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jay[_352_]

On 12/19/19 11:34 AM, wrote:
> On Thu, 19 Dec 2019 11:25:34 -0700, jay > wrote:
>
>> On 12/19/19 9:36 AM, Dave Smith wrote:
>>> I have often said that my wife is the Braising Queen and she gets
>>> special praise for the short ribs she made for supper last night. He had
>>> started on them the night before, cooled them and stuck them in the
>>> fridge overnight.Â* She put them in the oven around noonÂ* yesterdayÂ* and
>>> gave them close to 6 hours at 300F.Â* They were fall off the bone and
>>> melt in your mouth tender and the flavour was amazing.Â* She regretted
>>> that she had forgotten to get mushrooms to add to them, but they were
>>> not missed.
>>>
>>
>> Glad they were good but 6 hours @ 300F seems way too long. The meat
>> should not fall off the bone but should release rather easily from the
>> bone IMO. Pass the horseradish.
>
>
> yes yes, what you said is correct/ Ribs really should not fall off the
> bone. They should have a little chew to them. But in all fairness it
> is all opinionated so who cares what one person or another thinks.
>
> --
>
> ____/~~~sine qua non~~~\____
>

The ribs never fall off the bone the meat does. Over cooking ribs is a
sin.. for christ sakes...