What cut of meat is braised short rib?

Short ribs come from the beef chuck of the cow near the breastbone.

Can you braise short ribs too long?

If you are wondering if you can overcook the short ribs, then the answer is NO! The longer you braise the beef short ribs, the more tender and delicious they become. My tip would be to ensure that you have liquid and that the beef ribs aren't just drying up. Typically cook mine in the oven between 2 – 3 hours. This time would vary with temperature.

Do you have to braise short ribs?

You necessarily do not have to braise the short ribs; however, braising is the best way to cook them. It cooks for a long time, releases tons of flavors, and becomes very tender and juicy. Most often, braised beef short ribs are usually fall-off-the-bone tender and tasty!

How do you tell when braised short ribs are done?

You will instantly know that the meat is ready when they are fork-tender and almost falling off the bone. About 2½ hours or so, I cooked these beef short ribs for exactly 2½ hours. If your meat feels hard, add more stock and cook it at low temperature for more time.

Must I use Red Wine to Make Braised Short Ribs?

No, you don't need red wine to make braised beef short ribs. As you can see this recipe uses no wine , and yet it came out so good!

Braised Beef Short Ribs (Without Red Wine)

Name: Braised Beef Short Ribs (Without Red Wine)
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 3
Cuisine: American
Ingredients: English-style cut beef short ribs (I used three); 1 bulb of onions; 3 cloves of garlic; ½ teaspoon of dry thyme; ¼ teaspoon curry powder; 1 – 2 teaspoon(s) of Knorr Bullion seasoning powder; I used only one teaspoon because my broth was already well seasoned.; 1 can (6 oz) tomato paste; Salt and pepper to taste; 3 tablespoon olive oil; 1 – 2 cups of chicken broth (or wine or water in absence of broth); I used about 1 & ½ cups of seasoned chicken homemade broth.; Ingredients to season the meat before searing: salt, black pepper, ½ teaspoon bullion seasoning, a dash of dry thyme and powdered curry.

Description

Mouthwatering and finger-licking good braised beef short ribs are flavorful, tender, tasty, juicy, and fall off the bone. I cooked these English – style short ribs without wine in the oven until they were very tender and juicy! Nothing makes more sense rather than braising well-seasoned and well-seared beef short ribs in sauce at low temperature for a long time. This way, they infuse and release tons of flavors, becoming very tender and juicy. Braised ribs are great for Sunday roast, Easter lunch, Thanksgiving dinner, or Christmas dinner.

Ingredients

Scale

English-style cut beef short ribs (I used three)
1 bulb of onions
3 cloves of garlic
½ teaspoon of dry thyme
¼ teaspoon curry powder
1 – 2 teaspoon(s) of Knorr Bullion seasoning powder; I used only one teaspoon because my broth was already well seasoned.
1 can (6 oz) tomato paste
Salt and pepper to taste
3 tablespoon olive oil
1 – 2 cups of chicken broth (or wine or water in absence of broth); I used about 1 & ½ cups of seasoned chicken homemade broth.
Ingredients to season the meat before searing: salt, black pepper, ½ teaspoon bullion seasoning, a dash of dry thyme and powdered curry.

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Instructions

Wash and clean the meat; dry with a paper towel.
Season with salt, black pepper, ½ teaspoon bullion seasoning, a dash of dry thyme, and powdered curry.
Place a pan on the stove, add about 2 tablespoons olive oil. Allow to heat up and gently place the short ribs. Sear in all sides; remove and put into a baking dish.
Preheat oven to 350F or 325F (See note)
Add the remaining 1 tablespoon of olive oil into the pan, and add the onions and garlic cloves. Cook stirring for 2 minutes and add the seasonings (salt, black pepper, bullion, thyme, and curry); combine very well with the onions/garlic.
Add the tomato paste. Cook stirring for 4 – 5 minutes to reduce the raw can taste and add the broth/water. Gently mix to make a thick sauce, simmer on low for 4 minutes.
An optional but essential step is to TASTE the sauce before pouring it on your short ribs to bake (to adjust flavor).
Pour the sauce on the seared beef short ribs. Cover, and cook in a preheated oven for about 2½ – 3 hours. Garnish with chopped parsley. Please keep eyes on the beef ribs while they cook, add more liquid if needed. Serve with coconut basmati white rice, boiled white rice, mashed potato, polenta or braised red cabbage.

Notes

Make sure to add salt according your desire. For this recipe, I used about ¾ tsp salt alongside the other ingredients to season the raw meat before searing. And I added another ½ tsp into the sauce alongside pepper, bouillon, etc.

Add more broth or stock if ribs become dry or all the sauce dry. And feel free to reduce the temperature to 325.

Do not cook on high temperature. Remember that the way the oven works could sometimes vary from one oven to another. If 350F is hot, please cook at 325F. These need to be cooked at a low temperature.

I used homemade chicken broth; store-bought or water would work as well.

An optional but essential step is to TASTE the sauce before pouring it on your short ribs to bake (to adjust flavor). This helps you know if you need to add more salt or Bouillon. And if the sauce is too salty, you can dilute it with a little water.

Cook covered.

I have also made other variations of this recipe, whereby I added more vegetables such as carrots and bell peppers. See this video incase if you wish to add more vegetables.

As always, this recipe is an idea; please customize it to suit your needs. Happy cooking! 🙂