Short ribs salting idea, should work, maybe?

[Mosca]

When I make short ribs, I salt the ribs ahead of time. I also use Better Than Bullion in the pot while cooking. What sometimes happens is that the demiglace that I wind up with at the end is too salty.

So, since beef BTB pretty much tastes like beef flavored salt, I decided to salt my spare ribs by slathering beef BTB on them.



I don’t see why not, really. I think this will be really good. But is it a stroke of genius or a stroke of madness?

[Jim White]

I'm sorry, but you're going to have to have me over and make a batch each way so that I can do the taste comparison and tell you just how brilliant you are.

[captainlee]

I think it will still be too salty, but what do I know? Let us know how it turns out.

[Mosca]

I was thinking that might be the case, too. I plan on rinsing the excess off before searing. It’s hard to get the right amount, it’s kind of smeary.

[captainlee]

Good idea.

[Skinsfan1311]

Skip the salt, or the BTB...can't have both without them ending up too salty...

[Jerod Broussard]

The saturation rate of salt in meat is something like 0.3%, in liquid it jumps to 26-27%. The ocean is about 3%.

Salted meat has the salt ions hiding amongst meat, fat, connective tissue.....in liquidity sauces it just hits your mouth in it's "purest form" essentially all salt all the time.

[Draznnl]

If I understand, you plan to brine the meat in BTB, then braise it in more BTB, then rinse it, and then sear it. I think they’re going to wind up tasting too salty. But, I’m no meat scientist.

[Mosca]

No. I’m going to use the BTB to salt the meat, then rinse, then that’s all the salt that’s going to be used.

[Draznnl]

In that case, you might be right. You may not be crazy. I don’t see why that wouldn’t work.

[Huskee]

You lost me at "in the pot while cooking". Lol.

[Mosca]

They came out fine. They actually needed salt! I forgot to take the photo in the kitchen, under decent light.