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Originally Posted by welldonechef  I agree that the ribs will be nice and tender after a couple of hours, but for me it is all about building up a flavor profile. My rule is "low and slow." This allows for the gentle breakdown of the collagens in the meat, which in turn release the fat interconnected in the muscle layers slowly, so you are effectively self basting the meat.
It is all about flavor, and the investment of time is not that much, considering you are covering it, putting it into the oven, and practically forgetting about it. | While in theory you may be correct, in practical terms I find that once the muscle structure has broken down there is no need to cook it any further. This is why I spend more time and attention in the sauce than the cooking process. The reduction of the braising liquid into a rich, heady and silky sauce that will use the meat as a carrier is where the art is at. I would rather keep an eye on a pot for 4 hours, occasionally skimming and straining than anything else. Thats just me personally, anyone can cook a short rib, not everyone can make a memorable sauce.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception. |