I made braised short ribs for a dinner party tonight using Babish’s The Bear recipe. They came out AMAZING. Low and slow for 4 hours kept them nice and red on inside and they melted in your mouth. The glaze was phenomenal (did not use veal stock, used Brian Lagerstrom’s fortified stock from his beef stew recipe. My new go-to).
The only thing I didn’t like was purely aesthetic. When I cut into some of the ribs they had these little gray gross looking marbles of fat between the meat fibers. Approx the size of dried cous-cous? When I go restaurants and get short ribs is that there and I just don’t notice? I should have taken a picture but they were so good we ate them all!!
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