Thread: Goat: Plentiful, Tasty but often Stringy

I want to make tender beef ribs after having amazing ones in USA and asked my butcher about them
He said that unless you sous vide cook them they are beyond tough and chewy
I imagine it would solve this issue in goat too
I cooked a pork shank for 48 hours one time and the ligaments seemed to completely dissolve and dissipear

Originally Posted by Bill999

I want to make tender beef ribs after having amazing ones in USA and asked my butcher about them He said that unless you sous vide cook them they are beyond tough and chewy

I'm a qualified butcher and practically live off goat You shouldn't need to sous vide beef ribs unless they are off an old bull or an old culled cow! About 6 hours in a slow cooker or in the oven mimicking the slow cooker way i.e; low heat, slow cooking, plenty of liquid. I do goat ribs all the time and usually slow cook them and then crisp them up for half an hour under the grill basting with sauce. Last time I did them like that a friend who is mostly vegetarian tore into them and raved about them ha ha

I usually use a dry garam masala rub on the ribs and then slow cook them for 6-8 hours. Usually 6 is ample. Then finished in the oven for about 15-20 mins with a sweet chilli and soy marinade.

When frying goat steaks etc you need to take them out earlier than with beef, lamb, venison etc as the goat seems to continue "cooking" for another minute or so on the plate. So if you like your goat steak medium rare, take it off at rare....