Tyler Florence Short Ribs Recipe - Everyday Southwest (2024)

FAQs

What is the 321 method for short ribs? ›

You'll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you'll be able to lift off much of the fat that hardens on top of the sauce.

How long does it take to braise beef short ribs? The time it takes for the beef to become fall apart tender varies depending on what cooking method you use: Oven – 3 hours at 160C/325F. Stove – 2.5 hours.

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.

Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

To prepare the meat for braising, the traditional way halmonis and ummas would make it is to soak the meat in water for a minimum of an hour. This way, you remove the iron which sometimes turns into impurities and has a metallic odor when cooked.

The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavour without drying out. First, the ribs are smoked at a low temperature for 3 hours. They're then wrapped in foil and steamed for 2 hours. Finally, they're brushed with a sauce or glaze and grilled for 1 more hour.

The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out.

Braising beef short ribs: why and how

Braising allows the ribs to tenderize while bathing in a flavorful liquid, absorbing the flavors as they also melt their connective tissue and release their own meaty essences into the mix.

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.

How many short ribs for 4 people? ›

How Many Short Ribs Per Person? The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

Preheat oven to 275 degrees. Pat short ribs dry and salt and pepper on all sides. Heat skillet over the stove on high heat.

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

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. If your ribs are dry, you likely cooked them too hot and fast.

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.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy.

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long.

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

Estimated Cooking times:

1.5″ thick meat should hit 205°F – 210°F in about 6 hours. 2″ thick meat should hit 205°F – 210°F in about 8 hours.

Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food.

Why add vinegar to ribs? ›

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

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.

Salt the meat! We like to dry brine our beef ribs. Just as we would with any BBQ meat, dry brine beef ribs a few hours before cooking, preferably overnight or even longer. We use the standard amount of ½ teaspoon coarse Kosher salt per pound of meat or half that when using table salt (1/4 tsp per pound of meat).

To cook these ribs, I used the classic 3-2-1 method: 3 hours uncovered, 2 hours wrapped and 1 final hour uncovered. This style is very straight forward and can be done in the oven too, although I strongly recommend busting out the grill! This method ensures tender, fall-off-the-bone ribs, which is what we all crave.

This method involves placing the ribs directly over indirect heat and basting with sauce every few minutes until cooked through.