When to salt (season) beef prior to braising?
Wondering the better method: Shall I salt the beef short ribs one hour prior to braising or do I simply salt/season the meat right before browning. Thoughts? Thanks, A
One hour isn't really going to make a difference.
I've taken to marinating short ribs overnight.
If you're going to brown/sear the ribs prior to braising, I'd definitely salt ahead.
I'm with A. Brown in believing that the salt will pull proteins to the surface (and not dry out the beef as some say. It would take much more salt and much longer to actually dry it) which will enhance browning.