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Boneless Beef Ribs - Need ideas for cooking

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  • ecowper
    commented on 's reply
    ohhhhhh, pastrami .... good one!

  • CaptainMike
    replied
    I buy these regularly and do them one of three ways: smoke like a chuckie (as mentioned), thinly slice and marinade for Korean beef (galbi or bulgogi), or cure and smoke for pastrami .

    Leave a comment:


  • phbern
    replied
    I usually smoke them at 275f to internal 160f, then put them in an aluminum pan with equal parts of red wine and beef broth to come halfway up the ribs, thyme, shallots, carrots, cover tightly and braise to 200f. Take them out of the pan, cover with foil. Strain and de-fat the braise and use it to make gravy.

    Leave a comment:


  • ecowper
    replied
    robstock whether boneless slab or "country ribs" .... cook as you would a chuck roast or brisket. or you could cut into short rib size pieces and use this method .....

    https://amazingribs.com/tested-recip...ovencal-recipe

    Leave a comment:


  • robstock
    replied
    Thanks Troutman. I one of them thawing now. Figure I will be able to tell if its truly a boneless slab once its thawed.

    Leave a comment:


  • Troutman
    replied
    It really depends on what exactly you have there. Boneless ribs are generally a misnomer, meaning they are generally cut from the chuck and can resemble a rib cut. There are several examples of boneless ribs in the beef channel. Bottom line treat it like you would a chuck roast. Her's a good discussion on the subject;

    https://pitmaster.amazingribs.com/fo...-ribs-question

    Leave a comment:


  • robstock
    started a topic Boneless Beef Ribs - Need ideas for cooking

    Boneless Beef Ribs - Need ideas for cooking

    Anyone ever done boneless beef ribs. My son got some from where he works. They came in by mistake and his manager sold them to him cheap. I have 4 slabs of them but have never cooked them. Can you smoke them like a standard slab and just adjust the time?

    Any other ideas about methods for cooking them? Also these are wagyu. They are frozen and I have yet to thaw any of them.

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Meat-Up in Memphis

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