Part 2 of my Short Rib adventure. Things aren't turning out quite as smoothly as I'd hoped.
I used Judi Rodger's meat salting advice on my ribs - 3/4 tsp. per lb of meat, 24 hours before cooking.
After having made the wonderful Daniel Boulud braise (red wine, shallots, mustard), I tasted the meat, and the salt is almost overpowering.
Any ideas on how to salvage?