thyme oregano

>>22016286
wait are they brining or are you actually simmering them in brine? please don't be simmering them in brine

>>22016372
what's wrong with simmering them in brine

>>22016381
going to destroy the protein structures beyond normal braising and make it way too fucking salty
braising/simmering in brine straight up isn't a thing anon

>>22016286
Guido pubes, justa likea Mama used Make

>>22016385
i like salt. it's not a strong brine anyway, it's just water with a few spoons of salt in it. besides, shortribs need the protein structures destroyed because they're so tough

>>22016389
that's by definition not a brine then anonymous, that's totally fine and normal. i'm talking >3.5% salt concentration in the liquid
and the protein structures being broken down by heat and time is different than the effects of introducing high concentrations of salt
i usually like doing a visual reference, but if you're not familiar, you can (very roughly) visualize it by hooking 3 fingers on each of your hands together. the sweet-spot for things like brisket and braised meats where they fall apart but aren't literal mush is like puuuullllliiiinnnngg your hands apart at an angle so that 2 of the hooks completely break off, and the last one is "loosened" up a bit. that last hook completely loosening is when you get not just individual fiber separation, but early stage decomp where it starts turning into what's best comparable to chinese meat floss - it flakes and turns into nothing, and there's no remaining/retained concentration of fat or connective tissue because it has nothing to hold on to
another great analogy is bbq brisket if you've ever smoked any. this concept is really emphasized by the bend-test: the protein and connective tissues have broken down just enough by exceeding 190F for the right amount of time that MOST of the structures have rendered down to the point it fully bends on a finger, but it's still held together enough to not break
this is also a big component of why, even in fatty cuts, if cooked for too long, too high, or both, they completely dry out. the differential between time and heat is what allows things like a slow cooked potroast to still be held together, but not have any fat left in it - the lower temperature breaks down the protein and fats near entirely making it very fibrous, but hasn't reached the heat to render firmer 'stubborn' connective tissues that would bring the sensation of moisture

this is a comically rudimentary explanation of a subject that's best explained through lengthy whitepapers but there's a few books

>>22016389
I think their concern is that you're cooking them in bring, when they should be just sitting in the brine cold. Braise them in a different liquid.

As for herbs, basic herbs like rosemary, lemon, thyme, parsley are great.

Could you brine, wash and then smoke them or grill them?

>>22016505
no. i have a pot i've chucked them in to simmer and that's it. best i can do is frying them in a pan after

>>22016286
tarragon maybe?

File: Ribs.jpg (1.32 MB, 4000x2250)

1.32 MB JPG

>>22016286
>shortribs
pfffft! those aren't short ribs.

these are short ribs.

>>22016286
Did you finish your ribs

>>22018404
yes. put them on some bread with some red onion, ate them then drunk the stock. now i have diarrhea