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rib eye as substitute for short ribs in making beef bourguignon???

hey! i found rib eye and short rib taste quite similar. so how about making beef stew like or such as beef bourguginon with the cut of rib eye instead of short ribs??
do you think the rib eye flavor would be well blended as a beef stew regardless of consideration that rib eye tends to be one of expensive cuts to use in stews as general????

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  1. I'm sure it would taste great (if not a bit less rich) but there are so many other things to do with a great and expensive cut of meat like rib eye. I usually use flank for bourguinon.

    1. What a shame to use a nice rib eye in a stew, and how long are you cooking the bourguinon for? I think you're going to get a completly different kind of texture. Isn't that the genius of so many peasant dishes...cheap piece of meat, cook it for hours? I'll trade you some short ribs for that rib eye, hae!

      1. I agree with everyone else. Why use ribeye for that. Use chuck or round if you don't want to use short ribs.

        1. No, no, no, no, no. DO NOT use a ribeye in a stew. Even short ribs are selling at a premium these days, and would be a pricey stew option. Buy yourself a cheap chuck roast and cut it up into 2" chunks. Stew isn't only about the flavor of the meat – it's everything else you put in it, too.

          2 Replies
          1. re: GG Mora

            i thought rib eye for stew because when i tasted the short rib as kal bi, it has really its own unique klabi stew flavour, diffeent from the chucks and other parts. i tasted almost same for rib eye. i think rib eye is like pure a chunk of meats of kal bi but without bones and othe rubbery stuff around bones. actually kalbi or short rib is either more or less expensive than rib eye in my area.
            i think the flavour of chcuks and other parts cannot compet with those of short rib and rib eye

            1. re: hae young

              When grilled, rib eye and kaibi have a similar flavor.
              In soups or stews like 갈비탕/갈비국, the short rib gives much more flavor than just the meat of the rib eye because a lot of the flavor comes from the bone, the "rubbery stuff", and from longer cooking.
              I haven't tried it, but I don't think that the rib eye would produce the same depth of flavor as the short ribs.

          2. Ribeye would turn to mush in the cooking time for a bourguginon. Use chuck.

            1 Reply
            1. re: MandalayVA

              Believe this Chowhounder! I've used cheap ribeye for a stew before as an experience. Worst mistake ever, you would think it'd be awesome but it just separates into its muscular fibers.

            2. In a word, No. Rib eye is not a slow cooking meat. it's a steak! If you try to cook it low and slow, you will have disappointing results. Not to mention you will have wasted some expensive meat.

              Actually. short ribs are not the best for Boeuf Bourguignon, just about any pot roast is. Short ribs end up stringy (albeit very tasty, and for stew, it's preferable to use a cut that you can cube and have the meat hold its shape.

              1. I would suggest cutting up a chuck roast. A chuck roast seems to have better marbling than something from the Round.