How To Cook Bone In Short Ribs
Short ribs are a popular and flavorful cut of meat that can be cooked in various ways. One of the best ways to prepare them is by cooking them with the bone-in. The bone adds richness and depth of flavor to the meat, making it tender and juicy. If you’re wondering how to cook bone-in short ribs to perfection, follow these simple steps:
1. Selecting the Right Ribs
When choosing bone-in short ribs, look for cuts that have a good balance of meat and fat. The marbling of fat in the meat ensures a tender and juicy end result. Aim for ribs that have at least 1 inch of meat on them.
2. Preparing the Ribs
Prior to cooking, it’s important to season the ribs to enhance their flavor. Generously rub the ribs with a mixture of salt, pepper, and your choice of spices such as garlic powder, paprika, or smoked chili powder. Let the ribs rest at room temperature for 30 minutes to allow the flavors to penetrate the meat.
3. Searing the Ribs
To achieve a beautiful caramelized crust on your ribs, it’s crucial to sear them first. Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add a little oil and carefully place the ribs, bone-side down, in the hot pan. Sear each side of the ribs for about 2-3 minutes until they are browned and crispy.
4. Braising the Ribs
Once the ribs are seared, it’s time to bring out their rich flavors through the braising method. Preheat your oven to 325°F (163°C). Remove the seared ribs from the pan and set them aside temporarily. In the same pan, add chopped onions, carrots, and celery to the drippings left from searing the ribs. Sauté the vegetables until they are softened and slightly caramelized. This adds depth of flavor to the dish.
Next, deglaze the pan by adding a liquid of your choice. Red wine, beef broth, or a combination of both work well. Scrape the bottom of the pan to release any browned bits, as they are packed with flavor. Return the ribs to the pan, bone-side up, and ensure they are partially submerged in the liquid. Add more liquid, if needed.
5. Slow Cooking in the Oven
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Let the ribs braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. The slow cooking process allows the meat to become incredibly succulent and flavorful.
6. Resting and Serving
Once the ribs are done cooking, remove them from the oven and let them rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist final product. Slice the ribs between the bones or serve them whole, and spoon any remaining pan juices over the top as a rich and flavorful sauce.
7. Accompaniments and Suggestions
Bone-in short ribs pair well with a variety of side dishes. Consider serving them with creamy mashed potatoes, roasted root vegetables, or a fresh green salad. For an extra burst of flavor, try brushing the ribs with a tangy barbecue sauce during the last 30 minutes of cooking.
Remember, cooking bone-in short ribs is a labor of love that requires time and patience. But the end result is well worth the effort. So, gather your ingredients and enjoy the deliciousness that awaits!
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