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Jan 8, 2011 10:02 AM

subbing boneless short ribs for bone-in: changes in cooking time?

My recipe calls for bone-in but the butcher only had boneless. Will I need a longer or shorter braiding time? FYI it's a recipe for beer-braised ribs.

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  1. Boneless will be a shorter braising time. By how much? It depends on the size of the boneless ribs.You will still brown them before braising.

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