Andy M.
Certified Pretend Chef
One of my issues with bone-in beef short ribs is the excessive amount of fat that is part of the package. I seldom plan a day ahead to cook and refrigerate the dish so I can lift off the fat and find skimming it off a tedious and not completely successful effort.
Recently, I have been noticing boneless beef short ribs in the meat case at the supermarket.
Have any of you had experience cooking boneless short ribs other than to braise them? I'm interested in using them in a recipe.
Recently, I have been noticing boneless beef short ribs in the meat case at the supermarket.
Have any of you had experience cooking boneless short ribs other than to braise them? I'm interested in using them in a recipe.