Not getting a lot of help here with rib recipes are you taggart?
perhaps a quick google will help.. google is your friend
Google is my friend… But I do find more personality in the forum here.
I’m pretty fussy about my beef too. I don’t like fat or gristle and I can take some pink meat, but I wouldn’t want to see blood on the plate.
I think the last time I did beef ribs, I probably marinated them in some kind of red wine solution for a while. I think the alcohol breaks down the enzymes to soften the meat, or something like that. That’s the theory, isn’t it?