💥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.

The best beef short ribs come from the chuck primal where the marbled serratus ventralis muscle is thickest. Originating near the second rib, serratus ventralis covers most of the cattle's rib cage but thins as it stretches to the rump. Short ribs can also come from the brisket, plate, and rib sections.

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.

Barbecue the short ribs using the 3-2-1 method: 3 hours without foil, then 2 hours wrapped in aluminum foil, then 1 more hour without foil. After three hours of cooking, the short ribs will look something like those shown in the fourth photo above.. Wrap each slab in aluminum foil and return them to the cooker.

This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender. Once fully cooked, however, they are particularly soft - the meat can be easily pulled away from the bones with little effort and cut through with a spoon.

I have had fantastic results by using the low and slow method of cooking. Prep your ribs as you normally would dry rub or sauce. Place on a large sheet of Aluminum foil and wrap tight so as to hold in the juices while cooking. Bake at 225 degrees for a minimum of 6 hours.

“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. So, they are exactly what the name implies; short (small) ribs. Braising is a cooking method where you brown the meat and simmer it on low heat.

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.

You'll need about three-quarters of a pound of bone-in short ribs per person.

After the first hour, spray (spritz) ribs every 45 minutes or sooner if you feel they are starting to dry out. Use a 50/50 mix of beef stock/water, apple juice/olive oil or plain water. Keep spraying them every 45 minutes until you reach an internal temperature of 170f-180f (71c-76c).

Should short ribs be covered in liquid? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare.

You want as much skin exposed as you can without taking off too much! Come along with your binder, this can be olive oil, Worcestershire sauce, mustard and apply it to both sides.

Trim excess fat from the short ribs and rinse a couple times in cold water. Soak the ribs in cold water for 10-20 minutes to remove the blood.

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.

How to Fix Dry, Chewy Ribs. 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.

Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

Many of my Korean pals (and their moms) have advised me to soak, rinse, and pat dry the LA galbi before marinating them to get rid of bone fragments. It's totally up to you if you decide to do so, but I've found that it does make the resulting short ribs less gritty.