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I had thought only portion of the meat cut makes a difference in terms of tenderness; and I thought all beef short ribs are very tender (because it is the rib cut). But I just experienced very tough beef short rib.
It was not tough in the sense that I cannot bite into it; it was soft, but very chewy, like a piece of bubble gum.
Have you experienced tough beef rib meat? Is there a way to tell which is touch and which is tender?
I did it the Korean style - marinate in sauce then barbecue over charcoal. I cooked it till the edges are charred, to ensure they are thoroughly cooked.
I did it the Korean style - marinate in sauce then barbecue over charcoal. I cooked it till the edges are charred, to ensure they are thoroughly cooked.
I’m not saying it was raw, but some cuts need to cook a long time for the tissues to break down and become tender.
Short ribs need low and slow cooking to get tender as Debsi suggested or done on a smoker. If you want to do Korean BBQ with them, look for beef Flanken cut. These are the ribs sliced very thinly. Marinade overnight. Be careful some Flanken has very little meat on them.
Short ribs need low and slow cooking to get tender as Debsi suggested or done on a smoker. If you want to do Korean BBQ with them, look for beef Flanken cut. These are the ribs sliced very thinly. Marinade overnight. Be careful some Flanken has very little meat on them.
Turkey gizzards, they are so good.....but you have to cut them up into small pieces, or cook for a kajillion hours, or they will break your jaw trying to eat.
BUT I have found a huge difference between Prime and Choice grades, and don't even ask me my opinion of meat below that.
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to me, beef ribs are always tough. I prefer pork ribs just for that reason
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