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Have you wondered how to cook beef ribs without firing up the grill, but were a little intimidated by the thought of braising beef ribs? Relax, this guide on how to cook beef ribs will take you step by step through the process. Although it may seem a little time consuming, a lot of the prep work is done in advance. Marinating the day before allows the flavors to blend together. As an added bonus this recipe uses one pot from start to finish, so clean up is a snap.
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Beef Rib Tips
- Marinade ribs in a large, 2-gallon size zip top plastic bag
- Placing the zip top bag in a dish will guard against any leakage.
- Marinade overnight or for 24 hours.
- Heat oil until hot but not smoking.
- Sear ribs until browned on all sides.
- Use the dutch oven to saute the vegetables.
- Braise ribs for 2 hours or until tender.
- Reduce braising liquid until it is of a sauce consistency.
- Spoon sauce over the ribs and serve.
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Introduction
- There are several ways that you can prepare beef ribs using either an oven, grill or stove top. The best way to get tender and delicious ribs is to braise them. The choice of liquids to use for braising can be so versatile. Braising liquids include a variety of flavored stock, water, vinegars, beer, wine or a flavorful marinade. The variety of spices and combinations to add are seemingly endless. The process of braising creates finished results that are so yummy that even the pickiest eaters will love them.
What You'll Need
Ingredients
- 5 pounds short ribs
- For Marinating:
- 3 cloves garlic (peeled and chopped)
- 2 sprigs thyme
- 2 bay leaves
- 1 tablespoon rosemary
- 3 tablespoons Dijon mustard
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 bottle dry red wine
- For braising:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 large onion, peeled and coarsely chopped
- 4 quarts chicken stock
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Equipment
- Large mixing bowl
- Large 2-gallon size zip top plastic bag
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Dutch oven
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Marinating the Ribs
- In a large mixing bowl whisk together the wine, garlic, thyme, bay leaves, rosemary, Dijon mustard, black pepper and olive oil.iVillage: John Besh: Zinfandel Braised Beef Short Ribs (October 12, 2007)
- Place ribs in a large, 2-gallon size zip top plastic bag or large baking dish.Epicurious.com: Braised Short Rib of Beef
- Pour the marinade over the ribs.
- Close the bag securely and refrigerate overnight up to 24 hours.Epicurious.com: Braised Short Rib of Beef
Searing the Ribs
- Once the ribs have been marinaded, remove and drain them, reserving the liquid.iVillage: John Besh: Zinfandel Braised Beef Short Ribs (October 12, 2007)
- In dutch oven over medium high heat, add about 1/4 cup of oil.Martha Stewart: Riad's Braised Short Ribs
- Heat oil until hot but not smoking.All Recipes: Red Wine Braised Short Ribs with Smashed Fall Vegetables
- Add ribs and sear on all sides until they are nicely browned.Food Network: Slow Braised Beef Short Ribs
- Transfer seared ribs to a plate.Epicurious.com: Braised Beef Short Ribs
- Continue until all ribs are seared and set aside.Simply Recipes: Braised Beef Short Ribs Recipe
Braising the Ribs
- Preheat oven to 350 degrees Fahrenheit.Martha Stewart: Braised Short Ribs
- Using the same dutch oven or skillet turn add the carrots, celery and onion.Martha Stewart: Braised Short Ribs
- Saute the vegetables for 5 to 10 minutes or until onions are start to soften.RecipeZaar: Balthazar's Braised Beef Ribs
- Place seared ribs back in with vegetables.Simply Recipes: Braised Beef Short Ribs
- Add reserved marinade and chicken stock.Sur La Table: Red Wine-Braised Short Ribs
- Heat liquid until boiling and remove from heat.Epicurious.com: Braised Short Rib of Beef
- Place lid on Dutch oven.
- Transfer to preheated oven and Braise ribs for 2 hours or until meat is tender.Martha Stewart: Braised Short Ribs
- Transfer ribs and vegetables to a serving platter, cover with foil and set aside.Sur La Table: Red Wine-Braised Short Ribs
Finishing and Serving the Ribs
- Transfer the dutch oven with the braising liquid to stove top.Food Tastes Good: Red Wine Braised Beef Short Ribs (June 27, 2008)
- Over medium heat, reduce liquid until it is of a sauce consistency, about 10 to 15 minutes.Food Channel: Braised Beef Short Ribs
- Remove the foil from serving platter, spoon sauce over the ribs and serve.Food Tastes Good: Red Wine Braised Beef Short Ribs (June 27, 2008)
Variations
- For an Asian flair, this recipe serves up braised ribs over hot jasmine rice.Emerils.com: Asian Style Braised Short Ribs
- Too cold out to barbecue? Then use the oven for these oven barbecued ribs.All Recipes: Oven Baked BBQ Ribs
- Cooked on the smoker, these ribs are sure to be a sensation. BBQ-FYI.com: Smoked Beef Ribs
- For a unique flavor, add some chopped mango.RecipeZaar: Beef Ribs with Mango
- For a busy schedule, prepare the night before and cook in a crock pot.RecipeZaar: Crock Pot Beef Short Ribs
- Aji-Beef Short Ribs with Golden Herbed Quinoa make a wonderful Latin-themed meal.Food Network: Aji-Beef Short Ribs with Golden Herbed Quinoa
- Emeril Lagasse serves up a wonderful and yummy dish with his Braised Beef Short Ribs and Root Vegetables over Egg Noodles.Food Network: Braised Beef Short Ribs and Root Vegetables over Egg Noodles
