I have a question about the recipe "Short Rib Chili" from lastnightsdinner.
Do you cut the short ribs with the bone in tact or
Do you cut the meat off the bone ???
Merrill is a co-founder of Food52.
Not sure I completely understand your question. The recipe calls for "boneless short ribs." Does that help?
Hi Rowena - I use boneless beef short ribs for this dish. My butcher generally carries them, but if you don't see them out where you buy your meat, you may want to ask at the meat/butcher counter. In a pinch, I have used the English cut (not flanken) short ribs on the bone and just removed the meat from them (saving the bones for stock). I hope this helps!
Please enter a valid email address.
Well played. You deserve a cookie.
Calling all cooks!
Calling All Cooks!
The S'mores Off!
Summer Camp Week!
Friday Find: Scrubby Swedish Sponges
Spotted! Summer Trends
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.