Pomegranate Braised Short Ribs Recipe (2024)

FAQs

Can you braise short ribs too long? ›

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

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.

Choosing the right cut of short rib:

Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.

Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.

First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

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.

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

Should short ribs be covered in liquid? ›

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.

Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid.

They come from the short plate part of the cow, which is what gives them their name. You can likely only eat one short rib, maybe two at most, on your own, and they come from cows rather than pigs. With so much meat comes a heftier price tag; you can expect to pay substantially more for beef short ribs than pork ribs.

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.

We also know flanken short ribs as crosscut ribs, kosher ribs, and Korean-style ribs. Chefs may refer to English cut short ribs as braising ribs, barbeque ribs, or fancy cut ribs because of the dense slab of meat perched atop their bones.

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!

Cooking low and slow breaks down the tough meat so it's tender and delicious. Check on it occasionally. The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender.

Yes, even though you're cooking the meat in liquid, it can come out dry because all the fat in the marbling will render out if it's left to cook too long. You also don't want the meat to completely fall apart when you remove it from the oven or slow cooker.

Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving.