Decades ago I used this recipe from my Betty Crocker cookbook that I probably got 50 years ago to make Mustard Short Ribs at Christmas. They were wonderful. I can’t tell you how wonderful they were. I’m pretty sure they had a bone in them. I tried last year to make the same recipe with boneless short ribs that I got at Aldi‘s. They had the security button on the package so I figured they were good ones, but they kind of cooked up like chuck stew meat. The meat fell apart and it was OK, but it wasn’t wonderful. In reading through these posts I see that there are many kinds of ribs so coul you tell me the name of “the good kind”? Thanks.
by Waggingsettertails
4 Comments
Simple, and looks delicious!
That’s awesome thanks for sharing!
Chuck or plate are good bone-in short ribs, but they can be cut many different ways. I think English cut is what you want, they are individual 2-3 inch sections of bone-in short ribs.
Do you have a grocery store with a meat counter or a butcher that can cut them for you?
Those are party ribs my friend! Party on!