Will removing short rib bones after cooking dry the meat?
i'm roasting lots of short rib this weekend in 2 batches and curious to know if removing the bones quickly (for stock) after the 1st batch is cooked and refrigerating the cooked meat while the 2nd batch cooks will dry the meat out at all? i.e. would it be better to leave bones in while it cools down or doesn't make a difference?
Thanks!
Best Answer
The bones will not make a difference in the moisture of your meat, but overcooking will dry your meat. Make sure you cook and reheat correctly, and you can remove the bones with no problems. (Plenty of folks cook boneless short ribs that are moist!)
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Should I remove bones from rib roast?
Cut Meat from Bones While ribs help protect meat from overcooking and are great for gnawing on, they inhibit the seasoning and carving of the meat beneath them. To get around this, we cut them off the meat before seasoning it and tie them back on before roasting.Why are my beef short ribs dry?
If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.How do you remove bones from short ribs?
These ribs are the bones that are cut off from a Prime Rib Roast. They may not be as meaty but they are just as delicious. Lay the beef bone side down and fat side up while cooking in the oven. The bone is on the far left in this close up of a short rib.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Craig Dennis, Ruslan Khmelevsky, Ruslan Khmelevsky