Braised Beef Short ribs question

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Braised Beef Short ribs question

Hi All, I have a question I hope someone could help me with.  I am working on a recipe for Braised beef Short Ribs from Chef Keller's cookbook Ad Hoc at Home. In the recipe it is stated that one is to trim the sinew from the boneless ribs, but to leave the layer of fat and silverskin on the meat.  I just wanted to see what people thought about the statement that the silver skin should be left on. I usually trim off the silverskin from my meats when i cook them, but as this is the first time I'm trying boneless short ribs, I wasn't sure it there is a good reason to leave it on. Does it keep the meat from falling apart too much with the 2 hour braise the meat will go through? with the silver skin be chewy in the end result?

 

Thoughts?

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Hi Wamoomaw.  I'll be curious to see what others have to say on this.  I love that book and I think that along with my love of good shortribs was my main reason for posting :) so please let me know how they turn out.  When I make my ribs I use a combination of T. Keller's (wrapping in cheese cloth so your vegetables don't stick) and T. Colicchio (marinating in red wine) technique.  I haven't tried bonelss ribs just because I'm a huge fan of bone in meat.  

 

After doing a little research I found an article that said the following on the silverskin "When trimming the short ribs, remove only the thickest layers of external fat. Don't remove the internal layers of connective tissue or the ribs will begin to fall apart, and don't remove the silverskin or membrane that holds the meat to the bone."

 

Hope that helps and I hope your dinner turns out amazing!

 

 

Zalbar's picture
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If the meat has been deboned already, is there really ll that much silverskin left? If  you're talking about that little white layer on one side, sure leave it be, shouldn't be any problems.

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If portions of the silver skin are super thick, I'll remove the thick parts, but PM mentioned, if you remove too much connective tissue, you'll have a hard time keeping your short rib together after braising.

 

Another option if you're cooking boneless short ribs is to roll and tie before braising. The round shape is easier to present and you don't have to worry about them falling apart.

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Thanks all for the advice. Usually I'm pretty obsessive about getting silver skin off so it is nice to know that I don't have to be.

 

I also generally like to leave the bone in as well, but these short ribs are actually step two in making Keller's Calatan beef stew so I think the boneless meat would be easier to eat once it has been added to the other ingredients. I made a saffritto last night to flavor the stew, and im making the ribs on Friday so they can sit in their braise liquid a couple days for the stew im making on Sunday. Here's hoping i can pull it all off and that it tastes as good as it sounds like it should.

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