Tyler Florence Short Ribs Recipe - Everyday Southwest (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.

More than half of the calories in braised short ribs come from its fat content. A 3.5-oz. serving contains 14 g of total fat, 6.5 g of saturated fat and 105 mg of cholesterol. One serving of braised beef ribs meets 33 percent of your daily value for saturated fat and 35 percent of your daily value for cholesterol.

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.

Are Short Ribs Healthy? Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium. Protein boosts bone health and metabolism, aids digestion, supports muscle growth and helps promote satiety after eating a meal.

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

While we would never recommend eating short ribs every day, they do provide a good amount of nutrition. With less saturated fat than cooked back ribs, short ribs are rich in vitamins such as B-12 and B-6 as well as also being a good source of zinc and selenium.

You will often see them sold trimmed “St. Louis Style” to make the rack of ribs easier to deal with. Overall, baby backs win out as the lowest in fat and calories, plus they're more tender and quick-cooking.

Don't Overcook the Beef.

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.

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.

Why are short ribs so expensive? ›

Butchering skill required: Separating short ribs from the surrounding cuts demands precision and expertise, which adds to the cost. Long cooking times: Short ribs are celebrated for their rich flavor and tenderness, achieved through slow cooking. The time and energy involved in preparation can elevate their value.

The meat on short ribs is marbled with fat. Don't be put off by this, because there won't be much of it left after cooking: the fat will slowly dissolve and spread through the beef. This results in super tender and succulent meat.

It is also delicious. Unlike a brisket where there's a distinct fatty side and a lean side, the fat and collagen in a beef short rib runs evenly throughout the meat, producing that juicy, silken, slightly gelatinous texture.

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.

Let your ribs marinate in the refrigerator for 12-24 hours, and baste them periodically. Finally, take your ribs out of the refrigerator 1 hour before you cook them for the best flavor. To learn how to make an Asian-inspired marinade or a coffee-molasses marinade, keep reading!

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

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.