I’m embarrassed to admit we bought these twice. I honestly thought I got a bum package the first time we made them, so like a total douche I went back for a second helping of pain.
1) These ribs contain an approximate 1:3 ratio of meat to fat, gristle and bone. And that’s on a good chunk.
1) These ribs contain an approximate 1:3 ratio of meat to fat, gristle and bone. And that’s on a good chunk.
2) The ribs are so whisper thin the merest kiss of heat renders the meat well-done-to-burnt. With the possible exception of official Olympic Games stopwatches, there is no timer setting short enough to prevent this meat from overcooking. The packaging suggests grilling to be the optimal cooking method, however, I would postulate that placing these slender ribs over an open fire would render them to charcoal.
3) They are pricey -- $7.99 for a pound -- and remember, three-quarters of that pound is fat, gristle and bone. I guess this would be a better deal if you had a dog, pig or secret, deformed child you fed only fat, gristle and bone.
4) When you can find it, and extract it from the fat, gristle and bone, the meat itself is strangely delicious (how could it not be, so completely laced with beef fat) but like some punishment hatched in the bowels of Hades itself, the more you want, the less there is to be had. You think Tantalus got a bum deal, try watching three hungry carnivores sit down to a plate of these short ribs.
5) The ribs are cut “against the grain”, which means you see a cross-section of the bones. I don’t like to look at that much marrow while I’m eating. Just me.
So in conclusion, if you’re into burnt stuff, fat, gristle, bone, marrow and unfulfilled desire, indulge your tastes in Trader Joe’s Korean Style Marinated Short Ribs.
