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How do I cook boneless chuck short ribs?

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SaltySam
SaltySam Posts: 887
in EggHead Forum


I’m not sure what I was thinking when I bought these.  They aren’t beef plate ribs, nor are they Korean short ribs.  I don’t know if these are a low and slow, or hot and fast cook.  

They feel very tender, and appear to be very marbled…like a steak.  But anything labeled “ribs” makes me think they need time to tenderize.

I have all afternoon tomorrow to cook them.  What do you think?  Braise? Smoke at 250 for a couple hours?  Should I be looking for any specific internal temp? 

Suggested sides? 


LBGE since June 2012

Omaha, NE

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  • Teefus
    Teefus Posts: 1,208
    Answer ✓
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    I’ve done these several times. I usually cook them like little single serving briskets. Salt and pepper rub, 2-3 hours in smoke at 275*, then foil or paper wrap until 200* and probing like butter. They are really tasty. 
    Michiana, South of the border.
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Answers

  • nolaegghead
    nolaegghead Posts: 42,102
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    You can slow cook (smoke) them on the egg, braise, or cook them like a steak to rare/medium rare.  If you cook like a steak, cut thin across the grain.  The flavor is good and there's a little chew to them like a flank steak.
    ______________________________________________
    I love lamp..
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I would treat them like burnt ends and smoke for a couple of hours then braise until tender. 

    Not my blog- just found by google and he is using ribs that look similar. 
    Beef Short Rib Burnt Ends - Carne Diem


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SaltySam
    SaltySam Posts: 887
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    Thanks for the tips, gang.  I ended up doing a braise in bbq sauce/apple cider vinegar, beef broth.  I had my temp set to 300 and these sonsabishes still took four hours to hit 195-200.

    They were slightly underdone, and had a bit of chew to them.  I promised dinner at 5:30, and by 6:45 the family was starving.   Flavor, however was dynamite.

    Ill definitely take them higher next time, and will consider wrapping them.  

    LBGE since June 2012

    Omaha, NE

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  • Canadianegger2020
    Canadianegger2020 Posts: 34
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    Teefus said:
    I’ve done these several times. I usually cook them like little single serving briskets. Salt and pepper rub, 2-3 hours in smoke at 275*, then foil or paper wrap until 200* and probing like butter. They are really tasty. 
     Agree I do the same . 
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