Always wondered this.... Beef short ribs, English cut (not flanken). Anytime I braise or cook them, they come out fantastic, except for the membrane that holds the meat to the bone. If you looked at it in profile, along the bone, you'd see all the meat sitting proud on top of the bone. But, there's this rubbery membrane that wraps around the bone to hold it together, which never cooks away for me, is fantastically unappetizing, et cetera. Is this usually cut off as part of preparing the braise (and if so, what holds the meat to the bone)? Or is this taken off afterwards when plating? Or, entirely possible, am I just doing it wrong? Thanks!