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Old 04-14-2010, 03:00 PM   #1
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Help with choosing meat

Ok, this question is probably ridiculous but here goes ....

I want to buy some "short ribs" or something to make "braised beef" with. What are they actually called in the store?

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Old 04-14-2010, 03:09 PM   #2
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Ask the meat guys, they won't bite. Tell them what you want.
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Old 04-14-2010, 03:25 PM   #3
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I'm with BigAL. GO to a store that has a meat department. Ask the meat cutter or butcher what they would recommend. They will be more than happy to steer you right. (that had to be the worse pun ever)
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Old 04-14-2010, 03:52 PM   #4
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Good advice. Ask the meat guy.

In general, if you want something with a bone, short ribs are a good choice. If you want a larger, boneless roast for braising, I like a boneless chuck roast. Meat departments sometimes label their meats with a sticker that identifies it as a pot roast or oven roast.
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Old 04-14-2010, 04:06 PM   #5
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Suggestion, if you buy short ribs with the bone, have the butcher crack the bone for you. It makes them easier to handle.
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Old 04-14-2010, 04:38 PM   #6
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Quote:
Originally Posted by kadesma View Post
Suggestion, if you buy short ribs with the bone, have the butcher crack the bone for you. It makes them easier to handle.
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Kade why are short ribs hard to handle?
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Old 04-14-2010, 04:47 PM   #7
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Kade why are short ribs hard to handle?
I've found more than 4 are hard to get into my slow cooker, cracking the bones helps me position them for cooking. Plus having that bone gives so much more flavor.
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Old 04-14-2010, 05:42 PM   #8
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Ask the meat guys, they won't bite. Tell them what you want.
Good advice! The ones in my closest grocery store are the most helpful guys in the place and go out of their way to help out.
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Old 04-14-2010, 05:51 PM   #9
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I've found more than 4 are hard to get into my slow cooker, cracking the bones helps me position them for cooking. Plus having that bone gives so much more flavor.
kades
I'm not sure I'm understanding. I think the short ribs I buy are about 2 inches or so long and approximately a cube. No cracking required. They are fairly fatty and for my taste are either trimmed of cooled and the fat removed from the top.
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Old 04-14-2010, 05:59 PM   #10
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Something like this
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