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OK, What is it and how would you burn?

edited 12:11PM in EggHead Forum
Just got from church and visiting parents. Stopped by Brookshires looking for something to cook and wife wanted ribeye. All they had was select and not very good looking at that but they did have this:

Package bills it as a BONLESS SHORT RIB but you know what that means. Came off the side of a cow some where! :laugh: Would you low and slow hese things or grill them up like a stake after marinating them with some'en? Sugestions welcomed! ;)


  • WessBWessB Posts: 6,937
    I would grill em hot and fast like a well marbled steak...tough to tell what piece of meat that might be..but it sure looks like it will taste good..
  • ShiffShiff Posts: 1,703
    Boneless short ribs would normally be a chuck section cut and probably tough if you cook it hot and fast. I think I'd cook it low and slow like ribs indirect.
    Large BGE
    Barry, Lancaster, PA
  • I would marinade it in sum terrikaki (sp?) sause then grill it hot and fast to get a nice char and serve with some white rice ans a salad in a strafoam container and pretend you are having take out!!!
  • smoky bsmoky b Posts: 648
    I bet those will be tougher than all get out if cooked high. Low and slow baby!
  • EggtuckyEggtucky Posts: 2,746
    Sear 'em first at high temp..then put'em in a CI skillet on the egg and cook like a sirloin with a gravy for about 1 to 1 1/2 hours...this will get them the crunch of the sear with the slow cook to tenderize 'em...I'd use some kinda flour based gravy and maybe add some beer in there somewhere and call it 'steak 'n ale' :woohoo: ...good luck!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Agree with everyone so far. Both low and slow and hot and fast! :laugh: They look like a really good marbled chunk of stake for a hot and fast BUT something tell's me they will be tough. I am making sushi rice with the tuna I am cooking with the ribeyes tonight. Been a hectic week end and want to relax tonight.
  • milesofsmilesmilesofsmiles Posts: 1,370
    I think they will be super no matter how you cook em. Your cooks are always Top Shelf, and as always Jake will approve.
    Now about that cat. ????? Smiles to you & wife and all your four legged buds. :laugh: :laugh:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Eggtucky I kind of like that idea! Not a real fan of triditional gravey though. Squirrel gravey is about the only kind of flower/milk gravey I like BUT wounder what kind of liquid I could simmer them in for a replacement? The wheels turn.....slow! :P
  • Little StevenLittle Steven Posts: 28,817

    We get short rib roasts here. They are pretty tough. I'm on the low and slow side. I have short ribs on right now.



    Caledon, ON


  • rho1640rho1640 Posts: 118
    how about using a marinade along the lines of a Korean BBQ Beef Short Ribs --

    Ingredients: 1/2 cup of teriyaki sauce, 1/4 cup of soy sauce, 1/2 cup of water, 2 tbsp sesame oil, 1 tbsp minced garlic, 1/4 piece of grated pear, 2 tsp of grated ginger, 1-2 tsp sugar

    If you can get an Asian Pear it is best but any pear would do - I would put it all in a ziplock bag - mush it around and let it sit for a few hours (or overnight if you think it will be tough) - then grill it ... you can marinade some veggies in the same sauce and grill - like mushrooms and onions - and serve with a cucumber salad

    as I said this is along the lines of a Korean BBQ beef recipe - not exact but good - of course since I still don't have my egg I haven't done it on an egg but have done it on my stove grill...
  • lowercasebilllowercasebill Posts: 5,218
    based on my well marbled mystery meat mis adventure of a few weeks ago... i would slice a 1/4 in thck piece a flash it in the pan insisde >>> take a bite> if it is tough you got to go low for while and as it is getting near meds sear it and braise in some tomato based sauce..
    if it is tender you know what to do..
    i am betting on tough...
    good luck
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Asian ribs. I like that idea combined with Eggtuckys cast iron and going to add my on twist as I have no pears. Thanks for all the suggestions. Time to fire the Egg and start taking pics! :whistle:
  • From your picture it looks a lot like skirt steak from here.
  • CPBCPB Posts: 133
    cooksillustrated had a recent article on boneless short ribs, they wrote it up as a lower fat alternative to bone in short ribs, cook them the same way.
  • I've had them before. Used the 3-1-1 method just like I do with regular ribs. Mine turned out tender and very good. Along the lines of Pot Roast! I would do them again. But that's just me!
  • tjvtjv Posts: 3,716
    is your brookshire's carrying frontier lump. supplier to brookshire's use to have picnic lump, very good stuff. supplier changed to frontier, so brookshire's switiched. have you tried frontier. t ACGP, Inc.
  • loco_engrloco_engr Posts: 3,673
    I like your approach! :woohoo:
  • Big'unBig'un Posts: 5,909
    If the label is correct, I'd go low and slow. I'd also slather them with some kind of sauce to keep'em moist.
  • Misippi EggerMisippi Egger Posts: 5,095

    A good ole southern boy would know how to make up a good tomato gravy to go with that, if you go the gravy route!
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