Fork Tender

Braised short-ribs are one of my go-to items whether I’m cooking professionally for a crowd, producing an elegant menu item or cooking a family favorite.  Short-ribs, like many tough cuts of meat benefit from long cooking times at low temperatures, breaking down their abundant collagen into rich gelatin.  The process where collagen begins to melt and turn into gelatin begins around 160˚F.  Unfortunately, the point at which most of the collagen has melted and the point where ALL the collagen has melted is a narrow one.  If all the collagen melts, the meat will be dry. You’ll often hear people describe great braised or barbecued meats as “falling-off-the-bone-tender.”  When enough connective collagen has dissolved and meat is “falling-off-the-bone” it has gone a bit too far.  It certainly won’t survive a leftover reheat.  The desired point of perfection is expressed by the term fork-tender.  Check your braised meat early and try  to gently pull apart the meat fibers with two forks.  When you’re able to pull the meat apart with a little resistance and looking close, see some translucent fibers trying to hold the meat fibers together, you should be about there.