Cooking short ribs can be a rewarding and delicious experience, especially when done correctly. Here’s a step-by-step guide to help you achieve tender, flavorful short ribs using various cooking methods.
Preparing the Short Ribs
Before you start cooking, it’s crucial to prepare the short ribs properly.
Seasoning: Season the short ribs on all sides with kosher salt, black pepper, and any additional seasonings you prefer, such as garlic powder or onion powder. Ensure the seasoning penetrates the meat evenly[2][5].
Drying: Pat the short ribs dry with a paper towel to remove excess moisture. This helps in achieving a better sear.
Scoring: Optionally, score the meat to allow the seasonings to penetrate deeper into the ribs[2].
Braising Method
Braising is one of the most popular methods for cooking short ribs, as it results in tender and flavorful meat.
Step 1: Searing the Short Ribs
Use a large Dutch oven or cast iron pot and heat about 2 tablespoons of neutral oil (such as avocado oil or olive oil) over medium-high heat.
Sear the short ribs until they have a deep golden brown color on all sides. This process, known as the Maillard reaction, enhances the flavor and texture of the ribs[1][2].
Step 2: Sautéing the Vegetables
Remove the seared short ribs from the pot and set them aside. Add chopped onions, celery, carrots, shallots, and garlic to the pot. Let them caramelize for about 2 minutes over medium-high heat.
Add tomato paste and cook for another 1-2 minutes, stirring constantly to prevent burning[1][2].
Step 3: Adding Braising Liquid
Add red wine to the pot and reduce it by a third, scraping up any brown bits (fond) from the bottom of the pan. This step adds significant flavor to the braising liquid.
If you prefer not to use wine, you can substitute it with additional beef broth.
Return the short ribs to the pot, add enough beef stock to cover them, and include herbs like thyme and rosemary. Cover the pot with a cartouche and lid[1][2].
Step 4: Braising
Braise the short ribs over a low simmer or in a preheated oven at 350°F (176°C) for about 2-3 hours, or until the ribs are soft and fork-tender. You can also use a slow cooker set to low for 5-6 hours[1][2].
Roasting Method
For a different approach, you can roast the short ribs without any braising liquid.
Step 1: Preparing the Ribs
Preheat your oven to 320°F (160°C).
Season the short ribs with salt and black pepper.
Step 2: Roasting
Place the short ribs bone side down in a small roasting dish, ensuring they fit snugly.
Cover the dish tightly with two layers of foil.
Roast the ribs for about 3 hours, or until they are very tender. The fat will melt and confit the ribs as they cook[5].
BBQ Method
If you prefer a smoky flavor, you can cook the short ribs using a BBQ or smoker.
Step 1: Preparing the Ribs
Trim the ribs of excess fat and pat them dry with a paper towel.
Combine your preferred BBQ rub ingredients (such as sweet paprika, mustard powder, garlic powder, onion powder, celery salt, pepper, and sea salt) and generously coat the ribs with the rub. Allow the ribs to reach room temperature before cooking[4].
Step 2: Cooking
Set up your BBQ or smoker for indirect cooking at 250°F (121°C) or your indoor oven at 302°F (150°C).
Place the ribs bone side down on the grill grates.
Close the lid and cook until the internal temperature of the ribs reaches 205°F. Spritz the ribs with liquid every 45 minutes to keep them moist.
Rest the ribs for 30-60 minutes before slicing and serving[4].
Most Important Facts About Cooking Short Ribs
Seasoning: Always season the short ribs on all sides to ensure even flavor distribution.
Searing: Searing the short ribs before cooking is crucial for developing a flavorful crust.
Braising Liquid: Using a combination of red wine and beef stock enhances the flavor of the braising liquid. Scrape up any brown bits from the pan to add more flavor.
Cooking Time: Short ribs typically require long cooking times to become tender. Braising can take 2-3 hours, roasting takes about 3 hours, and BBQing can take 4-6 hours.
Temperature: Maintain a low temperature for braising (low simmer or 350°F/176°C) and for BBQing (250°F/121°C).
Resting: After cooking, let the short ribs rest for 30-60 minutes to allow the meat to redistribute and become even more tender.
Method Flexibility: Short ribs can be cooked using various methods, including braising, roasting, and BBQing, each offering a unique flavor profile.
