How 6 months ago
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How to Braise Short Ribs

Place the ribs in a lidded plastic container or resealable zipper bag and leave them in the refrigerator for 8-12 hours. They’ll also do just fine wrapped in their original butcher paper if you just brought them home from the market.



Chill the short ribs overnight.

Place the ribs in a lidded plastic container or resealable zipper bag and leave them in the refrigerator for 8-12 hours. They’ll also do just fine wrapped in their original butcher paper if you just brought them home from the market.



Remove the ribs from the refrigerator half an hour before cooking.



Trim the excess fat from the ribs.

Use a sharp knife to carefully slice off any unwanted fatty tissue from around the edges of the ribs. Leave the fat that’s marbled into the meat intact, as this is what provides it with most of its flavor. If the ribs you’ve bought are lean, it’s okay to skip the trimming process.



Season the ribs to taste.

The flavorings you use will mostly be a matter of preference. You could try concocting your own unique blend of savory spices, or keep things simple by coating the ribs with kosher salt and black pepper. Whatever you decide, be sure to use a liberal amount so that the full flavor comes through after the meat has been cooked.



Preheat the oven to 350 °F (177 °C).

Allowing the oven to begin warming up while you’re searing off the ribs will save you valuable time and ensure a seamless transition from one heat source to another. By the time the ribs come off the cooktop, the oven will be ready and waiting.



Heat 3 tablespoons of oil in a large pot with steep sides.

Use an oil with a high smoke point, like olive, peanut, or canola. Let the pan get nice and hot before adding the ribs—somewhere around 400–450 °F (204–232 °C) is usually best for searing. You’ll know the oil is nearing the right temperature when it begins to shimmer.



Add any aromatic ingredients you wish to include.

Throw a handful of minced garlic, ginger, or onion into the pot. Stir the aromatics continuously as they brown. The sizzling oil will begin to unlock their pungent flavors, which will then find its way into the meat.



Sear the short ribs for 3-4 minutes on each side.

Place each rib flat against the bottom of the pot to expose as much surface area to the heat as possible. After several minutes have passed, lift one of the ribs and take a look at the underside to check their progress. Once the meat has taken on a dark, crusty exterior, turn the ribs one rotation and continue searing until all sides are evenly browned.



Cover the ribs with 3-5 cups (720 ml-1.2 L) of cooking liquid.

Red wine, beef broth, and dark beer are popular choices, but vegetable stock, tomato sauce, or even water are also acceptable. As a rule, the more robust the flavor of the liquid, the better it will stand out in the finished dish. There should be enough liquid in the pot for the ribs to be mostly submerged.



Include other seasonings as desired.

At this point, you can throw any other herbs or spices you want to incorporate into the pot and stew them right along with the ribs. Garlic, cloves, bay leaves, or sprigs of fresh rosemary, thyme, or sage can make the perfect compliment to beef short ribs. These additives will infuse subtle aromatic notes into the meat as it simmers.



Cook the ribs in the oven for 2-2½ hours.

Cover the pot and place it as close to the center of the oven as you can. Keep a close eye on the clock or use the built-in timer on the oven to track how long the ribs have been inside. As they cook, the meat will become fall-off-the-bone tender without losing any of its natural moisture.



Allow the meat to rest for 15-20 minutes.

Once time is up, slide the pot out of the oven and set it on the cooktop, still covered, to cool. After 15-20 minutes, use a pair of tongs to remove the ribs from the cooking liquid one by one. Give each rib a gentle shake to help drain the excess liquid.



Serve braised short ribs with your favorite side dishes.

Beef short ribs pair perfectly with other rich, hearty dishes like mashed potatoes, sautéd mushrooms, and pot roast veggies such as carrots and onions. A loaf of crusty French bread or some piping-hot dinner rolls will help round out the meal. Ladle on a generous spoonful of the remaining cooking liquid and enjoy!

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