I was given a large piece of rib eye last month. It is an intact piece, about 3 lbs. worth.
Apparently it is the part of the rib eye that doesn't look as nice as the other end once sliced. (sinew? fat? silver skin? I do not know why).
Anyway, I'd like to make it into a ragu this week and I don't want to mess it up. I am thinking of browning it gently on all sides, then simmering it slowly in something, then adding additional ingredients to make a nice ragu for pasta, etc. It should break apart at some point right?
It was free, so if I ruin it it won't be the end of the world, but I really am hoping to make something delicious from it. Besides, it's Kobe so I'd hate myself if I DID ruin it.
Some guidance as to how to produce a tender, moist final product would be most appreciated. I have failed more often than not at my attempts at braising beef, and would love to get it right this time!