Australian Beef
Storage Instructions:
Keep refrigerated. Store at or below 5°C
To freeze, do so on day of purchase and use within 1 months. Allow to fully thaw in the refrigerator prior to cooking and keep refrigerated until use. Use within 1 days of thawing. Once thawed do not refreeze.
How the heck is this a bargain? I like bones for flavour (especially when stewing) but you can get full blown rump for $10/kg on special if you know where to look
While I don't really think this is that much of a bargain, you can't really compare rump to beef ribs. Rump is cooked as a steak. Beef ribs are better slow cooked, preferably smoked.
I'm an ozbargainer. I've even started learning how to cook just to save the $$$$. I could not justify buying these any day of the week
Good point. Beef ribs are great if you have the time and effort to cook them properly. Coles beef ribs… Not so great.
Makes me laugh how all these peasant cuts of meat have become so expensive .
I blame hipsters
I blame Ozbargain and Scotty.
Try buying tripe.
I absolutely love it.
Used to be dirt cheap, now same price as meat.
So it's not absolute tripe?
Not anymore.
My dog loves these.
What did Ribs do to Coles to warrant this beef?
Buy it from a butcher, do your self a favour. Ive bought a few dif types from Coles and Woolies, all horrible
It's how it's cooked. Woolies has one of the best T-bones around. So tender and juicy. Mwah!
Went to a woollies today with and instore butchers. MSA T-Bone $22/KG, ask him to cut them into roughly 1KG steaks, no problem, cut, cleaned, and trimmed up. Butchers outside in the same shopping centre $28/KG.
Anyone know if these come as a plate rib or already cut into individual ones?
They come as a plate when I’ve bought them.
Not a bargain
This is so freakishly cheap! Ahhhhh…. BEEF RIBS! Slowly stewed in tomato based sauce, potatoes, peas, olives, bay leaves and a bit of shredded cheese. Ahhhhh…. Heaven indeed.
And now as for the pork ribs……
https://munchies.vice.com/en_us/article/kzk87m/braised-short…
Possibly the best beef ribs I've ever made.. Definitely needs to be paired with the slaw though, cuts through the richness.
Try smoking ribs low n slow. It’s life changing ;)
Do you ha e a recipe you can point to? I recently got a smoker but not sure what's a good recipe
@Jackson: Firstly. Don’t buy these coles ribs. They are back ribs. Short ribs are much better. Buy them from Costco if you can, you can buy the plate uncut or individually cut, either is fine.
There is a tonne of information out there. Too much to detail here but I’ll get you started with some basic tips.
Follow this guy on YouTube. Here is a beef short ribs recipe - https://youtu.be/ZMI8dCKFSX8
Smoke at about 225 -250f or 110c roughly. Buy a good Bluetooth thermometer to monitor temps away from the smoker. Weber iGrill mini is a good start and fairly cheap if you look around. Thermapen is an excellent manual thermometer, but pricey but well worth it.
Maintain your temps and don’t fret when the temp of the meat rises quickly but then stalls, it’s a common mistake for first timers. The meat is ready when the meat is ready and probes like butter. Follow that channel and it will get you started on the basics. If you have more questions PM me. Tonne of Aussie low and slow Facebook groups and other YouTube channels and books to really get you going down the rabbit hole. Good luck man, so rewarding when done right.
@[Deactivated]: Thanks mate, I was thinking of syarting with some asado beef and maybe brisket as my local butcher has it, but I could pop in to Costco in a pinch. Does the guy cover which chips and spices for what meats? Or is it just personal preference/trial and error
@Jackson: No problem. Costco is amazing, surprisingly good quality and decent prices. The Auburn Costco if you’re in Sydney is the best out of the 2 I’ve been to. Brisket is one of the trickier kinds of meat to cook because it’s really, really tough so be patient, could take 10 to 16 hours. Are you cooking the whole brisket or just the point or flat? If the whole brisket, make sure after it probes like butter you let it rest for a minimum of one hour, preferably 2 if you can, at least under some foil or if you are able to, wrapped in foil and some towels and then in an esky. Another VERY important thing is to let meat rest. These big cuts of meat draw all their juices to the surface, if you cut it before testing it will essentially ‘bleed’ out and be very dry. Also always cut against the grain too, makes it tastier. For beef you can’t go wrong with hickory or oak. You can google wood to use for low and slow, tonnes of charts out there. Brisket and beef in general is real simple, rub a thin layer of yellow mustard(only used to bind the rubs) then use just salt, pepper and maybe garlic dust… nothing else required. Be liberal and make sure to cover the whole thing, just be careful if using table salt as it is very fine and a little goes a long way, otherwise you can get some salt that has a greater surface area due to air from Costco which allows you to be less careful with it. Remember, it heats up quick and then stalls be patient. When it stalls, wrap it up in foil or butcher paper(usually 160F) then let it go until it probes like softish butter, let it rest under foil or use the esky method if you can and then carve it up against the grain and enjoy. Best part of low n slow is there’s a million ways to do the same thing and you develop your own bbq game over time. You’ll have a few mistakes learning but once you nail a cut, it’s so rewarding. Best of luck mate.
My local butcher sells ads to style beef ribs which look like they have a lot more neat on them than this for 8.99/kg
no meat on these shiners