Question about aging meat

[ambra]

I bought four lbs. of short ribs from the butcher a few weeks ago and when I did, he instructed me to age them at least 10 days in the fridge before using them or freezing them. This was because he hadn't completely finished aging them and if they were eaten right away, they would be too tough.

I forgot that he said that and I put them directly in the freezer.

I'm just wondering what I should do now. If I braise them will they still be too tough? Will the braising take care of that?

I really don't know much about aging or cooking with short ribs for that matter. I was just so happy to see the cut (which is not popular where I live) that I bought all that he had.

Thanks in advance.

[HKDave]

Don't worry about it if you're braising them. Just thaw and cook until tender.

[Paul Bacino]

You could still thaw and age...for 3-4 days. Your just desiccating..the beef a bit...if you don't and try to sear your risk....you'll. probably just steam the meat caused by defrosting. Drying it a bit on a wire rack..in the bottom of the frig..allowing air circulation.

The braising should rehydrate...a the slight age will provide the ability to sear and create a bit of umami

Just my thhought

[jayt90]

Beef ribs have considerable collagen and take 2 hours to 5 hours to finish in a slow braise. I use a pressure cooker more often than not; the collagen breaks down in .5 hr. before the meat gets stringy.