Anybody familiar with these? Apparently they are not really *short ribs" but I didn’t really understand this Chowhound discussion about how to think about this cut.
Apparently you can cook it fast or slow. I picked it up because it looked so good.
Sort of ike this,
but maybe better, in terms of fine marbeling, and less “gristle”. It looked like “prime” to me, but now I’m not sure how to proceed. Hopefully it can be one of those cuts both husband and I can enjoy. He prefers well done, lean meat, I generally prefer the opposite.
I was here to say you could do either – or both! I have had luck doing a hot, fast sear on those (to the rare side of medium rare) or the low and slow braise – it is an unusually versatile cut.
Although not always considered a barbecue cut, pork country style ribs are another common “rib” product. They are typically cut from the posterior of a 406 Pork Shoulder, Butt, Bone-in, or from the anterior portion of a 410B Pork Loin, Rib End, Bone-in. Either portion is split longitudinally ventral (beneath) the scapula or blade bone such that each portion contains a portion of the blade bone, or part of the vertebra with attached rib bone.le-ribs/
I just cooked beef short ribs from Costco. Prime, bone-in, about 8" long. $10/lb.
I salted & peppered and browned them. Deglazed the pan with red wine and beef stock, all (on a bed of onions, carrots, celery, lemon grass, 2 tsp smoked paprika, 4 drops liquid smoke) into a slow cooker on low for 8 hours. Cooled and then refrigerated over night, de-fatted the next day and warmed it up to serve over rice. Fabulous.
I am of the low and slow school for short ribs of beef.
Were these tender at 145? I believe Costco’s boneless “short ribs” are actually chuck roast cut into long strips, made to resemble short ribs (sort of like the beef version of pork country-style “ribs”). I wouldn’t think they’d be especially tender unless braised, although it does look as though yours were cut from a well-marbled section of the chuck. I find they vary greatly in appearance/texture/marbling from store to store and visit to visit.
Agreed! In fairness to me, our beef short ribs around here don’t look anything like the picture.
That’s why I assumed they were pork, as you’re saying.
I don’t think I’d use the word tender, like Wagyu tender, but it was not chewy. It was like I like my NY Strip, and I think I liked it better than the braised version ( which I tested a teeny piece of straight out of the oven). Husband seemed to enjoy the braised version, even though before cooking he christened it “fatty meat!”. I had to seduce him with the promise of gravy, but he had several servings.
I am usually at Costco for prime NY Strip, and I don’t often buy THIS cut, but every once in a while it looks amazing. I’ve never seen them label this cut as prime, but sometimes the marbeling looks better than what they label as prime.
I agree, I always look through the packages to see if any of them look especially nice. I have a hard time paying what they ask for it, though, given that I have been finding whole PRIME ribeye for almost the same price (last week flank, boneless short rib and skirt were all $9-10 per pound, and whole prime boneless ribeye was just $10.99!).
