A few months back I made Daniel Boulud's Short Ribs Braised in Red Wine w/Celeriac Potatoes (delicious sauce/unbelievable potatoes!)
Here is my problem, I am a serious carnivore, but the gelatinous layer of fat in the short ribs was such a turnoff. Is that always present? (Also, if I order short ribs in a restaurant, will that sticky layer of fat be there?)
I concluded that I will convert "short rib" recipes to a different meat--like a blade roast.
Am I making a mistake? Did I do something wrong? (By the way, I slow-cooked the ribs for several hours, so there was plenty of time for any fat to melt away.)