Braising is a classic cooking technique that involves partially submerging meat in liquid and cooking it at low temperatures for an extended period of time. This slow, moist-heat method tenderizes tough cuts of meat and infuses them with flavor. Short ribs, which come from the beef plate primal, are one of the most popular cuts to braise due to their abundance of connective tissue. When braised correctly, the collagen in the meat melts into gelatin, leaving the short ribs fork-tender and pull-apart delicious. However, braising short ribs too long can lead to a mushy texture and dull, washed-out flavors. So how do you know when your short ribs are perfectly braised without overdoing it?
What is braising and why braise short ribs?
Braising employs a combination of wet and dry heat to break down tough cuts of meat. It involves browning the meat first to develop flavor and color. Then, the meat is partially submerged in a small amount of liquid like stock, wine or sauce in a covered pot or dutch oven and cooked at a low temperature, typically between 300-325°F. This slow cooking allows time for the collagen to transform into gelatin, rendering the meat succulent and tender. The amount of connective tissue in short ribs makes them ideal for braising. The collagen melts into the cooking liquid, creating a luxuriously rich braising liquid that permeates the meat with intense flavor. Braising coaxes the best out of this flavorful but tough cut.
Benefits of braising short ribs
– Breaks down tough connective tissue into tender, pull-apart meat
– Infuses deep, savory flavor into the meat from the braising liquid
– Yields both melt-in-your mouth meat and a luscious sauce/gravy
– Allows use of inexpensive, tough cuts like short ribs
– Makes a large batch that reheats beautifully
How long should you braise short ribs?
So how long is too long when braising short ribs? The exact braising time depends on a few factors:
1. Cut of short ribs
– English-style short ribs: 2-3 hours
– Flanken-style short ribs: 1-2 hours
– Boneless short rib chunks: 1 1/2 – 2 1/2 hours
English-style short ribs are cut across the bone into thick, meaty segments. Flanken or Korean-style are sliced across the bone into thin pieces. Boneless short rib chunks are cubes of meat with connective tissue. Thicker, meatier cuts will need longer braising times.
2. Cooking temperature
The lower the temperature, the slower the braise and the longer the total cooking time.
– 300°F: 3-4 hours
– 325°F: 2-3 hours
– 350°F: 1 1/2 – 2 hours
Aim for the lower end of the range at 300-325°F. This gives the collagen more time to melt into luscious, beefy gelatin.
3. Braising liquid
The more collagen-rich and flavorful the braising liquid, the quicker it will penetrate and tenderize the meat.
– Beef broth: 3-4 hours
– Half beef broth, half wine: 2 1/2 – 3 1/2 hours
– Wine, beer or juice only: 2-3 hours
Stock and wine add meaty flavor and help dissolve connective tissue. Acids in wine also soften meat.
4. Meat amount
The more meat in the pot, the longer it takes for the center to become tender. For example, braising 2 pounds of short ribs may take 2 1/2-3 hours, while 5 pounds could need 4-5 hours.
5. Meat density
How dense and thick the short ribs are also impacts total braising time. Leaner short ribs will braise faster than fattier, thicker-cut ones.
6. Browning
Taking time to evenly brown the meat adds flavor and helps reduce total braising time compared to putting raw meat straight into the braising liquid.
How to tell when short ribs are done braising
Checking for doneness using the following tests will ensure perfectly braised short ribs:
| Test | Description |
|---|---|
| Temperature | Use a meat thermometer to check internal temperature reaches 195-205°F when done. |
| Texture | Meat should be very tender and shred easily when poked with a fork but not mushy. |
| Color | Meat should pull away easily from the bone. The meat should be very tender with a darker, brownish hue. |
| Liquid | The braising liquid should be thickened and glossy with gelatin but not totally evaporated. |
Appearance
The short ribs should be very tender and the meat should nearly fall off the bone. The meat should have a deeply caramelized exterior and be dark, rich, and glossy looking from the braising liquid reduction.
Texture
You should be able to shred the meat effortlessly using just a fork. It should be moist and tender enough to pull apart, but not so mushy that it falls apart on its own.
Flavor
The meat should be infused with the savory flavors of the braising liquid. The sauce should coat the back of a spoon.
How to prevent overbraising
Braising too long can lead to mushy, stringy meat and a washed out, greasy sauce. Follow these tips for perfectly braised short ribs:
– Brown the meat properly before braising to reduce total braising time.
– Check for doneness early and often by piercing meat with a fork.
– Use a lower temperature (300-325°F) rather than high heat.
– Reduce braising liquid half way through to prevent it from diluting.
– Add vegetables halfway through braising so they don’t overcook.
– Transfer cooked meat to a plate and reduce sauce separately at the end.
– Allow for carryover cooking and remove from oven before completely fork tender.
Tips for the best braised short ribs
– Pat meat dry before browning for optimal caramelization.
– Don’t crowd the pan when searing in batches.
– Use a homemade beef stock for the deepest flavor.
– Add aromatics like onions, carrots, celery, garlic, and herbs.
– Deglaze the browned bits on the bottom of the pan.
– Braise in oven or dutch oven with tight fitting lid.
– Turn meat halfway through cooking.
– Let rest 10-15 minutes before serving.
– Skim excess fat from braising liquid before serving.
– Garnish with fresh parsley, gremolata, or horseradish.
Recipe for perfectly braised short ribs
This recipe outlines the key steps and techniques for braising beef short ribs just right every time.
Ingredients:
– 3-4 lbs bone-in English cut short ribs
– 2 tablespoons olive oil
– 1 yellow onion, chopped
– 3 carrots, peeled and chopped
– 3 ribs celery, chopped
– 6 cloves garlic, smashed
– 2 cups beef broth
– 1 (750ml) bottle red wine like cabernet sauvignon or merlot
– 2 sprigs thyme
– 1 sprig rosemary
– 1 bay leaf
– Salt and pepper
Instructions:
1. Preheat oven to 300°F. Pat short ribs dry and generously season with salt and pepper.
2. Heat olive oil in a large dutch oven over medium-high heat. Working in batches, sear short ribs on all sides until well browned, about 8 minutes per batch. Transfer to a plate.
3. Add onion, carrot and celery to the pot. Cook 5 minutes, scraping up any browned bits from bottom of pot. Add garlic and cook 1 minute until fragrant.
4. Add beef broth, red wine, thyme, rosemary and bay leaf. Bring to a boil.
5. Return short ribs along with any accumulated juices to the pot. The liquid should come about halfway up the meat but not completely cover it. Bring to a simmer.
6. Cover and transfer to the oven. Braise at 300°F for 2 1/2 to 3 hours until fork tender, turning ribs halfway through.
7. Transfer ribs to a plate and tent with foil to keep warm.
8. Strain the braising liquid through a fine mesh strainer; discard solids. Return liquid to pot and simmer over medium-high heat until reduced to about 2 cups, 5-10 minutes. Season to taste with salt and pepper.
9. Serve short ribs with the reduced braising sauce spooned over the top or on the side. Garnish with chopped parsley if desired. Enjoy!
Conclusion
Braising short ribs when done properly yields incredibly tender, fall-off-the-bone meat in an insanely savory sauce. Allowing the ribs to braise low and slow gives the collagen time to melt into luscious gelatin for that rich, mouth-coating texture. Keep braising times on the shorter side for sliced flanken ribs and longer for meatier English cuts. Check for doneness after 2 hours and continue cooking until fork tender but not mushy. Remember to brown the meat first, use flavorful braising liquid, and reduce sauce after braising for concentrated flavor. Follow these guidelines for irresistibly succulent braised short ribs every time.