I love beef short ribs. They're one of my favorite things to eat. I feel like when I make them, I can't escape the unavoidable greasiness. This time around I had an EXTREMELY light coat of oil, browned the short ribs in a pan. They browned beautifully on all sides. I did the carrots and leeks in the pan in some of the beef fat (poured off most). Deglazed with some red wine and beef stock. All into the crock pot, some herbs, dried mushrooms, etc. After the cooking time, I pulled the ribs, cleaned off a lot of the fat, did a quick pull to shred a little, and returned to the pot.
It was a tad too greasy. Even after refrigerating, some of the fat separated and went to the top and solidified. I took a spoon and got most of it off.
When I've had short ribs in restaurants, I feel like they're not as greasy, or maybe my memory is just skewed. Any advice?
