Beef Fingers, also known as Beef Riblets, cooked on a Himalayan Salt Block is one of the tastiest and easiest ways I have ever cooked beef! It is as simple as taking a cut of beef, placing it on the sizzling hot salt block and in just a few minutes, you have delicious, tender pieces of meat that will melt in your mouth.
You don’t need to limit yourself to just riblets when cooking on a salt block either. You can cook pretty much anything you want on one! The best thing about it, is you don’t need to marinate or season. The salt block gives your meat or produce the best flavor, and it cooks it all the way through!
I recently attended a meat cutting tour hosted by New York Beef Council where I was shown how to cut a primal rib and was sent home with the steaks and roasts I cut for my own use. I was not paid for attending this event, nor was I required to write a post. All opinions are my own.
Beef Fingers on Salt Block Cooking Experimentation
Last September, my brother sent me a Himalayan Salt Block as a birthday gift. I admit, it took me well over 4 months to finally try it. The first time, I used my gas cooktop and cooked full sized beef steaks on it. This time, I used my outdoor gas grill. The only problem I had was the salt block needed to be bigger to fit all my Rib Fingers on!
Salt Block Cooking FAQ’s
How hard is it to cook on a Himalayan Salt Block?
Salt Block Cooking is not hard! It just takes patience and time. Your salt block needs to be sizzling hot when you cook on it. So, you have pre heating time and then of course, after you have cooked your food, you need cooling down time before you can put it away.
Can I cook a whole steak on a salt block?
Yes, you can, and I have! And, it turns out incredibly delicious!
How hard is it to clean a salt block?
Depending on what you cook, it may take a little work. However, it is not hard to clean. You use a damp sponge and scrubbing brush. After cleaning, pat dry with a paper towel and store in a humid free spot.
Is a salt block safe to use more than once?
Yes, you should get many uses out of your salt block. The salt itself does not need a detergent cleaning due to antimicrobial properties of the salt.
The Rib Subprimal and Intercostal Pieces
You may be wondering what part of the cow “rib fingers” or ” beef riblets”come from! They are the Intercostal pieces of beef cut from between individual ribs in the Rib primal. Being cut from the bone, it is one of the tastiest parts of beef you can consume!
Buying Beef Fingers in your store may be a difficult task as they aren’t readily available in the meat case. As a matter of fact, if you were to ask the butcher in a regular store, you may not get what your asking for, or, they may not know exactly what you’re looking for! Your best bet is to go to a butcher shop if you want them to provide the cut to you. However, you can also cut your own beef fingers if you buy a rib primal!
What type of cuts you can get from a Rib Primal besides beef fingers
Do you know you can save money, by buying your own Rib Primal, and then cut your own steaks and roasts? And, therefore, cut your own beef fingers! Here is what you can get when you cut your own Rib Primal:
Ribeye Steaks (~3 to 4 steaks at 3/4 to 1″ thick)
Intercostal muscles, or the riblets aka rib fingers
Ribeye Cap (options for use below)
Roll it for a pinwheel option
Slice it thin for saute
Cut 1″ thick for grilling steaks
Ribeye Petite Roasts
I highly encourage you to check out the photos and videos on Beef it’s whats for Dinner for an idea on how to cut your own beef!
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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