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Re: Beef Short Ribs Revisited

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Posted by Jackitup on September 01, 2013 at 05:58:31:

In Reply to: Beef Short Ribs Revisited posted by Ray Basso on September 01, 2013 at 04:36:36:

I thought it gave a mushiness to the outside of the meat but did not really make the body of the meat any more tender. Flavor wasn't bad. In my opinion, foil is your best friend for making short ribs tender, like a braise. Then when they get to that tender point, re-expose them to the dry heat to firm up a bit. Save all your drippings to de-fat and add to your sauce


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