Please help… Got this huge bit of beef and would like to know how to cook it.
Got a big piece of beef for the BBQ in Spain. Would really like to know what it actually is and how to cook it as I think we got a bit lost in translation. Any help would be great 🙂
by Serious_Rice_7194
19 Comments
I_Saw_The_Duck
It’s either a reproductive organ or it’s that “one rib” from “I’m gonna get you sucka”
GrumpyOldBear1968
a dry cured beef rib. not sure how you would BBQ it
Early_Meal6945
Best option would be to braise it
Jealous_Disk3552
Mix some tomato paste some beef bouillon and some minced garlic together slather it over the whole thing put it in a dutch oven and put it in the oven all night on 200°. When you wake up in the morning take it out of the oven when it cools put it in the refrigerator and chill it thoroughly this is the important part must be chilled thoroughly. Now you can debone it and degressle it very easily, now all you have to do is microwave it and it’ll be spoon tender…
wolfaib
I don’t know how to say this politely, but.. that looks average sized /s
LehighAce06
This is a single beef rib. If there were 4 bones still together that would be something you would barbeque, something like 6 to 10 hours on a smoker. But since you have just one bone, that won’t really work very well.
I recommend a braise of some sort, maybe a variation on beef bourguignon. Keep in mind that most of what you have is the bone there really won’t be much meat there.
spizzle_
“Huge” piece of bone
SnootchieBootichies
Make a beef/bone broth
proper_headspace
Be sure to peel off the silver skin before you cook it
SimilarRegret9731
Honest question, do you buy meat without having any clue of what you’re gonna cook?
darthhue
Low and slow. No matter how you cooke it, cook it for like ng time on relatively low temp
chronicsmoke89
How much for one rib?
Steelyphil43
I’d give it to my dog and call it a night.
longhornrob
It’s a beef short rib. Google it and you’ll find a bunch of recipes.
firmfirm
Low and slow with some humid/steam and finish it off with a glaze on the grill ?
Humid/steam as in braise, not actually steam Cook it 😀
I think i had put it in a big pan/clay pot, put some liquid, spices, leek etc, put a lid on it and throw it it the oven ,100-120c for a few hours. Use whats left in the pot for glaze or sauce and give the Meat a finish with high heat on the grill or stove.
Served with mashed potatoes and grilled early spring harvest.
bike_it
“How much for one rib?”
edit: I was beat to this by another poster 🙁 This was the first thing that popped into my head when I realized what I was looking at.
rainbowkey
When in doubt, brown the outside with a big cast pan or griddle for flavor, then put it in a slow cooker with onions, garlic, and other seasonings on low overnight. Low and slow = tender and delicious
taisui
Short rib? I’ll braise it.
belgarath1987
I’ve cooked a similar cut this weekend via sous vide for 13 hrs, then rested in the fridge and Finished and glazed in the oven. It was very juicy and tasty
19 Comments
It’s either a reproductive organ or it’s that “one rib” from “I’m gonna get you sucka”
a dry cured beef rib. not sure how you would BBQ it
Best option would be to braise it
Mix some tomato paste some beef bouillon and some minced garlic together slather it over the whole thing put it in a dutch oven and put it in the oven all night on 200°. When you wake up in the morning take it out of the oven when it cools put it in the refrigerator and chill it thoroughly this is the important part must be chilled thoroughly. Now you can debone it and degressle it very easily, now all you have to do is microwave it and it’ll be spoon tender…
I don’t know how to say this politely, but.. that looks average sized /s
This is a single beef rib. If there were 4 bones still together that would be something you would barbeque, something like 6 to 10 hours on a smoker. But since you have just one bone, that won’t really work very well.
I recommend a braise of some sort, maybe a variation on beef bourguignon. Keep in mind that most of what you have is the bone there really won’t be much meat there.
“Huge” piece of bone
Make a beef/bone broth
Be sure to peel off the silver skin before you cook it
Honest question, do you buy meat without having any clue of what you’re gonna cook?
Low and slow. No matter how you cooke it, cook it for like ng time on relatively low temp
How much for one rib?
I’d give it to my dog and call it a night.
It’s a beef short rib. Google it and you’ll find a bunch of recipes.
Low and slow with some humid/steam and finish it off with a glaze on the grill ?
Humid/steam as in braise, not actually steam Cook it 😀
I think i had put it in a big pan/clay pot, put some liquid, spices, leek etc, put a lid on it and throw it it the oven ,100-120c for a few hours.
Use whats left in the pot for glaze or sauce and give the Meat a finish with high heat on the grill or stove.
Served with mashed potatoes and grilled early spring harvest.
“How much for one rib?”
edit: I was beat to this by another poster 🙁 This was the first thing that popped into my head when I realized what I was looking at.
When in doubt, brown the outside with a big cast pan or griddle for flavor, then put it in a slow cooker with onions, garlic, and other seasonings on low overnight. Low and slow = tender and delicious
Short rib? I’ll braise it.
I’ve cooked a similar cut this weekend via sous vide for 13 hrs, then rested in the fridge and Finished and glazed in the oven. It was very juicy and tasty