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A question about a recipe: Short Rib Ragu

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I have a question about the recipe "Short Rib Ragu" from Minimally Invasive. Would boneless short ribs be okay or is bone-in essential?

asked by Molly about 3 years ago

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5 answers 999 views
Aa8e10f5 da1c 4a1c 868f fdcc325ca075  minimallyinvasive
added about 3 years ago

Hi Molly - boneless would be fine! The liquid won't be quite as rich and it probably won't need to cook for quite as long, but they're definitely ok to use! Hope you enjoy it. :)

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

It's an awesome recipe!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I prefer them on the bone, but youll be fine boneless. I actually like the Flanken cut, cut across the bones. My Chinese mother-in-law turned me onto them, its very very inexpensive in NYC's Chinatown.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

I bought boneless ribs not long ago because the bone in didn't look as meaty as they normally do. They turned out really well. I've also been using them for beef stew for two and it's awesome. Bones add flavor and a rich texture, but I have found the boneless have enough fat and collagen to be perfectly good.

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 3 years ago

Of course you can use boneless, but, I recall an old saying "the closer the bone, the sweeter the meat" which really means tastier not necessarily sweeter. I always buy meats with the bone. Not only do you get more flavor, it also makes a better presentation.

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