Because it can't be filet every day (via basically)
We love a boneless short rib around here—it's the fattiest, most flavorful cheap cut around. Just because these are called ribs, doesn’t mean they are; they get that name because butchers cut them into strips that look like ribs. You've probably had
before, but most people don't know that you can totally season them and cook them in a cast iron to a juicy medium-rare like any other steak. No bones, no problem.This isn’t a tender cut. We’ll say that straight-up. Top rounds are lean and a little bit tough, but if you’re searching for beefy flavor, you’ll find a whole lot of it here.
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