Deep rich beef flavour is the hallmark of Short Ribs. Slowly simmer in liquid just like a stew.
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BRAISING/STEWING | Recommended
1. Coat rib pieces in flour seasoned with salt and pepper. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired.
2. Add enough liquid (such as broth, tomato juice or red wine) to just cover beef.
3. Simmer, covered, on stove top or in 325°F oven about 1 hour until fork-tender. Add chunks of vegetables if desired and cook an additional 30 minutes until vegetables are tender.
SLOW COOKER | Alternate
Season and brown Short Rib in skillet; place in slow cooker.
Fry some sliced onion and minced garlic in the same skillet until lightly browned.
Stir in a splash of red wine or broth, scraping up all the browned bits.
Stir in half a can of condensed mushroom soup; pour over meat.
Cover and slow-cook on LOW for 8 to 10 hours
Miami/Korean Cut Short Ribs:
Pierce meat all over and place in large sealable freezer bag with 1 cup (250 mL) marinade (such as salad dressing or teriyaki sauce); refrigerate for 8 to 12 hours.
Remove meat from marinade and pat dry.
Discard used marinade and grill for 1 to 2 minutes per side.
Boneless Short Ribs can be cut into cubes as stewing beef.
Braising meats are great for entertaining since they can be made a day ahead. Flavour melds together as it sits so it tastes better the next day. Gently re-heat in the oven, microwave or slow cooker to serve.
If cut into thin slices across the bone, short ribs can be marinated and grilled. E.g. Korean Short Ribs