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?