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What to make with Prime boneless beef short ribs?

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So I have 2 1/2 pounds of incredibly marbeled Prime boneless beef short ribs? I am thinking of making a carbonnade bbut wonder if anyone has any other suggestions?

If I make a carbonnade I plan to cut the meat into large chunks and brown it. Caramalize a few large onions and add. A head of garlic, fresh ground coriander, juniper berries, cardomon, pepper, etc. A half cup of grade B maple syrup. A 25 oz bottle of Belgian dark brown ale "Nostradamus". And some root veggies such as rutabaga, parsnip, turnip, and carrot. Then let simmer until very tender. Serve with buttered egg noodles or homemade spaetzle on the side.

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  1. Sounds like a delicious meal, but it isn't carbonnade flamande. Carbonnade flamande is made with an equal weight of meat and onions, plus garlic and various seasonings. And of course the beer. But no root vegetables.

    1 Reply
    1. re: Kirk

      I know a traditional carbonnade doesn't have root vegetables... but I like them.

    2. It seems almost wasteful to braise Prime grade shortribs...they won't taste any better than Select grade. Prime short ribs deserve to be BBQ'd.

      4 Replies
      1. re: Jim H.

        BBQ'ed how? Grilled, slow indirect, with a rub or marinade?

          1. re: JIm H.

            Why bother making useless comments? You obviously know nothing about cooking and just want to be a nuisance.

          2. re: The Rogue

            BBQ'd is the answer- I've done it myself a bunch.

            Dry rub, 200-225 for about 4 hours.

        1. a
          Aromatherapy

          Never done it myself, but I'd look into Korean "bbq" using a stovetop griddle or skillet. You'd need to thinly slice the meat. Serve with lettuce leaf wraps, with rice, bean or bean-and-chili paste. This would be a casual meal as you'd have to hang out over the stove, but that could be fun.

          1. I think that is an awful lot of maple syrup to be adding to a small stewpot. Carbonnade is often quite sweet from the sugar in the onions and the beer. The last time I made short ribs I used 10 pds. (bone-in) and 1/2 of honey and was still too sweet.

            If you have it you might want to take a look at Child's MOFC Carbonnade recipe.