Dining and Cooking
Making braised short ribs with boneless - recipe adjustment question
In Serious Eats

Making braised short ribs with boneless – recipe adjustment question


Hi folks,

I am planning on making Daniel Gritzer's red wine braised short rib recipe for thanksgiving and had a question about using boneless instead of bone-in. Should I use the same amount of boneless short ribs (recipe calls for 5 lbs bone-in, can I sub 5 lbs boneless)? Or should i do some smaller amount of boneless meat (like 3.5lbs boneless) to keep the meat-to-braising liquid similar?

Thanks!

by valley_grapes

2 Comments

  1. LynnOnTheWeb

    I did this by accident the other day because The Wife picked up boneless instead of regular short ribs. I cooked them just like I normally do the bone-in. Came out great.

    I wouldn’t change anything. Use the same amount. Or scale the recipe if you don’t need as much etc. One thing I always do is make sure of is that all the meat is submerged in the liquid.

  2. Thick_Kaleidoscope35

    You can also pick up some beef bones to cook with the meat, give it that richness from the marrow that you’ll be missing otherwise.

Write A Comment