Cody Casey
Short ribs are a delicious, rich, and easy-to-cook meal that can be prepared in a variety of ways. While they are typically braised, seared, or slow-cooked, you may be wondering if it's possible to cook them in a pan. The answer is yes! Boneless short ribs can be cooked in a pan similarly to a steak—by searing both sides and cooking to a rare-medium rare center. However, it's important to note that short ribs are usually fatty, and cooking them in a pan without a lid may result in grease splatter. To avoid this, consider using a Dutch oven with a lid or an oven-safe pot. Additionally, ensure that you set aside enough time, as short ribs require slow cooking at low temperatures to become tender.
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What You'll Learn
Braising short ribs in a Dutch oven
Yes, you can cook short ribs in a pan. In fact, a Dutch oven is a great way to cook short ribs. Braising short ribs in a Dutch oven is a straightforward process that yields tender, fall-off-the-bone meat in a rich sauce. Here's a step-by-step guide:
Step 1: Prepare the Short Ribs
Start by selecting short ribs with some marbling but not excessive fat. You can trim some of the fat before cooking, but leaving a bit helps insulate the meat, keeping it moist and tender. Season the ribs with salt and pepper and dredge them lightly in flour.
Step 2: Brown the Ribs
Heat a deep, wide Dutch oven over medium-high heat. Add oil to the pan—about 2-3 tablespoons should do. Place the seasoned ribs in the pan, leaving space between each piece, and sear them without moving for several minutes on each side until they are nicely browned. Use tongs to turn the ribs and sear all sides. This step should take around 15 minutes total.
Step 3: Cook the Aromatics
Once the ribs are browned, remove them from the pan and set them aside. Turn the heat down to medium and add chopped onions and garlic to the pan. You can also add other aromatics like carrots. Sauté until the vegetables are softened and slightly browned, about 5 minutes.
Step 4: Deglaze the Pan
Add your choice of liquid to deglaze the pan. You can use wine (red or white, but not sweet), beer, or broth. Scrape up any browned bits from the bottom of the pan to incorporate all the flavours. Bring the liquid to a boil and let it cook for a few minutes.
Step 5: Braise the Ribs
Return the ribs to the pan, ensuring they are mostly covered by the liquid. You can also add herbs like thyme and rosemary for extra flavour. Cover the pan with a lid and place it in the oven. Braise the ribs at around 350 degrees Fahrenheit for 2-3 hours, or until the meat is very tender.
Step 6: Serve
Once the ribs are tender, remove them from the oven and let them rest. Taste the sauce and adjust seasoning if needed. Skim off any excess fat that rises to the top. Serve the ribs with the sauce and your choice of sides, such as mashed potatoes, polenta, or gravy. Enjoy!
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Searing boneless short ribs in a skillet
Yes, you can cook short ribs in a pan. Here is a step-by-step guide to searing boneless short ribs in a skillet:
Preparation
Before you start cooking, you should let the meat sit at room temperature for about an hour. You can season the short ribs with salt, pepper, and garlic powder (or fresh garlic). If you want to, you can also add a bit of Worcestershire sauce.
Searing
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Place the ribs in the skillet and sear them for about 3 to 4 minutes on each side, or until they are deeply golden brown. You can also try to cook the ribs for about 45 seconds on each side, turning them every 3 minutes, until they are deep brown on all sides.
Resting
Once the ribs are seared, transfer them to a cutting board or platter and let them rest for about 10 minutes. You can then slice the meat thinly, cutting against the grain on a slight bias.
Serving
Boneless short ribs go well with a variety of sides. You can serve them with creamy goat cheese polenta, mashed potatoes, or a bed of peppery greens or crunchy romaine. For a DIY taco experience, you can thinly slice the meat and top it with a mixture of fresh and charred scallions and tomatillos, along with warmed tortillas and hot sauce.
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Braising short ribs in a slow cooker
First, season the ribs with salt and pepper and sear them in a skillet over medium-high heat for 1-2 minutes on each side until browned. You can skip this step if you prefer, as the ribs will caramelize in the slow cooker. However, if you want more caramelization, you can broil the ribs in the oven for a few minutes after cooking.
Next, transfer the ribs to the slow cooker. You can cook the vegetables in the same skillet if you like, adding onions, mushrooms, and tomato paste. Cook until the onions are tender, about 3-5 minutes, then add garlic and cook for another minute. Pour in the beef broth, stir, and scrape up any browned bits from the bottom of the pan. You can also add red wine to the mixture if desired.
Now, transfer everything to the slow cooker, adding sprigs of rosemary and thyme, and cook on low for 6-8 hours. The meat should be tender and falling off the bone. You can serve the ribs over mashed potatoes, rice, egg noodles, or crusty bread, with a side of mushrooms cooked in butter and seasoned with sage and salt.
Some people like to dredge the ribs in flour before searing, and you can also add other vegetables like carrots, beets, radishes, sweet potatoes, or turnips to the slow cooker. If your ribs are fatty, you can skim the fat off the top of the sauce before serving.
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Braising short ribs on the stovetop
Step 1: Prepare the Short Ribs
Start by choosing short ribs with good marbling, a bright red colour, and avoiding those that are turning grey. You can use bone-in or boneless short ribs, but thicker ribs are better for stovetop cooking.
Step 2: Season and Sear the Ribs
Season the ribs with salt and pepper and coat them lightly with flour. You can also add other seasonings like garlic powder or Worcestershire sauce. Heat a large, oven-safe pan with a lid on high heat and add oil. Sear the ribs in batches, about 45 seconds to 1 minute per side, until they are nicely browned. Remove the ribs from the pan and set them aside on a plate.
Step 3: Deglaze and Cook Vegetables
Add wine, beer, or broth to the pan to deglaze it, scraping up any browned bits from the bottom. You can also add aromatics like carrots, onions, and garlic to the pan and cook until softened. Return the ribs to the pan, ensuring they are submerged in the liquid.
Step 4: Braise the Short Ribs
Cover the pan and reduce the heat to low. Braise the short ribs on the stovetop for about 2 to 3 hours, checking the liquid levels regularly to ensure it doesn't scorch. The ribs are done when the meat is very tender and pulls away from the bone easily.
Step 5: Rest and Serve
Remove the ribs from the braising liquid and let them rest for at least 15 to 20 minutes before serving. This allows the juices to redistribute, ensuring juicy and tender meat. You can skim the fat off the braising liquid and use it as a sauce, or thicken it with a cornstarch slurry. Serve the short ribs with your choice of sides, such as mashed potatoes, polenta, or tortillas.
Braised short ribs are a delicious and relatively simple stovetop meal that will impress your family and friends. Remember to allow enough time for the braising process, as it cannot be rushed!
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Serving suggestions
When it comes to serving short ribs cooked in a pan, there are several mouth-watering options to consider. Here are some serving suggestions to tantalise your taste buds:
Creamy Mashed Potatoes
For a classic, comforting meal, serve your pan-cooked short ribs over a bed of creamy mashed potatoes. This combination is a perfect match, with the juicy ribs complementing the creamy potatoes. Don't forget to drizzle some of the delicious cooking juices over the dish for added flavour.
Rice or Noodles
If you're looking for an alternative to potatoes, rice or noodles are excellent choices. Try a stir-fry approach by pan-frying thin slices of short ribs with aromatic vegetables like scallions, ginger, and garlic. Finish with your choice of sauce and serve over stir-fried vegetables, rice, or noodles. This dish can be adapted to suit various cuisines, from Asian to Italian or Mexican.
Polenta
For a special meal, serve your short ribs over a bed of creamy goat cheese polenta. The richness of the goat cheese polenta will beautifully complement the tender, juicy ribs. Drizzle a little of the cooking juices over the dish to bring all the flavours together.
Vegetables and Salad
Short ribs also go well with a variety of vegetables. Try serving them with roasted vegetables like carrots, onions, and mushrooms, or steamed veggies like Italian risotto. If you're looking for something lighter, a bed of peppery greens or crunchy romaine lettuce can be a refreshing accompaniment to the rich short ribs.
Leftovers
Don't forget that short ribs are also delicious as leftovers! Use any leftover meat to create tasty dishes like beef tostadas, tacos, or even a beef ragu to serve with pasta.
No matter which serving suggestion you choose, remember to let the meat rest before slicing and serving. This allows the juices to redistribute, ensuring a juicy and tender bite. Enjoy your short ribs!
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Frequently asked questions
Yes, you can cook short ribs in a pan. You can cook them similarly to a steak by seasoning with salt, pepper, and garlic powder, searing both sides, and cooking to rare-medium rare. You can also cook them in a pan with butter, mushrooms, asparagus, and some store-bought pasta.
It depends on the recipe and the desired level of doneness. When cooking short ribs like a steak, it can take around 3 to 4 minutes per side to sear and reach rare-medium rare. In another recipe, it can take about 45 seconds per side to brown the ribs. For braised short ribs, it can take 2 to 3 hours to cook on a stovetop, or 6 to 8 hours in a slow cooker.
Here are some tips for cooking short ribs in a pan:
- Allow enough time for the ribs to simmer until tender, usually 2 to 3 hours.
- If the ribs are very fatty, let the sauce cool and skim the fat off the top before serving.
- If using a slow cooker, sear the ribs in a pan first, then transfer to the slow cooker with the remaining ingredients.
- For more flavour, let the ribs sit in the sauce and cool to room temperature before refrigerating overnight. Scrape away the hardened fat layer before reheating.
