Boneless Beef Chuck Short Ribs


 
Wayne_R

Wayne_R

TVWBB All-Star
Got some of these at Costco today and wondering any advice on cook.
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I'm guessing it is like a chuck roast sliced?? Right/wrong?

Anyways, is this gonna be an 8 hour cook or shorter because sliced up.

Any info would be great!

Thanks all!
 
Excellent question Wayne. Sorry I have no answer for you, but ehow says "it is, quite simply, the meat from beef short ribs cut away from the bone". I was thinking what you're thinking, that it was just a piece of chuck cut to look like "ribs". But ehow seems to say it is actually a rib, minus the bone?

Related...why are most beef ribs you find at the stores so bony? (sp? boney?). I want to cook those huge dino ribs but Vons has bones with some meat, if you look close enough.

Thanks for the question
 
I've seen those at our Costco too. They look handy and would like suggestions on ways to use them.

Rita
 
Wayne-- How long they take depends on cooktemp. You can smoke or smoke-braise.

Tim-- On one end of the sub from which short ribs are cut the meat is thicker.

Rita-- I smoke-braise. Chiles, onions, garlic, wine; dried fruits, wine reduction, onions; jerky, onion,wine - etc.
 
If those are the short/flanken ribs I suggest that you grill them instead of smoke them. These are by far my favorite beef ribs. Very greasy!
 
Doohhh
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Guess I didn't look hard enough on this site. I did a few searches and found nothing.

Thanks Bob for the link.

I'm planning on smoking them. Try to post pics of how it turns out.
 
Would do as Keven suggests.. maybe around 275-300.. to 140-150 or so .. and then in foil with liquid and vegies

Defineatly would not grill... the fat and connective tissue would benefit by lower indirect heat to melt away.

Can also use a Dutch Oven in the oven as well.
Season meat, sear, remove meat, add mirepoix-brown, red wine deglaze, add beef broth and meat and cook in low heat 300+-.

John
 
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