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"Beef Chuck Short Ribs Bnls" ??

  • OldDog Jan 16, 2007 06:39 AM
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Bought a couple of pounds of this 'cut' today at my local Albertsons in the on sale meat Dept. I've never seen/heard of this in my 60+ years of shopping/cooking/eating, but figured for the money the least I'd end up with would be a decent stew meat. I'd appreciate any other ideas from anyone who may be familiar with this item.

I DO wish there were "naming" standards for cuts of meat!

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  1. I have used short rib recipes for this. Also pot roast recipes. Particularly I like it braised in red wine.

    1. I'd probably use them in soups and to throw in the meat sauce pot.

      1. We will eat this same cut of meat tonight, prepared with the porter/rosemary/maple syrup recipe that went around here a couple months ago. My supermarket meat manager says they don't carry traditional "with bone" short ribs anymore since "nobody wants them" (though he did offer to order them for me). The first time I made this recipe I made a special trip to a small specialty store to get ones with bones. This time I was lazy and just bought what they had at the supermarket. Will let you know how it turns out.

        Do these have *anything* to do with "real" short ribs?

        3 Replies
        1. re: DGresh

          have to say, they came out great; perhaps not as "elegant" as the flanken style bone-in ones, but strangely enough, they were cheaper per pound without the bone. From some searches on the web, I think these are "english style cut" without the bone:

          http://www.hormel.com/templates/knowl...

          1. re: DGresh

            This really makes me mad. "Nobody wants them"....what have we become? A nation that thinks hot pockets are gourmet food and that cooking is heating something in a microwave?

            I also get steamed about the lack of bone-in chuck roasts these days. Can't find them anywhere, even at good butchers.

            1. re: oakjoan

              I totally agree about the lack of bone in chuck roast. I have been wanting to make pot roast now that it's gotten colder. What happened to 7 bone chuck roast, etc.? My only solution so far has been to buy the boneless and add some chuck bones, which makes it more expensive. Today, butchers aren't even trainined because there's no need, the meat comes in boneless primals and all they do is take a knife. Same with old fashioned bone in sirloin steaks, etc. I can't even find those at the "butcher" because they only get in boneless sub primals as well.

          2. There is---

            http://www.ansi.okstate.edu/resource-...

            DGresh, I think you have to ask for the whole short rib for the bone in style. I think OldDog got a trim of "Short Ribs" because they were in pieces/boneless.

            For me to get them I need to call my butcher to find out what is getting cut for the day. If it is pork, for example I have to wait generally till the next day unless it is a custom (private individuals) processing day.

            Yummy if left whole, baked, then trimmed for stew. Baking it along with the bone really adds to the flavor.

            -----

            1. The Luchow's Cookbook has a great recipe for boiled beef ribs. Just brown them in a little fat, place in a pot with a bouquet garni, cover with water, bring to a boil, then simmer for 2 hours. Add carrots, turnips, and parsnips, and boil another hour. Salt and pepper to taste and serve the meat and vegetables with a strong horseradish sauce. Save the stock for soup.

              1. They are, basically, the same cut as the thick chuck short ribs which are sold in, mostly, butcher shops and independent stores that cater more to meat customers. There is also a short rib which is cut from the chuck tip and is, usually, an inch thick or so and about an inch or more wide with oval riblet bones. I have numerous recipes for short ribs, but you can find some very good recipes from Epicurious http://www.epicurious.com/recipes/ which has recipes from Gourmet and Bon Appetit magazines.

                Remember to brown well, and use good red wine for cooking. You can mix and match all of the ribs if you like. A recipe with Rosemary makes a delightful comfort food meal.

                1. Here's my notes on a friends recipe that is really nice and a bit different--perfect for your meat. Use one chipotle chile for a slight kick, only use more if your people like it spicy.
                  I like the sauce pureed.

                  1 carrot, chopped
                  1 onion, chopped
                  1 celery stalk, chopped
                  4 garlic cloves, minced
                  2-3 tablespoons tomato paste
                  1 bottle Zinfandel or full bodied red wine
                  4 cups beef or chicken stock
                  1 cinnamon stick
                  2-3 chipotle en adobo, minced
                  2 teaspoons cocoa
                  sprigs thyme, rosemary

                  Preheat the oven to 300-325°F.
                  Choose a heavy casserole or dutch oven with a lid.
                  Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
                  Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan. Season the ribs with salt and pepper. Brown in batches. Reserve the ribs on a plate.

                  Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
                  Cook until nicely caramelized. Add the garlic and tomato paste. Cook for 1 minute.
                  Add the wine and cook until reduced by half, then add the stock, spices and herbs.
                  Bring to boiling then add the ribs to the pot. (If using a skillet, prepare to this point and transfer to the baking dish).

                  Cover the ribs and place in the oven. After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling. Reduce the oven heat if necessary.
                  Cook until tender-- about 2 hours. Keep checking to make sure there’s enough liquid.

                  When the ribs are done, remove from the pot and keep warm. Let the pot rest until the fat rises to the surface. Remove any excess fat. Remove the cinnamon stick and herb sprigs. For a more refined sauce, purée or put through a food mill.
                  Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened. If desired, cold butter or a beurre manié may be whisked in to enrich.
                  Serve the ribs warmed in the sauce.

                  1. We just recently switched from Sam's Club (flanken style bone in short ribs) to Costco (boneless short ribs described here). I swear if I knew this was going to be the case, I wouldn't have done this. We have tried a couple of times to request short ribs with the bones left on, but they say they receive them from the packer this way. Will have to search out a new source for bone in short ribs!

                    10 Replies
                    1. re: Diane in Bexley

                      What do you do with those flanken-style ones? They are not thin enough to marinate and grill without being tough (at least the ones I've had) and they are not meaty enough to bother braising. I've only recently seen them so I'm curious about what they are intended for.

                      1. re: coconutz

                        Korean bbq

                        1. re: Melanie Wong

                          Thanks, when I've had them at Korean BBQ places they seemed so much thinner, but maybe my memory is off.

                          1. re: coconutz

                            Kal Bi (Korean shortribs) are not cooked as a whole piece of meat. They're sliced butterfly-style, making them thinner.

                            1. re: coconutz

                              An old thread but -
                              You, Melanie, and oakjoan are all right.
                              There are two primary types of kaibi:
                              The LA cut which is a thin (1/4 inch or thereabout) strip with three to four bone ovals.
                              Traditional cut which is a single bone piece usually from 3/4 to 1 1/2 inches. The meat on this cut is then either butterflied (cut down the center of the thick meat, then cut thinly in both directions to make "wings") or in a "head and tail" cut starting from the left or right and slicing thinly to create the "tail".

                          2. re: coconutz

                            The ribs I have gotten in the past have always been fairly tender. I grew up in a Kosher home, so no pork. I seasoned them, threw on grill, doused with a good homemade BBQ sauce almost at end and served them up medium rare. Pretty good eats. The pieces I am referring to as flanken style have about 3 bones in a 4-6 in strip and are pretty meaty. Even my DH could barely manage 2 pieces.

                          3. re: Diane in Bexley

                            I don't know what part of the country, but I find them at Kroger. I love bone-in, don't ever buy boneless.

                            1. re: Diane in Bexley

                              I've found nice bone in short ribs at Giant Eagle and Rife's in Grandview.

                              1. re: mmmdelicious

                                I hate to be so picky, but the short ribs at GE are not the kind I am looking for. I want the 3 bone, 8-10 in long strips. However, you do bring up a good point mentioning GE. I have been very successful in the past calling up the Gahanna store and ordering what I want. They are very full service for a chain grocery store. I live on the east side of CMH, where/what is Rife's?

                                1. re: Diane in Bexley

                                  Rife's is a small(ish) butcher shop on the corner of 5th and Grandview Ave. The meat is IMO nice. I can't go anywhere else for lamb chops. You could even try the butcher at the North Market.

                            2. What a great bunch of ideas/links. I'm going to roll them up, secure with picks, then brown and slow braise in the oven with some winter root veggies that need using. Thanks, everyone!

                              1. Shortribs and lentils stew. Make it with beef broth, onion, garlic, thyme, herbs de provence, bay leaf, tomatoes,but lightly flour the short ribs and brown them first. yum.

                                1. I rarely make Beef Stew with anything but short ribs, now. As much as I love traditional Beef Stew, it is even better using short ribs. Here is a link to my own recipe (Scroll down), but any stew recipe will benefit from short ribs.

                                  http://www.chowhound.com/topics/360111

                                  1 Reply
                                  1. re: Tom P

                                    I like your recipe!! The shortribs have SO much flavor, thanks for the recipe I have been talking about making a stew all week since its so called right now. Good idea1!

                                  2. okay, to all of you who hate this cut or can't figure out what to do.....

                                    first off, i've been cooking for a profesion for over 10 years... let alone all the cooking at home for little over that

                                    i am a 26 year old male.. cooking is my passion, restaurant management is my calling and normal profession.. todays economy im working at a call center for extended warranties.... i try to make food i can eat reheated for lunch or such but not always

                                    cook them in a crock pot with cabbage... or cook them in there with bbq sauce for a main meat... cook it like you would a roast... that is a great piece of meat... and like i seen it is actually cheaper than bone in ribs.. its just the meat from the ribs... why are you people complaining... we are a civilized culture that likes our forks spoons and knives... im sorry i don't like to eat with my hands anymore... and if you think the meat is to tough or its chewy take and boil it for a little bit.... but try and use little water and use the water in the slow cooker/ crock pot... you don't want to boil off your flavor for tenderness with a piece of meat that is going to slowly become a tender juicy flavorful delight to your taste buds... take give it the care that a good meal deserves and add your own tastes

                                    if you don't have or like slow cookers do to your inpatience or your hunger.... thawed bread and throw into some grease like a breaded port chop and make some gravy to drizzy over, either some white country gravy or some beef gravy up to you...

                                    1 Reply
                                    1. re: pennywise666

                                      The thing is, the bones add a lot of flavor. I got tricked a few times myself. They really should make up a new name for all these boneless cuts.

                                    2. these beef just looked so nice at costco.. and $2 cheaper per lb there, why not?! but my hubby told me they are some 'chewy' meat which might need some hammering motions.

                                      lucky i found you guys comments.. so i tried the KOREAN BBQ style first. i butterfly them into thinner pcs and hammer them with the back of my knife. no marinate and simply cook them on pan with oil on high heat . some diluted teriyaki sauce in the end. YUMMM!!! for the teriyaki sauce, do cook it by itself and wait until bubbling.. then pour onto the meat and serve. HAPPY MEAL!

                                      since i have few pcs left, i chose to marinate them in ziploc for later use. just an attempt and it turned out wonderful. no chunky and chewy meat in between my teef. guess marinated meat which sit (both freezer or cooler) in the fridge for at least overnight, its texture breakdown which turn the meat out so tender. i tried pork chop before, it worked. btw, i put Balsamic vinegar, honey, garlic salt, rose mary, chinese wine and sesame oil in the ziploc.. pls try, our guests love it so much!

                                      1 Reply
                                      1. re: Callan

                                        The marinade really seems to help...we did some galbi marinade skirt steak, and the difference between the ones we had that night vs 2 days later was surprising.

                                      2. There is no such thing as "chuck short ribs." They don't come from the same part of the steer!

                                        Check out this diagram and see how far apart they are. http://www.google.com/imgres?imgurl=h...

                                        1 Reply
                                        1. re: ChefJune

                                          Take a look at his chart -
                                          There are some ribs located in the "chuck" area, this is where cross rib roast, chuck short ribs, and country style chuck ribs come from.

                                          http://www.amazingribs.com/images/bee...