red Man]

My grocery store has thin sliced boneless short ribs. I’m pretty sure they’re different than actual short ribs, they look like they have different marbling when I compare them side by side to the flanken cut short ribs they sell. The thin sliced boneless or flanken style are both delicious when cooked hot and fast.

[Mosca]

I do boneless short ribs a lot. But I do them in the Instant Pot, braised in red wine.

Honestly, as much as I love smoked meats, braised short ribs is one of the best things you can make. If you don’t have a pressure cooker, you can do them in a slow cooker or a Dutch oven.

I looked at a couple dozen different recipes, then used ideas from most of them, along with taking into account what I had in my pantry. I would recommend using this Anthony Bourdain recipe for beef bourguignon, substituting short ribs for shoulder or neck.

https://www.seriouseats.com/recipes/...on-recipe.html

[treesmacker]

I had some that looked a lot like the raw pic below (pic I found online). I thought they looked like they would be very tender based on the marbled fat throughout. I believe I sous vide them for 2 or 3 hours at about 135 degrees, and was disappointed that they came out tough. So, I would guess they would be best cooked low and slow or sous vide maybe 5 hours or so. I know they can be delicious, because i've had them at our local "River's Edge" restaurant (see second pic) and would rate that 5 stars; it looks like they probably do a low and slow braise on them.
Can't help you with the PBC because I don't have one, but i would think a low and slow cook and then maybe go to a braise or wrap to finish tenderizing.
Let's see what the Pit experts have to say .

[parkerj2]

I think I read somewhere that boneless short ribs are often just parts of the chuck roast just sliced to look as such and sold for a higher price.

[Bkhuna]

Buy a trimmed plate. Debone them yourself. So easy.

[Troutman]

grantgallagher is correct, it is what's beneath the chuck eye roll (sometimes called the American roll). The American roll is sold as a separate roast, it's the final portion of the longissimus dorsi muscle, or the muscle that starts at the back of the animal, runs through the rib section (that's the ribeye) and terminates at the blade bone in the chuck section.

What's left on the bottom of the chuck is heavily marbled, flat muscle that's cut cross sectionally and sold as boneless short ribs. Visually they appear to be the same but that's where it ends. If you try to grill them you end up with a very tough cut of meat. Remember, everything in the chuck is the shoulder muscle. It's a working muscle that contains lots of connection tissue that needs breaking down. If you braise or slow smoke these mock short ribs they come out fine. Just don't treat them like you would a steak or something cooked fast and hot. You get rubber bands.

[CaptainMike]

I cook these like a chuckie, or slice thin for bulgogi/kalbi.

[Hugh]

Thank you folks. treesmacker , that photo is exactly what I was looking at. I'll keep shopping till I find some normal beef ribs, that is what I was looking to smoke next for some friends. Having said that, I have a couple of chuckies in the freezer and I will be trying out the Anthony Bourdain recipe in my Instapot Mosca.

[Potkettleblack]

A thoroughly superior cut for sous vide. 72 hours at 133, then sear, and maybe sauce with a purge/red wine/maple reduction... Amazing.

[Bkhuna]

This is what you want. Slide along the bone with a knife and you will have big, meaty boneless short ribs.

[treesmacker]

OK, now I've turned the meat in the first pic below into the second and third. I sous vide 72 hours at 133F. I know how to clarify the purge and plan to make a gravy. i want to serve this with mashed potatoes and some zucchini. I need some HELP with what to do next with the meat. I won't eat unrendered fat, so want to render it without overcooking the meat and defeating the purpose of the long bath. Anybody have suggestions? Potkettleblack are you there? Anybody else can help?

[treesmacker]

OK, this is looking better - will be serving soon. Wonder, will it be good? It is kinda resting/braising in that cast iron pan now.

[treesmacker]

OMG was that delicious, fantastic, wonderful, superb. Melt in your mouth bunch of perfect bites. Just to recap... beef country style ribs (boneless short ribs), light salt, then sous vide 72 hours at 133F, ice bath and into the fridge on Wednesday evening. Saturday (today) separated the purge, clarified it by quick boil in microwave followed by strain through coffee filter. Next, lightly rub the meat with Hank's Beef and then into 275F smoker using mesquite pellets. Brought internal temp up to >165F, then quick raise of smoker temp to 450F for brief period just to brown it up a bit. Meantime, my wife grilled a few onions and mushrooms, added the clarified purge, a packet of Wagner's Demi-Glaze, and a touch of red wine. Added the smoked browned meat to the Demi-Glaze, covered with foil and set on low to just braze a bit while grilling the yellow squash. Plated, photographed, and yummmmm. Thank you Potkettleblack for your ideas for cooking this... great help! Also, to all of the Pit for the other tips I picked up to make this so delicious.
https://www.amazon.com/Wagner-Sauce-.../dp/B000HQPIEA




Last bite