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Old 07-26-2007, 10:40 PM   #11
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Never tried beef shanks, but if they are really less fatty, Iíll look for them. The amount of fat from short ribs can be a pain!
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Old 07-26-2007, 10:47 PM   #12
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Yep, I endorse shanks. Short ribs are good, but a bit on the fatty side no matter how "lean." Although, I do love short ribs for other dishes. Pretty tasty.
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Old 07-26-2007, 10:49 PM   #13
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Quote:
Originally Posted by Katie E
...Although, I do love short ribs for other dishes. Pretty tasty.

Yup! Braised with some wine and veggies - delicious!
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Old 07-26-2007, 10:54 PM   #14
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Quote:
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Yup! Braised with some wine and veggies - delicious!
But they are so fatty! How can you eat them just braised? Are you trimming them or being super selective on the cut. In my experience it is HARD to find lean short ribs. Heck, I was tempted to put my short ribs in the oven on 225 for 3 hours or so to render the fat before I put them in my soup!



Uh, that's a sublte hint that all suggestions on "better" prep techniques are welcome!
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Old 07-26-2007, 11:00 PM   #15
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Oh, keltin. We're so lucky here. There's a family butcher shop near us (been around since the '30s) that has the most wonderful meats. Their short ribs are trimmed so beautifully, we are able to prepare them many ways without worrying about the fat situation.

Another thing they have are the best oxtails. Just puts me into spasm of food heaven when I get some of those for my favorite oxtail soup recipe. I almost want the weather to be cold when I think about them.
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Old 07-26-2007, 11:08 PM   #16
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Quote:
Originally Posted by Katie E
Oh, keltin. We're so lucky here. There's a family butcher shop near us (been around since the '30s) that has the most wonderful meats. Their short ribs are trimmed so beautifully, we are able to prepare them many ways without worrying about the fat situation.

Another thing they have are the best oxtails. Just puts me into spashm of food heaven when I get some of those for my favorite oxtail soup recipe. I almost want the weather to be cold when I think about them.
Hi Katie, the meat in my local shop is great as well, but I’ll admit, of the 6 or so times I’ve gotten short ribs, they are SOOOOOO fatty (but taste so good!). They almost remind me of salt peter in the worst case scenario. So much fat! It's like fat marbeled with meat in the worst cases! I’ve seen “good” pictures of BBQ’d short ribs, but I’ve yet to find a raw cut that isn’t loaded with fat. This cut isn't common in the bigger chains like Wal-Mart and Target, or the local shops like Piggly Wiggly or Lucky's....kind of hard to find. I’ve got to get on my guy and tell him to find me some aerobesized angus for the short ribs! LOL.
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Old 07-26-2007, 11:16 PM   #17
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This cut isn't common in the bigger chains like Wal-Mart and Target, or the local shops like Piggly Wiggly or Lucky's....kind of hard to find. Iíve got to get on my guy and tell him to find me some aerobesized angus for the short ribs! LOL.
Interesting, keltin. Several years ago (perhaps 3 or 4), I asked the Wal-Mart butcher in my area why they didn't have short ribs. He told me there wasn't much call for them and that, if there was any demand, they would be so expensive the average shopper couldn't afford them. Still, my nice family butcher always has them. Love Mr. Ross (my butcher). I hope he never goes out of business.
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Old 07-26-2007, 11:22 PM   #18
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Quote:
Originally Posted by Katie E
Interesting, keltin. Several years ago (perhaps 3 or 4), I asked the Wal-Mart butcher in my area why they didn't have short ribs. He told me there wasn't much call for them and that, if there was any demand, they would be so expensive the average shopper couldn't afford them. Still, my nice family butcher always has them. Love Mr. Ross (my butcher). I hope he never goes out of business.
Well, you know, that makes me curiousÖ.where are the short ribs going? They arenít that expensive from my meat market (he uses an independent butcher for the actual slaughter and cut Ė he does raise his own though). You know, itís really about demand. When he first opened this shop near me a few years back, I asked him about Chuck Eye Steaks ( a remarkably flavorful and tender steak that is really inexpensive), and he said there wasnít much call for it (not many people know about this cut). I told him if he sold it, I would buy it. He did, and now, years later, itís a standard offering on his menu of cuts. Odd how it works.
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Old 07-26-2007, 11:27 PM   #19
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Where I live short ribs are outrageously expensive(sp?).
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Old 07-26-2007, 11:36 PM   #20
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But they are so fatty! How can you eat them just braised? Are you trimming them or being super selective on the cut. In my experience it is HARD to find lean short ribs. Heck, I was tempted to put my short ribs in the oven on 225 for 3 hours or so to render the fat before I put them in my soup!



Uh, that's a sublte hint that all suggestions on "better" prep techniques are welcome!
I defat the liquid after the braise is complete, then thicken it and serve.
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