Quick and Easy Beef Short Ribs: A Delicious, Fast Recipe

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Let’s face it, cooking can be a bit of a drag sometimes, especially when you’re knackered after a long day and all you really crave is a hearty, comforting meal. And we all know those slow-cooked beef short ribs, the ones that melt in your mouth and make you want to lick the plate clean, can take hours. But what if I told you there’s a way to get that same incredible flavour in a fraction of the time? That’s right, I’m talking about quick and easy beef short ribs, a recipe that’s perfect for busy weeknights but still delivers on flavour and tenderness.

I've been playing around with this recipe for ages, trying different methods and techniques to find the perfect balance between speed and deliciousness. And let me tell you, it's been a real journey! I've learned a few tricks along the way, and I'm stoked to share them with you. So grab your apron, gather those ingredients, and let’s get cooking!

(Part 1) The Magic of Beef Short Ribs

Quick and Easy Beef Short Ribs: A Delicious, Fast Recipe

First things first, let’s chat about why beef short ribs are such a treat. These little beauties come from the lower part of the rib cage and are known for their rich marbling and incredible flavour. When cooked properly, they simply melt in your mouth, releasing a symphony of deliciousness that’s hard to resist.

The Magic of Marbling

Now, the secret to that melt-in-your-mouth tenderness is the marbling. That’s the fat that’s interwoven throughout the meat. It’s like the secret ingredient that makes all the difference. As the ribs cook, the fat renders out, basting the meat and infusing it with juicy, flavourful goodness. That’s why we’re not going to be messing around with lean cuts here. We’re going for the good stuff, the cuts with plenty of marbling.

A Note on short rib cuts

There are a few different cuts of short ribs, and each one has its own unique personality. I’ve been using english short ribs for this recipe because they tend to be a bit thicker and provide a nice balance of lean meat and fat. But you can use other cuts too. If you’re in the USA, you might find that you can get flanken short ribs, which are a bit flatter and often cut across the bone. It’s all about personal preference, and honestly, no matter what cut you choose, they’re all going to be delicious.

(Part 2) Choosing the Right Beef

Quick and Easy Beef Short Ribs: A Delicious, Fast Recipe

Now, when you’re at the butcher’s or supermarket, there’s no need to be intimidated by all the different cuts of meat. You’re simply looking for some good quality beef short ribs with a nice amount of marbling.

The Importance of Freshness

The freshness of the beef really does make a difference in the flavour. Look for meat that has a bright, cherry-red colour and doesn’t smell overly strong or ammonia-like. When you press on the meat, it should spring back a bit. If it feels a little squishy, it might be past its prime.

The Art of Marbling

As I mentioned earlier, marbling is your friend here. You want to choose ribs that have a nice amount of white streaks of fat running through the meat. Don’t be afraid to ask your butcher for advice. They’re usually happy to help and they can steer you towards the best cuts. They can tell you which ribs have the best flavour and tenderness based on the marbling and how they’ve been aged.

(Part 3) Preparing the Beef Short Ribs

Quick and Easy Beef Short Ribs: A Delicious, Fast Recipe

Now that you’ve got your beautiful, marbled beef short ribs, it’s time to get them ready for cooking.

The Salt and Pepper Treatment

You're going to want to season your short ribs generously with salt and freshly ground black pepper. This is the foundation of flavour. I like to use a good quality sea salt and freshly cracked peppercorns, but you can use what you have on hand. The key is to be liberal with the seasoning. You can’t really over-season short ribs.

The Secret Weapon: Flour

Now, here’s a little trick that I’ve learned. Dusting your short ribs with a light coating of flour helps to create a beautiful crispy crust when they’re cooked. It also helps to lock in the juices and create a more flavourful dish. Just sprinkle a thin layer of flour over the seasoned ribs, making sure to coat all sides.

(Part 4) The Quick and Easy Cooking Method

Alright, here’s where the magic really happens. We're going to be using a combination of searing and braising to achieve those melt-in-your-mouth short ribs, and trust me, it’s a lot quicker than you might think.

Searing for Flavor

Grab a large, heavy-bottomed pan, one that can handle high heat. Heat it up over medium-high heat. Make sure the pan is nice and hot before you add the short ribs. This is important for creating a delicious, crispy crust.

Now, carefully add the short ribs to the hot pan. Don’t overcrowd the pan. If you have too many ribs in there, they’ll steam instead of sear. Work in batches if you need to. Let the ribs sear on each side for about 3-4 minutes, or until they develop a nice, golden-brown crust. You'll see those lovely Maillard reaction flavours start to develop!

Braising for Tenderness

Once the ribs have been seared on all sides, remove them from the pan and set them aside. We’re not finished with the pan yet! We’re going to use it for braising, which is the secret to tender, flavorful short ribs.

Add your favourite braising liquid to the pan. This could be red wine, beef broth, or even a combination of both. You can also add other aromatics like onions, garlic, carrots, and herbs. Bring the liquid to a simmer and then carefully return the short ribs to the pan, making sure they are submerged in the liquid.

Reduce the heat to low and simmer the ribs for about 1-1.5 hours. During this time, the short ribs will become incredibly tender and absorb all the flavour from the braising liquid. You'll see the meat start to pull away from the bone, and the liquid will thicken into a rich, flavorful sauce.

(Part 5) Creating a Rich Braising Liquid

The braising liquid is the key to flavourful short ribs, so let’s talk about how to create a truly delicious one.

The Essentials: Wine and Broth

We’re going to start with a good quality red wine and some beef broth. The wine will add complexity and depth of flavour, while the broth will provide richness and moisture. I like to use a dry red wine, like Cabernet Sauvignon or Merlot, but you can experiment with different wines to find what you like best. As for the beef broth, try to find a good quality one that’s not too salty.

The Aromatics: Onions, Garlic, and More

Now, for those aromatics! I like to add a finely chopped onion, a few cloves of garlic, a couple of carrots cut into large chunks, and a sprig of fresh rosemary. These ingredients will add a beautiful depth of flavour to the braising liquid. Feel free to experiment with other herbs and spices to create your own flavour combinations. Try adding a bay leaf, thyme, or even a pinch of dried oregano.

The Sweet and Savory Touch

For an extra layer of flavour, I like to add a tablespoon of tomato paste to the braising liquid. The tomato paste adds a touch of sweetness and acidity that really balances out the richness of the beef. It also helps to give the sauce a beautiful, deep red colour.

(Part 6) Checking for Tenderness

As the short ribs simmer away, you’ll want to check them every now and then to make sure they’re cooking evenly and becoming tender.

The Fork Test

After about an hour, use a fork to gently prod the ribs. If they feel tender and the fork goes in easily, they’re probably ready. But if you want them even more tender, you can continue to simmer them for another 30 minutes.

The Visual Check

Another way to check is to visually inspect the ribs. The meat should have pulled away from the bone a bit, and the braising liquid should have reduced to a thick, flavorful sauce. You'll notice that the ribs will have changed colour and will have a nice, deep brown hue.

(Part 7) Serving Time

Once the short ribs are tender and cooked through, it’s time to serve!

The Sauce

Before serving, use a slotted spoon to remove the ribs from the pan and set them aside. Then, bring the braising liquid to a boil and cook it for a few minutes to reduce it further and thicken the sauce. You can even whisk in a bit of cornstarch or flour slurry to create a smoother, richer sauce.

The Ribs

To serve, simply place the short ribs on a platter and spoon the delicious braising sauce over them. You can serve them with your favourite sides, like mashed potatoes, roasted vegetables, or a simple green salad.

(Part 8) Tips and Tricks

Here are a few more tips and tricks to help you get the most out of this recipe:

A Little Wine for Extra Flavor

If you’re using red wine in your braising liquid, make sure to add a splash of it to your pan right before searing the ribs. This will give the ribs a bit of extra flavour.

Don’t Overcrowd the Pan

When searing the ribs, make sure not to overcrowd the pan. This will prevent the ribs from searing properly and could lead to them steaming instead. If you have a lot of ribs, sear them in batches.

The Power of Slow Simmering

The beauty of braising is that it allows the meat to become incredibly tender. So, don't be tempted to crank up the heat. Simmer the ribs gently over low heat. The slow simmering will help to break down the connective tissue in the meat, making it melt-in-your-mouth tender.

The Final Touch: A Little Butter

For an extra touch of richness, add a knob of butter to the braising liquid just before serving. Stir it in until it melts and gives the sauce a lovely sheen. The butter will add a silky smooth texture and a hint of richness to the sauce.

(Part 9) Variations on the Theme

This basic recipe is a fantastic starting point, but feel free to get creative and try different flavour combinations. Here are a few ideas to get you started:

Asian-Inspired Short Ribs

For an Asian twist, add soy sauce, ginger, and garlic to the braising liquid. You can also add a pinch of red pepper flakes for a bit of heat. This will give the ribs a savory, umami flavor that is truly delicious.

Mediterranean Short Ribs

For a Mediterranean flavour, use a combination of red wine, chicken broth, and lemon juice in the braising liquid. Add chopped tomatoes, olives, and fresh oregano for a delicious, aromatic dish. This will give the ribs a bright, tangy flavor that is perfect for summer.

Mexican Short Ribs

For a Mexican flavour, use a combination of beer, beef broth, and chipotle peppers in adobo sauce. Add chopped onions, garlic, and cumin for a flavorful, spicy dish. This will give the ribs a smoky, spicy flavor that is truly addictive.

(Part 10) FAQs

Here are some frequently asked questions about quick and easy beef short ribs:

Q1: Can I use frozen beef short ribs?

A: While you can certainly use frozen beef short ribs, I recommend thawing them in the refrigerator overnight before cooking. This will help ensure that the ribs cook evenly. If you thaw them in the fridge, you'll get the best results, but you can also thaw them in a bowl of cold water if you're in a pinch. Just make sure to change the water every 30 minutes to keep it cold.

Q2: What if I don’t have a heavy-bottomed pan?

A: If you don’t have a heavy-bottomed pan, you can use a regular pan, but make sure it’s oven-safe. You can sear the ribs in the pan on the stovetop and then transfer the entire pan to the oven to braise. Just make sure to use a pan that is large enough to hold the ribs and the braising liquid.

Q3: How long can I keep cooked beef short ribs in the fridge?

A: Cooked beef short ribs can be stored in the refrigerator for up to 3-4 days. Make sure to refrigerate them in an airtight container or wrap them tightly in plastic wrap. This will help to prevent them from drying out.

Q4: Can I freeze cooked beef short ribs?

A: Yes, cooked beef short ribs can be frozen for up to 3 months. To freeze them, cool the ribs completely and then transfer them to an airtight freezer-safe container or freezer bag. When you're ready to eat them, thaw them in the refrigerator overnight.

Q5: What are some other good side dishes for beef short ribs?

A: Beef short ribs go well with a variety of side dishes. Some popular choices include mashed potatoes, roasted vegetables, creamed spinach, or a simple green salad. You can also serve them with a side of polenta, rice pilaf, or couscous.

(Part 11) The Joy of Quick and Easy Cooking

And there you have it – a delicious, quick, and easy way to enjoy those melt-in-your-mouth beef short ribs. It’s not just about the convenience, but also the joy of creating something special, something that nourishes your soul as well as your stomach.

Cooking shouldn’t feel like a chore, it should be an adventure. Don’t be afraid to experiment, to play with different flavours, to find what works best for you. And remember, the most important ingredient is a bit of love and passion.

So, next time you’re looking for a delicious and satisfying meal, give this quick and easy beef short ribs recipe a try. I promise, you won’t regret it!

(Part 12) A Quick and Easy Beef short rib recipe:

Here’s a quick and easy recipe for beef short ribs that you can try at home:

Ingredients:

  1. 2 pounds beef short ribs
  2. 1 tablespoon salt
  3. 1 teaspoon freshly ground black pepper
  4. 2 tablespoons flour
  5. 1 tablespoon olive oil
  6. 1 cup red wine
  7. 1 cup beef broth
  8. 1 onion, chopped
  9. 2 cloves garlic, minced
  10. 2 carrots, chopped
  11. 1 sprig rosemary
  12. 1 tablespoon tomato paste
  13. 1 tablespoon butter

Instructions:

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Season the beef short ribs with salt and pepper.
  3. Dredge the ribs in flour, coating them evenly.
  4. Heat olive oil in a large, heavy-bottomed oven-safe pan over medium-high heat.
  5. Sear the ribs for 3-4 minutes per side, or until golden brown.
  6. Remove the ribs from the pan and set them aside.
  7. Add the red wine, beef broth, onion, garlic, carrots, rosemary, and tomato paste to the pan.
  8. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
  9. Return the ribs to the pan, ensuring they are submerged in the braising liquid.
  10. Cover the pan tightly with foil and transfer it to the preheated oven.
  11. Braise the ribs for 1-1.5 hours, or until they are tender.
  12. Remove the ribs from the oven and transfer them to a serving platter.
  13. Skim any excess fat from the braising liquid.
  14. Bring the braising liquid to a boil and cook for a few minutes to reduce it further and thicken the sauce.
  15. Whisk in a knob of butter until melted.
  16. Spoon the sauce over the ribs and serve.

Enjoy!

This recipe is just a starting point. Feel free to experiment with different flavour combinations and side dishes. You can also try different cooking methods, like slow cooking or using a pressure cooker, to find what works best for you.

So go on, get in the kitchen, and enjoy the deliciousness of quick and easy beef short ribs.