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Help with Beef short Ribs

post #1 of 2
9/30/04 at 1:11pm
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While I have no shortage of recipes for short ribs (most are similar and all are good), one thing confuses me---What the heck do you do about the membrane? Do you try to get it off pre-cooking? After cooking is easier, but geez, what a mess!! It doesnt really matter for my home cooking (I just eat around it), but I'm curious if there is restaurant technique for this...Thanks in advance for any help...
Bobby
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post #2 of 2
9/30/04 at 3:02pm
Use a sharp knife and strip it off before cooking. Some people do this with pork ribs, too.
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