How To Cook Beef Short Ribs

What You'll Need

This recipe calls for easy ingredients that you might already have in your pantry. If not, you could easily get them at your nearby store. With these elements, you'll be all set to make the best fall-apart ribs:

• Beef Short Ribs: Buy similarly sized bone-in short ribs for this recipe. The bone adds a lot of flavor to the sauce. Choose a package with some marbling but not overly fatty. These fats will melt during the cooking process, resulting in rich, juicy ribs.
• Salt and Pepper: This flavor duo forms a simple yet effective seasoning that allows the true taste of the ribs to shine. Use the proper amount to coat the meat before cooking.
• Flour: Use all-purpose flour to dust the ribs; it will create a beautiful crust when seared. Plus, it helps thicken the gravy, giving it a silky texture. Its neutral taste helps highlight the beef's authentic flavor.
• Olive Oil: Brown the meat in olive oil for optimal flavor. Its healthy fats contribute to the overall richness of the dish. If you don't have it on hand, substitute it with other oils. Canola, avocado, or vegetable oil works well.
• Butter: Combine the butter with the oil to add richness and depth of flavor. When used in browning, it gives a nutty, caramelized taste that we all love. Together with the meat's natural juices, it creates a luxurious sauce.
• Aromatics: This combination of onion and garlic offers an aroma that signals comfort food. When sauteed, they release their oils and taste, forming a scrumptious base in your sauce.
• Stout Beer: Known for its rich, dark profile, stout beer adds intensity and complexity to the dish. Use it in braising to tenderize the meat and infuse it with notes of chocolate, coffee, and roasted malt. You can also substitute it with red wine.
• Stock: For a robust taste, use homemade beef stock. Don't have one or are short on time to make it? Grab it from your nearby store. For a slightly lighter flavor, use chicken broth.

How To Cook Short Ribs On Stove

Ingredients

• 1 pound beef short ribs
• 2 tablespoons all-purpose flour
• 1 onion, sliced
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (12 fluid ounce) can or bottle stout beer
• 1 cup beef stock
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

Step 1: Initial Prep

Grab your ribs and using paper towels, pat them dry – this is critical to achieving the brown crust we seek afterward. Season the meat with salt and ground black pepper on all sides.

Now, spread flour on a plate and gently roll each rib in it, creating a light, even coating. Give each piece a gentle shake to remove any excess flour that might burn during cooking.

Step 2: Heating the Pot

Place your Dutch oven or large skillet on the stove. Warm it over medium-high. Drop in 1 tablespoon each of butter and olive oil. Watch as the butter melts and begins to bubble, blending with the oil.

This combination offers you the best of both worlds - the flavor of butter and the better smoking point of oil.

Step 3: Browning

Once your pot is nice and hot (you can test it by adding a tiny drop of water - it should sizzle immediately), carefully place your floured ribs in the pot. Listen for that satisfying sizzle!

Let them cook undisturbed for about 5 minutes until they develop a rich, golden-brown crust. Using tongs, flip them over and repeat on all sides. This browning process is where so much flavor develops, so take your time here.

Step 4: Flavor Base

Remove those ribs and set them aside on a plate. In the same pot, add your sliced onion and whole garlic clove. Watch as they start to melt and emerge as translucent, stirring once in a while to prevent burning.

The onions will begin to pick up all those incredible browned bits from the lowest of the pot, creating a flavor-packed foundation for your sauce.

Step 5: Creating Braising Liquid

Pour in the stout beer, using a wooden spoon to scrape up all those browned bits caught to the bottom of the pot. Add the cup of beef stock, which will offer rich, meaty depth to the dish.

The liquid should come about halfway up the sides of the ribs when you return them to the pot.

Step 6: The Long, Slow Cook

Return those ribs to the pot, nestling them into the onion and liquid mixture. Bring the whole thing to a mild simmer, then lower the heat till you see just occasional small bubbles breaking the surface.

Cover the pot with a tight lid and allow time to work its magic. Over the subsequent 2 hours, the tough meat will slowly break down, becoming smooth and succulent.

Step 7: The Final Touch

After the timer is off, pierce the beef with a fork - it ought to easily slide in and the beef must be ready to fall off the bone.

If the sauce seems too thin, you can remove the ribs and simmer the liquid uncovered for a couple of minutes to reduce it to your favored consistency.

Step 8: Serving

Lift those tender ribs from the pot and place them on your serving plates. Spoon the rich, flavorful sauce and softened onions over the top.

The sauce will have become deep and complex, flavored with the beer, stock, and all those wonderful bits of caramelization from the cooking process.

Remember: Good short ribs can't be rushed - each step builds flavor, and the long, slow cooking process is what transforms this tough cut into something wonderfully tender and delicious.

Other Methods To Make Beef Short Ribs

Tired of using the same method all the time? Well, not anymore! There are multiple techniques to make mouthwatering ribs. While the stovetop method is extremely good, you might want to try using your oven or slow cooker.

In The Oven

The oven method is fantastic for developing deep, complex flavors. The steady, surrounding heat helps create tender meat that literally falls off the bone. It is perfect when you want restaurant-quality ribs right at home.

Instructions

1. Follow the same seasoning and flouring steps as the stovetop method.
2. Heat your Dutch oven and add olive oil. Brown the ribs on all sides (about 45 seconds on each side). Once all is done, remove the ribs and set aside.
3. Add chopped onions, carrots, and shallots to the same pot, cooking until softened.
4. Pour in the wine (red or white), scraping up those tasty browned bits. Next, add beef broth, salt, and pepper.
5. Return ribs to the pot and add fresh thyme and rosemary sprigs.
6. Cover, then put the dish in a preheated 350°F oven for about 2 hours. After that lower the heat and continue baking at 325°F for a further 30-45 mins.
7. Let rest for 20 minutes before serving. In the end, skim off any excess fat from the top and serve.

In The Slow Cooker

It is ideal during the weekdays since it allows you to set it and leave it. Your slow cooker will do its job while you are at work or resting at home, and you'll find that the hard meat has come to be smooth and the ribs are nicely cooked.

Instructions

1. Follow the seasoning, flouring, and browning steps from the stovetop technique.
2. Place browned ribs in your slow cooker and add your softened vegetables from the browning pot.
3. Pour in beef broth. If desired, stir some tomato paste for additional richness.
4. Add salt and pepper to flavor. Also, keep in mind to toss in whole sprigs of fresh thyme and rosemary
5. Cover and cook on low for 6-8 hours. When completed, the beef should be super tender and fall off the bone.
6. Serve over mashed potatoes with the cooking liquid as gravy.

How Long To Cook Short Ribs

Stovetop Method

• Initial prep and browning: 30-35 minutes
• Total simmering time: 2-2.5 hours
• Total cooking time: About 3 hours

Oven Method

• Initial prep and browning: 30-35 minutes
• First phase at 350°F: 2 hours
• Second phase at 325°F: 30-45 minutes
• Resting time: 20 minutes
• Total cooking time: About 3.5 hours

Slow Cooker Method

• Initial prep and browning: 30-35 minutes
• Slow cooking on low: 6-8 hours
• Total cooking time: 6.5-8.5 hours

These are just general suggestions. You need to understand that several things can affect how long your ribs need to cook. Let's start with size - bigger, thicker ribs need more time than smaller ones.

The meat's temperature when you start cooking matters too. Cold ribs straight from the fridge will take longer than those at room temperature.

Your cooking temperature makes a big difference - higher heat cooks faster but might make the meat tough, while lower heat takes longer but gives you more tender results.

Even your cooking pot can affect timing - heavy pots like Dutch ovens hold heat better and often cook faster than lighter pans.

And here is a tip: the ribs are accomplished when they're fork-soft, not by the clock. Sometimes they may need an extra 30 minutes, and that is okay!

Helpful Tips For The Best Short Beef Ribs Recipe

• Take your time to create a deep, golden-brown crust on every side of your ribs. This step builds incredible flavor! Don't crowd the pot - work in batches if needed.
• Start with room temperature meat. Take your ribs out of the fridge 30 minutes before cooking. This helps them cook more evenly and get a better sear. If frozen, defrost the ribs safely.
• Keep your cooking temperature low and steady - rushing won't give you tender meat.
• Keep those ribs mostly covered with liquid while they cook. Cover them with parchment paper before putting the lid on - this helps the liquid stay in contact with the meat, preventing dry spots. Check liquid levels occasionally, adding more warm broth if needed.
• Save all those cooking juices! Let them reduce until slightly thickened.
• Want a restaurant-style finishing touch? Drop in cold butter pieces at the end and stir until your sauce turns glossy and smooth.
• Don't peek too often - every time you lift the lid, you lose heat and moisture.

Variations To Try

Sometimes the same recipe can get a bit boring, no matter how good it is. That's when it is fun to play around with specific flavors! You'd be amazed how some easy swaps or extra ingredients can completely transform your ribs.

Here are a few crowd-preferred versions that'll make your mouth water and keep your family excited about dinner time.

Classic Red Wine Braise

Switch out that beer or broth for a good red wine. Use about 2 cups of dry red wine like Cabernet Sauvignon or Merlot. The wine creates a robust and refined flavor and is great for making you feel like a meal at a restaurant!

Root Vegetable Medley

Turn your ribs into a complete one-pot meal by adding carrots, baby potatoes, parsnips and pearl onions. Add these vegetables about an hour before the ribs are done. They'll soak up all those great meat juices and make your dish even heartier.

Asian-Style

Soak in soy sauce, minced ginger and garlic and brown sugar syrup. Lastly, braise the ribs in the scallions, sesame oil, and star anise to get a flavorful and fragrant dish. This version is best eaten over steamed rice!

Smoky Chipotle

Craving a spicy, smoky kick? Incorporate chipotle peppers in adobo sauce into your braising liquid. You can also include fire-roasted tomatoes, bell peppers, cumin, and oregano - whatever you like and have on hand.

This variation pairs well with a side of cornbread.

BBQ Style

Try a simple BBQ sauce recipe at home, as homemade is the freshest option. However, store-bought will work too. The sauce additionally doubles as a braising liquid for the red meat.

While it is slowly cooking, it soaks all the flavors, which is why you do not need to marinade the ribs.

What To Serve With Beef Short Ribs

Make your tender, juicy short ribs a complete meal by pairing them with these perfect side dishes!

• Mashed Potatoes: Let those buttery mashed potatoes soak up all that rich gravy! Make them extra creamy with warm milk and butter. For a further fancy touch incorporate roasted garlic or a sprinkle of clean chives on top.
• Coleslaw: A crunchy coleslaw can provide a refreshing contrast to the richness of the ribs. Try a vinegar-based dressing for a tangy kick.
• Rice: Whether you select white rice, brown rice, or flavored rice pilaf, that is a simple side for the beef.
• Roasted Veggies: Toss carrots, parsnips, and sweet potatoes with olive oil, salt, and herbs. Roast the veggies until they're caramelized on the outside and tender inside. Their natural sweetness pairs wonderfully with the savory meat.
• Crusty Bread: Nothing beats warm bread for soaking up that amazing sauce! Try a rustic sourdough or a crispy French baguette. Toast it lightly and rub with a garlic clove for additional flavor.
• Creamy Polenta: Pour your short ribs and sauce over a bed of smooth, creamy polenta. It's like a warm hug on a plate! Toss some Parmesan cheese and butter to make it more special.
• Braised Greens: Want a nutritious accompaniment? Cook a few collard greens, kale or Swiss chard with garlic and a little broth.

Storing And Reheating

Got some leftover ribs? Lucky you! But to fully enjoy the flavors later, you need to learn how to properly store them.

Refrigerate

After enjoying your braised brief ribs, allow them to cool to room temperature (however no longer than 2 hours). Store them in a hermetic container in the fridge for as much as 4 days.

Be sure to keep them submerged in their braising liquid – this is critical for retaining their moisture and flavor. The liquid contains rich flavors and helps prevent the meat from drying out.

Freezer

Oh, you don’t plan to consume them within a few days? In that case, you could freeze them. Package them in freezer-safe containers or heavy-duty freezer bags, together with enough braising liquid to cover the meat.

Don't forget to give a little space for the liquid to expand when frozen. Label the box with the date and time to keep track of storage time. Be sure to use them before three months.

Reheating

Ready to eat them again? Thaw frozen ribs overnight in the refrigerator.

The best ribs reheating technique is low and slow: place the ribs and their liquid in an oven-secure dish, cover tightly with foil, and heat in a 250°F oven for about 30 minutes or until heated through.