Step-by-step guide: braising short ribs on the stovetop (you can do it!)
What To Know
- In a large skillet or Dutch oven over medium-high heat, sear the short ribs on all sides until they develop a golden-brown crust.
- Bring the braising liquid to a boil, then reduce heat to low and simmer for 2-3 hours, or until the short ribs are fall-off-the-bone tender.
- Serve the short ribs with the braising liquid spooned over them, accompanied by your favorite sides like mashed potatoes, roasted vegetables, or a crusty bread to soak up the delectable juices.
Braising, a culinary technique that involves searing and simmering, has been a staple in kitchens for centuries. It’s a method that transforms tough cuts of meat into tender and flavorful masterpieces. However, the question arises: can you braise short ribs on the stovetop? The answer is a resounding yes! With the right approach, you can achieve stovetop braised short ribs that rival those cooked in an oven.
The Perfect Cut: Selecting the Best Short Ribs
The foundation of a successful braise lies in the choice of meat. For short ribs, look for bone-in cuts with a good amount of marbling. The bone adds flavor and richness, while the marbling contributes to tenderness.
Seasoning with Precision: Enhancing the Flavor Profile
Before searing, generously season the short ribs with salt, pepper, and your favorite herbs and spices. This step is crucial for infusing the meat with flavor that will permeate throughout the braising liquid.
Searing for Perfection: Creating a Golden Crust
In a large skillet or Dutch oven over medium-high heat, sear the short ribs on all sides until they develop a golden-brown crust. This process helps lock in the juices and create a flavorful exterior.
Deglazing with Depth: Building a Flavorful Base
Once the short ribs are seared, deglaze the pan with a splash of red wine, beef broth, or water. This step helps dissolve the caramelized bits and creates a rich and flavorful base for the braising liquid.
Braising Liquid: The Symphony of Flavors
The braising liquid is the heart of the dish. For stovetop braising, use a combination of liquids such as beef broth, red wine, and aromatic vegetables like onions, carrots, and celery. The liquid should cover the short ribs by about two-thirds.
Simmering to Tenderness: A Patient Embrace
Bring the braising liquid to a boil, then reduce heat to low and simmer for 2-3 hours, or until the short ribs are fall-off-the-bone tender. The low heat allows the collagen in the meat to break down, resulting in a melt-in-your-mouth texture.
Serving with Style: A Culinary Crescendo
Once the short ribs are braised to perfection, remove them from the liquid and let them rest for 10-15 minutes before slicing. Serve the short ribs with the braising liquid spooned over them, accompanied by your favorite sides like mashed potatoes, roasted vegetables, or a crusty bread to soak up the delectable juices.
Tips for Stovetop Braising Success
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution.
- Don’t overcrowd the pan when searing the short ribs.
- If the braising liquid evaporates too much, add more liquid as needed.
- Check the tenderness of the short ribs periodically with a fork or knife.
- Let the short ribs rest before slicing to allow the juices to redistribute.
What You Need to Know
Q: Can I use any type of liquid for braising?
A: Yes, you can use various liquids such as beef broth, red wine, or water. However, the type of liquid used will influence the final flavor profile.
Q: How long should I braise the short ribs?
A: Braising time depends on the size and thickness of the short ribs. Generally, it takes 2-3 hours over low heat to achieve fall-off-the-bone tenderness.
Q: Can I braise short ribs in a slow cooker?
A: Yes, you can also braise short ribs in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
