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I went to Pepper Place looking for a good braising meat–specifically short ribs, but I was too late. On my home, I went to Publix. Saturday mornings are usually a great time to get meat there, as the butchers are bringing out fresh cuts and they’re always anxious to make a custom cut or recommendation. Alas, Publix was out of short ribs as well, but the butcher recommended these shoulder steaks, which I’d never used. They turned out to be delightful and tender, and without the 18 hours or so I feel a short rib really deserves to bring out its full potential.

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