OK, yet another short rib question... I love, love, love braised short ribs (I use the Daniel Boulud recipe). BUT... I never know whether I should be trying to serve them with the bones in or out. The problem I encounter is that after hours of braising, the meat has reduced in size and is so tender that it literally falls off the bone. In the process of transferring the meat from pot to plate, I usually lose the bone, in which case the piece of meat is rather unattractive. Now this is not such a big deal when it's just me and my husband. But when I serve to guests, I end up trimming the meat to remove the cartilege and give it a nicer shape.
Also, I prefer the English cut because I like the larger piece of meat on the single bone. When I've used the flanken cut, I find it even harder to serve an attractively plated meal because once the 3 or 4 bones come out, the meat has too many "holes".
What do you do? Is there any way to keep the bones in place?
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