I'm making short ribs for the first time

[spinbaby]

I picked up beef short ribs on sale this morning. I’ve had them at a restaurant, but have never made them myself. There’s a baffling array of recipes for short ribs—they usually start with searing, sometimes with vegetables, then they go into the oven or a slow cooker or an InstantPot. Seasoning ranges from red wine to barbecue to Asian.

Anyone here have any hints or favorite recipes?

[LakeArenal]

1. Any suggestions on marinating ahead?

I use orange juice, bbq sauce and brown sugar.

[spinbaby]

2. I haven't run into that yet, but it sounds good.

Do you sear after marinating?

[LakeArenal]

7. No I learned from Bobby Flay.

Preheat oven to 500.

I wrap the ribs in foil, bones down. Put some bbq on the tops (not a lot). Wrap them up good.


Back at 500 for about 15 minutes then turn heat down to about 220 to 250 and simmer for hours. It takes practice to judge how long.

Then about 45 from dinner I take them out to set. Right before serving, I unwrap them
Put some bbq sauce and place under broiler till it caramelizes to taste and take them out. Wait five minutes then serve.

[Kali]

3. for good basic beef flavor

chopped onion, salt, pepper, bay leaf and since I would slow roast in oven I use a little broth or bullion not sure how instapot works, crock pot generally doesn't need extra moisture. for me I like to taste the meat most of the time and especially on a first try. then play around with other flavors.

my Mother's short rib bbq was not a smoked flavor but she used ketchup, brown sugar, onion (chopped fine or throw it all in the blender), salt, pepper, and garlic powder thinned a bit with broth. again slow roasted, covered with foil

both covered with foil and cooked low and slow so all the fat and cartilage breaks down and melts, with just enough air leakage from checking under the foil that the top browns and gets a good chewy texture. yum, I am drooling thinking of those. Grandma served the top version with cooked wide egg noodles stirred into the juices.

[chia]

4. Sounds delicious! But am I the only person who can't tell what bay leaf adds in the way of flavor?

I can't tell the difference if I use it or don't, and I'm wondering what I'm missing.

[Kali]

6. it adds a bit of "richness"

most bay leaves are pretty stale, try using several or replenish often. they are more subtle than some other spices but they do enhance - often you notice bay more when it is missing, if that makes sense?

[PJMcK]

5. We use a two-step process

Put the ribs in your crock pot or slow cooker along with chopped onion, minced garlic, Worcester sauce, beef bouillon, salt and pepper. We sometimes add a couple of shoes of hot sauce. Let the mixture cook for 3 or 4 hours, stirring occasionally.

When the meat is very soft, we take the ribs out and flash grill them to char the edges. The broth makes a fantastic sauce or gravy to go with the mashed potatoes this dish cries out for.

No matter what you do, you almost can't go wrong if you cook the meat till it's tender.

[procon]

8. Melt-in-Your-Mouth Instant Pot Short Ribs

8 short ribs
2 this oil
Salt and pepper to taste
1 medium onion sliced thickly
1 cup red wine or coffee
6 cloves of garlic
2 bay leaves
1 cup beef stock

For the Gravy
1 tbsp cornstarch
1/4 cup water

Switch on the Instant Pot to the saute setting on high. Season the short ribs and sear them on all sides then set aside. Add the onions and cook until soft. De-glaze the bottom of the instant pot with the wine or coffee to make sure that all of the caramelized bits on the bottom are mixed with the liquid. Place the short ribs back in the instant pot, and add the garlic and bay leaves. Pour the stock over the short ribs. Close the instant pot. Set the pressure to high. Cook the short ribs for 45 minutes, followed by a 10 - 15 minute natural release.

Carefully move the short ribs to a plate, and turn the saute function back on to make the gravy. Discard the bay leaves. Dissolve the cornstarch in water and stir the slurry into the remaining liquid in the instant pot. Let the gravy simmer, stirring often until it starts to thicken. Turn off the instant pot. Adjust seasonings to taste.



These are fall off the bone delicious! I serve he ribs with mashed potatoes and steamed broccoli.

[spinbaby]

9. I think I'll try this

I only have white wine, but I’ll make do.

[procon]

10. Better with a more robust wine.

Try the coffee, there is no residual taste of coffee at all and it adds a richness to the meat and gravy that the lighter wines lack. Beer is another good choice, and as a bonus you can drink the unused portion.

Let me know how it turns out. Now I'm craving some short ribs myself!

[spinbaby]

11. I did find some red wine after all

I had a bottle of merlot hidden in the back of my drinks fridge in the basement. I threw in som celery with the onions just because I had some. It’s in the pot now.

[spinbaby]

12. Not bad

Not as tender as I’d like, though, so I think I’ll cook for a full hour next time.

[procon]

13. The timing goes by the thickness of the meat.

Write down the thickness and the time and your results. The next time you cook short ribs that will help you determine the best cooking time for your preference.

[spinbaby]

16. I gave them a second round

I put the leftovers back into the InstantPot on high pressure for an hour, then added new potatoes and carrots and cooked for 20 minutes on low pressure. Now it’s tender enough, plus I have veggies.

[Freddie]

14. Short ribs are hard to find around here

The one time I made them it was divine. Found the simplest method on All Recipes: Dump a can of condensed French onion soup in the crock pot. Put ribs in top. Pour a bottle of Heinz Chili Sauce over the ribs. Cook on low 8 hours. When removing the meat, keep as much of the chili sauce on top as you can. Make a gravy with what’s left in the crock pot using a cornstarch slurry. Serve with mashed potatoes. This was wonderful.

[dem in texas]

15. Flanken Cut short ribs

The ribs are cut cross-wise to the bone. You get a row of little bones, but they are much meatier. I like to cook them using a recipe from a famous soul food restaurant that used to be in Dallas, Clara's Kitchen. After it closed, the Dallas Morning News published their recipe. I saved it and have used it many times. I always buy a Mexican Coca Cola (real sugar) when I make the recipe. The Mexican Supermarket sell the ribs cut flanken style and also Mexican Cokes.

The recipe is now on the web, just google "Clara's Kitchen short ribs recipe". If you make it, go all out for a soul dinner with collard greens, black-eyed peas and baked sweet potatoes, coleslaw and cornbread. yum, yum.