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Best boneless alternative to short ribs?

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greenenvy
greenenvy Posts: 87
in EggHead Forum

I'm thinking of going boneless this weekend for my traditional Super Bowl Kalbi cook. These are marinated cross-cut (flanken) short ribs.

While I prefer them with the bones, they often contain bone splinters due to the thin cuts required, and there's also a lot of waste from the daintier of my guests who try to eat them with utensils.

Yesterday I hit Whole Foods, Costco, and HEB to check out the alternatives. Whole Foods suggested "boneless chuck ribs" which they can cut into the 1/3" strips that I need. Costco had gigantic "rib roasts" that I would likely have to slice myself. HEB was just about useless, except they have the normal cross-cut ribs pretty cheap.

Couple pics of the traditional type from prior events:


image


image

I'm looking for similar texture and tenderness, and little/no sinew. They'll be marinated for 24-36 hours, then seared. 

Appreciate any thoughts on these options, or others. Have to purchase today so I can get them marinating soon.

“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential

LBGE in SATX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    My Costco sells boneless short ribs exclusively. If I want bone-in ribs, I have to get a whole rib roast.

    The boneless ones are usually by the flank steak and chuck roasts(roast section as opposed to where the steaks are).
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Oops, almost forgot. Another option is getting sirloin tip and slicing it thin. Every once in a while Costco has Prime tip cut into strips. I use a yakitori marinade on them...so good.
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  • greenenvy
    greenenvy Posts: 87
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    @Eggcelsior - thanks for the suggestions. Local Costco had boneless pork ribs, but I didn't see any boneless beef ribs. I'll look again today. As for the sliced sirloin, they have that too, but the one time I tried it for a similar recipe, it turned out very dry. I think I need a cut with some good marbling.

    I even toyed with the idea of trying a brisket flat, but that's an experiment I should probably save for another time.

    “your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential

    LBGE in SATX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Mine does tri-tip sliced into strips too. I suppose the "sirloin tips" are from a different part of the sirloin since they sell both. I marinade for a day and then cook to medium rare. A Jaccard really helps as well.
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