Why do my veal ribs come out chewy?

I’ve put salt, pepper on them, put them in a tray with some water and oil and then in the oven uncovered for about 75mins at 360 degrees f.

They came out with a very tight film around the meat, rubbery and chewy, with the seemingly same chewy tissue all throughout the meat.

What are all the things I’m doing wrong here? What is making it chewy?

I know there’s a way of making that tissue fall apart but I’ve no idea how.

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