How do you prepare beef short ribs

Method

Serves 4

Table of Contents Show

Buying Short Ribs
The Method: Oven Braising
To Chill or Not to Chill?
Ingredients
Instructions
Recipe Notes
Why do you soak short ribs?
Should I flour short ribs before browning?
Do beef short ribs need to be fully cooked?
Are short ribs tender or tough?

Preheat the oven to 170°C/Gas 3.
Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.
Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.
Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.
About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.
When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)
Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.

Gordon Ramsay
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012

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Short ribs are the quintessential caveman cut, straight out of Fred Flinstone’s larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. They’re a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.

If you’re feeling like a hibernating caveman and want a delicious, comforting, beefy meal, here’s a step-by-step recipe to help you take short ribs and turn them into a dinner with almost no work. Hunting not required.

Buying Short Ribs

In the past, short ribs have been a favorite meal of mine for another reason, besides their incredibly rich taste: they are inexpensive. Well, that may have changed a bit in the last few years. This formerly cheap cut, found with the stew beef and other tough braising meats, has become so trendy and spotlighted that prices (at least in my grocery stores) have risen accordingly. Have you noticed this too?

But they’re still a deal compared to a steak or tenderloin, and perhaps your butcher isn’t as sensitive to trends. The tradeoff in this price hike is that it’s easier to find them. A few years ago I would always have to ask at the butcher counter for short ribs; these days I often find them in the meat case with other cuts of beef.

I usually buy short ribs with the bone still attached, which is cheaper. The more expensive boneless cuts are convenient, though, and easier for serving, but I think the bone adds flavor in cooking, too. Sometimes the short ribs will be chopped into short chunks, with one or two bones apiece. It really doesn’t matter either way since the meat is going to fall off the bone after it is cooked, and the meat becomes so tender that it’s easy to separate into individual servings.

The Method: Oven Braising

This method is very straightforward — it’s the way that I nearly always cook short ribs. Season and brown the ribs, then add some onion and aromatics plus liquid to the pot, and cook low and slow. It’s Braising 101.

For the low and slow step, I prefer the oven as it is more forgiving (no checking to make sure the bottom doesn’t scorch) and I think it cooks more evenly.

However, you can also do these in the slow cooker or on the stovetop — just refer to the instructions at the end of the recipe below.

To Chill or Not to Chill?

Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking.

But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat. So I prefer to chill short ribs overnight and remove the chilled fat before reheating and serving. They reheat easily on the stove or in the oven and usually taste even better with this overnight rest.

This step is also why I think short ribs are such a convenient dinner party dish! You can do all the work the day before then just reheat and serve.

Ingredients

3 pounds
bone-in beef short ribs
2 tablespoons
vegetable or high smoking point oil
Salt
Freshly ground black pepper
1
large onion, sliced
4 cloves
garlic, minced
3 cups
liquid, such as beer, wine, or low-sodium broth
2 to 4 sprigs
fresh herbs, such as rosemary or thyme

Equipment

Pastry or basting brush
Dutch oven or deep sauté pan with a lid
Tongs

Instructions

Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Recipe Notes

Slow cooker instructions: To cook in the slow cooker, progress through step 4, then transfer the meat, onions, and liquid to a slow cooker insert. Cook on the LOW setting for 8 hours.

Stovetop instructions: Instead of transferring the pan to the oven, you can also cook the short ribs on the stovetop. Keep the pan covered and cook over low heat for 2 to 3 hours, checking liquid levels intermittently and making sure the bottom isn't scorching.

Flavor variations: This is of course just the most basic method. You can get creative by using a spice rub, different kinds of beer (I like the slight bitterness an IPA provides) or red wine, or sherry. You can use a splash of soy sauce and mirin with Chinese five-spice; you could go Spanish with smoked paprika and Rioja.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

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Why do you soak short ribs?

Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

Should I flour short ribs before browning?

Lightly flour the ribs on all sides, place them in the pot and sear them over high heat until they are nice and brown on all sides.

Do beef short ribs need to be fully cooked?

“Follow cooking instructions to make sure the internal temperature of Beef Short Ribs have reached 160 degrees F or higher, measured by a food thermometer.”

Are short ribs tender or tough?

Short ribs are full of flavor since they are effectively alternate layers of meat and fat. The muscle itself is a well-worked and tough cut. But cooked correctly it will result in very tender meat with an easy chew.

prepare beef short ribs