Carrie L. wrote:Never have. Have never even seen them. I'll be eager to hear how they come out. May be worth seeking out!
Karen/NoCA wrote:Jenise, these sound pretty good...may give you some inspiration.
Christina Georgina wrote:Definitely a cut for long, slow braising. Never saw it as "short ribs" but only as veal breast and I buy it whenever I see it. If the slab is large enough- more than 4 ribs I make a pocket and stuff it with a savory rice, cheese mixture and then slow roast with wine. It is a very fatty cut that has loads of gelatinous tissues. Not to everyone's liking but I love veal ribs
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