Meat! Bone in weight or trimmed weight?

I have 1-1/2 lbs of bone-in short ribs. It doesn’t look like enough meat for one person much less two or three. When you specify 1/2 lb do you mean boneless or do you want them cooked and then the meat removed from the bones to arrive at 1/2 lb?

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Eric K. June 7, 2020
Hi there, the recipe calls for "1/2 pound **boneless** beef short ribs." So that's the weight of the meat without bone, before it's cooked. (It comes sold like this.)

What you have -- 1 1/2 lbs bone-in short ribs -- sounds pretty good for about 1 to 1 1/2 servings, I'd say. It's useful to remember that with bone-in cuts the bone and fat are both very heavy, so you're correct when you say that what you're left with doesn't look like much meat -- even so, short rib meat is very rich, so you don't need much of it, especially in a stew like this.

With that said, if you're cooking this with bone-in short ribs, I'd add on about 30 minutes of oven time. This recipe was developed with boneless short ribs.

Hope that helps --
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