Master the art: how to whip up mouthwatering short ribs in 30 minutes or less
What To Know
- This comprehensive guide will unveil the secrets of how to cook short ribs fast, allowing you to enjoy this delectable dish in a fraction of the time.
- Braising involves simmering the ribs in the liquid for an extended period, allowing the meat to become fall-off-the-bone tender.
- Place the seared short ribs in the pressure cooker along with the braising liquid.
Craving tender and flavorful short ribs without the hours-long wait? Look no further! This comprehensive guide will unveil the secrets of how to cook short ribs fast, allowing you to enjoy this delectable dish in a fraction of the time.
Choose the Right Cut
The first step to cooking short ribs fast is selecting the appropriate cut. Opt for English-cut short ribs, which are cut across the bone and have a marbling of fat for extra flavor. These ribs are typically thinner than other cuts, making them ideal for quick cooking.
Sear for Flavor
To develop a rich and savory crust, sear the short ribs over high heat. This step caramelizes the exterior, locking in the juices and creating a tantalizing aroma. Season the ribs generously with salt and pepper before searing.
Braising for Tenderness
After searing, transfer the short ribs to a Dutch oven or slow cooker. Add a flavorful liquid such as beef broth, red wine, or a combination of both. Braising involves simmering the ribs in the liquid for an extended period, allowing the meat to become fall-off-the-bone tender.
Pressure Cooker Magic
If you’re short on time, a pressure cooker is your savior. Place the seared short ribs in the pressure cooker along with the braising liquid. Cook on high pressure for 20-25 minutes, depending on the thickness of the ribs. Allow the pressure to release naturally before opening the lid.
Oven-Roasting Express
Another time-saving method is oven-roasting. Preheat the oven to 400°F (200°C). Place the seared short ribs on a roasting rack set over a baking sheet. Roast for 30-45 minutes, or until the meat is tender and the internal temperature reaches 145°F (63°C).
Sous Vide Precision
For the ultimate in tenderness and control, try sous vide cooking. Place the seared short ribs in a vacuum-sealed bag with your desired braising liquid. Cook in a sous vide water bath at 135°F (57°C) for 12-18 hours. Finish by searing the ribs briefly over high heat.
Finishing Touches
Once the short ribs are cooked, remove them from the braising liquid and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful experience.
Takeaways: Fast and Flavorful Short Ribs
By following these time-saving techniques, you can enjoy mouthwatering short ribs in a fraction of the usual cooking time. Whether you choose to braise, pressure cook, oven-roast, or sous vide, the result will be a succulent and satisfying dish that will impress your taste buds.
Answers to Your Most Common Questions
Q: Can I cook short ribs without searing them first?
A: Searing is recommended for developing flavor and creating a crust, but it is not essential.
Q: How can I thicken the braising liquid?
A: Add a cornstarch slurry (equal parts cornstarch and water) to the simmering liquid and stir until thickened.
Q: Can I use frozen short ribs?
A: Yes, but thaw them completely before cooking. Adjust the cooking time accordingly.
Q: What side dishes pair well with short ribs?
A: Mashed potatoes, roasted vegetables, or a simple green salad.
Q: Can I make short ribs in advance?
A: Yes, cook the ribs and let them cool completely. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.