Short Ribs - Which one?
I a little late to the party but...
I want to make Suzanne Goin's Short Ribs this weekend.
Online I found this definition of short ribs:
"There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs. "
So the question is which do you use? The chuck or short plate?
PS - Any other tips on this recipe would be much appreciated
The chuck and of those there are some that are better than others. Try to get ones that are thick with a good portion of meat. Usually in package of 5 there are a couple of thin ones so you almost need more if using for guests to pick out the best ones.
I agree with Scuba about the chuck. Just don't forget to remove the bones before serving. The meat will literally fall off them, so they just kind of float in the meat and sauce until you pull them out.
I made these a few weeks back and they were excellent. I made it all the day before my party which allowed me to degrease the sauce. I ended up with quite a bit of congealed grease so I was glad I was I done it ahead of time. Also, the meat quite literally fell off the bone! They were very good and I was also glad for the horseradish creme fraiche!
I've wanted to make short ribs for some time now, but every short rib I see in the grocery store (chuck) looks like a giant slab of 80% fat. Finally, I found some last week that looked decent , so I bought them and tossed 'em in the freezer to make them when the weather cools down.
I'm looking forward to hearing about your weekend experiment. Please report back!