Beef short ribs recipe | Jamie Oliver recipes (2024)

FAQs

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

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

How Many Short Ribs Per Person? The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

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.

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. Cover the pan in which you are braising and put the ribs in the oven.

Preheat oven to 275 degrees. Pat short ribs dry and salt and pepper on all sides. Heat skillet over the stove on high heat. Add a small amount of oil to the pan and sear short ribs on all sides until you have an even golden brown sear on all sides.

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.

Short ribs are shorter and flatter while the back ribs are longer and curved. The other difference is in the amount of meat that is on each type of rib. Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow.

Brown the ribs in olive oil and butter, then set the ribs aside. Cook the onion and garlic in the same pot, then return the ribs to the pot. Pour in the beer and stock. Simmer until the short ribs are very tender, about two hours.

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.

Can you braise short ribs too long? ›

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.