Boneless beef short ribs question

egginator

I was at Costco the other day and saw boneless beef short ribs. Bought them, cooked at 250 with DP raising the steaks for 6 hours and they were only 170ish internal. Mostly because these things looked nothing like ribs. They we about 2 to 2-1/2 inches thick so I should have known they would take longer. Ate one sliced cross grain and it was pretty tough and a little dry. Cooked the other three to 195 (after foiling) and they were moist and tender and very tasty -- gotta love that DP!

Ok -- on to my question... These things looked like a great little cut of meat for pastrami. Anyone know what the heck a Costco boneless short rib is and anyone ever think about making it into pastrami? I haven't made pastrami for a couple years and I thought I'd make some with only a salt cure (No quick-cure) Anyone have a no quick cure pastrami recipe or is my memory going and that was actually a no quick cure canadian or buck-board bacon recipe I remember?

Thanks,

Ed

chefreyguy12

i am in the restaurant business and as a chef we sell the beef short rib in a fine dining restaurant braised usually in mid winter. I actually have a cooking class in 2 weeks with short ribs braised in guiness coming up. that said it is a wonder ful meat but slow & low is a must. I have it on my short list to try it on the egg this week . it does like moist cooking so , to convert to the egg i would go 200-225 , till internal 190 . enjoy its a bargain cut of winter comfort meat.

egginator

Nice! I have a can of guiness sitting right here and a cast iron dutch oven just waiting to go on the egg. Keep us posted on that one!

Ed