Edit ModuleShow Tags

FreshTartSteph Recipe: Basic Braised Beef Short Ribs

Braise once, put together two or more fast meals



Published:

photo by stephanie meyer

Aaaand just like that, it’s braising season. Good, given I’ve been braising all summer long anyhow. I’m a big fan of batch cooking – cooking enough food to last a few meals – and there’s no better way to batch cook than to braise, no matter the season. Whether you cook low-and-slow in your oven or crock pot, or under pressure in a pressure cooker, it’s pure happiness to have a pile of tender, flavorful roast, ready for a couple of days of quick tacos, stir-fries, soups, salads, hashes, or sandwiches.

I’ve posted other beef, pork, and chicken braises in the past, but this is the first time I’m raving about beef short ribs, which are my current favorite. I buy them on the bone so that the braising liquid is loaded with nutritious collagen. I keep the seasoning very basic – onion, garlic, and salt, just enough to really enhance the beefiness of the meat and broth. That way, I have the flexibility of adding Asian, Mexican, Italian, Middle Eastern etc. seasonings to the next go-round of dishes.

I made this particular batch in an Instant Pot pressure cooker. It took an hour total, from browning the ribs to 35 minutes of pressure cooking. That’s it! I’m pretty smitten, I must say. I also use the Instant Pot to make chicken broth, a couple of batches in a row so I can load up my freezer. I’m not a big kitchen gadget fan, but this appliance is a winner.

That said, on a chilly Sunday, it’s awfully nice to have a fragrant braise simmering in the oven. In that case, allow for 3 hours of cooking time. And if you’re in a good crock pot groove, well, of course short ribs are beautifully suited for a welcome-home meal at the end of a long day. Add a salad and you’re ready for dinner in 15 minutes.

For this round of short ribs, I ate them the first day alongside roasted cauliflower and a simple green salad. The second day I made a fast soup with the braising liquid, beef, roasted squash, and cabbage. The third day I made a brunch hash of beef, wild mushrooms, and Brussels sprouts.

 

Basic Braised Beef Short Ribs

Serves 4, twice

4 pounds (or more) beef short ribs
Kosher salt
1 tablespoon beef fat, bacon fat, or avocado (or other vegetable) oil
1 onion, skin on, quartered
3 cloves garlic
water

Generously season ribs on all sides with salt.

If cooking ribs in the oven, preheat oven to 250 degrees. Heat a Dutch oven and oil over medium-high heat. If cooking in a crock pot or pressure cooker, heat oil in a large, heavy skillet over medium-high heat. When oil is hot, brown ribs a few at a time (don’t crowd the pan), on all sides, until evenly and nicely browned. Transfer ribs to a plate as you go.

When all ribs are browned, place them back in Dutch oven or in crock pot or pressure cooker pot. Add onion, garlic, and 2 inches of water. For the oven method, bring to a simmer over medium heat, cover, and transfer to the oven to cook for 2 1/2 to 3 hours, or until meat is tender and falling off the bone. For the crock pot, cook on low for 8 hours or until very tender. For the Instant Pot, cook according to manufacturer’s instructions, usually 35 minutes.

When ribs are done, serve on the bone or pull meat from bones (discarding bones). Strain braising liquid and skim fat, reserving for cooking (store in a jar in the refrigerator). Season broth to taste and serve with ribs.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants

Banish the #BoldNorth Hangover

Recover from the Super Bowl with fries, delicious guacamole, and a special dinner with Jason & Joy
Edit ModuleShow Tags
Edit ModuleShow Tags