How to cook beef shoulder ribs

Beef shoulder ribs are easy to confuse with other favorite steaks, but they are quite different. Beef shoulder is the main cutting part, which is the first chunk of beef cut. Because the beef shoulder rib comes from the shoulder of the cow, the meat is firmer and cannot be cooked like rib eye steak or T-bone steak. In fact, boneless beef shoulder ribs can be baked in the oven until they melt in your mouth. With one bite, you will know why the cheap and beautiful beef shoulder ribs are so popular!

Method 1: Preheat the oven to 163℃

Move the grill to the bottom of the oven so that it can be placed in a cast iron pan. You’d better move the grill before preheating, otherwise the grill will become very hot.
If the oven is too small, remove one of the grills, or you won’t be able to put it in a cast iron pan.
Do you want to cook beef shoulder ribs in a slow cooker? Season the meat first, fry the surface and put it in a slow cooker, then turn the heat to the lowest level. Beef shoulder ribs usually take 6 to 8 hours to bake soft enough.

Method 2: Heat the vegetable oil in a cast iron pan

Pour vegetable oil into a cast iron pot and heat it over medium-high heat. When the oil starts to shimmer, it is almost hot. If vegetable oil is not available, rapeseed oil or sunflower oil is fine.
It is best not to omit the step of frying the steak in a cast iron pan. The fried steak has an incomparable aroma, and it takes a few more minutes in total!

Method 3: Fry the meat for 5 minutes on each side

Place a 1.4 to 1.8kg beef shoulder rib in a hot pot. You will hear a sizzling sound in the pot. After about 5 minutes, the steak will turn dark brown. Next, carefully turn the beef over with food tongs, and fry the other side for 5 minutes.
The steak cooked in this way can reach up to 2.3kg, but the cooking time will also increase.
Do not move the steak during frying. Your goal is to fry a layer of “scorched skin” with a strong flavor. In the process of grilling the steak, this layer of charred skin will play a role in seasoning.

Method 4: Use a bag of onion soup seasoning, broth, and butter to season the steak

Sprinkle 1 bag of onion soup seasoning on the steak, then pour 470 ml beef stock into the pot. Cut 56 grams of butter into small pieces and place them on the meat. Seasoning buns, broth, and butter will give the steak a rich flavor while keeping the beef tender during the cooking process.
If you don’t want to add beef broth, use 120ml of dry red wine instead. Next, put 2 pieces of beef bisque into the pot.
It doesn’t matter if there is no onion soup seasoning. Just add 17 grams of garlic, 2 grams of dried thyme, 2.5 grams of dried rosemary, 17 grams of salt, and 2 grams of black pepper.

Method 5: Boil the broth until slightly bubbling

In order to observe whether the broth is boiling, do not cover the pot during heating. Because the beef shoulder ribs do not need to be fully cooked on a gas stove, you just need to heat the stock before roasting.

Method 6: Cover the pot and put the cast iron pot into the oven

Turn off the gas stove and close the lid of the cast iron pot. Put on oven gloves and put the cast iron pot into the preheated oven.

Method 7: roast the meat for 1 hour and 45 minutes

Roast the beef shoulder ribs until they start to soften. If you feel a certain resistance when you insert the fork into the meat, it means it’s time to add vegetables.
You don’t want to roast vegetables and meat together? No problem, just roast the meat for 3 and a half hours.

Method 8: add potato and carrot cubes to the pot

Prepare 450 grams of potato cubes and carrot cubes separately. Potatoes and carrots should be cut into small pieces with a side length of 5 cm to ensure that they are evenly heated. After cutting, place them around the beef.
If you like a rich and creamy taste, choose Yukon Gold Potatoes. If you like a slightly sweet taste, choose red potatoes.
You can put in any vegetables you like, such as celery, onion chunks, etc.

Method 9: cover and bake for 1.5 to 2 hours

Cover the lid of the cast iron pan and continue to bake until the steak is completely tender. The way to test whether the meat is soft is to insert a fork into the meat to see if the meat can be easily peeled. Next, insert a fork into the vegetables and check if they are tender.
When the beef shoulder ribs melt in your mouth, take them out immediately. If you roast it for too long, the beef will dry out.

Method 10: Serve beef and vegetables on a platter

Use a food tong and a slotted spoon to transfer the meat to a large plate. Then use a knife and fork to cut the beef into thin slices. Scoop out the roasted vegetables and place them on the side of the meat. Finally, the gravy in the pot is made into a sauce, which is paired with steak and vegetables.
Uneaten grilled steak can be packed in an airtight container and stored in the refrigerator for 3 days.
hint
The beef shoulder ribs and tender ribeye steak come from different parts of the beef, so they need to be roasted slowly over a low heat.