Cooking and Baking

Beef short rib help

I really, really want to like cooking beef short ribs. I love the scents in the kitchen and the idea of the transformation of those large, beefy looking things into a succulent dinner. I've enjoyed them at restaurants and other people's homes. The problem? Each time I've tried to cook them myself, I seem to end up with an overly fatty, have-to-work-really-hard-to -find-a-morsel-of-meat experience. Just tried again Sunday (using recipe for Braised Short Ribs with Dijon Mustard from Gourmet Today as posted on SE a few weeks back -- loved the sauce!) with ribs from a local farm. Still, almost nothing but fat. Am I supposed to trim them somehow before cooking? After cooking? Any ideas what I might be doing wrong or good sources of info? Thanks!


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