Anybody familiar with these? Apparently they are not really *short ribs" but I didn’t really understand this Chowhound discussion about how to think about this cut.
Apparently you can cook it fast or slow. I picked it up because it looked so good.
Sort of ike this,
but maybe better, in terms of fine marbeling, and less “gristle”. It looked like “prime” to me, but now I’m not sure how to proceed. Hopefully it can be one of those cuts both husband and I can enjoy. He prefers well done, lean meat, I generally prefer the opposite.
I’ve already salted and rubbed it with Penzey’s Chili 3000.
So…fast or slow cook?