moggle Posted April 15, 2013 Share Posted April 15, 2013 I want to make yumminess like these and these. Only problem is, Aussie (well at least Tasmanian) butchers don't seem to do beef ribs. Would I be better trying to substitute a slow-cooking roast-type cut? Or something with the bone in like shin/osso bucco? Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 15, 2013 Share Posted April 15, 2013 Yeah, you could try chuck or pot roast. I bought "boneless short ribs" and they ended up being strips of chuck. They worked fine! Link to comment Share on other sites More sharing options...
Egre4926 Posted April 15, 2013 Share Posted April 15, 2013 When I lived in Sydney, I could get hold of beef ribs at Harris Farm - not sure if you have that down in Hobart though. As for subbing, I would think that any bone-in, long cooking meat would substitute fine, like the Osso bucco you suggested Link to comment Share on other sites More sharing options...
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