Boneless Beef Rib Sandwich with Blue Cheese Slaw
January 17, 2014
When it comes to beef, one of my favorite cuts is the rib. Now normally I would cook them low and slow on the bone ala giant dinosaur bones or hot and fast when cut in to smaller Korean short ribs. Recently, however, I had a chance to try cooking some beautifully marbled boneless beef ribs, courtesy of 44 Farms. While the beef could have been sliced into smaller strips and cooked quickly, I opted to keep them intact, slicing them up nice and thin after the meat had a long and slow session on the smoker. To round it out, I whipped up a batch of blue cheese slaw that added a tangy bite to the beef.
Smoked Boneless Beef Short Ribs
4-5 lbs. bones beef short ribs, trimmed of excess fat
2 tbsp. seasoned beef tenderizer (I used Fiesta brand)
3 tbsp. dry rub seasoning
Blue cheese slaw (recipe follows)
Preheat smoker to 250 degrees. Season beef with beef tenderizer and dry rub. Allow the beef to come to room temperature.
Place the beef on the smoker, cover and allow it to cook for approximately 2 hours until fork tender. Remove the beef from the smoker, allow to rest for 10 minutes then slice thin across the grain.
Serve the sliced boneless beef short ribs on buns, topped with blue cheese slaw.
Blue Cheese Slaw
10 oz. shredded green cabbage
4 oz. buttermilk blue cheese
¼ cup mayo
¼ cup sour cream
Mix all ingredients together in a medium sized mixing bowl. Refrigerate until ready to use.
[Standard Disclaimer] Boneless beef short ribs were provided by 44 Farms for the purpose of this recipe. I received no further compensation for using it in this post.