A recorded conversation (YouTube video) about beef cuts and cooking techniques, focusing on short ribs and dry-aging. Speakers discuss presentation and cooking methods for short ribs (braising, smoking) and describe dry-aging effects, including surface molds contributing flavor.
This was better than what I had in Italy. First time I tried this particular one, and I ate a lot of tartare steak tartar in. In Italy. And I'm not saying this because we're on camera. I tell everybody this. This beef was different.
Short ribs, what do you like about these?
Couple of things I liked about the short ribs. Normally, you're going to go ahead and braise these. Definitely going to have a lot more connective tissue that you need to break that down. Okay.
Yeah.
The presentation is amazing. The bone itself, like, this is a brontosaurus style. Like, we can cut a much smaller. Depending on what your options are, this would be.
You have one of those big Dutch ovens.
Yes. Oh, yeah.
You would basically maybe brown that with a little bit of flour and then add your. Your aromatics and everything. Bay leaves, carrots, onions, and just do like a long braise.
Absolutely. Or you do some kind of seasoning overnight and go to a smoker with this.
The dry aging you talked about, like.
The crust, it's.
My understanding that that's almost like it's.
Is it like a bacteria that enzymatically breaks down some of the meat? Is that so happening? We've looked at the microbiome that's growing on the outside. It's dry on the surface. But there are molds, really beneficial molds, and they absolutely are enhancing the meat. They're digging in. It's a mutualistic living condition that they're in, and they're imparting their own unique flavors.
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