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boneless vs bone-in short ribs?

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boneless vs bone-in short ribs?

mtyf | Mar 4, 2006 05:04 PM

I have always made red-wine braised short ribs with bone-in ribs, mostly because they were available and cheaper, but a local grocery has the boneless variety on sale (for the same price as I usually buy the bone-in) this week. I would be more than happy to have a better meat:dollar ratio, but I am wondering if the taste and richness of the dish would suffer without the benefit of the bones, since it's a lengthy braise?

Thanks for any thoughts or advice!

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