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Bone-in beef short ribs - not worth the effort or did I mess them up?

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Bone-in beef short ribs - not worth the effort or did I mess them up?

cleobeach | May 17, 2011 01:58 PM

This weekend I wanted to make bone-in beef ribs, specifically a certain recipe where the braising liquid is cooked down to a dense sauce.

I invited our great "eater" friend for dinner, he is always up for anything, and I set to cooking.

The short version is they were rather awful. The liquid would not reduce or thicken and the meat fell off the bone yet was full of connective tissue.

Mr. CB and friend assured me that dinner was more than edible and not to worry about it.

After we were finished and relaxing with more wine, Friend said he also tried to make them once with similar not-so-great results. Further, his mother's family raised beef cattle and had a butcher shop for 3 generations and he said his mom thinks of this cut as garbage meat that isn't worth the effort.

Thoughts and opinions? Maybe I just didn't do it right? Or are bone-in beef ribs overrated?

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