6 Oz Braised Beef Short Rib
These oven-braised boneless short ribs are so tender and flavorful. It'south an like shooting fish in a barrel recipe - in that location'due south no need to brown them get-go, and the succulent sauce is sugar-complimentary!
As is often the case with slow-cooked meat, leftovers are excellent, as long as you reheat them gently.
Dull-cooked meat is amazing. It's such an easy cooking method that yields fabulous results.
I especially beloved these oven-braised boneless short ribs. Rich, fat, tender beef - a true comfort food! And they are more affordable than ribeye roast, another fatty cut of beef which I also adore.
In this easy recipe, I merely place the seasoned ribs in a pan and bake them for three hours at 300 degrees F. Yes, it's equally like shooting fish in a barrel equally it sounds, and the issue is superb.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Often asked questions
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe card
Ingredients
You'll just need a few simple ingredients to make this tasty main dish. The exact measurements are included in the recipe card beneath. Here's an overview of what you'll demand:
Boneless beefiness brusque ribs: I go them at Whole Foods or at Costco.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could finish up likewise salty.
Apple cider vinegar: Cherry-red wine vinegar works also.
Hot pepper sauce: It doesn't make the dish spicy. It just adds an interesting layer of season.
Spices: Smoked paprika, garlic pulverization, and stale thyme. Make sure they are fresh! A dried spice tin can easily ruin a dish.
Instructions
And so how exactly exercise you lot cook boneless curt ribs? I was wondering that too before I made them for the first time.
The recipes I found looked overly complicated. There was no mode I was going to brown the ribs starting time, make an elaborate sauce, check on them every 30 minutes... I wanted to only put them in the oven and forget about information technology.
And so I was grateful to find this piece of cake recipe for oven-braised boneless short ribs on the Food Network. Obviously, I wasn't going to use the sweet sauce since I'm on a low-carb nutrition. Merely I really liked information technology otherwise. It seemed tasty and very doable.
So I made my own marinade, baked the ribs slowly in a slow oven, and was rewarded, 3 hours later on, with very flavorful, super tender ribs.
Scroll downwardly to the recipe card for detailed instructions. Hither are the basic steps for making this recipe:
You commencement by cut the ribs in half and arranging them in a rimmed baking dish. Flavour with table salt, pepper, and a mixture of the remaining ingredients.
Cover the baking dish tightly - I use a double layer of foil - and bake the ribs in a 300°F oven for 2.5 hours.
Carefully remove the foil. Baste the ribs, and so continue baking them, uncovered, for thirty more than minutes, to let them to brown. Serve them with the braising liquid for dipping.
Skillful tip
When the ribs are fully cooked, you tin turn the pan juices into tasty gravy.
Lower the oven to the "go on warm" setting and place them in at that place, covered. Pour the cooking liquids through a strainer into a bucket and melt them over medium-high heat, whisking often, until the sauce thickens, five-10 minutes.
The ribs are excellent fifty-fifty without this gravy, just information technology certainly enhances them and adds to the feel.
Another option is to simply strain the pan juices and serve them alongside the ribs for dipping.
Oft asked questions
Where practice boneless short ribs come from?
They don't actually come from the rib area of the animal. They come from the shoulder (chuck), which is right side by side to the ribs. That'southward why they're boneless. 
Should I brown the ribs get-go?
No! I tried it both ways, and I call up these are just every bit good when you lot don't go through the extra pace of browning them first in a skillet. I was VERY grateful when I realized that I can skip this annoying stride.
What'southward the best style to cook these ribs?
They are best cooked low and slow, which is why I melt them in a slow oven, tightly covered, for three hours, until the meat is very tender.
Should I marinate the meat before cooking?
Yous could, merely information technology's unnecessary. The slow cooking process tenderizes the meat and the spices impart wonderful flavor. So there'south really no demand for a marinade.
Serving suggestions
This is a saucy dish, so I like to serve information technology on top of mashed cauliflower, with a side of a unproblematic light-green vegetable such as steamed broccoli (or microwave broccoli when I'm especially lazy).
Storing leftovers
You tin keep the leftovers in the fridge, in an airtight container, for 3-iv days. Reheat them gently, in the microwave, covered, on 50% power.
This is actually one of those dishes where the leftovers gustation dandy, every bit long as you have care not to dry out them out when you reheat them.
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Recipe bill of fare
Oven-Braised Boneless Short Ribs
These oven-braised boneless brusk ribs are tender and flavorul. It's an piece of cake recipe - there's no need to brownish them first, and the delicious sauce is sugar-free!
Servings: 6 servings
Calories: 525 kcal
- 6 boneless beef brusk ribs (4 lb.)
- 1 tablespoon Diamond Crystal kosher table salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic pulverization
- ½ teaspoon stale thyme
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Preheat your oven to 300 degrees F. Cut the short ribs in half every bit shown in the photo in a higher place and suit them in a lightly greased thirteen-past-9-inch blistering dish. Flavour them with common salt and pepper.
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In a pocket-size jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Whisk or shake well to combine. Pour the sauce over the ribs and apply your hands to toss and coat all the pieces.
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Encompass the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.five hours.
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Remove the foil (careful - hot steam will escape). Drip the tops of the brusque ribs with the braising liquid, and continue baking them for thirty more minutes, allowing the tops to brown.
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Serve with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.
Optional step: thickening the cooking liquids
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When the ribs are fully cooked, you can transfer them to an oven-rubber dish and embrace them. Lower the oven to the "keep warm" setting and place the ribs in the oven.
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Cascade the cooking liquids through a fine-mesh strainer into a medium saucepan and heat them over medium-loftier heat, whisking often, until they thicken, v-x minutes.
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You lot can speed this procedure upwardly by mixing in a cornstarch slurry (1 tablespoon cornstarch mixed with 1.five tablespoons cold h2o). Estrus, whisking, over medium heat. Remove from heat as soon as the sauce thickens.
There's no demand to brown the ribs in oil earlier baking them. I tried it both ways, and I retrieve these are just as proficient when you don't go through the actress footstep of browning them first in a skillet. I was VERY grateful when I realized that I can skip this abrasive pace.
The nutrition info is from fitday.com for "Beefiness, chuck, arm pot roast, separable lean and fat, trimmed to ⅛" fat, option, cooked, braised." vi oz should be virtually one boneless rib (two halves).
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Serving: 6 oz | Calories: 525 kcal | Protein: 51 g | Fat: 34 thou | Saturated Fat: thirteen g | Sodium: 585 mg
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Source: https://healthyrecipesblogs.com/braised-short-ribs/
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