I Need Help with Short Ribs...
- Funwithfood Jan 28, 2005 09:43 AM
A few months back I made Daniel Boulud's Short Ribs Braised in Red Wine w/Celeriac Potatoes (delicious sauce/unbelievable potatoes!)
Here is my problem, I am a serious carnivore, but the gelatinous layer of fat in the short ribs was such a turnoff. Is that always present? (Also, if I order short ribs in a restaurant, will that sticky layer of fat be there?)
I concluded that I will convert "short rib" recipes to a different meat--like a blade roast.
Am I making a mistake? Did I do something wrong? (By the way, I slow-cooked the ribs for several hours, so there was plenty of time for any fat to melt away.)
HI! I too agree with you on this. The layer of tough chewy fat is certainly a turn off.
I think you will be fine with a blade roast, however you might want to consider a london broil.
I have successfully used Flank steak in place of short ribs or vice versa for one of my favorite recipes, Korean Grilled Beef.
Yeah you're stuck with the fat. I usually prepare it a day or so before, and then you can cut the meat off and get rid of most of the fat.
I posted this suggestion on the thread about the celestial short ribs recipe, but if you like lamb this is very similar to a braised lamb shank recipe, you sub the lamb for the ribs and it would be great.
I have the same question. I've only had short ribs twice in restaurants. Once they were in a nice sauce, but fatty and practically no meat to be seen. The other time was just short rib pieces burried in Boulud's burger, so of course that doesn't count. I've never made them at home.
Can they be made meaty and not fatty, or is that impossible?
well..i think the fat on a slow braised short ribs is a thing of beauty...the fat and gelatinised connective tissue together give a wonderful mouth feel, the same thing that you get when you eat oxtail or beef cheeks. i am afraid there is only so much fat and connective tissue that you can strip away. If properly braised (and for a long time-about 4 hours or more), the connective tissue and fat should arrive at a melting consistency, not chewy. braised dishes like short ribs are also better the day after.