I’ve had great success in the past making Daniel’s red wine breeze, short ribs recipe, but this time around, I just couldn’t find any good looking short rib anywhere near me. They were all very bony with very little meat just struck out everywhere. I checked. So instead, I found the most marbled chuck roast I could and I’m gonna try making the recipe with that. Wish me luck!
by reforminded
2 Comments
Definitely interested to hear how it went. It’s one of the family’s favourties, and yes, finding good beef short rib is sometimes challenging, so I’m curious how it will work with a cut like this.
I think chuck takes longer to soften up vs short ribs so adjust for that