I love cooking at home and having barbecues, so I’m always looking for ways to improve my cooking. I recently learned about thinly sliced beef short ribs and fell in love with how they could be used. Any cook who wants to get the most flavor and tenderness out of these beautiful cuts of meat will find it fun to try.
In my journey to master cooking thin sliced short ribs, I explored various techniques and methods. From intense online research to tapping into forums full of fellow cooking fanatics I gathered intel on how to transform this underutilized cut into something extraordinary. The thin slices allow the short ribs to cook quickly, but balancing that with proper seasoning and temperature control is imperative.
Follow along as I break down the key lessons I learned about cooking thin sliced beef short ribs to juicy fall-off-the-bone perfection.
Grilling for Maximum Flavor
My first attempt at cooking the thin sliced short ribs was grilling. This cooking method imparts a lovely char while accentuating the beefy flavor.
Before cooking, I made sure that every surface of the ribs had an even layer of my favorite steak seasoning. You can use any good beef rub that is ready to go on the grill. Personally, I like ones that have spices like black pepper, chili powder, and cayenne that give them a kick.
After allowing the seasoned ribs to marinate for 30-60 minutes, I fired up my grill to medium high heat, around 400°F. While it heated, I lightly oiled the grates to prevent sticking.
Once the grill reached temperature, I carefully placed the ribs directly over the heat. With a thin cut of meat like this, it’s vital to avoid overcooking. I kept a close eye, grilling the ribs for just 2-3 minutes per side. This yielded a perfect medium rare inside while the outside had a nice char.
As the ribs came off the grill, I tent them loosely with foil and let them rest for 5-10 minutes. During this time, the juices redistribute through the meat, ensuring tender and juicy results. A pat of herb butter on top while hot from the grill adds even more flavor.
Braising for Tenderness
While grilling works nicely for quick cooking, I also wanted to try a more low-and-slow braising method. This technique breaks down the meat’s collagen over several hours, creating unbeatable tenderness.
I started by generously seasoning the ribs all over with salt, pepper and my favorite braising aromatics – thyme, rosemary, garlic, and onion powder.
In my heavy bottomed braising pot, I heated a few tablespoons of olive oil over medium high heat until shimmering. Working in batches, I seared the ribs until nicely caramelized on both sides, about 2-3 minutes per side.
Once all ribs were seared, I removed them from the pot and added in diced onions, carrots, celery, and garlic. Letting the veggies sweat for a few minutes builds tons of flavor.
After deglazing the pot with a splash of red wine, I placed the seared ribs back in along with enough beef broth to come most of the way up the meat.
I brought the liquid up to a gentle simmer, popped on the lid, then transferred to a 300°F oven. The low and slow 2-3 hours in the oven transformed the ribs into utter succulence. They were so tender the meat shredded at the slightest touch.
Broiling for Quick and Easy Meals
When time is short, broiling is my go-to for cooking thin sliced beef ribs. It delivers quick cooking and a nice char, much like grilling.
I preheated my oven broiler on high and placed a wire rack lined baking sheet a few inches from the heating element.
After seasoning the ribs, I arranged them in a single layer on the rack. This allowed the fat to drip away while broiling instead of pooling around the meat.
Every few minutes, I flipped each rib using tongs until both sides had a nice crust. For medium rare, it took about 6-8 minutes total under the blazing broiler.
As with the grilled ribs, allowing them to rest after coming out of the oven is crucial for keeping juiciness intact.
The broiling method is awesome for easy weeknight meals. A broiled rib or two on top of salad or rice makes a quick yet satisfying dinner.
Cooking Thin Sliced Ribs to Perfection
Through lots of trial runs exploring different techniques, I’ve honed my skills in cooking thin sliced beef short ribs. Grill, braise, or broil – each method has its strengths for drawing out the best in the meat.
Low and slow braising delivers the tenderest textures. High heat grilling or broiling imparts flavorful char while avoiding overcooking. Proper seasoning and resting are essential finishers for perfect results every time.
Once you nail down the basics, a world of possibilities opens up. Slice them thinner for quick Korean bbq or stir fries. Use them in tacos, sandwiches, salads and more. Pre-portion and freeze raw for easy weeknight meals.
Now that I’ve unlocked the secrets to cooking thin sliced short ribs, I can’t wait to keep experimenting with new flavors and preparations. These underrated cuts have so much potential for amazing meals. Give them a shot and you’ll surely be impressed!
Frequently Asked Questions About Thin Sliced Beef Short Ribs
Cooking with unfamiliar cuts of meat often brings up questions for home cooks. Here I’ll address some common FAQs about buying, preparing and cooking thin sliced beef short ribs.
What exactly are “thin sliced” short ribs?
This refers to short ribs that have been sliced across the bones into thin pieces, usually 1/4 inch thick or less. It’s a popular preparation in Asian cuisines, sometimes called “Korean-style” or “LA Kalbi” ribs.
What’s the best way to cook them?
Quick, high-heat methods like grilling, broiling and pan searing. Low and slow smoking or braising works but requires extra care to prevent overcooking.
How long does it take to cook them?
The thin slices cook fast, usually just 2-3 minutes per side over high heat. Use a meat thermometer to test for doneness.
What temperature should they be cooked to?
Aim for medium rare, around 135°F internal temp. Due to their leanness, cooking beyond medium can make them dry.
Can I marinate them?
Absolutely! A brief 30-60 minute marinade adds lots of flavor. Go for Korean kalbi marinade or steak marinades.
What are good side dish pairings?
The richness of beef short ribs pairs nicely with lighter sides. Favorite options are steamed rice, veggies, salad, roasted potatoes.
How should I slice them for stir fries?
Cut across the grain into bite-sized 1-2 inch pieces. This makes them easy to quickly sear for stir fries.
Can I cook them sous vide?
Yes, sous vide at 135°F for 1-2 hours tenderizes them before giving a quick sear.
How long will they keep in the fridge or freezer?
3-4 days in the fridge, 4-6 months in the freezer. Freeze pre-portioned in marinade for easy defrosting.
Are bone-in or boneless better?
Bone-in adds more flavor during cooking. Boneless saves time prepping. Both have their merits depending on the recipe.
