braised short ribs...trim the fat?
I am going to make braised short ribs for the first time, using a recipe I found on this site...just one question...should I trim the fat on the ribs?
if there is any really really hard fat you can trim it. but the fat is critical in a braise.....
I'm in the minority...I always trim off any easily accessible globs or layers of hardened fat if there is any on the outside of the meat or bone...who wants to eat that???! yuk! However, where there's any fat embedded in the meat itself, I leave it alone because that's the marbling that you need. And, of course, you can always skim off fat from the sauce after the meat has cooked but it grosses me out to see chunks of fat on the outside of the rib meat.
The reason people trim fat is they are not braising the meat, avoiding eating the fat, causing severe smoking, or any of a number of reasons. Braising "trims" the fat wahile it cooks.
When you sear the meat it will add a nice level of fat to the pan to help with the color and then when it is in the oven for the 3+ hours the fat will release from the meat. Then when you chill over night the fat will congeal on the top of the pot. Before the reheat process it is important to skim as much of the congealed fat off the top of the dish before reheating.
So the answer to your question is "yes" but the "trimming" does not occur with the raw meat before braising, but with the finished product richt before the reheat.
Trim the Fat?? The answer is NO! If there is enough (excessive) fat on the ribs that you would even consider trimming them...take them back, get a refund, and shop elsewhere! ~~~ Intramuscular fat (marbling) however is very, very desirable...
Fun! & Enjoy!