Are you a meat lover who can’t resist the mouth-watering taste of beef short ribs? If so, you know that preparing these succulent cuts of meat requires some prep work.
One essential step is cleaning the ribs to ensure they are ready for cooking. But how do you clean beef short ribs without fuss?
In this article, we’ll guide you through the process of trimming the excess fat and removing the membrane to achieve the cleanest cut possible. Whether you’re a seasoned chef or a beginner in the kitchen, our tips and techniques will help you prepare delicious beef short ribs that will leave your taste buds begging for more.
So let’s get started!
How To Clean Beef Short Ribs?
Step 1: Trim the Fat
Start by trimming the fat on the front side of the ribs. You’ll notice a layer of fat across the top of your ribs. Use a fillet knife or boning knife to trim the fat down to the silverskin. This will help to ensure that your ribs cook evenly and don’t become too greasy.
Step 2: Remove the Silverskin
Underneath the layer of fat and above the meat is the “silverskin”, a thin layer of connective tissue that has a silvery sheen to it. It’s best to remove the silverskin as it is not the type of connective tissue that breaks down over time.
With your sharp knife, remove the silverskin by cutting it away from the meat. This will help to ensure that your beef short ribs are tender and easy to eat.
Step 3: Remove the Membrane
There is also a heavy membrane on the backside of the beef ribs. It’s best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.
To remove the membrane, turn the ribs over and grab the side of the membrane with a paper towel for a better grip. Hold the ribs with one hand and pull on the membrane with the help of the paper towel in the other until completely removed.
Step 4: Cook Your Beef Short Ribs
Now that your beef short ribs are cleaned and ready for cooking, you can get creative with your flavorings. You can use a spice rub, different kinds of beer or red wine, or sherry. You can use a splash of soy sauce and mirin with Chinese five-spice; you could go Spanish with smoked paprika and Rioja.
To cook your beef short ribs, you can use a slow cooker or stovetop method. For slow cooker instructions, progress through step 4, then transfer the meat, onions, and liquid to a slow cooker insert. Cook on low for 8 hours.
For stovetop instructions, keep the pan covered and cook over low heat for 2 to 3 hours, checking liquid levels intermittently and making sure the bottom isn’t scorching.
Why Clean Your Beef Short Ribs?
Cleaning your beef short ribs is an essential step in preparing them for cooking. Trimming the fat and removing the silverskin ensures that the meat cooks evenly and doesn’t become too greasy. Removing the membrane on the backside of the ribs is optional, but it can prevent the meat from falling off the bone during cooking.
Cleaning your beef short ribs also helps to prevent cross-contamination. It’s important to handle meat safely to avoid spreading bacteria that can cause foodborne illness. Washing your beef short ribs in the sink can lead to cross-contamination as the bacteria present on the meat can contaminate your sink, work surfaces, kitchen utensils, clothing, and more.
Another reason to clean your beef short ribs is to ensure that they have a good texture and flavor. Removing the silverskin helps to make the meat tender and easy to eat, while trimming the fat ensures that it doesn’t become too greasy. This allows you to fully enjoy the rich flavor of the beef without any unpleasant textures or tastes.
Trimming Excess Fat: A Step-by-Step Guide
Trimming excess fat from beef short ribs is an essential step in preparing them for cooking. Follow these step-by-step instructions to ensure that your ribs are trimmed properly.
Step 1: Identify the Fat
Start by identifying the layer of fat on the front side of the ribs. Use a fillet knife or boning knife to trim the fat down to the silverskin. This will help to ensure that your ribs cook evenly and don’t become too greasy.
Step 2: Remove the Silverskin
Underneath the layer of fat and above the meat is the “silverskin”, a thin layer of connective tissue that has a silvery sheen to it. It’s best to remove the silverskin as it is not the type of connective tissue that breaks down over time.
With your sharp knife, remove the silverskin by cutting it away from the meat. This will help to ensure that your beef short ribs are tender and easy to eat.
Step 3: Trim Excess Fat
After removing the silverskin, there may be pockets of excess fat that need to be trimmed off. Look for any excessive pockets of fat, especially hard fat, and trim those down. Fat is good in barbecue, but when there’s too much it won’t render enough during cooking and you’ll end up with overly fatty ribs, which are not a good thing.
Using a knife or teaspoon, remove any leftover fat from both sides of the ribs. Also, trim off any stray bits of meat around the edges. These tend to burn quickly when cooked, so there’s no need to keep them.
Step 4: Remove the Membrane
There is also a heavy membrane on the backside of the beef ribs. It’s best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.
To remove the membrane, turn the ribs over and grab the side of the membrane with a paper towel for a better grip. Hold the ribs with one hand and pull on the membrane with the help of the paper towel in the other until completely removed.
By following these simple steps, you can ensure that your beef short ribs are properly trimmed and ready for cooking. Now that your ribs are cleaned and trimmed, you can get creative with your flavorings and cooking methods to create a delicious meal for yourself or your family.
Removing The Membrane: Tips And Tricks
Removing the membrane from the backside of beef short ribs can be a tricky task, but it’s worth the effort for a better eating experience. Here are some tips and tricks to make it easier:
1. Use a paper towel for grip: The membrane can be slippery, making it hard to get a hold of. Using a paper towel to grip the membrane will make it easier to pull off.
2. Pry up a corner: Start by using a knife or fingernail to pry up a corner of the thin membrane from one edge of the ribs.
3. Pull slowly and steadily: Once you have a good grip on the membrane, pull slowly and steadily trying to keep the membrane intact. If it breaks mid-way through, not to worry. Just separate from the bone side once again and pull again until it comes off.
4. Use needle nose pliers: If you’re having trouble getting a grip on the membrane, try using needle nose pliers. Slip the nose under the membrane at the small end, then rotate the pliers until you have 3 or 4 wraps, and then slowly start pulling.
5. Leave it on if already marinated: If you can’t tell if the membrane is intact or not, and if you have already marinated the ribs with the membrane on, they will still be tasty. The marinade will have penetrated on every other surface and well flavored the meat.
Removing the membrane may take some practice, but it’s worth it for tender meat with just this one simple step before cooking.
Other Cleaning Considerations
In addition to trimming the fat, removing the silverskin, and membrane, there are other cleaning considerations to keep in mind when preparing beef short ribs. Some people prefer to pat dry with a paper towel while others use the purge/wet surface as a binder. It’s a matter of personal preference. Also, some like to trim smaller bones, while others leave them how they are. Over time, you’ll develop your own preferences for prepping your beef short ribs. It’s important to keep in mind that properly cleaning and prepping your beef short ribs will ensure that they cook evenly and that you end up with a delicious and tender final product.
Conclusion: Enjoy Your Clean Beef Short Ribs
Now that you know how to clean and prepare your beef short ribs, you can enjoy a delicious and tender meal. Remember to trim the fat, remove the silverskin, and leave the membrane on the backside of the ribs. This will ensure that your beef short ribs cook evenly and are easy to eat.
Experiment with different flavorings and cooking methods to find what works best for you. Whether you choose to use a slow cooker or stovetop method, your beef short ribs will be bursting with flavor.
So go ahead and impress your friends and family with your newfound knowledge of cleaning beef short ribs. With a little bit of preparation, you can enjoy a savory and mouthwatering meal that is sure to satisfy.
