Braised Short Ribs
Like my pork roasts, I've traditionally done short ribs in the crock pot, but I decided to give braising a shot. It's like crock-potting, but in the oven, right?
I did some research on braising, got some tips from our executive chef, Matt, and swapped ideas with our operations manager and fellow amateur foodie, Chrystal DeNoya. She swears by braising, so I figured between the internet and our in-house experience, I couldn't go wrong.
Braising is like roasting — you put your veggies and meat in a roasting pan, baking sheet or oven safe pot like a Dutch oven and put it in the oven. Unlike roasting, you add some liquid to the pan to cover about the bottom third of the meat, and cover the pan with foil or a lid. If you're braising a lot of meat, which will take longer, make sure to check the liquid levels so it doesn't dry out.
The tricky thing about braising is that there's no specific time frame for cooking. Mine took about an hour and a half in the oven, but if you're making more than four short ribs, it will probably take longer. It's not an exact science, so just check your meat periodically until it's tender and pulls apart.
I had planned to do some kind of BBQ short ribs, but I had plenty of Mongolian sauce left over from our Mongolian Beef adventure last week, so I decided to up-cycle that. Waste not, want not. Of course, you can use whatever kind of sauce you want. Options include BBQ sauce or some other marinade, red wine (or red cooking wine) with some garlic and herbs. If you come up with some other sauce idea, let me know in the comments! If your sauce is pretty thick, mix it with some water so it doesn't dry out too fast.
As for portioning, four short ribs were the perfect amount for my boyfriend and me, so account for at least two ribs per person.
Braised Short Ribs
• 4 beef short ribs from 1907 Meat Co.
• 1 onion, chopped, plus any other veggies you might want, such as carrots or potatoes.
• 2 cloves of garlic, minced.
• 2 cups of sauce or liquid of your choice (I used the leftover Mongolian sauce) or enough to cover the bottom third of the meat.
• Salt and pepper to taste.
• Herbs of your choice (optional).
Preheat your oven to 325°F.
Place chopped vegetables in bottom of large roasting pan or Dutch oven.
Season meat with salt and pepper and allow to come to room temperature for more even cooking.
Brown the meat on all sides and place on top of vegetables. I browned the meat and garlic in my Dutch oven, took it out, added the onions and then put the meat back in.
Add your liquid to cover the veggies and the bottom third of the meat.
Add your herbs and garlic (if you haven't already browned it) on top of the meat.
If you're using a roasting pan, cover the top tightly with plastic wrap and cover the plastic wrap with aluminum foil. Be sure to cover all the plastic with foil so it doesn't melt to the pan. (If you're not sure about the plastic wrap thing, just use foil. Plastic wrap just adds a tighter seal to keep moisture from escaping.) If you're using a Dutch oven, skip this step and just put the lid on.
Place in oven until meat is tender and pulls apart, anywhere from 1-3 hours. Mine took about an hour and a half.
Check liquid levels periodically, adding more water if necessary.
I served this with rice, steamed broccoli and drizzled some onion and sauce on top. It was super tasty!
Try it out and let us know how it works for you!
Sally Asher is the Communications Coordinator at 1907 Meat Co.