💥This is the absolute best short rib recipe! (2024)

FAQs

Do short ribs get more tender the longer you cook them? ›

Short ribs are commonly cut into 2x3-inch rectangles, giving you a cross-section view of the layers of fat, meat, and flat rib bones. You can also purchase boneless short ribs. Either way, short ribs require long, slow cooking for tender results because they start out so tough.

Braising beef short ribs: why and how

Braising allows the ribs to tenderize while bathing in a flavorful liquid, absorbing the flavors as they also melt their connective tissue and release their own meaty essences into the mix.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

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.

Because ovens have controlled temperature you are less likely to overcook or under cook your ribs. You can also put the ribs in the oven and leave them as the heat will be even the entire time that they are inside. Ovens also have the added benefit of cooking faster than BBQ.

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

Bake the short ribs in the oven, covered, for 1 hour. Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender. With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard.

Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

Spritz. Spritz these ribs with a vinegar and hot sauce blend (recipe below!). These ribs are not wrapped, so to keep things moist and help develop that yummy bark, the spritz is crucial. Don't be fooled into thinking it is too spicy, it's really not.

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.

What is the best liquid to braise beef with? ›

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

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.

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.

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

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.