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ISO ideas for boneless beef short ribs from Costco

I usually slow cook these either in a crock pot or sous vide.
I'm entertaining Saturday night and would like to make these as one of the entrees but I feel a stew/braise is not an appropriate cookout item, better served in the cooler weather. Does anyone have experience cooking these on a grill whole? I've sliced them up for Korean kalbi but I prefer not to do that. Ideally, I'd like to slow roast them in my gas grill, top down (maybe using a smoker box) and have them come out moist and tender. Is this possible with dry heat or do I need to cook them in liquid? Thanks!

 
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  1. Why not do Kalbi but w/o slicing them? I've done that by marinating overnight in the Korean spices/marinade .. Then over a hot grill - sear both sides for a couple of minutes - then off to the side (maybe wrapped in foil) slow roast (reduce the heat) with additional added marinade? Probably roast for an hour or so... SImple and tasty.

    1 Reply
    1. re: Maggie19

      I'm just a little scared to serve an untested dish to dinner guests. Using your method do they come out tender and moist? I neglected to note that this meal is going to be no added sugar/ low carb but I can work around that using artificial sweeteners. I like your idea though.

    2. Do you use a pressure cooker?

      I prefer any type of rib in the pressure cooker as they come out perfectly tender. I use mine for many different rib dishes. I have used this one, too:

      http://www.cooksillustrated.com/recip...

      I often cook them in the pressure cooker with a rub, then throw them on the grill and sauce.

      1 Reply
      1. re: sedimental

        I do have a pressure cooker (and sous vide rig) but I'd like to cook them with dry heat if possible. I think of going to go in the direction that Maggie 19 & PHREDDY wrote about although I'm torn because my local market has nicely marbled Porterhouse Steaks on sale this week for $6.99 and I know how to cook these.

      2. If that is a picture of what you have, you have a well marbled short rib. Since you do not have the bones, you can do just as you want. I have done them on the grill but use the indirect heat method, (turn off the heat on one side of your unit, move them there, close the cover and let them cook) after I have put a little sear on them. They do not take that long to cook. I cook them no matter how thick they are to 120 degrees internal, take them off and let them rest.
        You can marinate them before or not, depending on your taste, or apply a sauce when they are finished or almost done. Low and slow and checking the internal temperature makes me a good griller!

        11 Replies
        1. re: PHREDDY

          That picture is NAMP meat buyers guide I presume. Costco sells the pieces not the whole side. So when you pull them @ 120 degrees they are still pink inside, tender & moist?

          1. re: zackly

            I would not assume that the Costco boneless short ribs are actually short ribs. I have seen many packages at my local Costco that look much more like sliced up chuck roast than short rib, and I worry that it's a marketing term, in much the same way that pork shoulder can be sliced up and sold as "boneless country style ribs" when it's not rib meat at all.

            1. re: biondanonima

              I'm pretty sure but not positive my Costco sells Boneless Short Ribs from the Plate, NAMP# 123D, which is where traditional pastrami is made from. Scroll down on this page:
              http://www.chefs-resources.com/Beef-S...

            2. re: zackly

              When pulled at that temperature and they do rest the temperature on a small piece meat as such, should climb about 10 degrees, and should be nice and moist and pink. If on the other hand you have a large thick piece of meat, such as a roast, the center is less likely to rise up as much as a smaller piece. In this case you do need to be a little more diligent when the meat is cooking so you don't overcook it and dry it out. Not too good an idea to be feeding the chef too much wine, unless you like your meat crispy!
              You would cook a Porterhouse much the same way, depending on how thick the steak is. At $6.99/lb. check the grade of the steak , at very least buy some for the freezer....

              1. re: PHREDDY

                The Porterhouse steaks on sale are at Stew Leonards a famous retailer in this area (Norwalk, CT).
                http://www.stewleonards.com/weekly-sp...
                They also offers thick cuts (around 2#) in his custom cut butcher case for the same price.They sell them as a loss leader because they whack you pricewise on pretty much everything else in the store. I don't even need to freeze any because they are on sale every few weeks.

                1. re: zackly

                  Since I am in Long Island, I check the one in Yonkers, and if I do go to purchase will exercise restraint for any other purchase per your advice, because that is a great price...of course I have to add in the toll of $11 to off set the price, but say about 15 lbs should make it worth while.

                  1. re: PHREDDY

                    They are going to have a full service store in Farmingdale:
                    http://chowhound.chow.com/topics/961589

                      1. re: PHREDDY

                        They are not showing this location as open yet on their webpage

                    1. re: PHREDDY

                      I generally buy items on sale in their flyer. In CT they are know for local corn in the summer. They just started selling CT grown corn this past weekend. Also, their milk is very good with excellent shelf life. The Norwalk store has a decent fresh seafood department with good deals when on special. One of my favorites is Fresh Cod Tenderloin which is a nice thick, symmetrical piece of center cut cod loin. Everyday price is $9.99 lb. but it's a buck or two cheaper when regular cod is on sale.

            3. I'm one who doesn't let seasons dictate what I eat. If the store is selling an item I want to eat, I buy it be winter, spring, summer or fall. That said, if it were me, I'd put those jokers unseasoned in a slow cooker until halfway cooked then rub them in a spice rub and finish them on the grill for that smoky flavor.

              7 Replies
              1. re: Cherylptw

                What do you mean by "slow cooker"? A crockpot? With or without added liquid? How would you determine "halfway cooked"? Time or temperature?
                Thanks!

                1. re: zackly

                  They're called "slow cookers" these days but yes, a crockpot. If I were cooking these completely in a crockpot, I'd do it on the low setting for 8 hours so halfway through would be 4-5 hours with a little water or beef stock at the bottom of the vessel. Then I'd slowly smoke/cook them on the grill to finish.

                  1. re: Cherylptw

                    I don't want to moist cook them because I don't want pot roast consistency that braising yields. I could bag them and cook sous vide but that's still too moist for me. I think I'm going to slow roast them in my gas grill indirectly.

                      1. re: PHREDDY

                        After all this when I went to Costco this morning I bought pork spare ribs instead of the beef short ribs. I'm serving three meat entrees including hopefully the star of the show Moulard Duck Breasts. http://www.dartagnan.com/Moulard-Duck...
                        I got to "eating" this meal in my mind and thought that there is a lot of similarity, taste wise, to medium rare duck breast & medium rare beef or lamb for that matter. The third entrée is going to be grilled chicken thighs that I'll do Thai style and serve with a peanut sauce. I'm not thrilled with the combination but everything is now in the house and there is no turning back. Tomorrow is going to be a very busy day!

                        1. re: zackly

                          Clean, butcher and prepare as much as you can tonight...You certainly marinate the chicken and ribs for tomorrow, and then worry about the sides in the morning...Good luck, and you will have good weather..
                          Let us know how you make out!

              2. I was mistaken when I said Costco's boneless short ribs come from the plate. They are cut from Beef Chuck Eye Roll, NAMP 116D. This is considered a steak that can be quickly grilled or moist cooked. Costco was reluctant to give me this information because this is not a "short rib" only marketed as such. It's a fine cut of meat, tasty & versatile, but not a short rib by definition. Short ribs are in high demand and Costco has raised the price on these from $4.99# to $7.99# in only a few years.