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 ???
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!