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Short ribs too fatty – is there a fix?

Thanks for the advice, all. I got up this morning and basically started the process all over again – onion/celery/carrot in pot, deglaze with wine/stock, boil. In went the ribs and they are happily bubbling away at 325 in the oven. They'll stay there for a couple more hours and hopefully do what they should do.

Happy New Year!

Dec 28, 2009
kdeadline99 in Home Cooking

Short ribs too fatty – is there a fix?

I used Mark Bittman's recipe for braising short ribs tonight to pretty disgusting results. After more than two hours braising stovetop at very low heat in beef stock and wine, these ribs are tender but extremely fatty – the fat is visible and chewy within the meat itself. Not a good chewy – a resistant, greasy chewy.

Ribs are resting now and will be refrigerated overnight. They are being served tomorrow night for dinner. I need to reheat – can I extend that reheating into a second braising? Will this fat melt and get softer with time and gentle heat?

I am braising about 4 pounds of bone-in short ribs from Whole Foods. It's good product – I'm just not certain of my technique.

Any help is very welcome!

Dec 27, 2009
kdeadline99 in Home Cooking

Impossibly scorched saucier

Thanks for the suggestions; I've tried neither. Need to use a little elbow grease and some abrasive ...

Hopefully my pan can be good as new again.

k

Feb 25, 2009
kdeadline99 in Cookware

Impossibly scorched saucier

While making toffee for Christmas in my All-Clad saucier, I let the temperature get, um, a bit high.

This left a big black scorch mark on the interior bottom of my pan. I've been unable to remove said big black mark, even after scrubbing, soaking and other forms of torture.

Any good tips for fixing my beautiful pan?

Feb 24, 2009
kdeadline99 in Cookware