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Bone-in to Boneless short ribs recipe conversion

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Bone-in to Boneless short ribs recipe conversion

Miele Maiale | Mar 3, 2006 02:15 PM

I have 4.75 lbs. of beef short ribs that are salting away in the refrigerator, just waiting to be braised. Here is my dilemma: the recipe (Daniel Boulud's simple wine/mustard braise) calls for 4lbs. of ribs, and doesn't specify, but I assume bone-in. How does 4.75lbs translate. Is it 8lbs of bone-in... 6...?

Any advice would be much appreciated. This is for Oscar night. In honor of Brokeback Mountain, of course.

Thanks and I promise to post results!

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