Beef short ribs recipe | Jamie Oliver recipes (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.

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.

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.

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.

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.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

You want to brown the meat before braising to help caramelize the meat and really add to the flavor. In this case I dredged the short ribs in flour first to aid in the browning and also to help the sauce thicken as the dish braises.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.

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 marinate short ribs too long? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

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.