I'm currently looking into experimenting with the braise texture and steak-like texture for short ribs, but I'd like to determine the ideal ribs to choose for taste, texture, and presentation.
It seems like NAMP 130 (ribs 2 through 5, chuck end) are ideal for either application, as they have the thickest muscle and don't have thick veins of fat running through the middle. Is there a preferential end? In other words, should I prefer rib 2 or rib 5?
From what I can tell, however, NAMP 123 (ribs 6-8, plate, untrimmed) while thinner have more marbling. My concern is the big layer of fat in the middle; I'd have to cut it out and then glue things back together with some TG, which sounds like a big pain.
What are your thoughts? I'm curious to hear what ya'll have had success with.
