Years ago Costco always had packs of USDA Choice boneless short ribs and they were my go to. And they were like half the price of ribeyes, etc. Not so anymore. I don’t think they even carry them. I suspect with the huge popularity of Texas-style smoked whole short ribs they just go too pricey. Heck, I remember as a kid in the 60’s my mom often got bone-in short ribs because they were so cheap (as lamb chops were back then).
Costco has em here in GA. I had choice NY strips in my buggy, and then I saw these boneless shortribs that had twice the marbling for the same price. I didn't by em up because a passerby said they tasted more like chuck roast, and less like steak. Ribeye is too fatty (and too pricey) for me, so I may give these another try. The NY strips were awful...WAY too lean for how thick they were, but not thick enough to cut in half.
This is my favorite steak. It has some chew to it which I like, not like an eye round but more substantial than ribeye. My fav cut. Also the fat trimmings I render into a carbon pan to use for indoor searing.
I agree that many cheaper cuts have risen in price and so I sometimes see this situation sometimes myself. Maybe not chuck but those other examples plus skirt
Location of farms and butcher/distributor. Packing and storing/ refrigeration of meat factors in. Demand for off cuts also plays a role. Meat is usually upcharged by the grocery store chain so for better prices and choices Google the local distributor or butcher and buy from them. For example a Delmonico cut at the store is 17.99 a pound while at the distributor down the road its 12.79 per pound plus they have duck and goat available cheaper than anywhere else locally
So not sponsored but America's test kitchen does make money from affiliate links on the videos!? I'm fine with it if it's still from unbiased reviews and helps pbc but it's hard to think there isn't bias if there's money to be made
Well yes, that’s the nature of bias. Often unconscious but could still be there. I think these folks have enough experience and skills to be good judges, however. Cooking/eating is a matter of taste, aroma, etc, so is subjective to begin with.
Yes, a good supermarket should have them. The more "exotic" ingredients like preserved lemons, pomegranate molasses, etc. are becoming more common place.
I thought one shouldn't put pepper on before grilling because it just burns. Wouldn't it be better to "pepper" right off the grill and the warm meat will bloom the pepper oils?
So many variables all made vague in this video: distance of charcoal, thickness of beef, timing of cooking. And what is “mounted chimney”?? “Your results may vary.” Waste of meat and time and charcoal and $$$ (NOT half the price of ribeye). GET RIBEYE!! Even the boneless beef short rib packaging says, “For braising in liquid”. Neither a tasty nor tender cut of beef! GET RIBEYE and stop wasting our time. Way too much salt and pepper. (ATK will probably block me as usual for negative commenting. They’re not as nice as they seem. All an act.) plus commercials that you can’t skip. My 6-day-old leftover grilled ribeye is way better than these boneless short ribs.
actually no this cut 4nyears ago was 3.99 a pound now due to exposure from BBQ establishments and videos like this. they are now between 11.99 to 50.00 lb. Koreans use this for kalbi ... real kalbi not the thin California style junk. please keep unknown cuts , unknown. otherwise this nation will price beef out reachability for normal people
I don't understand why the people on these cooking shows feel the need to put lemon on everything, that's the last thing I'd want on this hunk of beef. I do wish I owned a bunch of lemon groves though, I'd be a millionaire.
Not just cooking shows! Gremolata with veal or osso buco in Italy, chimichurri with beef in Argentina, etc. It’s a great mix, just not one I want every time I have steak.
The only reason rib beef should be separated from the rib bone is that it has fallen off after being properly cooked. I’m going to watch this video out of respect for ATK, but I’m very skeptical and feel that im about to watch a blasphemy. 😊 EDIT - ok, i finished watching. It looks delicious, BUT…the real question, if you want to do a real TEST, is to compare THIS way of doing it with just keeping the bone-in. C’mon guys, it’s America’s TEST Kitchen. Let’s see the TEST.
Could be just a different store. I have seen spencer chuck steaks sold as boneless short ribs as well, which is a crosscut flat iron steak and not the right cut. @@garrett6064
It is not a common cut in the EU. And I believe, over here more often it is referred to as Denver steak rather than boneless ribs (unless it has some local name). I am polish and I call this cut a Denver steak and my butcher does too.
You want to do something impressive, make a terrible cut taste great. Like eye of round. You make a $3 a pound meat taste good it's impressive, $12 a pound meat should be good already.
I wonder if this would work with country style beef ribs which are boneless and come from the chuck as well? I hope so because I have 5 pounds in the freezer lol
I wish we could custom order cuts at our local supermarket in Canada. The butchers just do the standard cuts and we get short ribs in either an english cut or a korean cut. You could still make this recipe though!
This looks delicious! We have a gas grill. What temperature should we set our grill? You mentioned closing the gas grill cover. How often should we turn the ribs when using a gas grill and how long is total cook time on a gas grill? Thanks so much! ❤️
Have you thought of getting a Meater2+ thermometer? They help you cook them perfect and REST every time to your target temperature with no more checking or guess work. Why did you say rest for 10 minutes? With the Meater2+ you rest until they are ready. So it might be 12 mins or 15 mins or 8 mins. You would be amazed how good it works.
It’s a great price for what it will do for you . With the price of meat these days it pays for itself for one perfect beef tenderloin. Give it a try and you will be amazed.
Can a scientist please do a test on putting foil on something to keep it warm. Based on my understanding of heat transfer, the foil will radiate the heat in the food to the atmosphere unless the room temp is higher than the temp of the food, which would be unbearably hot.
I believe the tenting of the foil implies an air gap between the foil and the meat. The shiny foil will reflect the radiant heat, the air gap insulates, and even the loose seal of the foil will reduce heat loss due to moving air (convection).
The foil should act as a radiation shield. Aluminum foil has a fairly low emissivity and absorptivity - meaning the radiant heat from the meat to the foil is mostly reflected. Aluminum foil is highly conductive and has a low heat capacity, so if it is in physical contact with the meat, it will quickly approach the same temperature as the meat - which again will limit radiative heat loss (which is proportional to the difference in absolute temperatures raised to the fourth power - the temperatures not the difference is raised to the fourth power). As for conduction... the foil tent should have less surface area than the meat so I would expect less heat transfer by conduction and additionally the foil tent, to some extent, will also limit evaporation.
I can speak from my humble experience. Grade of beef ought to be at least prime (and if you can afford it buy wagyu grade). Choice grade will not be best for this method. Choice grade remains excellent for smoking, braising, etc. but expect a chewy meal if you grill
Sorry to say but I couldn’t finish the video - the pop up product advertisements got on my nerves, once you see them they really jump out at you and they are EXTREMELY distracting from the video. It’s a shame, looked like a really good recipe
I doubt she can go in public without being accosted by the general public asking her questions. What is your real problem with Bridgett? Are you a bot designed to create strife?
You realize this is television, right? I remember having to explain it to my two year old that things on TV are not real, it's all pretend. The Avengers can't fly, guns don't hold two-hundres bullets, aliens don't explode out of people's stomachs, it's all fake. Glad I could clear this up for you.
a lot of table salts also include an anti-clumping chemical agent which can impart a metallic flavor. IMO table salt is bad for both cooking and eating
I'm def gonna try this.... my keyboard is in danger of being drooled on..!! Thank you Lan and Bridget for an informative lesson on something I look fwd to sinking my chops into!!
Where I live, which is America, beef has become a delicacy since the last presidential election. It was plentiful and affordable 4 years ago; and that’s a fact.
You don’t want to only flip once because it creates uneven cooking. If you only flip once, it creates a bigger gray band around the meat. You can get away with only flipping once if you will be also cooking with indirect heat like searing on a grill and then throwing into an oven. Gordon is a hack. He always contradicts himself as he is shown to constantly flip steaks. I wouldn’t trust much of what he says nowadays. There’s a reason why he lost 9 of his of Michelin Stars.
Well these aren't steaks. As long as they are cooked to the temperature you want, who cares? That's exactly why I've loved ATK for decades and hardly ever watch the childish Ramsey who drops more F bombs than actually cooks.
@Priyanka77574 I know but I’ve been watching ATK for decades and I just think they look overdone. Like whoever is responsible for their makeup is over doing it, even for the guys. I’m not criticizing the chefs, they are great and I love them but they have always looked natural on camera up until like a month ago.
Lan is a national treasure.
100%
International.
I am also a huge fan of her.
She’s the best. Smart, articulate and well spoken. I always learn when she is on. I just feel like she’s the real deal.
I just discovered her videos recently. She's great.
no she isn't
Why do I automatically "Like" an ATK presentation before I first see the presentation? :)
Can you pan sear short ribs bone or boneless?
I’m gonna get blocked but Lan is a beauty.
See y’all
Don't reveal the secret 🤫
The cooking goddess Lan once again graces us with her knowledge and beauty. Thanks for your hard work!
What a beautiful, intelligent and informative presentation and the food looks good also. Thanks so very much
I would like a demonstration cow with each primal just labeled, "yummy"
Dang Chef Lan those look amazing! Great info, thanks..
I think I would just go with a chimichurri for these.
I like that this lady explains everything she's thinking as she's cooking. I also like the cow! I wonder where they got it?
At the cow shop. Silly boy 😂
@@artcook1976 Of Course! 😂
Years ago Costco always had packs of USDA Choice boneless short ribs and they were my go to. And they were like half the price of ribeyes, etc. Not so anymore. I don’t think they even carry them. I suspect with the huge popularity of Texas-style smoked whole short ribs they just go too pricey. Heck, I remember as a kid in the 60’s my mom often got bone-in short ribs because they were so cheap (as lamb chops were back then).
Costco has em here in GA. I had choice NY strips in my buggy, and then I saw these boneless shortribs that had twice the marbling for the same price. I didn't by em up because a passerby said they tasted more like chuck roast, and less like steak. Ribeye is too fatty (and too pricey) for me, so I may give these another try.
The NY strips were awful...WAY too lean for how thick they were, but not thick enough to cut in half.
Available at a Costco business center
I'm popping a lid with that cook! Amazing. I can almost smell them through the screen. Always a great demonstration Chef! Thank you.
This is my favorite steak. It has some chew to it which I like, not like an eye round but more substantial than ribeye. My fav cut. Also the fat trimmings I render into a carbon pan to use for indoor searing.
Where I live, Ribeye is often cheaper than off cuts like Boneless Short ribs, flank steak, chuck, etc. It's so odd.
do you live in heaven by chance?
I agree that many cheaper cuts have risen in price and so I sometimes see this situation sometimes myself. Maybe not chuck but those other examples plus skirt
I guess we live in the upside down…. My meat isn’t priced that way, but where I live the organic eggs are cheaper than the basic styrofoam carton.
It’s not.
Location of farms and butcher/distributor. Packing and storing/ refrigeration of meat factors in. Demand for off cuts also plays a role. Meat is usually upcharged by the grocery store chain so for better prices and choices Google the local distributor or butcher and buy from them. For example a Delmonico cut at the store is 17.99 a pound while at the distributor down the road its 12.79 per pound plus they have duck and goat available cheaper than anywhere else locally
So not sponsored but America's test kitchen does make money from affiliate links on the videos!? I'm fine with it if it's still from unbiased reviews and helps pbc but it's hard to think there isn't bias if there's money to be made
Well yes, that’s the nature of bias. Often unconscious but could still be there. I think these folks have enough experience and skills to be good judges, however. Cooking/eating is a matter of taste, aroma, etc, so is subjective to begin with.
Can you buy the processed lemons?
Yes. You can buy them at a lot of middle eastern markets.
Yes, a good supermarket should have them. The more "exotic" ingredients like preserved lemons, pomegranate molasses, etc. are becoming more common place.
I thought one shouldn't put pepper on before grilling because it just burns. Wouldn't it be better to "pepper" right off the grill and the warm meat will bloom the pepper oils?
So many variables all made vague in this video: distance of charcoal, thickness of beef, timing of cooking. And what is “mounted chimney”?? “Your results may vary.” Waste of meat and time and charcoal and $$$ (NOT half the price of ribeye). GET RIBEYE!! Even the boneless beef short rib packaging says, “For braising in liquid”. Neither a tasty nor tender cut of beef! GET RIBEYE and stop wasting our time. Way too much salt and pepper. (ATK will probably block me as usual for negative commenting. They’re not as nice as they seem. All an act.) plus commercials that you can’t skip. My 6-day-old leftover grilled ribeye is way better than these boneless short ribs.
actually no
this cut 4nyears ago was 3.99 a pound
now due to exposure from BBQ establishments and videos like this.
they are now between 11.99 to 50.00 lb.
Koreans use this for kalbi ... real kalbi not the thin California style junk.
please keep unknown cuts , unknown.
otherwise this nation will price beef out reachability for normal people
~~~ I can almost taste those! Really!
Mmmmmmm. 😋
I have never seen you guys do a video outdoors! Cool
My mouth was watering and video was liked before 60 seconds in... and then Lan walked in. ATK never disappoints
Yeah, I'm not sold on the "sauce" but the beef looks great.
I don't understand why the people on these cooking shows feel the need to put lemon on everything, that's the last thing I'd want on this hunk of beef. I do wish I owned a bunch of lemon groves though, I'd be a millionaire.
Not just cooking shows! Gremolata with veal or osso buco in Italy, chimichurri with beef in Argentina, etc. It’s a great mix, just not one I want every time I have steak.
@@jettron1 because lemon is a good ingredient?
So is the sauce like a chimichurri? Looks delicious!!!!
I love short ribs, but now that the secret is out - the price is going to get an additional bump. :)
That cut is nothing like ribeye or flank/skirt.
Why not chimichurri? Much easier to make with ingredients more readily available.
Lan is the best 👌 😊
If only we can find the same beautiful cut…☺️
I cook my Chuck roast like a steak! Delicious & priced right!!
♉️📃🔥🔥🔥🔥🔥📃♉️
Yay she is back!!! Thank you Lan.
The only reason rib beef should be separated from the rib bone is that it has fallen off after being properly cooked. I’m going to watch this video out of respect for ATK, but I’m very skeptical and feel that im about to watch a blasphemy. 😊
EDIT - ok, i finished watching. It looks delicious, BUT…the real question, if you want to do a real TEST, is to compare THIS way of doing it with just keeping the bone-in. C’mon guys, it’s America’s TEST Kitchen. Let’s see the TEST.
Inflation be sending everybody to the chuck.
Would that short rib not be really tough? I've cooked these with bone-in for 45 mins in pressure cookers to get them reasonably soft.
Boneless short rib is not the same as short ribs with the bone. Different cut.
I have a crush on Lan........................................
lol @her “cleaning” brand new grill grates.
Also sold as Denver steak in some areas.
"in some areas."
Uhm... Denver?
Could be just a different store. I have seen spencer chuck steaks sold as boneless short ribs as well, which is a crosscut flat iron steak and not the right cut. @@garrett6064
It is not a common cut in the EU. And I believe, over here more often it is referred to as Denver steak rather than boneless ribs (unless it has some local name). I am polish and I call this cut a Denver steak and my butcher does too.
I'd even enjoy listening to Lan if she were talking about calculus! Wonderful presentation!!! Thank you!
You want to do something impressive, make a terrible cut taste great. Like eye of round. You make a $3 a pound meat taste good it's impressive, $12 a pound meat should be good already.
Lan's videos, I always learn something new and things I thought I knew... and recipe for eye candy.. (wink)
I love, love, love Lan! She is a national treasure. 🥰 And Bridgett is the perfect cooking companion. Thanks for sharing. 😀☮
I want Lan to read me bed time recipes plz 🥴
I wonder if this would work with country style beef ribs which are boneless and come from the chuck as well? I hope so because I have 5 pounds in the freezer lol
I don't know who put your cow togather... but you might want to move your chuck and brisket areas a little....
No one has come up to her on the street lol
I wish we could custom order cuts at our local supermarket in Canada. The butchers just do the standard cuts and we get short ribs in either an english cut or a korean cut. You could still make this recipe though!
This looks delicious! We have a gas grill. What temperature should we set our grill? You mentioned closing the gas grill cover. How often should we turn the ribs when using a gas grill and how long is total cook time on a gas grill? Thanks so much! ❤️
Great as always,
She just cooked a Moroccan inspired dish without giving credit to that great cuisine 😮
Isn't that going to be tough? This is a slow cook cut.
I can never get boneless short ribs that thick, those are beautiful.
Yummy
Can you broil them, don't have a grill?
Oh hell nah, been doing this for years and want to keep this a secret!
Doing gods work. Thanks for all the insight genius
Where's the horse radish cream sauce im starving 😊😊
“Great” or “Good”. Make up your mind!
Welp now Im hungry and insomnia’n
Ok...heading to the butcher. Wow.
Almond triggers my inflammation 😢
Is this what they call a 'Denver cut'?
looks like the denver cut from the chuck
Im watching this while i wait for food
3:49 😂
Came to the comment section specifically to see if any fellow grown-up children caught that. Thank you for not disappointing
100$ of beef on the grill.
They do look quite similar to Denver steaks, and come from the same area, are these the same thing?
Just checked and they are the same, Denver steaks are just cut thinner but are the same thing
The best hamburger too!
Have you thought of getting a Meater2+ thermometer? They help you cook them perfect and REST every time to your target temperature with no more checking or guess work. Why did you say rest for 10 minutes? With the Meater2+ you rest until they are ready. So it might be 12 mins or 15 mins or 8 mins. You would be amazed how good it works.
So overpriced for what you can do.
It’s a great price for what it will do for you . With the price of meat these days it pays for itself for one perfect beef tenderloin. Give it a try and you will be amazed.
The cow is over the top.
Lan Lam, superstar.
Delicious! ❤❤
lan solo please.
Can a scientist please do a test on putting foil on something to keep it warm. Based on my understanding of heat transfer, the foil will radiate the heat in the food to the atmosphere unless the room temp is higher than the temp of the food, which would be unbearably hot.
I believe the tenting of the foil implies an air gap between the foil and the meat. The shiny foil will reflect the radiant heat, the air gap insulates, and even the loose seal of the foil will reduce heat loss due to moving air (convection).
The foil should act as a radiation shield. Aluminum foil has a fairly low emissivity and absorptivity - meaning the radiant heat from the meat to the foil is mostly reflected. Aluminum foil is highly conductive and has a low heat capacity, so if it is in physical contact with the meat, it will quickly approach the same temperature as the meat - which again will limit radiative heat loss (which is proportional to the difference in absolute temperatures raised to the fourth power - the temperatures not the difference is raised to the fourth power). As for conduction... the foil tent should have less surface area than the meat so I would expect less heat transfer by conduction and additionally the foil tent, to some extent, will also limit evaporation.
Delicious
What brand/model is that cutting board? It is not the one linked under the video
@@sandrah7512 just checked and OXO doesn’t seem to sell wooden boards
@@sandrah7512 you’re right. Thank you!
😋
😊
Lan is hot ...there, I said it. Everyone else is dancing around this issue. Just say it!
I can speak from my humble experience. Grade of beef ought to be at least prime (and if you can afford it buy wagyu grade). Choice grade will not be best for this method. Choice grade remains excellent for smoking, braising, etc. but expect a chewy meal if you grill
Ribs aren't steaks. Remake the video without lying.
I have never seen "short ribs" that size in the meat section. They are usually 3" X 1.5".
My Costco has chuck short ribs like this except they're whole strips that may be 2 or 3 times the length of these.
Costco
Not if you go to the butcher
Short ribs are a legitimate cut. Why’d you put it quotations as if someone made up the term?
@@cwg73160 there’s always a keyboard troll.
Overcooked for sure, and the outside grey ring is way too big. 🤔it’s almost like cooking a steak entirely over high heat is a bad idea…
Sorry to say but I couldn’t finish the video - the pop up product advertisements got on my nerves, once you see them they really jump out at you and they are EXTREMELY distracting from the video.
It’s a shame, looked like a really good recipe
NOBODY has ever approached you on the street and ask you about beef cuts, Bridgette.
I doubt she can go in public without being accosted by the general public asking her questions. What is your real problem with Bridgett? Are you a bot designed to create strife?
You realize this is television, right? I remember having to explain it to my two year old that things on TV are not real, it's all pretend. The Avengers can't fly, guns don't hold two-hundres bullets, aliens don't explode out of people's stomachs, it's all fake.
Glad I could clear this up for you.
😂
Americans discovering diezmillo
Why kosher salt?
It’s bigger so easier to sprinkle: table salt is a lot finer so it’ll be a lot more actual salt and harder to evenly coat with
Its less "salty" than table salt.
Kosher salt is the preferred and most versatile salt in the culinary world. It’s the best for most things.
a lot of table salts also include an anti-clumping chemical agent which can impart a metallic flavor. IMO table salt is bad for both cooking and eating
Did your flag ask that question? 😂
I'm def gonna try this.... my keyboard is in danger of being drooled on..!! Thank you Lan and Bridget for an informative lesson on something I look fwd to sinking my chops into!!
First
Where I live, which is America, beef has become a delicacy since the last presidential election. It was plentiful and affordable 4 years ago; and that’s a fact.
Dont tell me what i "should" do
Gordon Ramsey says to never turn steaks...flip.....no more than once!
You don’t want to only flip once because it creates uneven cooking. If you only flip once, it creates a bigger gray band around the meat. You can get away with only flipping once if you will be also cooking with indirect heat like searing on a grill and then throwing into an oven.
Gordon is a hack. He always contradicts himself as he is shown to constantly flip steaks. I wouldn’t trust much of what he says nowadays. There’s a reason why he lost 9 of his of Michelin Stars.
🤡
Ur mam says open wide 🎉
Gordon Ramsay is a tool.
Well these aren't steaks. As long as they are cooked to the temperature you want, who cares? That's exactly why I've loved ATK for decades and hardly ever watch the childish Ramsey who drops more F bombs than actually cooks.
I love you guys but the makeup has been way too much over the last month or so.
What an inappropriate comment.
@Priyanka77574 I know but I’ve been watching ATK for decades and I just think they look overdone. Like whoever is responsible for their makeup is over doing it, even for the guys. I’m not criticizing the chefs, they are great and I love them but they have always looked natural on camera up until like a month ago.
@Priyanka77574So? What a ridiculous retort when he’s right. First thing I noticed. Why should he not be able to mention?
@@swansuz why inappropriate to comment on something so noticeable? His observation is on point.
Who let a woman near the grill?
Who let the nitwit near Mommy's phone?