Smoked Rib Filet

with Yuzu Bone Broth

Ramen with Kalbi Short Rib Ramen with Kalbi Short Rib


  • 4 (6-8 ounce) Certified Angus Beef® rib filets
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon coarse cracked black pepper
  • 1 quart low sodium beef broth or stock (homemade or store bought)
  • 1 cinnamon stick
  • 2 whole star anise
  • 1 tablespoon coriander seeds, cracked
  • 1 yellow onion, sliced
  • 1 tablespoon yuzu juice concentrate


  1. Season ribeye filets with salt and pepper and prepare a smoker to 200°F. Place in smoker, allowing room for air flow between the steaks. Smoke 1-2 hours or until they reach an internal temperature of 115°F.
  2. While steaks are smoking, make the broth. In a 2-quart sauce pan, combine beef broth, cinnamon, star anise, coriander seeds and onion. Bring to a boil, then reduce to a very low simmer, allowing aromatics to fully infuse, 1 hour. Strain all solids from broth, add yuzu juice, set aside and keep warm.
  3. Prepare a gas or charcoal grill to direct high heat (500°F). Sear steaks 2-3 minutes per side to develop a crust. Rest steaks at least 5 minutes before slicing.
  4. Slice steaks and serve in shallow bowls. Pour warm yuzu bone broth over slices and enjoy.
Chef's Notes

Rib filets are ribeye steaks with the outer rib cap removed, creating a fully flavored steak with the shape of a tenderloin filet. The combination of rich and smoky ribeye filets with a deep, beefy and acidic broth is a sublime pairing. The aromatics in the broth bring layers of flavor to a fairly straight forward beef dish. You can sear on the grill after the filets are smoked or sear in a cast iron pan to finish the crust.

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