Beef Short Ribs Recipe (Braised) (2024)

FAQs

Do short ribs get more tender the longer you cook them? ›

Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

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.

Choosing the right cut of short rib:

Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.

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.

Can you overcook beef short ribs. No, you cannot overcooked braised beef short ribs. In fact, the longer the short ribs braise in the liquid the more tender and delicious they become. However, for this recipe, I would not recommend cooking until the meat becomes so tender that it begins to shred.

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.

Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.

Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce.

Next, break a rule: You don't need to sear the meat before braising it. Most chefs and home cooks would agree that seared meat has more depth and flavor than meat that's just been simmered in liquid, due to the Maillard reaction that takes place when you apply high heat to protein and create browning.

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.

Do you put meat up or down for braised short ribs? ›

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

Simmer until the short ribs are very tender, about two hours.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

One thing is certain about ribs and pork: If you overcook them, they do become dry and tough. There is something very important to learn with the “low and slow” cooking method employed here. Food is ready when it's ready. Not to be evasive, but for the most part, you cannot judge simply by cooking time.