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!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.