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Short ribs: trimming and cooking times.

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Short ribs: trimming and cooking times.

rezpeni | Mar 23, 2009 03:49 PM

I'm really trying to prefect this. I've made one batch of English cut at 350 degrees cooked for 2 hours from the Babbo cook book recipe and they were good but not as fall apart good as I've had them in restaurants. So after browning a new batch I am doing them at 200 degrees and plan to cook them for 5 hours, should this do it? I see some recipes on the internet calling for 12 hours at 200 degrees! They've been in about an hour, should they be at 225 or 250? It's about 4 pounds of ribs, each about a little less than a pound each probably. All this is kind of driving me crazy.

Also on the trimming I have a question, should the silverskin and fat on the top of the ribs be removed? How about on the bottom near the bone? I see some people saying to do it and other not.

Thanks!

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