I love short ribs, but how do I get around the tough membrane that connect the meat to the bone?
Usually I brown the ribs, braise them in a simple tomato sauce or with red wine, stock and veggies.
The ribs taste great but the membrane is a pain (not for me but the rest of the family). How do restaurants deal with this problem? The recipe in the Balthazar cookbook calls for bone-in ribs. I can't imagine they serve them with the cartilage.
Also - the ribs I find at the supermarket have very little meat on them. Is there a certain cut I should look/ask for?
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