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Short ribs

pat i. | Mar 22, 200505:13 AM

I love short ribs, but how do I get around the tough membrane that connect the meat to the bone?

Usually I brown the ribs, braise them in a simple tomato sauce or with red wine, stock and veggies.

The ribs taste great but the membrane is a pain (not for me but the rest of the family). How do restaurants deal with this problem? The recipe in the Balthazar cookbook calls for bone-in ribs. I can't imagine they serve them with the cartilage.

Also - the ribs I find at the supermarket have very little meat on them. Is there a certain cut I should look/ask for?

Thanks again,


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