Has anyone tried this method with a zabuton? I bought both the boneless short ribs and the zabutons, tried the short ribs already (awesome) and this time plan to cut the zabuton into what look like boneless short rib ‘steaks’ and braise, serve with gratin Dauphinois and a side of cardiac arrest.
i would strongly recommend against braising this cut, especially from flannery, as it won’t fully realize its potential. what makes a zabuton so great is the contrast of textures and its ability to take super high heat and serve at a full medium while retaining all the juice and fat you’d want. braising takes all of that away.
I’m w YB on this one. Only reason to braise is tougher cuts. Being a big fan of chuck eye steaks, I would stick to the reverse sear method using the whole cut. Because of the texture contrasts and marbling, I can also see thinner steaks cooked at med-high temps to somewhere in the med-med/rare range with a high heat finish.
If you are counting on the braising liquid, don’t sweat it. Just use some beef stock and reduce as normal.
I’m closer to the reverse sear with this, too, although I’d pull at 125
Single best sandwich ever was taking two chunks of sourdough, buttering it up, browning it in a skillet with a bacon press on top, adding bbq sauce, extra sharp white cheddar and then sliced Flannery zabuton. Spectacular.
Didn’t come out quite like I expected. Used post oak and cherry on my offset (Mill Scale 94), Kept the temp pretty constant at 225 for 8 hrs, but it kept at a constant 155ish for the last 4 hrs. Hell of a long stall for that size of protein, and I’ve cooked more than my fair share of plate ribs. Came out a bit drier than I expected, but still tasted fantastic. I’ve gone reverse sear with it previously and would probably stick with that approach again.