BRAISE BEEF SHORT RIBS: HOW TO MAKE THEM?
If you’re feeling like a hibernating caveman and need a hearty, meaty meal, here’s a recipe that will walk you through the process of turning short ribs into a feast with no effort.
Short ribs have always been one of my favorites, not just because of their great rich flavor, but also because they are quite inexpensive. Things may have evolved a little in the last few years, as it turns out. This reasonably inexpensive cut, which can be purchased among stew beef and other difficult braising meats, has become so popular and well-publicized that prices have risen in response (at least in my local grocery stores). Have you come across something similar?
When compared to a steak or tenderloin, they’re still a terrific deal, and it’s probable that your butcher isn’t as fashion-conscious as you are. As a result of the price hike, they are now more readily available. Short ribs used to be something I had to request at the butcher counter; now, I can find them in the meat case alongside other cuts of beef, which is a welcome change.
Because they are less expensive, I like short ribs with the bone still attached. The more expensive boneless slices are more practical and simpler to serve, but I believe the bone adds flavor to the meal when cooked. Short ribs are sometimes chopped into little chunks with one or two bones in each chunk. It doesn’t matter which method you use because the meat will slide off the bone and become so soft that it will be easy to break into individual chunks after cooking full recipe below!
Bone-in beef short ribs; I used three pounds.
Vegetable oil; I used two large spoons.
Table salt, to season.
Freshly ground black pepper, to season.
A large-sized onion, I sliced it thinly.
4 minced garlic cloves.
Liquids, such as beer, red wine, or low-sodium broth; you’ll
need three cups.
Four sprigs of fresh herbs ( rosemary, thyme…etc ).
The oven should be preheated to 325°F with a rack in the lowest third of the oven and the racks above it should be removed. Salt and pepper each short rib thoroughly before cooking.
Over medium-high heat, prepare a deep, wide Dutch oven or sauté pan. Stack the short ribs one on top of the other, being sure to leave space between each one.
If you have a hood vent or fan, now is the time to turn it on! Allow the short ribs to brown on both sides without moving for several minutes at a time. Turn and sear all sides using tongs. 15 minutes is the total time it will take to complete this task.
Add the onion and garlic to the browned short ribs and lower the heat to medium. For approximately 5 minutes, sauté the onions until they are tender.
Add a little bit of water. Take care to bring the liquid to a boil before adding the rest of the ingredients.
Add the herb sprigs when the liquid reaches a simmer. Put the dish in the oven, covered. Transferring to a slow cooker for 8 hours on low is an option, as is cooking on the stovetop at a low temperature for the remainder of the time. Cook in the oven until the beef is fork-tender, about 2 1/2 to 2 hours.
Before serving, let the beef rest in a covered pan for 20 minutes. Gently remove the meat off the bone and ladle over the onions with the sauce.
Leftovers may be kept in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
To reheat, place the pan on low heat on the stove and cook for 15 to 20 minutes, covered.