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.
Not a Reuben Sandwich, Reuben Beef Rib
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
Servings
1
Prep Time
168 hours
Cook Time
8 hours
Discover a true blue 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 hearty feed, our easy-to-follow guide makes it a cinch to whip up this gourmet masterpiece in your own kitchen. Get ready to elevate your comfort food game and impress your mates with a sandwich that's as flavour-packed as the Aussie spirit itself.
** this recipe is based off 1kg of beef, so adjust accordingly once you weigh your ribs**
Ingredients
Brine
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water 837ml
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kosher salt 31g
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sugar 23g
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pickling spice 7g
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fresh crushed garlic 2 cloves
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pink curing salt #1 3g
Protein and "reuben Sanga" Toppings
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well marbled beef short rib
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sauerkraut (drained)
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cracked pepper swiss cheese
Pastrami Rub/Seasoning (does approximately 4 ribs)
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4 tablespoons coarse black pepper
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2 teaspoons mustard powder
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2 tablespoons ground coriander
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2 teaspoons garlic powder
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3 tablespoon pickling spice (McCormick)
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1 tbsp porcini powder
Russian Dressing Sauce
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1/4 cup mayo (I prefer Kewpie)
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1x tbsp ketchup
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1/2 tbsp grated onion
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1/2 tbsp washyasister sauce
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1x garlic clove minced
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1.5x tsp chili sauce
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1 tsp lemon juice (approximately ¼ lemon)
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1.5x tsp horseradish
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1/8 tbsp smoked paprika
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Salt and pepper to taste (I don't generally use any)
Directions
Brining the Beef Rib
- In a pot bring ingredients to a simmer and stir until sugar dissolves
Then allow to cool completely
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
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
Pastrami Rub (make this on the day of smoking or day before)
Place everything in a spice grinder, ninja bullet or mortar and pestle and grind until a fine to medium coarseness.
Smoking the Beef Rib
Apply an even coat of mustard or Sriracha if the rib is dry, then hit it with the rub.
Fire up your barby and get it around 250F/121C
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
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
Now rest for 2-4 hours in an esky or oven at 60C and start on the Russian dressing
Russian Dressing Sauce
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
Assemble of Reuben Shorty
Top smoked rib with sauerkraut
Then melt some pepper swiss cheese
top with a lashing of the dressing
Recipe Video
@aussie_qbbq Worlds first Reuben Beef Rib I don’t know if this has been done before, but I can assure you it won’t be the last! If you going to do a rack or larger cut like brisket I would desalinate for 6-12 hours. Ingredients Brine: (per kg, so weigh your protein once trimmed) - water 837ml - kosher salt 31g - sugar 23g - pickling spice 7g - fresh crushed garlic 2 cloves - pink curing salt #1 3g Rub Ingredients: - 4 tablespoons coarse black pepper - 2 teaspoons mustard powder - 2 tablespoons ground coriander - 2 teaspoons garlic powder - 3 tablespoon pickling spice - 1 tbsp porcini powder Russian Dressing - 1/4 cup mayo - 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 - 1.5x tsp horseradish - 1/8 tbsp smoked paprika - Salt and pepper to taste (I don't generally use any) #reubensandwich #reuben #pastrami #pastramiribs #beefribs #shortribs #streetfood #bbq ♬ original sound - AUSSIEQBBQ | BBQ and Cooking
Recipe Note
"Just The Tip with AUSSIEQ BBQ"
1. What is the difference between the Reuben and Rachel sangas? The key difference if a Reuben uses corned beef, where as the Rachel bangs on pastrami
2. Can a pastrami rib be cooked in the slow cooker or oven? They can both be utilized but you won't get the same texture or smokey depth of flavour
3. Can I brine the beef rib for longer than 7 days? You can push it out to 10 days, but I would consider desalinating the rib for 8 hours if you had to do that
