Beef short ribs recipe | Jamie Oliver recipes (2024)

FAQs

Beef short ribs recipe | Jamie Oliver recipes? ›

Short ribs are quite dense and marbled with fat, so it takes time to tenderize. The meat on short ribs is marbled with fat. Don't be put off by this, because there won't be much of it left after cooking: the fat will slowly dissolve and spread through the beef. This results in super tender and succulent meat.

Short ribs are quite dense and marbled with fat, so it takes time to tenderize. The meat on short ribs is marbled with fat. Don't be put off by this, because there won't be much of it left after cooking: the fat will slowly dissolve and spread through the beef. This results in super tender and succulent meat.

This recipe is meant to feed a crowd (6 to 8), but you can easily halve it. Start with 8 pounds of trimmed short ribs. Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

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. Braise the short ribs until they are very tender, about two hours.

You want to brown the meat before braising to help caramelize the meat and really add to the flavor. In this case I dredged the short ribs in flour first to aid in the browning and also to help the sauce thicken as the dish braises.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

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.

How long does it take for short ribs to get soft? ›

Beef short ribs are marbled with fat which makes them super tasty but due to the connective tissue and sinew they need to be braised in liquid or better still smoked low and slow using a BBQ or smoker. Low and slow beef short ribs need at least 5-6 hours if not more to be tender.

Don't Overcook the Beef.

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.