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Aug 20, 2008 06:39 PM

What kind of meat do I really have?

And what do I do with it?

I picked up a package from Costco & the label read "Boneless Beef Short Ribs," so I figured I'd make Braised Short Ribs of some kind. (I've only made pork ribs before) Anyway, the more I look at it, it looks like a chuck roast cut in thick strips. The boneless throws me off from ribs.
So- what's the best recipe for this?

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  1. I had purchased some grass-fed bone-in short ribs from a local purveyor a month or so ago and made them this weekend, but I actually missed those boneless ribs from Costco. You should be able to distinguish where the bones were by looking at them, and trimming and portioning them that way. I usually cook half (I believe they sell them in 4 lb packages?) and freeze the rest.

    This is the base recipe I use, but you can skip the duo if you want (it's a lot of work, although the celery root puree is worth it). Braise them the night before - they are much better and it's alot easier to degrease after the fat has solidified.

    1. Used to buy short ribs from Costco but, in our area, they're not the quality they used to be. That said, we braise short ribs, marinate them and grill the on the "barby", whatever comes to mind when we want some good boneless chow. We've found a local "old fashioned" meat market that has an excellent selection and we do most of our meet shipping there.

      1. ugh I hate boneless "short ribs." I don't think they're short ribs at all. They tend to be dry and tough in my experience and kind of livery.

        1. You can do this recipe for Korean Short Ribs, just thin slice the meat in a cross cut.

          1. I think you've hit it on the nose. It is chuck roast cut in strips. The butcher at my supermarket told me "nobody wants the real short ribs with bones so they don't even regularly carry them anymore".

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