Short ribs can become incredibly tender and delicious when cooked low and slow. But is there a point when they stop getting more tender, or do they continue to get more tender the longer you cook them? Let’s take a look at how cooking time affects short rib texture.
What are short ribs?
Short ribs come from the ribs of a cow near the belly section. They contain a lot of connective tissue and fat, which results in meat that is tough when cooked quickly over high heat.
However, when braised or cooked slowly using moist heat, the collagen in the connective tissue transforms into gelatin, which makes the meat incredibly tender. The fat also renders and bastes the meat, keeping it juicy and flavorful.
How cooking time affects tenderness
When cooking tough cuts of meat that contain a lot of collagen like short ribs, temperature and cooking time are key factors that affect tenderness.
Collagen begins to break down into gelatin around 160°F to 180°F. It will continue converting to gelatin as the temperature rises up to around 200°F.
So when cooking short ribs low and slow around 300°F or less, it allows time for the collagen to fully transform and for the meat to become fall-off-the-bone tender.
However, there is a point of diminishing returns when the meat already reaches its peak tenderness but continues cooking. The gelatin can begin to melt out of the meat, causing it to dry out. The meat fibers can also overcook and become mushy.
Time guidelines for cooking short ribs
As a general guideline when cooking short ribs low and slow:
- 2-3 hours will make the meat fork-tender but still requiring a knife to cut.
- 4-5 hours will make the meat completely fall-off-the-bone tender.
- 6+ hours may cause the meat to become overly soft and start drying out.
Of course, cooking time can vary depending on the thickness of the short ribs as well. Thicker cuts may need more time to reach maximum tenderness.
Methods for cooking tender short ribs
Here are some of the most popular methods for cooking fork-tender short ribs:
Braising
Braising involves browning the short ribs first to develop flavor, then cooking them in a small amount of liquid like broth or wine. The liquid keeps the meat moist and tender. Braise for 2-4 hours until tender.
Stewing
This is similar to braising but with more cooking liquid. Cook the short ribs for 3-5 hours in plenty of broth or other flavorful liquid until fall-off-the-bone tender.
Slow roasting
Roast the short ribs low and slow in the oven at 250-300°F. Allow them to cook for at least 3-4 hours, basting occasionally with pan drippings. They can go up to 8 hours for maximum tenderness.
Slow cooker
Place the short ribs in a slow cooker with seasoning and add enough liquid to come about 1/3 to 1/2 way up the meat. Cook on low heat for 6-8 hours.
Sous vide
With sous vide’s precise temperature control, short ribs can be cooked for 24 hours or longer without overcooking. Most recipes call for cooking at 155-180°F for 24-72 hours for the ultimate tender texture.
Tips for preventing overcooked short ribs
If short ribs cook too long, the meat can turn mushy and stringy. Here are some tips to avoid overcooking:
- Cut short ribs into smaller pieces to reduce cooking time.
- Cook at a lower temperature (250°F vs 300°F).
- Check for tenderness early and often by piercing the meat with a fork.
- Remove individual pieces from the cooking liquid as they become tender.
- Allow short ribs to cool in the cooking liquid, which helps keep them moist.
Signs of perfectly cooked short ribs
Here’s what to look for when short ribs have reached ultimate tenderness without overcooking:
- Meat easily pulls away from the bone.
- Fork-tender texture but not mushy or stringy.
- Abundant, thickened cooking liquid due to collagen gelatin.
- Meat shreds easily when pulled with a fork.
Conclusion
The longer short ribs cook at low temperatures, the more tender they become due to collagen breaking down. For fall-off-the-bone texture, braising, stewing, or roasting for 4-6 hours is ideal. However, extended cooking can cause the meat to overcook and dry out. Keeping the temperature low and monitoring doneness helps prevent overcooking. When done right, short ribs turn out amazingly tender and succulent.