re: Made some short ribs yesterday - pretty tasty

Looks great, that's the way I cooked my first batch.

We cook them every week now, and I find it easiest to cook them twice.

I roast or crockpot them one day, then completely trim fat and shred meat the next day, and add to a soup or stew. Maybe add the bones during the soup base part.

This way, I don't have to sort through all the fat when I eat it.

I usually don't mind a bit of fat on my beef, but short ribs can be almost 60% fat at times.