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Old 06-29-2010, 02:38 PM   #5
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Now, beef short ribs are off of the chuck cut and provide a tougher cut of meat with loads more connective tissue, this makes for a softer texture and in some folks mind, better taste. I prefer beef ribs from the side which is cut off of the standing beef rib roast, these have the meat from the same cut as a prime rib roast.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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