Short Rib confuses everybody. Is it ribs? How do I eat it? Fear not. I’m here to answer your questions.
So first things first, if you’re getting short rib at a restaurant 9 times out of 10, it’s going to be a boneless English cut short rib. That means it’s going to be a singular piece of rib off the cow, which has a ton of meat. The bone and the chewy fat associated with it are going to be butchered off and all you’re left with is a cut of meat that screams to be braised.
Once you braise beef short rib, you’re left with a tender cut of meat that rivals anything else in the beef world. On top of that, you can build any sort of flavors you like to deliver a high end meal.
So in summary, short rib is delicious and you need to order it when you go out to eat.
But what if you’re at home, how do you prepare it? Simple.
If you buy it with the bone in, you can leave it in or take it out. Short rib has a ton of fat in it, so if you cook it with the bone and the fat you do get a lot of oil sitting at the top of your dish when it’s done cooking. If you’re not about that, remove the bone and the cartilage from the meat. Then just prepare the meat like you would a chuck roast, brown it on all sides and then stew for a few hours.
The end result will be a cut of meat so tender you wont even need a knife to eat it. It’s perfect for lunch since it will keep all week.
*I’m aware the carrots make my short rib look like some sort of sea monster, plating is not my strong suit =( *
Recipe – Boneless Short Rib
1 Package of English Cut Short Ribs (boneless if you can)
1 Cup of Diced White Onions
1 Cup of Diced Carrots
1/2 Tbsp. Butter
1 Tsp. Salt
1 Tsp. Thyme
1/2 Tsp. Pepper
1 Tsp. Garlic Powder
2 Cups of Chicken Broth
Method
In a large pot heat up the butter on medium high. Then add your white onions. Once they brown, add your beef.
Brown the ribs on each side, then add your spices, carrots, and chicken broth.
Reduce the heat to low, put the lid on the pan, and cook slowly for 3 to 4 hours.
The meat is done once it’s so tender you can break it apart with a fork.
Serve with a tasty starch and enjoy!
- Recipe – Boneless Short Rib
- 1 Package of English Cut Short Ribs (boneless if you can)
- 1 Cup of Diced White Onions
- 1 Cup of Diced Carrots
- 1/2 Tbsp. Butter
- 1 Tsp. Salt
- 1 Tsp. Thyme
- 1/2 Tsp. Pepper
- 1 Tsp. Garlic Powder
- 2 Cups of Chicken Broth
- In a large pot heat up the butter on medium high. Then add your white onions. Once they brown, add your beef.
- Brown the ribs on each side, then add your spices, carrots, and chicken broth.
- Reduce the heat to low, put the lid on the pan, and cook slowly for 3 to 4 hours.
- The meat is done once it’s so tender you can break it apart with a fork.
- Serve with a tasty starch and enjoy!
