Beef short ribs, sometimes called spare ribs because of their similarity to pork ribs, are taken from the brisket, chuck, plate, or rib areas of beef cattle. They’re called short because the cut contains only a portion of each long rib. Larger and meatier than pork spareribs, beef short ribs are enjoyed around the world. Two types of cuts are common. Flanken-style ribs are cut across multiple rib bones, creating longer, thinner pieces of meat. The English style cuts the ribs parallel to the bone, into smaller, meatier chunks. This preparation uses braising, and then cooks the meat low and slow until it is very tender. Ribs also can be grilled.
Recipe Servings: 6
Ingredients
- 6 bone-in short ribs (about 4 lbs)
- ½ tsp salt
- ½ tsp ground black pepper
- 3 Tbsp extra virgin olive oil
- ½ white onion, diced
- 2–3 cloves garlic, crushed
- 1 cup beef broth
- 2 Tbsp Worcestershire sauce
- Sprig fresh rosemary
Directions
- Preheat the oven to 350°F.
- Season the ribs thoroughly with salt and pepper on all sides.
- Heat a heavy, oven-safe pot over high heat. Add the olive oil. When the olive oil is hot, add the ribs and sear for about 1 minute per side. Remove the ribs and set aside.
- Add the onion and sauté for 2–3 minutes.
- Add the garlic, sauté for 1 minute.
- Add the beef broth and Worcestershire sauce and bring to a simmer.
- Return the meat to the pot and place the rosemary sprig on top. Bake, covered, for about 2 hours 30 minutes, until the meat is tender. Alternatively, if lacking an oven-safe pot, simmer, covered, over low heat for 2 hours 30 minutes.
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