I used Mark Bittman's recipe for braising short ribs tonight to pretty disgusting results. After more than two hours braising stovetop at very low heat in beef stock and wine, these ribs are tender but extremely fatty – the fat is visible and chewy within the meat itself. Not a good chewy – a resistant, greasy chewy.
Ribs are resting now and will be refrigerated overnight. They are being served tomorrow night for dinner. I need to reheat – can I extend that reheating into a second braising? Will this fat melt and get softer with time and gentle heat?
I am braising about 4 pounds of bone-in short ribs from Whole Foods. It's good product – I'm just not certain of my technique.
Any help is very welcome!
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