This cut benefits from low and slow cooking methods that render the fat and connective tissue, resulting in tender, flavorful meat. Here's a guide for two methods:
Braising:
1. Sear (Optional): Heat a large Dutch oven or oven-safe pot over medium-high heat. Add oil and sear the seasoned short ribs on all sides for a rich flavor (skip if browning isn't desired).
2. Braising Liquid: Add your chosen braising liquid (beef broth, red wine, etc.) to the pot, ensuring the ribs are mostly submerged. Season the liquid with aromatics (onion, garlic, herbs) and spices. Bring to a simmer.
3. Low and Slow: Cover the pot tightly and transfer it to a preheated oven (around 135°C/275°F). Braise for 2-3 hours, or until the meat is very tender and falling off the bone.
4. Rest and Serve: Remove the pot from the oven and let the ribs rest in the braising liquid for 30 minutes to further tenderize. Strain the liquid (optional) and serve the short ribs with your favorite sides.
Sous Vide (Optional):
1. Season: Season the short ribs generously and vacuum seal them in individual portions.
2. Sous Vide Bath: Preheat a water bath to your desired doneness (typically 155°C/311°F for medium-rare). Submerge the sealed short ribs in the water bath and cook for several hours (refer to charts for specific times based on thickness).
3. Sear (Optional): After sous vide cooking, quickly sear the short ribs in a hot pan with oil to add a nice browned crust.
Resting and Serving:
Let the seared short ribs rest for a few minutes before serving.
Tips:
- Use a good quality braising liquid for added flavor.
- Consider searing the short ribs for extra depth, even if braising.
- Adjust cooking time based on the thickness of your short ribs.
- Sous vide offers precise temperature control for perfectly cooked meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
