Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (2024)

FAQs

Why are my braised short ribs not tender? ›

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 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.

Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving.

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.

Add the ribs to the liquid; they should be almost completely submerged.

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!)

Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours. Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.

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.

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!

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

How do you thicken braised short rib sauce? ›

At this point, if you want any additional thickening, you can add a small amount of cornstarch slurry to get you the rest of the way there, just enough to ensure your sauce coats the back of a spoon but not so much that it's obvious cornstarch has been used.

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.

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

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).

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.

To keep meat tender yet safe during braising, you must maintain an important balance. Cooking temperatures must be high enough to kill microorganisms, yet not so high that the meat toughens. Use a thermometer to check the temperature of the surrounding stock and keep it at a simmer of 180 F/82 C-190 °F/88 °C.

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.

Your ribs will be tough either because you didn't cook them long enough, or you cooked them too long at a high setting. If the latter, they will also be dried out. How do I make my beef short ribs tender? For tender beef short ribs, cook them “slow and low.” A slow cooker (Crock Pot) is ideal for this method.