72 hour dry-brined beef ribs
Beef second courses
If you imagine a middle-ground between short rib and confit, that's basically what this is. The first time I made these I thought a half-rack (four jurassic-sized ribs) would have lasted my brother and I through two suppers. Nope, apparently when it comes to these ribs, appetites become somewhat jurassic as well. Apologies for not having photos of the finished product, every time I made this the whole rack just goes extinct before I can even reach for my camera.
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