Andrew Mellman wrote:At least when I was there, Momma's beef ribs were short ribs
Red Barn was quite good in terms of flavor, but the beef ribs were "fall off the bone tender"
JustinHammond wrote:Andrew Mellman wrote:At least when I was there, Momma's beef ribs were short ribs
Red Barn was quite good in terms of flavor, but the beef ribs were "fall off the bone tender"
The ribs I had at Momma's (Hurstbourne) seemed to be the same cut/style as Red Barn.
Andrew Mellman wrote:JustinHammond wrote:Andrew Mellman wrote:At least when I was there, Momma's beef ribs were short ribs
Red Barn was quite good in terms of flavor, but the beef ribs were "fall off the bone tender"
The ribs I had at Momma's (Hurstbourne) seemed to be the same cut/style as Red Barn.
While the bones looked the same, the beef back ribs are cut off of a standing prime rib and can be simply broiled/grilled (although slow bbq improves them greatly), while the short ribs are a cut that requires long slow cooking (braising, bbq, other) to become tender. It's the difference between a steak and stew meat - both great, but very different, and when one is anticipating one getting the other can be disconcerting at best. Victoria Station served back ribs, if you were lucky cut off their prime ribs in-house, and if you weren't lucky bought separately to supplement the in-house cuts. I was anticipating the Victoria Station back ribs, so I was quite unhappy with Momma's.
All restaurants evolve, so it's very possible that now both do serve the same cut; all I know is that when I went to each, one was short ribs and one was back ribs (although they do look similar!).
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