Jacob's Ladder Beef Ribs Help
Discussion
I always cook another cut as well as Turkey for xmas and this year I'm trying beef rib. Called into the butchers this morning as he'd saved what looked like half a cow for me so he could show me what he suggested.
So it's basically one half of the rib cage, he explained where he'd trim it so all is good. He also showed another cut that's adjoined to it which I thought was Brisket but he called some three letter abbreviation. I said he may as well trim that up and I'd take that as well as it'll do a couple of Sunday roasts further down the line.
So being new to the cut, what are the suggestions?
On the balcony outside the kitchen is my trusty Weber Master's Touch so I can BBQ it, slow and low presumably. Bit of a pisser if the weather's crap but then even our three ovens are taken over xmas morning so might be an idea.
I don't want them too "BBQ" however if they're to be served with xmas dinner, more beef and red wine than spicy rub if that makes sense.
So it's basically one half of the rib cage, he explained where he'd trim it so all is good. He also showed another cut that's adjoined to it which I thought was Brisket but he called some three letter abbreviation. I said he may as well trim that up and I'd take that as well as it'll do a couple of Sunday roasts further down the line.
So being new to the cut, what are the suggestions?
On the balcony outside the kitchen is my trusty Weber Master's Touch so I can BBQ it, slow and low presumably. Bit of a pisser if the weather's crap but then even our three ovens are taken over xmas morning so might be an idea.
I don't want them too "BBQ" however if they're to be served with xmas dinner, more beef and red wine than spicy rub if that makes sense.
I'm going to go against the grain here and suggest that you abandon the idea and try another cut of beef.
I've cooked these 3 or 4 times and I have never been happy with the result. There's just too much soft but inedible stuff in there that definitely isn't meat.
I've always slow cooked them - which is the suggested method - and I really don't think they're very nice at all. Not so much "not worth the effort" more a case of "I don't like this"
I've cooked these 3 or 4 times and I have never been happy with the result. There's just too much soft but inedible stuff in there that definitely isn't meat.
I've always slow cooked them - which is the suggested method - and I really don't think they're very nice at all. Not so much "not worth the effort" more a case of "I don't like this"
Braise them in wine and veg for about 4 hours at 130. Separate the sauce and let it go cold to skim the fat off. When ready to eat reduce the sauce by half, place the ribs in the pan to warm through.
Alternatively, season and wrap in foil to slow cook at 130, unwrap for last 30 minutes and blast to brown.
Sous Vide works really well too if you have one.
They do smoke really well because off all the fat, my preference in the summer.
Bit of advice, they look huge now but by the time they cook they will be less than 50% of their size, they give off a load of fat which can make them too rich for some.
They are my favorite cut of beef by far, followed by OX cheek on bang for buck
Alternatively, season and wrap in foil to slow cook at 130, unwrap for last 30 minutes and blast to brown.
Sous Vide works really well too if you have one.
They do smoke really well because off all the fat, my preference in the summer.
Bit of advice, they look huge now but by the time they cook they will be less than 50% of their size, they give off a load of fat which can make them too rich for some.
They are my favorite cut of beef by far, followed by OX cheek on bang for buck
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