Tiffany Haney
Braising is a cooking method where you brown the meat and simmer it on low heat. Browning short ribs in a pan is an important step in the cooking process as it adds flavour to the dish. To brown short ribs in a pan, heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each rib and working in batches if necessary. Sear the ribs without moving them for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes in total.
Characteristics and Values Table for Browning Short Ribs in a Pan
| Characteristics | Values |
|---|---|
| Meat | Short ribs, beef chuck |
| Meat Preparation | Season with salt and pepper, dredge in flour |
| Pan | Deep, wide Dutch oven, sauté pan |
| Oil | Olive oil, avocado oil, butter |
| Temperature | Medium-high heat |
| Cooking Time | 45 seconds per side, 3-4 minutes per side, 15 minutes total |
| Additional Steps | Sear all sides without moving for several minutes, use tongs to turn |
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What You'll Learn
Use a Dutch oven or sauté pan
To brown short ribs in a Dutch oven or sauté pan, follow these steps:
First, heat your Dutch oven or sauté pan over medium-high heat. You'll need to add some oil to the pan—recipes suggest avocado oil, olive oil, or butter. Use enough oil to cover the bottom of the pan.
Next, add your short ribs. It's important not to crowd the pan, so you may need to work in batches. Sear the ribs without moving them for several minutes on each side, allowing them to develop a deep brown crust. Use tongs to turn them, and aim for a deep golden brown colour on all sides. This process should take around 15 minutes in total, with around 45 seconds to 1 minute per side.
Once the ribs are browned, remove them from the pan and set them aside on a plate. You can leave the oil and fat in the pan.
Now, you can add your vegetables. Recipes vary, but common additions include onions, garlic, carrots, celery, and shallots. Let these cook for a couple of minutes until they begin to caramelize. Then, add your tomato paste and cook for another 2 minutes.
At this point, you can deglaze the pan by adding wine (red wine is suggested by some recipes) or another liquid. Use a wooden spatula to scrape up any browned bits from the bottom of the pan, adding lots of flavour to your braising liquid.
Finally, return the ribs to the pan, along with enough beef stock or broth to cover them. You can also add herb sprigs, such as thyme and rosemary, for additional flavour. Cover the pan with a lid or foil and place it in the oven to braise until the meat is tender.
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Brown ribs on all sides
To brown the ribs on all sides, heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add 2 tablespoons of oil to the pan—you can use olive oil, avocado oil, or butter. Season the ribs with salt and pepper and coat them on all sides with flour. Place the short ribs in the pan, leaving space between each rib, and sear them over high heat until they are browned on all sides. This should take about 45 seconds per side, or 3-4 minutes in total. Use tongs to turn and sear all sides. Remove the ribs from the pan and set them aside on a plate.
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Deglaze the pan with wine
Deglazing the pan with wine is a simple yet impressive cooking technique that will add depth of flavour to your short ribs. Firstly, remove the browned ribs from the pan and set them aside. Next, pour in the wine—a dry white or red wine such as an Italian marsala or Californian pinot noir is recommended—covering the bottom of the pan by about half an inch.
Using a whisk or a wooden spoon, scrape the bottom of the pan to release the browned bits of flavour, also known as fond, which is French for "base". This step is important as it ensures that all the flavour from the bottom of the pan is incorporated into your dish. Bring the wine to a boil and cook for about 2 minutes.
At this point, you can add beef or chicken broth, salt, and freshly ground black pepper to the pan. Stir in tomato paste and taste the broth, adding more salt or other seasonings if necessary. Finally, return the ribs to the pan, along with any vegetables and herbs, such as thyme and rosemary sprigs.
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Add stock, herbs, and vegetables
Once you've browned your short ribs, you can deglaze the pan with wine, scraping the bottom of the pan to release any browned bits. Then, it's time to add the stock, herbs, and vegetables.
For the stock, you can use beef broth or beef stock. Pour in enough to just cover the ribs—you can always add more later if needed. If you don't have beef stock or broth, don't worry; chicken broth works just fine, too.
Now, add your herbs. You can use whole sprigs of thyme and rosemary, or chop them up first—it's up to you. You can also add some fresh garlic to the mix. If you're using dried herbs, a good rule of thumb is to use about a third of the amount of fresh herbs called for in the recipe.
For vegetables, try onions, carrots, celery, and shallots. You can also add root vegetables like carrots, beets, turnips, and potatoes. If you're looking for something a little brighter and more acidic to balance out the richness of the ribs, consider serving them with a side of roasted Brussels sprouts with balsamic vinegar, beet slaw, or a red cabbage slaw with carrots and an orange-based dressing.
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Braise in the oven
After browning the short ribs, you can braise them in the oven. Braising is a great way to make the ribs tender and moist. It is a straightforward process that involves cooking the ribs at a low temperature for a long time. Here are the steps to braise short ribs in the oven:
First, preheat your oven to 350°F. Place the browned short ribs in an oven-safe pot or Dutch oven. If you want, you can add some aromatics like garlic, onions, and carrots to the pot. You can also add some liquid, such as wine, beer, or broth, to the pot to add flavour and moisture. Cover the pot with a lid.
Next, place the pot in the oven and let it cook for about 2 to 3 hours. The long cook time will help to tenderize the meat and create a rich sauce. Check the pot occasionally to ensure that the liquid is not evaporating too quickly and adjust the oven temperature as needed.
Finally, remove the pot from the oven and let it rest for about 20 minutes before serving. This will allow the meat to relax and absorb the juices, making it more tender and juicy. Before serving, skim off any excess fat that has risen to the top of the sauce.
You can also let the ribs cool to room temperature and then refrigerate them overnight. This will make it easier to remove the hardened fat from the top of the sauce. Reheat the ribs slowly over low heat before serving.
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Frequently asked questions
Heat a deep, wide pan or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each rib, and work in batches if necessary. Sear the ribs without moving them for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes in total.
After browning the short ribs, remove them to a plate, leaving all oil and fat in the pot. Add onions, celery, carrots, shallots, and garlic to the pot and let them caramelize for 2 minutes in the pan over medium-high heat. Add tomato paste and cook for 2 minutes. Add red wine and reduce over medium-high heat. Scrape up any brown bits stuck to the bottom of the pan.
Short ribs can be a little fatty. If your ribs are very fatty, let the sauce cool and skim the fat off the top before serving. You can also refrigerate the ribs overnight, allowing you to scrape away the hardened layer of fat from the top before reheating.
