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Old Yesterday, 07:34 AM
 
Location: Redwood Shores, CA
43 posts, read 13,426 times
Reputation: 34

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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?
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Old Yesterday, 07:50 AM
 
Location: Richardson, TX
10,190 posts, read 16,757,832 times
Reputation: 24833
Sounds like you didnít cook it long enough. Short ribs are usually braised (cooked gently in liquid) until very tender.
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Old Yesterday, 08:04 AM
 
Location: Redwood Shores, CA
43 posts, read 13,426 times
Reputation: 34
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.
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Old Yesterday, 08:06 AM
 
Location: Richardson, TX
10,190 posts, read 16,757,832 times
Reputation: 24833
Quote:
Originally Posted by RobertFisher View Post
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.
Iím not saying it was raw, but some cuts need to cook a long time for the tissues to break down and become tender.
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Old Yesterday, 08:11 AM
 
Location: SE Florida
688 posts, read 146,237 times
Reputation: 1669
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.
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Old Yesterday, 08:54 AM
 
Location: Los Angeles County
11,092 posts, read 9,036,322 times
Reputation: 29089
Low and slow is the key as has been mentioned.
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Old Yesterday, 01:17 PM
 
Location: Eureka CA
7,612 posts, read 10,422,325 times
Reputation: 11392
Quote:
Originally Posted by Dogboa View Post
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.
^^^^^^^What he said
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Old Yesterday, 03:41 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
15,282 posts, read 15,266,256 times
Reputation: 11011
I love tough meat....I am probably the only one.

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.
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Old Yesterday, 05:12 PM
 
Location: Middle of the ocean
27,681 posts, read 17,722,530 times
Reputation: 40100
Low and slow.

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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Old Yesterday, 08:27 PM
 
8,181 posts, read 4,479,797 times
Reputation: 8778
to me, beef ribs are always tough. I prefer pork ribs just for that reason
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