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Meat experts, please!

I was given a large piece of rib eye last month. It is an intact piece, about 3 lbs. worth.
Apparently it is the part of the rib eye that doesn't look as nice as the other end once sliced. (sinew? fat? silver skin? I do not know why).
Anyway, I'd like to make it into a ragu this week and I don't want to mess it up. I am thinking of browning it gently on all sides, then simmering it slowly in something, then adding additional ingredients to make a nice ragu for pasta, etc. It should break apart at some point right?
It was free, so if I ruin it it won't be the end of the world, but I really am hoping to make something delicious from it. Besides, it's Kobe so I'd hate myself if I DID ruin it.
Some guidance as to how to produce a tender, moist final product would be most appreciated. I have failed more often than not at my attempts at braising beef, and would love to get it right this time!

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  1. Frankly, making ragu by braising a Kobe beef rib eye could well be a culinary first. Why don't you just grind up the rib eye for hamburgers?

    1. Ribeye has lots of fat and flavor especially kobe. Rub it with a little bit of seasoning and the roast it till medium rare. you could cut it into 3 or4 nice steaks and grill it or pan sear and finish it in the oven. If you aren't worried about ruining it give this a try because you might find out you have a new favorite cut of beef. Is it bone on, even more flavor, ribeye is a steak lovers steak, kind of the other end of the spectrum from a tenderloin.

      7 Replies
      1. re: Carmelizedbunions

        I kind of thought the fat and flavor in the ribeye would translate well to a nice ragu, kind of the way pork does.
        I've had ribeye as a steak often, and yes agree better than tenderloin, however I am trying to feed more than 3 or 4 people with it, hence the ragu idea.
        It has been in the freezer since I got it, I prefer fresh meat for steaks.
        - am I really being sacrilege by using this cut for basically a stew?
        It was free! Also, the woman who gave it to me is an accomplished chef and the ragu was her suggestion.
        I'm sticking by my guns, anyone who cares to offer guidance, TIA.

        1. re: rabaja

          Hey i wasn't tryin to make you feel bad about raguing the ribeye, and i'm no ragu expert, im sure it will taste good. But if you reconsider even a previously frozen steak of that quality will be good unless its poorly wrapped and super freezer burnt. As for serving more than three or four if you roast the whole thing and slice it, you could serve little 3 or 4 oz.portions with say some lobster or other nice seafood as a surf and turf. But if your set on ragu, go for it, could be the best ragu ever.

          1. re: Carmelizedbunions

            Thanks for you input CB, I appreciate it!

          2. re: rabaja

            If I had a piece of Kobe beef rib-eye, I would do a roast and not a braise. Braising is meant for cuts that are tough and have a lot of connective tissue.

          3. re: Carmelizedbunions

            How about defrosting it, trimming it, cutting it into cubes, and threading on bamboo skewers, grilling and serving individual skewers as appetizers? I had something like this recently in a Japanese restaurant, it was Kobe beef (US Kobe), and it was wonderful. You can alternate the meat with fois gras?

            1. re: Jesdamala

              Like the skewer idea, but Id only grill them for a cople mins jus to sear the outside. foie would probably melt right through the grill causing a huge foie fire but ive never tried.

              1. re: Carmelizedbunions

                Skip the foie, and perhaps have a dipping sauce. Or two. If you trim, you can get rid of whatever you don't want, and have these fabulous morsels on skewers.
                I have one of those electric indoor grill things, so no big areas for foie to drip through...and while I no longer use it much, I often put it out, heat it up to the max, have pre made skewers of various things, and my family cooked their own dinner, and loved it! Or, do it outside! I am not sure how to keep the foie from dripping, so I probably wouldn't go into this territory.

                And at the Japanese restaurants that grill skewers, the Kobe or US Kobe beef is pretty rare, so only a few minutes to sear would be fine!

                Maybe if you have one of those indoor grill things, you can do other skewers of veggies, chicken, etc.

                What I would not do is what you want to do, as I am going to agree with those who post that any braising, long cooking, such as necessary to make a ragu, would not suit this cut of beef, regardless if it is Kobe or whatever.

          4. Making ragu out of prime rib, especially kobe, is a crime. However, good luck and let us know how it turns out!! [if I were to do this, but I wouldn;t, I would cut it up into cubes and cook like beef stew].

            1. i really wouldn't do the ragu with it, if i were you. yes, there's the whole sacrilege thing. but the main reason is that a ribeye is almost as tender as a tenderloin. by the time you finished the ragu, the ribeye would be complete mush. seriously, just make sure it's stored properly (like in some ziploc bags), and make it into steaks some other night. or send it to me ;)

              1. How about thinly slicedsteak sandwiches on a crispy french roll or baget, lightly wipe garlic, horseradish and mustard on the bread and top with blue cheese crumbles, tomatoes could be a good addition too. This could feed a great deal of people and be a fun meal, add really good chips or make your own french fries and it would be a good meal.