Whiskey Braised Short Rib Flatbread. (2024)

FAQs

What is the best cut of meat for braised short ribs? ›

Choosing the right cut of short rib:

First of all, pick the correct cut, English cut. Flanken or Korean style will not be good for this recipe. 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.

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.

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. There's a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

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.

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.

Slow cooking is more forgiving than traditional braising in an oven, so it's difficult to overcook short ribs using this method. The longer the ribs cook, the more tender they become. At some point, they can become a bit mushy, but I've pushed the cooking time to 8 hours (on low) and they were still perfect!

The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables.

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.

Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.

Is braised short rib bad for you? ›

Beef short ribs are also surprisingly healthy, especially when coupled with these outstanding ingredients. Extremely high in protein, it's also high in multiple nutrients. One serving is 618 calories. The macronutrients are balanced, with 41 grams of carbohydrates, 26 grams of fat and 58 grams of protein.

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

Consider a reverse sear

"I also recommend flipping the switch and braising first, then searing to create a crisp texture for a different end game," Hampton says. This is not only a way to fresh up a beloved recipe, but also a way to make chicken skin crispy again or add some serious browning to stringy, soft meat.

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C).

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

Chuck Roast

This cut of meat is a great budget-friendly option for braising. In addition, chuck roast is beautifully marbled, so it's already a step ahead when it comes to juiciness. However, the large size can make it difficult to cook whole with other methods.

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.

Flavorful, easy-to-prep boneless short ribs aren't actually cut from the rib section of the cow, as their name implies. They are cut from the chuck, or shoulder, of the animal. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable.

Pork ribs have less fat content and are less dense than beef short ribs, so they have a different texture. The connective tissue and fat from the pork ribs make them more moist than beef ribs, but still not as tender.