I bought beef boneless country ribs. Now what?

How should i cook them? Crock pot, oven, drag the weber grill out, pressure cooker?

I'm gonna vote for grill. 

I'll often cooked pork for shredding via crockpot, but you don't want to shred these, as they are just too good as they sit. You want to capture all that goodness, so I'd want high heat to braze, then turn it down to cook. I guess you could low/slow these too, as the fat will help them stay moist. 

I've been doing soy sauce mixed with honey and garlic powder, salt, paprika, and pepper on my pork recently, and on the grill it's a fantastic combo.

Slow and low, that is the tempo. To make them tender and flavorful, you want to cook them on a low heat for a long time, so that the fat renders slowly, infusing the meat with flavor. 

I would place them in a baking dish and lightly coat with olive oil, cover with foil and bake at 200 for about 2 hours. Transfer them to a hot grill and baste with bbq sauce for 10 min, enough to caramalize the sauce. 

EastCoastMojo said:

Slow and low, that is the tempo.  

That is not what she said

The soy mixture and 200°f for 2 hours sounds like it right up my alley.

The best method I’ve found is with an Orion Cooker. If you don’t have one of those the proven way to get ribs that fall off the one is to boil them and then cook on a grill low temp for hours.  Wet or dry is  your preference.

There's no bone on these for the meat to fall off of, and sometimes pork flavors don't do beef justice.  

I would go slow cooker or sous vide until done and use something like soy or teriaki or Korean galbi sauce.  In fact, I'd probably just go all-in on the galbi since this is almost the right meat for that (I think country-style and true beef shortribs are slightly different cuts).  After a couple hours, baste them in a sauce -- galbi would be my preference, but you could do soy or teriaki or barbeque -- and then carmelize it and crisp the edges of the meat on the grill or under the broiler.

Fueled by Caffeine said:

EastCoastMojo said:

Slow and low, that is the tempo.  

That is not what she said

She said in fast, out slow.

Lightly butter with BBQ and toss them under the broiler if too cold for the grill.  Cut into bite sized pieces and wrap in foil with baby carrots, broccoli, whatever you like.  Add a big splash of White Wine Worcestshire Sauce and bake for  40 or so minutes.

Fueled by Caffeine said:

EastCoastMojo said:

Slow and low, that is the tempo.  

That is not what she said

Actually, that is exactly what she said... 

I'd be tempted to cook them just like I cook my pork country style ribs. My medium high heat on cast iron pan. Go for a good sear with a middle rare (I cook the pork a little more) inside. 

So this is a fast moving thread.

Using the 200 for 2 hour method after removal of the errant tater tot from last night.

I was gonna say salt pepper and a little adobo but I'm a simple man with simple tastes.


Well not really but I don't have the money or the space for all the spices and extra stuff I want.

Ahhh adobo! We are eating tortilla chips right now.

I think i will make some jasmine rice and reheat some frozen corn from last nights dinner.

Yeah adobo is great on beef. I've been putting it on burgers for years.

smokindav said:

The best method I’ve found is with an Orion Cooker. If you don’t have one of those the proven way to get ribs that fall off the one is to boil them and then cook on a grill low temp for hours.  Wet or dry is  your preference.

People boil ribs?

Boneless beef ribs for me are either 3 hours at 200 slathered in sauce, or 2 hours on low heat on the grill then seared on the charcoal chimney. 

Bone in beef ribs I almost always braise in the Dutch oven.

I've recently learned the wonders of deep frying pork ribs, I haven't tried with beef yet. 

I know you are cooking, but some thoughts...

For sure, these would taste amazing after a few hours of slow cooking- I can just imagine them in beef bourguignon.

But the idea of grilling them to really caramelize the surface, and get some of that fat stay in them is also appealing. 

Perhaps combine the two.  Sear on a very hot pan, and then slow cook, or flip that.

Now I'm more hungry. 

I first read this while waiting at my daughter's gymnastics class. On the way home I stopped and did some regular grocery shopping.  Look what was on special.  Now going in for 2hrs at 200.

I had some boneless dark meat that I thawed yesterday so it too need to be uses today. 

Let's see what 2hrs at 200 does for this covered in some bulgogi sauce. 

Please note that they won't be fully cooked at 2 hours in the oven. They need to finish up on the grill or under the broiler at a higher heat to be fully cooked. 

Y'all are making me hungry.

It could have used a bit more time it was still quite tender.

Thanks everyone.

Final pic. After about 2.5 hours I put them all on one broil rack and coated with some sauce. The broil gave some caramelization to the sauce. 

Served with steamed asparagus spears for the adults and frozen microwave corn for the young'en. Yum to all.  

I slather them in BBQ sauce and toss them in the crock pot on low while I’m at work.

I skipped grocery shopping this week, so my dinner will be chicken nuggets.

I hate you all.