Challenges: To cook with the bone in or out?

First, I would like to say thank you to all of the workers at the Lix (Publix) that helped me choose the items I needed to make this meal!

I was puzzled when I approached the meat section at the Lix and saw 3 types of ribs.  Two were beef (spare ribs and short ribs) and the other was boneless pork ribs.

I was so confused on what to buy, I had to call my Crockin-N-Rollin expert, Chef Tiffany.  After a few laughs, I felt like I needed to ask “the Meat Guy” AKA the all knowing butcher at Lix.

I stood by the meat section for-EV-er, and finally was approached by 2 Lix managers.  I explained I was looking for boneless beef ribs and that I had never cooked them before.  Both laughed, and asked what had I been eating my whole life?

They informed me most people prefer to have the bone-in for added flavor. The butcher finally returned to his post and convinced me the short ribs were, “Where it’s at when cooking with a slow cooker!”  

Instead of using boneless spare ribs, I chose chuck short ribs.  Find out how good my decision was in The Consumption.

Tips & Tricks

• What are short ribs?
• Bone adds flavor
• Anatomy of a kitchen knife

- Chef Mimi