HOW TO MAKE BRAISE BEEF SHORT RIBS?
IN CASE YOU’RE FEELING LIKE A HIBERNATING CAVEMAN AND NEED A GREAT, COZY, MEATY SUPPER, HERE’S A RECIPE THAT WILL GUIDE YOU THROUGH THE PROCESS OF TRANSFORMING SHORT RIBS INTO A FEAST WITH ABSOLUTELY LITTLE EFFORT.
SHORT RIBS HAVE LONG BEEN A FAVORITE OF MINE, NOT JUST BECAUSE OF THEIR INCREDIBLE RICH FLAVOR, BUT ALSO BECAUSE THEY ARE QUITE AFFORDABLE. AS IT TURNS OUT, THINGS MAY HAVE SHIFTED A LITTLE IN THE PREVIOUS SEVERAL YEARS. THIS RELATIVELY INEXPENSIVE CUT, WHICH MAY BE FOUND ALONGSIDE STEW BEEF AND OTHER DIFFICULT BRAISING MEATS, HAS BECOME SO FASHIONABLE AND WELL-PUBLICIZED THAT PRICES (AT LEAST IN MY LOCAL GROCERY SHOPS) HAVE INCREASED IN RESPONSE. HAVE YOU OBSERVED SOMETHING SIMILAR?
HOWEVER, THEY’RE STILL A GOOD PRICE WHEN COMPARED TO A STEAK OR TENDERLOIN, AND IT’S POSSIBLE THAT YOUR BUTCHER ISN’T AS SENSITIVE TO FASHION TRENDS AS YOU ARE. THE TRADE-OFF FOR THIS PRICE INCREASE IS THAT THEY ARE NOW EASIER TO COME BY. SHORT RIBS USED TO BE SOMETHING I HAD TO SPECIFICALLY ASK FOR AT THE BUTCHER COUNTER; THESE DAYS, I CAN FREQUENTLY FIND THEM IN THE MEAT CASE WITH OTHER KINDS OF BEEF, WHICH IS A WELCOME CHANGE.
SHORT RIBS WITH THE BONE STILL ATTACHED ARE MY GO-TO CUT OF RIBS SINCE THEY ARE LESS EXPENSIVE. THE MORE COSTLY BONELESS SLICES, ON THE OTHER HAND, ARE MORE CONVENIENT AND SIMPLER TO SERVE, BUT I BELIEVE THE BONE ADDS FLAVOR TO THE DISH WHEN IT IS COOKED. IN CERTAIN CASES, THE SHORT RIBS ARE SLICED INTO LITTLE PARTS WITH ONE OR TWO BONES IN EACH CHUNK. IT ACTUALLY DOESN’T MATTER WHATEVER METHOD YOU CHOOSE SINCE THE FLESH WILL FALL OFF THE BONE AFTER IT HAS BEEN COOKED, AND THE MEAT WILL BECOME SO SOFT THAT IT WILL BE SIMPLE TO SPLIT INTO INDIVIDUAL PORTIONS AFTER COOKING.
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.