In today's episode of "Ask the Vegetarian" - Beef ribs are not the same as beef SHORT ribs. They come from different parts of the cow.
If you stood next to Elsie, somewhere between the front and back legs, and reached out to give her a pat - those are the ribs. The ribs have the Filet Mignon and the ribeye on one side, a lot of membrane on the other, and not a lot of meat between the bones. Once the fancy cuts are removed, there isn't a lot left. It's dry meat, needs a marinade or wet rub.
If, instead of patting Elsie, you kicked her, you'd be kicking the "short plate", which is where the short ribs come from. These have a lot of meat on the inside and between the ribs, and again a lot of membrane on the outside, with the bones just sunk barely into the meat parts.
You bought the wrong bits of cow, dude. And that may be part of why the recipe burned - short ribs have a lot more fat in them (and a lot less connective tissue than ribs), so they would render out a lot more sauce. The hint was the shape of the meat - you can get 2" cubes out of that.
I believe that H-Mart is your best source of reasonable-priced short ribs - Korean Kalbi is the bomb, and the Korean store stocks a lot of short ribs. But I obviously have not tastes them for quality. (On the other hand, the Market Basket next to it has become my go-to grocery: prices are out of sight, and quality is good. Although the chicken we got for Robin this weekend was not very well butchered...)
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Date: 2012-11-12 05:56 pm (UTC)If you stood next to Elsie, somewhere between the front and back legs, and reached out to give her a pat - those are the ribs. The ribs have the Filet Mignon and the ribeye on one side, a lot of membrane on the other, and not a lot of meat between the bones. Once the fancy cuts are removed, there isn't a lot left. It's dry meat, needs a marinade or wet rub.
If, instead of patting Elsie, you kicked her, you'd be kicking the "short plate", which is where the short ribs come from. These have a lot of meat on the inside and between the ribs, and again a lot of membrane on the outside, with the bones just sunk barely into the meat parts.
You bought the wrong bits of cow, dude. And that may be part of why the recipe burned - short ribs have a lot more fat in them (and a lot less connective tissue than ribs), so they would render out a lot more sauce. The hint was the shape of the meat - you can get 2" cubes out of that.
I believe that H-Mart is your best source of reasonable-priced short ribs - Korean Kalbi is the bomb, and the Korean store stocks a lot of short ribs. But I obviously have not tastes them for quality. (On the other hand, the Market Basket next to it has become my go-to grocery: prices are out of sight, and quality is good. Although the chicken we got for Robin this weekend was not very well butchered...)