Ever cooked a Boneless Beef Shoulder? Rib Roast?

dougmays

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Nov 18, 2010

2,563

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Gainesville, FL

• Jul 2, 2014

• #1

This guy was nestled in with some top sirloins and i liked the color and look of the cut so i picked it up. It says "rib roast"...i'm thinking about reverse searing and slicing up for sandwiches. Kinda looks like a more tender london broil....

anyone ever cooked one of these?

PART_1404321464573_20140702_123352.jpg

• dougmays
• Jul 2, 2014

 

 

kc5tpy

Master of the Pit

May 12, 2013

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Newark on Trent, United Kingdom.

• Jul 2, 2014

• #2

Hello Doug.  I can't read the label.  You say beef shoulder, then say rib roast.  Shoulder SHOULD be chuck roast.  IF it is what it says on the package ( rib roast ), that is basically uncut ribeye steak.  Think and look up standing rib roast.  What you should have there is one that has been deboned.  To me the marbling doesn't look quite enough but I can't believe they wrongly labeled the cut.  IF that is what it is then you have a REALLY tender wonderfully tasting cut of beef.  I cook the bone in VERY often.  One of my favorites.  I wouldn't think of sandwiches.  I would treat is as prime rib and smoke accordingly to a rare-medium rare.  Let us know how it turns out.  Keep Smokin!

Danny

 

Last edited: Jul 2, 2014

dougmays

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Nov 18, 2010

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Gainesville, FL

• Jul 3, 2014

• #3

Thanks for the info Danny!

the label reads "Beef Shoulder BNLS C-Rib Roast". I've bought alot of steak and never seen this. I'm thinking its a trimming from a standing rib roast? 

But yea i'm thinking of smoking till about 120 IT and then sear it at the end! i'll post about it

 

kc5tpy

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May 12, 2013

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Newark on Trent, United Kingdom.

• Jul 3, 2014

• #4

Hello Doug.  I think you stumbled on a really nice piece of beef.  I hope the price was right.  Sounds like a GREAT cooking plan to me.  Good luck.  Keep Smokin!

Danny

 

demosthenes9

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Louisville, KY

• Jul 6, 2014

• #5

I'd wager that it's a Cross Rib roast.  Take it low and slow to mid rare and enjoy it 

 

noboundaries

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Sep 7, 2013

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Roseville, CA, a suburb of Sacramento

• Jul 6, 2014

• #6

Definitely a cross rib roast.  I do them all the time.  Just finished one up from a couple weeks ago. 

The ones I get from the grocery are tied with butcher's string about every inch to keep it together. 

Low n slow.  I'd love to only do 120F but my wife likes it done a little more.  I usually go to 130-133F.  Works best if put in the refrigerator once smoked then sliced the next day. 

Below are pics of one's I've smoked. 

Chuck Cross Rib Roast (1).JPG

• noboundaries
• Apr 20, 2014

Chuck Cross Rib Roast (2).JPG

• noboundaries
• Apr 20, 2014

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• noboundaries
• Jul 6, 2014