U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old Yesterday, 09:28 PM
 
17,186 posts, read 22,223,592 times
Reputation: 31322

Advertisements

if it was bone in ribs its usually from the chuck plate ribs...these are meaty then there are the feather bones/ribs under the rib eye …..not very meaty but good tasting (akin to baby back ribs if pork)

if they were boneless...….. here's where its gets a gray area....there are no one specific muscle for boneless short ribs...… many places will take from the chuck …. from muscles which need to be cooked like a chuck roast low and slow.

a negative trend thats happening in the past ten years is...because ...they are trying to display lean meat....some places are taking from the round and cutting so they look like ribs...remember you need some marbling for flavor.... the lean people who only want to buy lean meats …..are pushing this trend....

slow cookers are great for beef ribs...bone in or boneless....


many places use to use the top blade chuck for boneless ribs until the flat iron steak because popular … (same muscle) now the stores are getting them other places.

boneless ribs is like stew beef there's no one place to get them …. its different depending on where you buy them...


slow cooker will be your friend
Reply With Quote Quick reply to this message

 
Old Yesterday, 09:48 PM
 
Location: Middle of the ocean
27,681 posts, read 17,722,530 times
Reputation: 40100
Costco had prime boneless beef short ribs that I seared and baked in a dutch oven, and they were fork tender.

Maine dude, I wish you would give a lesson in meat cuts. I find it very confusing and the labeling inconsistent. Also, I find the meat departments locally not much more knowledgeable then I am.
__________________
____________________________________________
My posts as a Mod will always be in red.
Be sure to review Terms of Service: TOS
And check this out: FAQ
Moderator: Relationships Forum / Hawaii Forum / Dogs
Reply With Quote Quick reply to this message
 
Old Yesterday, 10:44 PM
 
13,730 posts, read 22,875,303 times
Reputation: 18578
Quote:
Originally Posted by RobertFisher View Post
I did it the Korean style - marinate in sauce then barbecue over charcoal. I cooked it till the edges are charred, to ensure they are thoroughly cooked.

If you were using the Flanken-cut beef short-ribs, it would be really helpful to marinate the ribs for several hours in order to break down some of the connective tissues.

If they are the Flanken style, you do NOT want to cook them for a long period of time.
Reply With Quote Quick reply to this message
 
Old Today, 06:07 AM
 
Location: Bella Vista, Ark
69,400 posts, read 79,618,227 times
Reputation: 38726
Quote:
Originally Posted by RobertFisher View Post
I had thought only portion of the meat cut makes a difference in terms of tenderness; and I thought all beef short ribs are very tender (because it is the rib cut). But I just experienced very tough beef short rib.

It was not tough in the sense that I cannot bite into it; it was soft, but very chewy, like a piece of bubble gum.

Have you experienced tough beef rib meat? Is there a way to tell which is touch and which is tender?
haven't read what others have said, but I can tell you right now: the problem was with the length you cooked them. All ribs are best cooked slowly and at a very low temp. I do mine in the oven for a couple of hours or more at about 300 degrees or even lower. We smoke them sometimes or you can do them in a crock pot.
Reply With Quote Quick reply to this message
 
Old Today, 10:54 AM
 
Location: McAllen, TX
2,936 posts, read 1,948,659 times
Reputation: 3503
You can also do the two-step method which I also use for pork ribs on occasion. I season them, place them in a pan and cover with foil and bake a couple of hours at a lower temp like 250 until tender, then grill them at higher heat to brown them, towards the end you can baste them if you wish.
Reply With Quote Quick reply to this message
 
Old Today, 11:43 AM
 
Location: North Idaho
21,034 posts, read 25,872,292 times
Reputation: 39511
The short rib is from the very bottom end of the rib, it's the area of brisket and equally tough. The prime rib and the T-bone come from the very top of the rib, along the back where the muscles don't get a heavy work out.

I think that the short rib is the very best flavored cut of them all. It beats all other cuts for rich beef flavor. The trade off is that it must be cooked low and slow to tenderize it.

Short rib is the perfect cut for the crock pot. OP, if you have any short ribs leftover, go ahead and put them into the crock pot and re-cook them.

Last edited by oregonwoodsmoke; Today at 12:12 PM..
Reply With Quote Quick reply to this message
 
Old Today, 12:24 PM
 
Location: Fort Lauderdale, Florida
8,211 posts, read 7,500,119 times
Reputation: 17166
Short ribs have to be cooked forever to make them tender.
Reply With Quote Quick reply to this message
 
Old Today, 01:08 PM
 
17,186 posts, read 22,223,592 times
Reputation: 31322
Quote:
Originally Posted by Mikala43 View Post
Costco had prime boneless beef short ribs that I seared and baked in a dutch oven, and they were fork tender.

Maine dude, I wish you would give a lesson in meat cuts. I find it very confusing and the labeling inconsistent. Also, I find the meat departments locally not much more knowledgeable then I am.
Maybe I will 😄

Iím in meat departments everyday!!
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply

Quick Reply
Message:


Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top