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PSA: the butcher at Eastern Market in DC told me to ask for the whole bone-in short rib plate instead of the cut ones, and it made my braise so much richer
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amy_martin8d ago
My grandma always said the bone is where all the flavor hides, and she was right about most things. There's a good piece in Cook's Illustrated about this too, something about the marrow breaking down during the long cook.
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