Boneless beef short ribs - what to do

[austin87]

I picked up some gorgeous boneless beef short ribs at Costco, 3lbs total and about 1" thick.

I've seen everything from low and slow to hot and fast and wondered if anyone here had cooked anything like this up and what my target internal temp should be. I'm thinking indirect to about 190 degrees then sear over the coals or in the CI skillet. Do these need braising/liquid cooking?

[Jammato]

time for some rub a dub dub

[1buckie]

You could pan & braize something like that, esp. these boneless ones...

Maybe set them up on a small cookie rack to keep from drowning in liquid.....



Personally, I would do them slower like 260~275, but if you have a good guideline for a fast cook, dive in....

Go fairly high up in finish temp & just watch for that gorgeous marbling to collapse & render....

[BBcue-Z]

Perfect for Chile Colorado (Red) Beef !!
Smoke for couple hours (definitely low&slow), then braise in Mexican chile pepper sauce like ancho or other Mexican varieties. There are thousands of recipes on the Internet for re-hydrating and making this sauce. Serve with Mexican Rice and Beans.
Delicious!!!

[1buckie]

Perfect for Chile Colorado (Red) Beef !!
Smoke for couple hours (definitely low&slow), then braise in Mexican chile pepper sauce like ancho or other Mexican varieties. There are thousands of recipes on the Internet for re-hydrating and making this sauce. Serve with Mexican Rice and Beans.
Delicious!!!

^^^ Do whatever he said !!!!!

[swamprb]

Trim any hard fat off them and smoke them low n slow.



Season it like a steak



slice thin and serve. If there ever are any leftovers, I like it in a dip sammich.

[Jammato]

Do that

[Johnpv]

If slice them to be like a half inch thick, or 1/4 inch thick you could do Korean BBQ with them  Marinate in a Korean BBQ sauce then cook hot and fast.

(not my photo)

[iCARRY]

Swamprb, what would be your target temp on that? That looks amazing to me.


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[swamprb]

Swamprb, what would be your target temp on that? That looks amazing to me.


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That one was a Wagyu, and I was shooting for Med-Rare, but it cooked pretty fast and it ended up @137-141* 

[iCARRY]

Awesome, going to have to try that.


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[austin87]

I ended up slow cooking them for a couple hours indirect on the kettle (just salt and pepper for seasoning), then wrapped in foil with double strength beef broth (low sodium) and a little butter for another 20 minutes before searing them. They tasted great but I probably would cook them just a bit shorter. They weren't dry but a little too much fat was rendered out to keep them really juicy.

Next time I'm going after the Korean BBQ or Chile Colorado but wanted to keep it basic on the first go with them.

[1buckie]

Thanks for checking back in.... @austin87

Now you got the hang of how they act, should be some good eats coming up....those are really good even badly done (ask me how I know this!!!)

[ClubChapin]

That's a wonderful cut.  Another preparation that is great for short ribs is to grind into hamburgers.  Can use straight or blend with another cut or two. 

Such juicy and flavorful burgers.