Short ribs on the stove? it’s possible! a step-by-step guide for culinary success
What To Know
- Return the short ribs to the pot and add the Worcestershire sauce, brown sugar, thyme, bay leaf, and salt and pepper to taste.
- Bring the liquid to a boil, then reduce heat to low and simmer for 2-3 hours, or until the short ribs are tender.
- If you prefer a more traditional braised short rib, you can cook them in a covered Dutch oven in the oven at 300°F for 3-4 hours.
Short ribs are an incredibly flavorful and tender cut of beef that is perfect for braising or slow-cooking. While they are typically cooked in the oven, it is possible to cook short ribs on the stove. This method is faster and requires less monitoring, making it a great option for busy weeknights.
Benefits of Cooking Short Ribs on the Stove
- Faster cooking time: Cooking short ribs on the stovetop takes significantly less time than in the oven. This is because the heat is more direct and evenly distributed, allowing the ribs to cook more quickly.
- Less monitoring: When cooking short ribs in the oven, you need to check on them periodically to ensure they are not burning or drying out. However, when cooking them on the stovetop, you can simply set the heat to low and let them simmer without worry.
- More control over the cooking process: Cooking short ribs on the stovetop gives you more control over the cooking process. You can adjust the heat as needed to ensure the ribs are cooking evenly and to your desired level of doneness.
How to Cook Short Ribs on the Stove
Ingredients
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
1. Brown the short ribs: Heat the olive oil in a large Dutch oven or skillet over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides, about 5 minutes per side.
2. Sauté the vegetables: Remove the short ribs from the pot and add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Deglaze the pot: Pour in the beef broth and red wine (if using) and scrape up any browned bits from the bottom of the pot.
4. Add the short ribs and seasonings: Return the short ribs to the pot and add the Worcestershire sauce, brown sugar, thyme, bay leaf, and salt and pepper to taste.
5. Simmer: Bring the liquid to a boil, then reduce heat to low and simmer for 2-3 hours, or until the short ribs are tender.
6. Serve: Remove the short ribs from the pot and let them rest for 10 minutes before slicing and serving.
Variations
- Braising: If you prefer a more traditional braised short rib, you can cook them in a covered Dutch oven in the oven at 300°F for 3-4 hours.
- Pressure cooking: Pressure cooking is another great option for cooking short ribs quickly. Cook them on high pressure for 30-45 minutes, or until tender.
- Slow cooking: If you have a slow cooker, you can cook short ribs on low for 6-8 hours or on high for 3-4 hours.
Seasoning Ideas
- Classic: Season the short ribs with salt, pepper, garlic powder, onion powder, and paprika.
- Italian: Add Italian herbs such as basil, oregano, and rosemary to the pot.
- Asian: Season the short ribs with soy sauce, ginger, and garlic.
- Spicy: Add some diced jalapeños or cayenne pepper to the pot.
Side Dish Suggestions
- Mashed potatoes: Creamy mashed potatoes are the perfect accompaniment to short ribs.
- Roasted vegetables: Roast some vegetables such as carrots, potatoes, and onions with the short ribs.
- Rice: White or brown rice is a simple and delicious side dish for short ribs.
- Pasta: Serve short ribs over a bed of pasta with a flavorful sauce.
Tips for Cooking Short Ribs on the Stove
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the ribs from burning.
- Brown the ribs first: Browning the ribs before simmering adds flavor and depth to the dish.
- Simmer the ribs low and slow: This will help to ensure that the ribs are tender and juicy.
- Don’t overcook the ribs: Overcooked ribs will become tough and dry.
- Let the ribs rest before serving: This will allow the juices to redistribute, resulting in more tender and flavorful ribs.
The Verdict: Can I Cook Short Ribs on the Stove?
Yes, you can definitely cook short ribs on the stove. This method is faster, requires less monitoring, and gives you more control over the cooking process. With a little patience and the right ingredients, you can create a delicious and satisfying meal of short ribs on the stovetop.
Frequently Asked Questions
Q: How long does it take to cook short ribs on the stove?
A: Cooking short ribs on the stovetop typically takes 2-3 hours, depending on the size and thickness of the ribs.
Q: What is the best way to brown short ribs?
A: To brown short ribs, heat a large Dutch oven or skillet over medium-high heat. Season the ribs with salt and pepper and brown them on all sides, about 5 minutes per side.
Q: Can I cook short ribs without browning them first?
A: Yes, you can cook short ribs without browning them first. However, browning the ribs adds flavor and depth to the dish, so it is recommended if possible.
Q: What is the best liquid to use for cooking short ribs?
A: Beef broth or red wine are both good options for cooking short ribs. You can also use a combination of the two.
Q: What herbs and spices should I add to short ribs?
A: Common herbs and spices used to season short ribs include salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and bay leaves.