Succulent Thomas Keller Short Ribs Recipe - TheFoodXP (2024)

FAQs

Why do you soak short ribs in water? ›

Soak ribs in cold water for 3 hours to remove excess blood from the meat.

Try It in a Crockpot.

Instead of simmering the short ribs on the stove, transfer the short ribs and cooking liquid to a slow cooker. Slow cook on low for 6 hours or so (again, you can't overdo it!).

The best beef short ribs come from the chuck primal where the marbled serratus ventralis muscle is thickest. Originating near the second rib, serratus ventralis covers most of the cattle's rib cage but thins as it stretches to the rump. Short ribs can also come from the brisket, plate, and rib sections.

Boiling the meat not only makes the meat tough, but all of the flavor is going into the water, so what you're making is pork broth. All beef and pork rib cuts are cooked low and slow.

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.

Preparation. Rinse the short ribs under cold water. Soak in fresh cold water for 30 minutes to get rid of any impurities and bone fragments. Meanwhile, make the marinade: In a blender, combine the Asian pear, yellow onion, ginger, garlic, soy sauce, water, brown sugar, honey, and sesame oil and blend until smooth.

Short ribs are commonly cut into 2x3-inch rectangles, giving you a cross-section view of the layers of fat, meat, and flat rib bones. You can also purchase boneless short ribs. Either way, short ribs require long, slow cooking for tender results because they start out so tough.

Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Most of the time you get them in a restaurant, it's not even short ribs. They are using the boneless chuck. That's right. It's about half the price, sometimes less expensive.

How many short ribs per person? ›

It is better to figure by weight—a little more than 1 pound of bone-in short ribs should suffice per person. Make sure you only remove the fat and not the gelatinized cooking liquid.

They may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a "short plate". Rib short ribs are almost always sold as a plate.

A meat tenderizer doesn't do much for ribs, especially pork ribs. The problem is the amount of collagen. The best way, in fact the only way I know for sure, it to cook them low and slow. You can use the oven, braise them in a slow cooker, smoke them in a smoker, or even cook them indirectly on a grill.

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.

Why Boil Pork Ribs? The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.

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.

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.

In regards to tenderizing, soaking in water does make the meat more tender, but at the cost of reducing the flavor. There are many other alternatives to tenderizing meat.

Brining your ribs in beer allow for tender meat, that actually help to cut the cook time almost in half.