300008 Mon Mar 21 06:28:03 -0800 2005 1 27 General Chowhounding Topics 0 1665112 I love short ribs, but how do I get around the tough membrane that connect the meat to the bone? Usually I brown the ribs, braise them in a simple tomato sauce or with red wine, stock and veggies. The ribs taste great but the membrane is a pain (not for me but the rest of the family). How do restaurants deal with this problem? The recipe in the Balthazar cookbook calls for bone-in ribs. I can't imagine they serve them with the cartilage. Also - the ribs I find at the supermarket have very little meat on them. Is there a certain cut I should look/ask for? Thanks again, PAt Mon Mar 21 06:28:03 -0800 2005 0 Pat I. 1 1665119 Hi- Please re-post your query on the Home Cooking board, where the Chowhound cooks can help you out. We will delete your posting here. Thanks. Link: http://www.chowhound.com/boards/cooking/cooking.html Mon Mar 21 10:26:18 -0800 2005 1665112 2 The Chowhound Team