Epis Braised Beef Short Ribs Recipe (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.

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.

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.

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.

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.

Add some oil to the pan after heating for around 30 seconds. The oil should fully coat the bottom of the pan to prevent sticking. Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side).

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.

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.

Your ribs will be tough either because you didn't cook them long enough, or you cooked them too long at a high setting. If the latter, they will also be dried out. How do I make my beef short ribs tender? For tender beef short ribs, cook them “slow and low.” A slow cooker (Crock Pot) is ideal for this method.

How do you keep beef short ribs moist? ›

After the first hour, spray (spritz) ribs every 45 minutes or sooner if you feel they are starting to dry out. Use a 50/50 mix of beef stock/water, apple juice/olive oil or plain water. Keep spraying them every 45 minutes until you reach an internal temperature of 170f-180f (71c-76c).

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.

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.

Cover and simmer over low heat until ribs are very tender, about 2 hours. Serve and enjoy!

You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don't overcook them or they could turn out dry or even too mushy.