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.
