Okay, so I was going to grill ribeyes this holiday weekend, but have
been turned off by their price a little. I found a good-looking (and
much cheaper) package of boneless beef chuck short ribs and was
intrigued enough to buy them.

What's the best way to fix them? I was thinking marinate them first,
being chuck.

What are your ideas?

Thanks for any advice,
Kris

On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris >
wrote:

>Okay, so I was going to grill ribeyes this holiday weekend, but have
>been turned off by their price a little. I found a good-looking (and
>much cheaper) package of boneless beef chuck short ribs and was
>intrigued enough to buy them.
>
>What's the best way to fix them? I was thinking marinate them first,
>being chuck.

http://www.beefinnovationsgroup.com/...pGuide0908.pdf

>
>What are your ideas?
>
>Thanks for any advice,
>Kris

wrote:
> On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris >
> wrote:
>
>> Okay, so I was going to grill ribeyes this holiday weekend, but have
>> been turned off by their price a little. I found a good-looking (and
>> much cheaper) package of boneless beef chuck short ribs and was
>> intrigued enough to buy them.
>>
>> What's the best way to fix them? I was thinking marinate them first,
>> being chuck.
>
> http://www.beefinnovationsgroup.com/...pGuide0908.pdf
>
>> What are your ideas?
>>
>> Thanks for any advice,
>> Kris
Thanks for this filed looks a keeper

On May 22, 7:56*pm, Kris > wrote:
> ...... I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
> .... What are your ideas?
>
I posted this recipe for braised short ribs before, but it was almost
ten years ago.

Mix together 4 tsp. soy sauce, 2 TB oyster sauce, 2 TB vodka, gin or
sherry.
Put 3 or 4 lbs short ribs in a Dutch oven, pour the sauce over, mix,
and let
marinate for 45-60 minutes. Then turn the heat on medium and cook,
covered, for 30
minutes. Stir and turn to brown. Uncover, turn heat up a little,
and boil for a few minutes until the liquid is mostly evaporated and
the ribs
are nicely browned.

Now add whatever things you like in a braise or a stew: such as
garlic, onion, beef
broth, bay leaves, oregano or thyme. Cover and simmer very gently
until the
ribs are tender -- maybe two hours.

Now slice a few carrots and a couple celery ribs. Add them, along
with a
little water if it seems to need it, as it probably will. Cover and
simmer
until carrots are done.

Remove ribs and vegetables to a serving dish and skim the fat from the
liquid
(or use a gravy separator). Bring to a boil and thicken with a
cornstarch
slurry (or arrowroot, or butter and flour rubbed together into little
balls).

It's the first flavorings, marinated and then slowly browned, that
make this
version tasty and different. -aem

On May 23, 12:20*am, wrote:
> On May 22, 7:56*pm, Kris > wrote:> ...... I found a good-looking (and
> > much cheaper) package of boneless beef chuck short ribs and was
> > intrigued enough to buy them.
> > .... What are your ideas?
>
> I posted this recipe for braised short ribs before, but it was almost
> ten years ago.
>
> Mix together 4 tsp. soy sauce, 2 TB oyster sauce, 2 TB vodka, gin or
> sherry.
> Put 3 or 4 lbs short ribs in a Dutch oven, pour the sauce over, mix,
> and let
> marinate for 45-60 minutes. *Then turn the heat on medium and cook,
> covered, for 30
> minutes. *Stir and turn to brown. * Uncover, turn heat up a little,
> and boil for a few minutes until the liquid is mostly evaporated and
> the ribs
> are nicely browned.
>
> Now add whatever things you like in a braise or a stew: *such as
> garlic, onion, beef
> broth, bay leaves, oregano or thyme. *Cover and simmer very gently
> until the
> ribs are tender -- maybe two hours.
>
> Now slice a few carrots and a couple celery ribs. *Add them, along
> with a
> little water if it seems to need it, as it probably will. *Cover and
> simmer
> until carrots are done.
>
> Remove ribs and vegetables to a serving dish and skim the fat from the
> liquid
> (or use a gravy separator). *Bring to a boil and thicken with a
> cornstarch
> slurry (or arrowroot, or butter and flour rubbed together into little
> balls).
>
> It's the first flavorings, marinated and then slowly browned, that
> make this
> version tasty and different. * * *-aem

Thank you for this! Sounds good and I already have everything on hand
for it.

The other poster's link said you can braise and then finish them on
the grill. Have you ever tried that?

Kris

On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris wrote:

> Okay, so I was going to grill ribeyes this holiday weekend, but have
> been turned off by their price a little. I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
>
> What's the best way to fix them? I was thinking marinate them first,
> being chuck.
>
> What are your ideas?
>
> Thanks for any advice,
> Kris

i haven't tried this recipe (and it does call for bone-in ribs), but i
don't see why it wouldn't work:

YOON FAMILY KALBI

1 1/2 cups lite soy sauce

1/4 cup white sugar

1/4 cup sesame oil

3 tablespoons vegetable oil

8-10 cloves of fresh garlic, crushed

6 large green onions, chopped roughly

4 pounds Korean-style short ribs *

Toasted sesame seeds

Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing
bowl. Add garlic and green onion and stir together. Put short ribs into
large sealable freezer bag (you may need two). Pour marinade into bag and
turn bag over several times to ensure all meat pieces are covered.
Refrigerate for at least four hours, but preferably overnight. Turn bag at
least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess
marinade off short ribs and grill them until medium, about 6-8 minutes.
Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.

* NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets.
The cut is called "flanken," a strange word that refers to a strip of beef
cut across the bone from the chuck end of the short ribs. Most short rib
recipes call for individual bones cut into thick pieces. Kalbi is unusual
in that it calls for 3 ribs, cut lengthwise across the bones, so that you
end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib
bones lining the top.

if this doesn't appeal in its particulars, a google of 'kalbi' or 'korean
short ribs' should turn up lots of recipes.

your pal,
blake

On Sat, 23 May 2009 07:31:20 -0700 (PDT), Kris >
wrote:

>The other poster's link said you can braise and then finish them on
>the grill. Have you ever tried that?

That method is recommended for many cuts of beef. But I am positive
that someone will find differently. Do what works best for YOU!
Strive to be your OWN self appointed expert.

On May 23, 10:42*am, Mr. Bill > wrote:
> On Sat, 23 May 2009 07:31:20 -0700 (PDT), Kris >
> wrote:
>
> >The other poster's link said you can braise and then finish them on
> >the grill. Have you ever tried that?
>
> That method is recommended for many cuts of beef. * *But I am positive
> that someone will find differently. * * *Do what works best for YOU!
> Strive to be your OWN self appointed expert. *

True, true. Maybe I could do half one way, the other half the other.
Best way to know the difference.

Kris

On May 23, 10:33*am, blake murphy > wrote:
> On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris wrote:
> > Okay, so I was going to grill ribeyes this holiday weekend, but have
> > been turned off by their price a little. I found a good-looking (and
> > much cheaper) package of boneless beef chuck short ribs and was
> > intrigued enough to buy them.
>
> > What's the best way to fix them? I was thinking marinate them first,
> > being chuck.
>
> > What are your ideas?
>
> > Thanks for any advice,
> > Kris
>
> i haven't tried this recipe (and it does call for bone-in ribs), but i
> don't see why it wouldn't work:
>
> YOON FAMILY KALBI
>
> 1 1/2 cups lite soy sauce
>
> 1/4 cup white sugar
>
> 1/4 cup sesame oil
>
> 3 tablespoons vegetable oil
>
> 8-10 cloves of fresh garlic, crushed
>
> 6 large green onions, chopped roughly
>
> 4 pounds Korean-style short ribs *
>
> Toasted sesame seeds
>
> Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing
> bowl. Add garlic and green onion and stir together. Put short ribs into
> large sealable freezer bag (you may need two). Pour marinade into bag and
> turn bag over several times to ensure all meat pieces are covered.
> Refrigerate for at least four hours, but preferably overnight. Turn bag at
> least once in the middle of the marinating process.
>
> Heat grill to medium-high heat before adding the meat. Drain excess
> marinade off short ribs and grill them until medium, about 6-8 minutes.
> Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.
>
> * NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets.
> The cut is called "flanken," a strange word that refers to a strip of beef
> cut across the bone from the chuck end of the short ribs. Most short rib
> recipes call for individual bones cut into thick pieces. Kalbi is unusual
> in that it calls for 3 ribs, cut lengthwise across the bones, so that you
> end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib
> bones lining the top.
>
> if this doesn't appeal in its particulars, a google of 'kalbi' or 'korean
> short ribs' should turn up lots of recipes.
>
> your pal,
> blake

YUM! I love Korean barbeque. Guess I never thought about which cut of
meat they used.

Thank you,
Kris

In article
>,
Kris > wrote:

> Okay, so I was going to grill ribeyes this holiday weekend, but have
> been turned off by their price a little. I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
>
> What's the best way to fix them? I was thinking marinate them first,
> being chuck.
>
> What are your ideas?
>
> Thanks for any advice,
> Kris

Those are on sale here locally for $1.49 per lb. <g>

They are most excellent ground as burgers but I personally love them
marinated and grilled, and served reasonably rare.

They are also good cubed and served as Kebabs.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Mr. Bill > wrote:

> On Sat, 23 May 2009 07:31:20 -0700 (PDT), Kris >
> wrote:
>
> >The other poster's link said you can braise and then finish them on
> >the grill. Have you ever tried that?
>
> That method is recommended for many cuts of beef. But I am positive
> that someone will find differently. Do what works best for YOU!
> Strive to be your OWN self appointed expert.

Boneless chuck cut into strips like that is not really a tough cut.
Consider consulting the package instructions as well as they are often
reliable.

I personally like chuck grilled rare, but I have good teeth and have not
found it to be too terribly chewy.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On May 23, 11:45*am, Omelet > wrote:
> In article
> >,
>
> *Kris > wrote:
> > Okay, so I was going to grill ribeyes this holiday weekend, but have
> > been turned off by their price a little. I found a good-looking (and
> > much cheaper) package of boneless beef chuck short ribs and was
> > intrigued enough to buy them.
>
> > What's the best way to fix them? I was thinking marinate them first,
> > being chuck.
>
> > What are your ideas?
>
> > Thanks for any advice,
> > Kris
>
> Those are on sale here locally for $1.49 per lb. <g>
>
> They are most excellent ground as burgers but I personally love them
> marinated and grilled, and served reasonably rare.
>
> They are also good cubed and served as Kebabs.

However one feels about them, they should not be called Short Ribs.
Maybe Mock Short Ribs.

> --
> Peace! Om
>
--Bryan

In article
>,
Bobo Bonobo® > wrote:

> On May 23, 11:45*am, Omelet > wrote:
> > In article
> > >,
> >
> > *Kris > wrote:
> > > Okay, so I was going to grill ribeyes this holiday weekend, but have
> > > been turned off by their price a little. I found a good-looking (and
> > > much cheaper) package of boneless beef chuck short ribs and was
> > > intrigued enough to buy them.
> >
> > > What's the best way to fix them? I was thinking marinate them first,
> > > being chuck.
> >
> > > What are your ideas?
> >
> > > Thanks for any advice,
> > > Kris
> >
> > Those are on sale here locally for $1.49 per lb. <g>
> >
> > They are most excellent ground as burgers but I personally love them
> > marinated and grilled, and served reasonably rare.
> >
> > They are also good cubed and served as Kebabs.
>
> However one feels about them, they should not be called Short Ribs.
> Maybe Mock Short Ribs.
>
> > --
> > Peace! Om
> >
> --Bryan

They call them "country style ribs" around here.
Don't know why, but at least I know better. <g>

They are just sliced chuck roast and not even remotely related to ribs!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Kris wrote:
>
> Okay, so I was going to grill ribeyes this holiday weekend, but have
> been turned off by their price a little. I found a good-looking (and
> much cheaper) package of boneless beef chuck short ribs and was
> intrigued enough to buy them.
>
I'd be very intrigued... because there is no such thing as boneless ribs...
even a friggin' paper umbrella has ribs. Anything labeled boneless ribs you
gotta know is big time Mystery Meat

"Omelet" > wrote
>
> They call them "country style ribs" around here.
>
Huh... I know Texans ain't too swift in the EIEIO Farmer in the DEll
department but can't they tell a cow from a pig?

Sheldon wrote:

> I'd be very intrigued... because there is no such thing as boneless
> ribs... even a friggin' paper umbrella has ribs. Anything labeled
> boneless ribs you gotta know is big time Mystery Meat

But SHELDON! Only a couple days ago you wrote:

"All fresh meat sold in the US MUST be clearly labeled indicating from what
animal and which cut... you are obviously incapable of reading the label."

Don't you remember writing that? How can your so-called "Mystery Meat"
POSSIBLY meet the "Sheldon" guidelines and remain a mystery to you?

Then again, soap and water are mysteries to you, so maybe the question is
moot.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Sheldon wrote:
>
> > I'd be very intrigued... because there is no such thing as boneless
> > ribs... even a friggin' paper umbrella has ribs. Anything labeled
> > boneless ribs you gotta know is big time Mystery Meat
>
> But SHELDON! Only a couple days ago you wrote:
>
> "All fresh meat sold in the US MUST be clearly labeled indicating from what
> animal and which cut... you are obviously incapable of reading the label."
>
> Don't you remember writing that? How can your so-called "Mystery Meat"
> POSSIBLY meet the "Sheldon" guidelines and remain a mystery to you?
>
> Then again, soap and water are mysteries to you, so maybe the question is
> moot.
>
> Bob

The packages currently being sold are clearly marked "chuck".
I ground 15 lbs. last weekend and turned them into basil garlic beef
sausage. I'll be posting pics as soon as I process them thru photoshop.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Sheldon wrote:
>>
>> > I'd be very intrigued... because there is no such thing as boneless
>> > ribs... even a friggin' paper umbrella has ribs. Anything labeled
>> > boneless ribs you gotta know is big time Mystery Meat
>>
>> But SHELDON! Only a couple days ago you wrote:
>>
>> "All fresh meat sold in the US MUST be clearly labeled indicating from
>> what
>> animal and which cut... you are obviously incapable of reading the
>> label."
>>
>> Don't you remember writing that? How can your so-called "Mystery Meat"
>> POSSIBLY meet the "Sheldon" guidelines and remain a mystery to you?
>>
>> Then again, soap and water are mysteries to you, so maybe the question is
>> moot.
>>
>> Bob
>
> The packages currently being sold are clearly marked "chuck".
>
>
>
Actually they were clearly labled Beef Chuck (there is pork chuck too). If
the store wanted to ALSO label them boneless ribs they can lie and only the
imbeciles will believe boneless meat is a rib... kinda like how some morons
think Twilly is human but anyone with an IQ knows he's a baboon. Businesses
mislead all the time. Anyone who buys some non descript looking meat labled
boneless beef short ribs has got to extremely, no, EXTREMELY ignorant.
There are some Chinese take outs here abouts that have Boneless Spare Ribs
on their menu... I saw what it looked like when someone ordered it... Fancy
Feast looks far more appetising. You can bet your bipee Boneless
Spareribs is road kill.

On Sat, 23 May 2009 07:48:57 -0700 (PDT), Kris wrote:

> On May 23, 10:33*am, blake murphy > wrote:
>> On Fri, 22 May 2009 19:56:31 -0700 (PDT), Kris wrote:
>>> Okay, so I was going to grill ribeyes this holiday weekend, but have
>>> been turned off by their price a little. I found a good-looking (and
>>> much cheaper) package of boneless beef chuck short ribs and was
>>> intrigued enough to buy them.
>>
>>> What's the best way to fix them? I was thinking marinate them first,
>>> being chuck.
>>
>>> What are your ideas?
>>
>>> Thanks for any advice,
>>> Kris
>>
>> i haven't tried this recipe (and it does call for bone-in ribs), but i
>> don't see why it wouldn't work:
>>
>> YOON FAMILY KALBI
<recipe snipped>
>> if this doesn't appeal in its particulars, a google of 'kalbi' or 'korean
>> short ribs' should turn up lots of recipes.
>>
>> your pal,
>> blake
>
> YUM! I love Korean barbeque. Guess I never thought about which cut of
> meat they used.
>
> Thank you,
> Kris

any old time, honey. sugar, soy and garlic - can't miss.

your pal,
blake