Thread: Beef short ribs
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Old 04-07-2013, 10:54 AM   #6
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Personally, I'd leave it, it doesn't really look like there is a lot there. If it is real thick in spots, you might trim a little in those spots. The shortribs are a low and slow, longer kinda cook in my mind, I like to let the fat render, they come out delicious.

Those are some fine looking short ribs by the way, looking forward to the finished pics cheerin' ya on!

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