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Short Ribs SOS

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Short Ribs SOS

Miele Maiale | Mar 4, 2006 10:28 PM

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?

Thanks much!

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