Hello! I was recently given beef short ribs and I’ve only seen recipes for braised short ribs and wondering if anybody has any different recipes or is this the best way to cook short ribs?
by secretthrowaway975
11 Comments
muffinbouffant
Raised short ribs are great. You can also smoke them.
ApparentlyABear
Short ribs are generally pretty tough, which is why low and slow methods, such as braising or smoking, are so common for preparation. The long cook time allows for the connective tissue to break down and turn the meat into something tender and succulent.
That being said, you can get different flavor profiles with different braising liquids, spices, herbs, etc. just don’t skip the salt!
AlwaysMoneyInThe
I always come back to braising, it always comes out the best and it’s very low effort.
Whatever you do end up doing, id recommend peeling off the membrane from the ribs, similar to what you would do with smoking pork ribs. It never breaks down and it’s unpleasant.
Dbernard1111
Head on over to r/smoking and search for “beef plate ribs”. They are fantastic and can be done on a stands charcoal grill with the snake method.
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hnyb35
Look up cabernet braised short ribs recipe from Bon Apetit
ACMilanIndy
Braised beef is brilliant.
foxwagen
A few times I deboned it and removed the tough connective tissue on the surface, then cooked it like a steak. Given how well marbled it is, it turned out really well.
Mynewaccount2
It’s essentially braised beef, but the rick bayless birria recipe is killer with short ribs.
anathemaDennis
If you don’t want to braise I’d recommend you take it off the bone, slice it thinly across the grain, marinate it, and grill it. Save the bones for stock.
11 Comments
Raised short ribs are great. You can also smoke them.
Short ribs are generally pretty tough, which is why low and slow methods, such as braising or smoking, are so common for preparation. The long cook time allows for the connective tissue to break down and turn the meat into something tender and succulent.
That being said, you can get different flavor profiles with different braising liquids, spices, herbs, etc. just don’t skip the salt!
I always come back to braising, it always comes out the best and it’s very low effort.
Whatever you do end up doing, id recommend peeling off the membrane from the ribs, similar to what you would do with smoking pork ribs. It never breaks down and it’s unpleasant.
Head on over to r/smoking and search for “beef plate ribs”. They are fantastic and can be done on a stands charcoal grill with the snake method.
Braising is the way…I love the bone-in short-ribs here because it adds a great depth and because I’m lazy/cheap. Don’t worry about having all the ingredients, just don’t skip the chili base. https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004
Please familiarize yourself with our rules.
This is subreddit for SeriosEats.com related food.
Try r/cooking.
Look up cabernet braised short ribs recipe from Bon Apetit
Braised beef is brilliant.
A few times I deboned it and removed the tough connective tissue on the surface, then cooked it like a steak. Given how well marbled it is, it turned out really well.
It’s essentially braised beef, but the rick bayless birria recipe is killer with short ribs.
If you don’t want to braise I’d recommend you take it off the bone, slice it thinly across the grain, marinate it, and grill it. Save the bones for stock.