Beef short ribs are considered by many to be one of the most flavorful cuts of beef When braised slowly over low heat, the fat and collagen in the ribs break down, leaving you with succulent, fall-off-the-bone meat that melts in your mouth. While braising short ribs may seem intimidating, it’s actually quite simple With a few basic ingredients and some easy techniques, you can braise spectacular short ribs right at home.
What Are Beef Short Ribs?
Beef short ribs come from the rib section of the cow, specifically the plate primal. They contain a short piece of the rib bone surrounded by rich, marbled meat. Short ribs are sold bone-in or boneless. For braising, choose meaty bone-in short ribs around 4 inches long. The bone adds flavor during braising. Look for ribs with plenty of fat marbling for maximum tenderness and moisture.
Why Braise Short Ribs?
Braising is ideal for tougher cuts of meat like short ribs. It breaks down the collagen and fat to make the meat incredibly tender. The gentle, moist heat prevents the ribs from drying out. Braising also infuses the meat with flavors from the braising liquid. Best of all, braising requires very little hands-on effort. Once the ribs are seared and assembled with the braising liquid, they simmer away untended for hours, leaving you time to relax.
Step 1: Choose Your Braising Vessel
You can braise short ribs in a heavy Dutch oven, roasting pan slow cooker or Instant Pot. A Dutch oven or roasting pan lets you brown the ribs on the stovetop before braising in the oven. A 6-quart model provides enough room for the ribs to braise evenly. A slow cooker or Instant Pot simplifies browning. Just sear the ribs in a skillet first.
Step 2: Prepare the Ribs
Pat the ribs dry and generously season both sides with salt and pepper. Seasoning is key for maximum flavor. For a 4-pound batch of ribs, use 1 tablespoon each of kosher salt and coarsely ground black pepper. Coat the ribs lightly in flour, shaking off any excess. The flour aids browning and thickens the sauce.
Step 3: Brown the Ribs
Heat 2 tablespoons oil in your braising vessel over medium-high heat. Brown the ribs in batches for 2-3 minutes per side until well browned. Don’t crowd the pan. Wait until the batches have nice fond on the bottom of the pan. Fond is flavor, so be sure to scrape it up.
Step 4: Sauté the Aromatics
Add 1 cup diced onion, 2 carrots, and 3 garlic cloves to the pot. Sauté 5 minutes until the onion softens. The veggies add flavor and prevent burning. If your pot looks dry, add a splash more oil.
Step 5: Deglaze with Wine
Pour in 1 cup wine like Pinot Noir to deglaze, using a wooden spoon to dissolve the fond. Simmer a few minutes to cook off the alcohol. The wine adds acidity and complexity. For alcohol-free braising liquid, use beef broth instead.
Step 6: Add Your Liquid
Pour in 2 cups beef broth and enough water so the ribs are almost covered, about 1 inch below the surface. Beef broth boosts meaty flavor. Add any additional seasonings, like thyme, rosemary, or Worcestershire sauce. Bring to a simmer.
Step 7: Braise in the Oven
Cover the pot and transfer to a 300°F oven. Braise at least 2 hours until fork-tender. Check occasionally to ensure the liquid simmers gently and the ribs remain mostly submerged. Add more water if needed.
Step 8: Finish and Serve
Let the braised ribs rest 10-15 minutes before serving. Skim off any excess fat from the surface. Serve the succulent ribs with the braising sauce spooned over creamy polenta, mashed potatoes, or egg noodles. Enjoy this hearty, soul-warming dish!
With a few simple steps, you can transform a tough cut of meat into meltingly tender, fall-off-the-bone perfection. Braising coaxes out the best from fibrous short ribs. Here are some tips for braising success:
Choose the Right Cut
Look for well-marbled short ribs approximately 4 inches long. Meaty bone-in ribs braise better than thin, boneless ribs.
Liberally Season
Salt and pepper are essential to infuse the meat with flavor. Resist skimping on seasoning.
Allow Time
Plan on at least 2 hours of gentle simmering for the ribs to become fork tender. Rushing the braising won’t yield properly tender meat.
Keep Moist
Make sure the ribs stay at least halfway submerged in liquid as they braise. Add water if needed to prevent drying out.
Let Rest
Allow the ribs to rest in the braising liquid 10-15 minutes before serving. This allows the meat to reabsorb some of the tasty juices.
With the right ingredients and techniques, braised short ribs are easy to master at home. The results are amazing – succulent, fall-apart meat infused with rich flavor. Impress your family with melt-in-your-mouth ribs using this simple braising method. Now grab a fork and dig into tender braised beef short rib perfection!
How to Braise Beef Short Ribs – Food Wishes
FAQ
How much liquid do you use to braise short ribs?
- 3 pounds. bone-in beef short ribs.
- 2 tablespoons. vegetable or high smoking point oil.
- Salt.
- Freshly ground black pepper.
- large onion, sliced.
- 4 cloves. garlic, minced.
- 3 cups. liquid, such as beer, wine, or low-sodium broth.
- 2 to 4 sprigs. fresh herbs, such as rosemary or thyme.
What is the best technique for cooking short ribs?
- Season the short ribs and dredge in flour.
- Brown the ribs in olive oil and butter, then set the ribs aside.
- Cook the onion and garlic in the same pot, then return the ribs to the pot.
- Pour in the beer and stock.
- Braise the short ribs until they are very tender, about two hours.
How do you braise beef so it’s tender?
- Season and sear the beef on all sides.
- Cook the vegetables in the drippings and butter. Deglaze with wine.
- Return the meat to the pan with its juices, herbs, and Worcestershire sauce.
- Pour in the beef broth and bring to a simmer.
- Cover and place in the preheated oven until the meat is very tender.
Should I braise short ribs covered or uncovered?
Add the red wine, beef stock, and herbs
Add the thyme and rosemary sprigs and cover with a cartouche and the lid. Braise for 2 hours over a low simmer or until the short ribs are soft and fork tender.
How do you braise short ribs?
To learn how to braise short ribs, we’re going to reference the BHG Test Kitchen’s recipe that features a classic braising technique: You brown the ribs, then cook the meat in a small amount of liquid that’s flavored with vegetables and herbs. As a bonus, the cooking liquid becomes a pan sauce with just a few extra touches.
What is braised short ribs?
Braised short ribs are a rich, hearty dish that features beef short cooked low and slow in a flavorful braising liquid until the meat is fall-apart tender. It’s the kind of comforting dish that’s perfect for a cozy Sunday supper, yet fancy enough to serve company for a dinner party or special occasion.
Are short ribs good for braising?
Short ribs contain a lot of collagen which needs to be broken down through moist cooking methods to make them tender. Compared to meatier beef ribs or bone-in ribeye steaks cut from the same part of the cow, short ribs contain more bone vs. meat. The upside is short ribs are an affordable cut great for braising. Why Braise Short Ribs?
How do you prepare beef short ribs?
Season the short ribs and dredge in flour. Brown the ribs in olive oil and butter, then set the ribs aside. Cook the onion and garlic in the same pot, then return the ribs to the pot. Pour in the beer and stock. You’ll find the full, step-by-step recipe below.
How do I choose the Best Short ribs?
Choose bone-in beef short ribs. Anne uses bone-in short ribs because they have more flavor and cook more evenly. Look for short ribs that are meaty with plenty of well-marbled fat. Use a large enough pot. Choose a pot with a lid that is large enough to accommodate all the meat and vegetables, such as a Dutch oven.
Do short ribs fall off the bone after braising?
For short ribs, braising melts away the fat and connective tissues. The bone imparts extra meaty flavor. After 2-3 hours of braising, the ribs become succulent and literally fall off the bone. Follow these simple steps for fork-tender braised short ribs every time: 1. Prepare the oven and season the ribs Preheat oven to 325°F.