{"id":308246,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/braised-short-ribs-with-gravy\/"},"modified":"2024-06-29T20:51:37","modified_gmt":"2024-06-30T01:51:37","slug":"braised-short-ribs-with-gravy","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/braised-short-ribs-with-gravy\/","title":{"rendered":"Braised Short Ribs"},"content":{"rendered":"

Head to just about any restaurant, and you’ll see some variation of braised short ribs on the menu. Unlike barbecue-style rib dishes like country-style grilled ribs<\/a> or oven-roasted baby back ribs<\/a>, these short ribs are braised in a Dutch oven. The meat becomes fall-apart tender, and the liquid turns into a flavorful gravy. Then, the rich beef short ribs in gravy is served over mashed potatoes, creamy polenta or comforting macaroni and cheese.<\/p>\n

While it’s not a 30-minute meal, this short ribs recipe is surprisingly simple to make. It just requires a little knowledge about Dutch ovens, braising basics and choosing the right type of short ribs.<\/p>\n

The Best Short Ribs for Braising<\/h2>\n

Boneless? Flanken? English? Knowing where to start (and what to look for) can be difficult, especially if you’ve never cooked with short ribs before! While any of these options could<\/em> be used for braising, English-style short ribs are best for slow-cooked beef short rib recipes<\/a>. They offer the most meat, plus the bone adds tons of flavor to the final product.<\/p>\n

Flanken-cut short ribs work in a pinch, but they’re not our go-to choice for braised dishes. Where English-style short ribs are cut lengthwise and contain a single bone, flanken-cut short ribs are cut across the rib. They’re thinner and are studded with several short rib bones at the top. Because they cook more quickly than the one-boned meaty short rib, they’re a better option for grilled recipes like Korean barbecue.<\/p>\n

When shopping for English-style short ribs, look for meaty ribs that are well connected to the bone. The ribs should have ample, even fat marbled throughout with very little surface fat. If the ribs do have a lot of surface fat, you can trim it away at home. Just take care not to damage the connective tissue that adheres the meat to the bone.<\/p>\n

How to Braise Short Ribs<\/h2>\n

Braising is a combination of dry and moist cooking methods. It begins with searing the meat to give it a flavorful crust. Then, baking the meat in liquid at low temperatures makes the tough meat tender<\/a>. That’s why this method is often used for tough, chewy cuts of meat like short ribs and beef brisket. Here are a few tips to help you master the art of braising meat<\/a>:<\/p>\n