I'm a pretty proficient cook but something has me slightly confused. Today, I bought a large pack of good looking bonesless beef short rib from Costco. I thought this would be good meat to make a nice stew out of. But as I was cutting it into cubes for stew, the meat looked so nicely marbled and was cutting so easily, I decided to pan fry a little piece to see how tough it really was.
A little olive in a pan and 30 seconds later, I tasted it...it was remarkably tender!
So now I am really confused. Was I wrong about this cut? WOuld I be wasting it if I make a stew out of this?
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