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beef pastrami reuben short rib

Pastrami Reuben Beef Rib (better than sandwich)

I know you all love a bit of school history action!

Did you know that the sandwich is named after Reuben Kulakofsky, a Jewish grocer of Lithuanian descent who resided in Omaha. 

Johnny Austin

Not a Reuben Sandwich, Reuben Beef Rib

Johnny Austin

Servings

1

Prep Time

168 hours

Cook Time

8 hours

Cuisine

American

Category

Mains

Get around this twist on the classic deli fave with our Reuben Pastrami Beef Rib recipe. This beaut dish features slow-cooked beef ribs bursting with smoky pastrami flavors, piled high with tangy sauerkraut, gooey Swiss cheese, and a dollop of zesty Russian dressing, just removing the toasted rye bread you are use to. Whether you're a fan of a good barby or just love a good feed, our easy-to-follow guide makes it peace of cake to whip up this dish.

** this recipe is based off 1kg of beef, so adjust accordingly once you weigh your ribs**

Not a Reuben Sandwich, Reuben Beef Rib

Ingredients

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    • water 837ml

    • kosher salt 31g

    • sugar 23g

    • pickling spice 7g

    • fresh crushed garlic 2 cloves

    • pink curing salt #1 3g

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    • well marbled beef short rib

    • sauerkraut (drained)

    • cracked pepper swiss cheese

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    • 4 tablespoons coarse black pepper

    • 2 teaspoons mustard powder

    • 2 tablespoons ground coriander

    • 2 teaspoons garlic powder

    • 3 tablespoon pickling spice (McCormick)

    • 1 tbsp porcini powder

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    • 1/4 cup mayo (I prefer Kewpie)

    • 1x tbsp ketchup

    • 1/2 tbsp grated onion

    • 1/2 tbsp washyasister sauce

    • 1x garlic clove minced

    • 1.5x tsp chili sauce

    • 1 tsp lemon juice (approximately ¼ lemon)

    • 1.5x tsp horseradish

    • 1/8 tbsp smoked paprika

    • Salt and pepper to taste (I don't generally use any)

    Directions

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      1. In a pot bring ingredients to a simmer and stir until sugar dissolves

      2. Then allow to cool completely

      3. Place your brisket in an airtight container with the brine and bang into the fridge for 7-10 days. Ensure the beef rib is fully covered

      4. After the 7-10 days empty brine and replace with fresh water. Place rib back in for 8 hours in the fridge. This is desalinating (removing salt). If only doing 1-2 ribs I have found this step isn’t required

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      1. Place everything in a spice grinder, ninja bullet or mortar and pestle and grind until a fine to medium coarseness.

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      1. Apply an even coat of mustard or Sriracha if the rib is dry, then hit it with the rub.

      2. Fire up your barby and get it around 250F/121C

      3. Place your beef rib in and smoke until internal hits 74C/165F and you can’t scratch the rub off. Don’t overlook the crust or bark on the rub

      4. Wrap the rib with foil or pink butchers paper and place back on the smoker. This will now steam until internal hits 96C/205F or until you can stick it with a thin skewer with bugger all resistance. This helps retain moisture and pushes through the stall

      5. Now rest for 2-4 hours in an esky or oven at 60C and start on the Russian dressing

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      1. In a sealable container mix all the ingredients until fully incorporated then taste. Add salt and pepper if required. This will make enough for 6-8 ribs

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      1. Top smoked rib with sauerkraut

      2. Then melt some pepper swiss cheese

      3. top with a lashing of the dressing

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