We had dinner guests on Saturday, and I had planned to make my mom's amazing short ribs. They needed to cook for six to eight hours, so I was up in the morning getting everything ready. I had defrosted the ribs in the refrigerator the day before, but they were wrapped in butcher paper, so I hadn't seen them yet. I thought they would be all set for the next phase of cooking.
They totally weren't, guys!
The ribs were not very short at all! Instead of the two-inch chunks the recipe called for, there were four long chunks of meat backed by four equally long sections of bone. I didn't know what to do, so I called my mom. She was like, "Hmm.... Well, do you have a bone saw?"
No I do not.
However, Matt has a miter saw, and although it was a hard process, we managed to make the short ribs...shorter.
Seven hours later we ate them and they were delicious.
And we will probably never own a bone saw.
1 month ago