💥This is the absolute best short rib recipe! (2024)

FAQs

What is the best way to tenderize beef short ribs? ›

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

Lime is a natural meat tenderizer. Now you want to generously coat all sides of the ribs with our Rib Rub. Don't go sparingly on it – make sure everybody's got some of it on there.

Since ribs are pretty fatty and tough, many people will choose to boil their ribs to tenderize them - either parboiling for a short time or boiling for a longer time. This gets rid of some of the fat by rendering it out into the water, giving you a leaner rib.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.

How long does it take to braise beef short ribs? The time it takes for the beef to become fall apart tender varies depending on what cooking method you use: Oven – 3 hours at 160C/325F. Stove – 2.5 hours.

The Classic Braise: Beef Short Ribs

You don't have to sear the meat if you don't have time, but it really does make the dish better, setting the protein in the meat (so that no foam or gunk will come out of the meat) and adding flavor.

Should you flip short ribs? ›

Grill Your Short Ribs to Medium Rare

Arrange your seasoned short ribs on the oiled grates, cover the grill, and cook, flipping the ribs every two minutes and then closing the grill again, until they're golden brown on the outside and beautifully medium rare within.

Beef short ribs should get to an internal temperature of around 96C/205F - at this point the connective tissue and intramuscular fat should have broken down to create beautifully tender and soft meat, packed with juice and flavour.

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast. And really, if you make 'em right, the stick is only incidental; the meat falls off the bone if you so much as breathe on it. Oh, is it ever a comfort food.

Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple. Start with meat, and brown it well. Browning gives the whole braise flavor, especially the meat itself. Those Maillard-browning byproducts are what make everything taste meaty, so don't skimp on the browning stage.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

What is the best way to cook ribs so that they are tender and not tough or chewy? Low and slow is the key. 250 degrees to 275 for 4 to 5 hours. Baste or squirt them with apple juice every 30 minutes.