- Joined Sep 30, 2004
While I have no shortage of recipes for short ribs (most are similar and all are good), one thing confuses me---What the heck do you do about the membrane? Do you try to get it off pre-cooking? After cooking is easier, but geez, what a mess!! It doesnt really matter for my home cooking (I just eat around it), but I'm curious if there is restaurant technique for this...Thanks in advance for any help...