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beef ribs

l
lilmomma Feb 24, 2010 11:56 AM

I saw them at the grcoery store. What do you do with them? They seem like alot of fat and not so much meat. Is it better to buy the big ribs or try to get the smaller size?

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  1. bushwickgirl Feb 24, 2010 12:03 PM

    Braise them; here's some links to get you started, with a recipe hounders like:

    http://chowhound.chow.com/topics/602033
    http://chowhound.chow.com/topics/680244
    http://chowhound.chow.com/topics/651524

    1. Phurstluv Feb 24, 2010 12:33 PM

      There really isn't a smaller size. They are as big as the steer. I have had success smoking them, which is a dry heat, low and slow method.

      2 Replies
      1. re: Phurstluv
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        lilmomma Feb 24, 2010 12:53 PM

        These ribs were in a slab. Like how you see prok ribs. I never saw them before. Not like La Kalbi cut or the regular short rib cut. Weird.

        1. re: lilmomma
          Phurstluv Feb 24, 2010 02:49 PM

          Um, yes, they usually sell them in slabs, like pork ribs, in addition to cut crosswise into short ribs. Reason they were on sale, b/c they're mostly bone, not meat.

      2. junescook Feb 24, 2010 12:49 PM

        Are you asking about beef short ribs, the things with about a 4" bone that normally are braised. Or are you asking about the rib bones that they cut off the rib roasts when they sell boneless prime ribs? The latter I will either prepare with something like Montreal seasoning, cooking them first covered for maybe an hour to ge them really tender, and then uncovered to crispen them. Those come out like the crispy rib part of the roast beef.

        The alternative is to barbecue them as someone else has suggested, eventually basting them with your favorite barbecue sauce. Like pork ribs they're fatty, but they're good.

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