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- The final step was to add a little bit of unflavored gelatin to the sauce. Why? Here's how Cook's Illustrated explains why:
- To develop a short ribs recipe with fork-tender meat and a silky,
- grease-free sauce in just a few hours, we chose boneless ribs, which are
- significantly less fatty than ribs with bones. We missed the body that
- the bones’ connective tissue added, so we sprinkled some gelatin into
View Full Recipe at A Feast for the Eyes Food…
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