I have a question about the recipe "Seriously Delicious Ribs" from Jennifer Perillo. Would love to try these ribs but I don't eat pork! Would this recipe work with beef and what adjustments (cooking times) should I make?
We have some great beef rib advice coming up in our Meat and Greet column tomorrow, but here's the featured recipe -- its delicious!
Susan W is a trusted source on General Cooking.
Talia, that looks and sounds so good. Is it made with flanken ribs? It looks like it in the photo.
Kalbi-style short ribs (last item on the ingredients list)
I just read the recipe and answered my own question. Yes, flanken. :0)
Thanks Talia! I was actually looking for beef back ribs though. I will definitely check the columb tomorrow.
Gourmel, I think the cooking time will be very similar. The beef back ribs I use are bigger (of course) but they don't seem to have thicker meat..just thicker bone.
Great, thank you!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)