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Short ribs too tough?

leeser | May 24, 2008 06:38 PM

Tonight I made a short rib recipe from Mario Batali's cookbook. It was a typical braise recipe; I browned the ribs then braised them for 2 hours in wine and homemade tomato sauce. The meat turned out pretty tough; not at all the 'fork tender' meat described in the book. Anything I could have done? Could it have been the meat?

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