We found some good-looking boneless chuck short ribs at the store. But they were not that thick. We could have easily bonded them together to make double, triple, or even more thick short ribs. Instead, we pounded them flatter, rolled them, and tied them into logs. The end result was reminiscent in shape to the aromatic braised short rib we used to cook at Clio years ago. But this time we were rolling slices of short ribs rather than full rib plates. Once they were tied, it was time for cooking. While we did not brine them, a flavorful endeavor, we did cook most of them at 57°C for 24 hours. We pressure-cooked the remaining rolled short ribs for 45 minutes. Then we tasted the two styles side by side. It was fun to compare the differences between short ribs cooked to medium and their somewhat more traditionally prepared, tender, gelatinous counterparts. In both cases, the thickness of the rolled meat added to the enjoyment of the meat. Looking over the pictures, it has us questioning what it would be like to explore the uses of flattened short ribs, both cooked and raw. Chicken-fried braised short ribs are the start of the conversation.
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