Beef short ribs are fall-off-the-bone delicious, lusciously rich, and a culinary delight, especially when cooked properly. Braised short ribs especially are ideal for entertaining guests because they’re challenging to mess up, and they taste much better when made 24 hours ahead of the actual time they are needed.
If you want to learn how to properly cook beef short ribs on the stovetop and get it to that really soft and delicious quality, it will do you a world of good to adhere to the guidelines in this article.
Beef Short Ribs Nutrition Facts
Tips for Cooking Beef Short Ribs
Take note of the following tips to get the best out of your beef short rib recipes:
How to choose the right cut – If you have the option, choose ribs that are 2 to 3 inches thick and have a decent meat-to-fat ratio. It’s best if you can find ribs that are all about the same size, but grocery store packs can occasionally be somewhat jumbled, so it’s not a big deal if there’s some variety.
Making beef short ribs ahead – Short ribs are ideal for preparing ahead of time. Their flavor only becomes better with time, and chilling the ribs after cooking helps the fat in the dish to congeal, allowing you to scrape it off instead of having to skim it off the top.
There are instructions for same-day and overnight preparation, but make the beef short ribs the day before you plan to eat them if you have the option.
Cooking Beef Short Ribs on the Stove
Beef short ribs can be cooked either in the oven or on the Stove. If you decide to cook them on the Stove, they’ll require a bit more attention because it’s more difficult to keep them at the perfect temperature, but whether you cook them on the stovetop or in the oven, your ribs will be delicious.
Follow these easy steps to cook beef short ribs using the stovetop cooking method:
- To begin, brown the salted and peppered ribs on all sides to help deepen and accentuate the taste. It will take a while to get them nicely browned, so plan on spending about 15 minutes on this step.
Make sure all of your other ingredients are cut and measured before you start browning your meat. The rest of the steps will go considerably more quickly and smoothly as a result of this.
- After searing the meat, drain most of the fat, reduce the heat to low, and brown some garlic halves. Make sure you keep a watchful eye on your garlic at this time to avoid burning it.
Don’t be concerned if your garlic isn’t perfectly sliced. If the halves separate slightly, simply toss the loose cloves in with the larger pieces, and they’ll still be strained out at the end.
- The veggies are added next, followed by the tomato paste, half a bottle of red wine, and beef broth.
- The ribs are placed back in the pot, snuggled among the vegetables. Before bringing everything to a simmer, arrange the ribs such that the bone is the only item peeking out of the liquid. To ensure that the meat cooks completely, make sure it is totally submerged.
- After that, the long, gradual braising process begins. In the oven or on the Stove, these ribs will take around 3 ½ to 4 hours. When the meat is fall-apart tender, they’re done.
- You can either serve the ribs immediately or set them aside to cool slightly before refrigerating overnight.
- When you’re ready to reheat the ribs, scrape the solidified fat off the top using a spoon. Reheat the ribs on the burner, toss out the vegetables (which are basically flavorless mush by this time), and filter the braising liquid to remove any small veggie fragments.
- If you want a thicker sauce, bring it to a simmer and decrease it while you finish the remainder of your meal. Serve the ribs with the sauce spooned over egg noodles, mashed potatoes, or polenta.
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Cooking time for Beef Short Ribs on the Stove
When cooking beef short ribs on the stovetop, adhere to the following cooking time guidelines
|Cooking method||Cooking time|
|Slow cooking at low heat||3 to 4 hours|
|Warming refrigerated beef short ribs||Heat for 5 to 10 minutes|
- 4 – 5 pounds of bone-in beef short ribs, 3 lb. of boneless beef short ribs or one 3-lb. of beef chuck roast
- 2 tablespoons of olive oil or cooking oil
- 3 large white or red onions, sliced into ½ -inch rings
- 1 14 ounces can beef broth
- 1 cup of dry red wine or beef broth
- 2 pounds of small Yukon gold potatoes
- 1 pound small carrots, peeled
- ¼ cup of water
- 2 tablespoons of all-purpose flour
- Trim the fat from the meat and season it with salt and pepper. Brown the meat in a 6- to 8-quart Dutch oven over medium heat in heated oil. Fat should be drained and discarded. Toss in the onions, then add the broth and wine.
- Let the mixture come to a boil, afterward turn off the heat. Cook for 1 hour, covered.
- Add whole potatoes to the mix. Return the cooking mixture to a boil, and then reduce the heat. Cook for 45 minutes, covered.
- Toss in the carrots. Cook covered for 30 minutes or until the meat and vegetables are cooked, making sure to spoon liquids over meat and vegetables twice during the cooking process.
- Place meat and veggies on a serving dish using a slotted spoon. Juices should be skimmed of any fat. Add water to the juices if necessary to make 1 1/2 cup. Fill the pan with juices. Pour the cup of water and flour into a screw-top jar. To combine, cover the jar and shake. Toss in the pan’s juices. Over medium heat, cook and stir until the sauce has thickened, then cook and stir for another minute. Using salt and pepper, season to taste. Over the meat and vegetables, drizzle the sauce.
This stovetop recipe for cooking beef short ribs produces really tasty results. The entire cooking time for the recipe is 2 hours and 45 minutes, with a prep time of 30 minutes and a cooking time of 2 hours and 15 minutes.
If you’re in search of more ideas for cooking beef short ribs, you may want to check out this video recipe.