Braised Short Ribs
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years.
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years.
- Carbohydrate 5.62616270804807 g
- Cholesterol 245.76849425 mg
- Fat 69.5372562705778 g
- Fiber 0.912467726496394 g
- Protein 66.4632729032414 g
- Saturated Fat 28.1552466794394 g
- Serving Size 1 1 (463g)
- Sodium 1245.10805015391 mg
- Sugar 4.71369498155167 g
- Trans Fat 8.7013125664123 g
- Calories 929 calories
Step-by-step
- In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
- Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
- Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Stovetop braising breaks down dense collagen networks within tough cuts of meat just as effectively as an enclosed oven, provided the heat remains at a gentle, consistent simmer rather than a vigorous boil. Because beef short ribs feature a high ratio of intramuscular fat and connective tissue, managing the cooking liquid requires attention to detail. A heavy-bottomed Dutch oven distributes thermal energy evenly across the base, preventing the fond from scorching during the initial browning phase. When a cast-iron Dutch oven is unavailable, a stainless-steel pot with a thick aluminum core functions adequately, though heat retention may vary. Skimming excess fat from the surface before thickening the pan drippings prevents the finished gravy from separating and appearing greasy on the plate.
Accompaniments and Texture Contrast
Heavy braises require starches capable of absorbing rich liquids without becoming structurally compromised. Creamy mashed potatoes whipped with room-temperature dairy yield a velvety starch base that contrasts sharply against the fibrous texture of tender beef. Alternatively, buttered egg noodles tossed with chopped flat-leaf parsley provide enough surface area to capture the spiced pan gravy efficiently. Acidic elements are equally critical for balancing the heavy palate weight generated by nearly seventy grams of fat per serving. Pickled red onions or blanched green beans tossed in lemon juice cut through the richness, resetting the palate between bites.
Pan Gravy Mechanics
Creating a glossy sauce from braising liquids relies on starch gelatinization occurring at a rolling boil. Whisking cold water into all-purpose flour prevents lump formation before the slurry enters the hot pot. Allowing the mixture to bubble for precisely two minutes eliminates any raw flour taste while achieving the viscosity necessary to cling to the meat. Maintaining a lid-on environment during the ninety-minute simmer phase traps steam, ensuring the internal temperature reaches the threshold where tough muscle fibers fully relax into tenderness.
