Cooper's Hawk Short Rib Risotto Recipe - Naznin's Kitchen (2024)

FAQs

Why do you soak 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. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached. If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

Are braised short ribs hard to make? No! Believe me, they may seem fancy (they are) and they may take some time (they do), but they're really simple and hard to mess up. The most labor-intensive part of the whole dish is chopping the vegetables and browning the short ribs.

Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.

Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking. But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat.

Braising is the act of cooking food in a liquid to add flavor, moisten, and tenderize. It does usually require a longer cooking time, which works best for tougher cuts of meat. Braising is best at lower temperatures like 250-350˚F/121-177˚C to allow your food to cook slowly, usually for hours, depending on what it is.

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

How many short ribs per person? ›

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.

Meat Thermometer

At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.

Flavorful, easy-to-prep boneless short ribs aren't actually cut from the rib section of the cow, as their name implies. They are cut from the chuck, or shoulder, of the animal. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable.

Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Cook for 3 hours at 300 degrees F.

Unlike thick-cut short ribs that are better-suited for braising, flanken-style beef short ribs are ideal for marinating and grilling due to their increased surface area and thinness.

These beauties are marinated for 24 hours in Coca-Cola (my all time fav soft drink) which breaks down the meat and makes it extra tender and it leaves the ribs infused with just the right amount of sugar. To that, we'll add some spice, cook them until tender and then douse them with a homemade BBQ sauce.

For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.