Short ribs usually are random cuts by the butcher... 😂

@@oddballgunman5288 Yeah, but I'm betting you don't want to take them from the chuck eye steak section. That's why I'm asking.

@@shavonwalker2550 normally no, however I wouldn't put it past some. When slow cooked, any part of the chuck roll is very tender and full of flavor! If you wanted to, you could definitely cut short ribs from the underblade. In my opinion, Denver steaks are some of the best you can get in comparison to most cuts of steak. I usually cut a solid steak into steak bites for my wife and she absolutely raves about it. The marbling gives it the best flavor! Not sure if you're into wagyu, but the marbling compares for a fraction of the price especially if you cut your own.

Tenderizer is bad stuff

Yea I do get long winded. Thanks for the feedback!

Thanks for you comment. That's what I've heard about getting bright orange yolks - it's what they are fed (pasturing) versus grains. Lucky you have a source of different types of eggs. I hope to hear how they turn out from your flock.

Thanks for the comment! I understand. I was very frustrated by my knives. I was tempted just to hack and slash and throw into grind. lol

@@eat4f1 Maybe a remake is in order?

Thanks for the added information! Beef skirt Authentic Yes! This is a variation of what can be done in place of beef skirt. You're probably aware that there are always variations on recipes. For example, Birria is goat, but beef has become a popular and now a trendy form of Birria. All delicious - authentic and variations!

Thanks! A very easy recipe that is a set and forget recipe. Serve with crispy fried potatoes, YUM! Cheers!

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Tying extra fat is a great idea! I'll have to give it a try!

That's the sous vide rec. Cheers!

Thanks for the comment. The idea of the salt overnight is to brine the beef so the beef has more flavor. Does this step add tenderness? I don't think so, but I haven't tried it unsalted. A moist method of cooking - braising or slow cooker will work but you may get shredded beef with a slow cooker. I hope that helps.

Thanks for recommending sous vide. I've been toying around with buy a sous vide stick and vacuum sealer, but have been swamped with work. It's on my list of items to buy. Cheers!

Thanks for the kind comment. I get long winded explaining the why's of what I'm doing. lol

Thanks for the question! The soup/broth setting is a pressure cooker setting, but from what I understand, the setting ramps up the temperature slowly so the liquid doesn't boil and churn a lot so the end result is a clearer broth.

Thanks for the comment. Even if it weren't gelatinous, the broth is helpful. Add more tendon or Cartlidge - beef foot is usually inexpensive.

In the video I think I used canola oil. However, for small batches, I started using coconut oil to give it a movie theater flavor.

@@eat4f1 I popped some on Christmas Eve using canola oil. It turned out pretty good.

Thanks for the comment. Sorry I've been busy with work so haven't been logged on in a bit.

Salting overnight helps season the interior of the beef which is similar to brining. The salt does draw moisture out, but also, the salty surface moisture will get "sucked" back in. That's the theory and it seems to work for me.

@@eat4f1 - I remember Guga Foods did an experiment on this with steaks, comparing salting overnight vs not, and they seem to have ended up with a less juicy cut when salting overnight. I just want to make clear that I've never actually conducted a similar experiment myself, so I don't know first hand.

@@Brakathor I enjoy watching Guga Foods. I know they use beef eye of round as their test for ways of tenderizing steak. I'll have to look for the video. Thanks for the input!

Sorry about the delay in answering your question, I've been very busy with work. I generally use about a 1 pound or a 1.5 pounds per quart of water so a kilo (2.2 lbs) you can use 2 to 3 liters of water. Also, if you have tendon or beef foot... something with Cartlidge or extra collagen, that would add to the gelatin of the broth.

@@eat4f1The thing is, beef bones have become pricey and when you boil them a lot of that good broth evaporates after what, six hours of boiling or how long?

For beef broth, I generally simmer after the initial boil, where the broth is barely boiling (hob setting 2/10). With the lid on, the evaporation is minimal. This is similar to how a slow cooker works. Keeps temperature below boiling (212F a hard boil) where the liquid is about 190F to 200F (Simmer). A gentle boil - with a few bubble. I hope I'm not confusing.

@@eat4f1I meant simmering on the lowest, not boiling, my bad, and yeah, with the lid on, still a lot evaporates after 8 hours of simmering on the lowest setting with the lid on.