Short Rib Marbella: The Ultimate Modern Spin On A Classic Recipe (2024)

FAQs

What is special about short ribs? ›

Beef short ribs are a cut of beef that comes from the chuck, plate, rib, or brisket section of a cow. They earned their name because they contain “short” pieces of rib bones encased in meat. While they offer less meat than steak, they have more meat than other beef rib varieties.

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.

One possible substitute for short rib is beef chuck roast. This cut of meat has a similar marbling and tenderness that can withstand long cooking times. When cooked low and slow, beef chuck roast can develop a rich and succulent flavor that closely resembles that of short rib.

You want as much skin exposed as you can without taking off too much! Come along with your binder, this can be olive oil, Worcestershire sauce, mustard and apply it to both sides.

Salt the meat! We like to dry brine our beef ribs. Just as we would with any BBQ meat, dry brine beef ribs a few hours before cooking, preferably overnight or even longer. We use the standard amount of ½ teaspoon coarse Kosher salt per pound of meat or half that when using table salt (1/4 tsp per pound of meat).

“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. So, they are exactly what the name implies; short (small) ribs. Braising is a cooking method where you brown the meat and simmer it on low heat.

Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them. Most recipes are quite easy—once you've put everything on to simmer, the slow, moist heat does the work.

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast. And really, if you make 'em right, the stick is only incidental; the meat falls off the bone if you so much as breathe on it. Oh, is it ever a comfort food.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them. Cover the pan in which you are braising and put the ribs in the oven.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Why boil short ribs before cooking? ›

Boiling makes it easier to get that skin and membrane off the inner ribs before you cook them too. Some recipes will call for you to simmer the ribs a bit longer, around 60 minutes. Doing it this way will greatly reduce the cooking time once you get them on the grill.

They may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a "short plate". Rib short ribs are almost always sold as a plate.

add juice & BBQ sauce before you wrap. Toss them back on and finish them. They will steam in the foil and be tender. Beef ribs aren't quite as fatty as Pork ribs, so don't skip the juice...

Are Short Ribs Healthy? Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium. Protein boosts bone health and metabolism, aids digestion, supports muscle growth and helps promote satiety after eating a meal.

You'll need about three-quarters of a pound of bone-in short ribs per person.

Short ribs are shorter and flatter while the back ribs are longer and curved. The other difference is in the amount of meat that is on each type of rib. Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow.

Short ribs are like a steak, but the price point is a lot cheaper. They're easy to put together — when you cook short ribs, it's really hard to screw them up.