How to Clean Beef Short Ribs: A Step-by-Step Guide

Beef short ribs are a delicious cut of meat that packs a ton of flavor. However, before cooking up these meaty ribs, it’s important to properly clean them. Cleaning beef short ribs removes excess fat and silverskin, while also preventing bacteria growth.

With a few simple steps, you can easily clean short ribs at home Here is a complete guide on how to clean beef short ribs to prepare them for cooking

Why Clean Beef Short Ribs?

Cleaning beef short ribs before cooking serves several purposes:

• Removes excess fat and silverskin for better texture
• Prevents bacteria growth and contamination
• Allows seasonings and sauces to absorb better
• Ensures even cooking and prevents burning
• Provides ideal doneness from edge to edge
• Enhances overall flavor

Properly cleaning short ribs takes little time but makes a big difference in the end result. The small upfront effort helps avoid biting into stubborn silverskin or overly fatty sections after cooking

Step-by-Step Instructions

Cleaning beef short ribs involves just a few simple steps Here is a step-by-step walkthrough

1. Rinse and Pat Dry

Rinse the short ribs under cool running water to wash away any debris. Make sure to rinse in between the bones as well.

Pat the ribs dry thoroughly with paper towels. The meat needs to be dry before trimming for safety and ease.

2. Trim Exterior Fat

On the top side of the ribs, trim off any large hunks of hard, exterior fat using a sharp knife. Leave just a thin layer of fat intact for flavor.

Trim any excessive fat pockets around the edges and sides as well. The goal is to remove thick chunks rather than create a totally bare surface.

3. Remove Silverskin

Under the layer of fat lies a thin, silver membranous tissue called silverskin. It has a shiny, slippery appearance.

Use a sharp, thin knife to slice under the silverskin, separating it from the meat. Tug it off slowly using your fingers.

Removing silverskin prevents chewy texture and allows seasoning to penetrate better.

4. Clean Between Bones

Reach a finger in between each bone and feel for residual fat or sinewy tissue. Use the knife tip to scrape and remove any remaining pieces.

Clean all crevices, especially towards the bottom near the ribs tips, to prevent chewy sections after cooking.

5. Trim Backside Fat

Flip ribs over. On the backside, trim off any loose chunks of hard fat, especially around the outer edges.

Leave the thin membrane intact on the backside. It keeps the meat anchored to the bone while cooking.

6. Rinse and Pat Dry Again

Give the ribs one final rinse under cool water and pat dry with fresh paper towels before seasoning or marinating.

Proceed with your chosen recipe. The short ribs are now cleaned and ready for cooking!

Helpful Tips

• Use a sharp, thin knife for easy maneuvering around bones. A boning knife works well.

• Cut against the grain of the fat and silverskin for clean removal.

• Trim just before cooking to prevent trimmed areas from drying out.

• Chill ribs in the refrigerator during cleaning for safer handling.

• Remove any stray bones or cartilage pieces for better presentation.

• Work over a cutting board with a rim to catch debris as you trim.

• Sanitize work area, hands, tools, and surfaces often when handling raw meat.

Do You Need to Remove the Back Membrane?

On the backside of short ribs is a thick, opaque membrane that covers the bone. This membrane helps hold the meat together as it cooks.

Removing this back membrane is optional. Leaving it intact prevents the meat from falling off the bone when cooked low and slow.

However, for very tender ribs, the membrane can be removed by gripping with a paper towel and slicing away using a knife. Just keep in mind the meat may not hold as well during cooking.

Storing Cleaned Short Ribs

Once cleaned, it’s important to store the ribs properly until ready to cook. Here are some storage tips:

• Wrap in butcher paper or plastic wrap. Avoid using aluminum foil.

• Refrigerate for 2-3 days max for safety and quality.

• Freeze for longer storage. Thaw in the refrigerator before using.

• Keep raw meats separate from other ingredients to avoid cross-contamination.

Proper storage prevents contamination and keeps short ribs fresh until they hit the grill or slow cooker.

Ready for Cooking!

You now have perfectly cleaned beef short ribs ready for seasoning and cooking. With just a few easy steps, you can prep short ribs like a pro.

Cleaning removes excess fat for better texture and flavor in the end result. Trimming first also allows seasonings to penetrate better before cooking.

So next time you buy beef short ribs, don’t forget this handy guide. With a sharp knife, a cutting board, and 10 minutes, you can clean ribs to highlight their signature beefy taste.