Cooking Short Ribs Just Got Easier: Try The Braising Technique On The Stovetop For A

Yes, you certainly can! Braising short ribs on the stovetop is a flavorful and convenient way to enjoy this classic dish. While braising typically involves using an oven, the stovetop method offers a quicker and more hands-on approach.

Benefits of Stovetop Braising

Braising short ribs on the stovetop offers several advantages:

• Faster cooking time: Stovetop braising takes significantly less time than oven braising, typically 2-3 hours compared to 4-6 hours.
• Easy monitoring: The stovetop allows you to keep a close eye on the braising process, ensuring the ribs don’t overcook or burn.
• Versatile cooking options: You can use various cooking techniques on the stovetop, such as searing, browning, and simmering, giving you more control over the flavor and texture of the dish.

Ingredients and Equipment

To braise short ribs on the stovetop, you’ll need the following:

Ingredients:

• 2-3 pounds boneless 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 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Equipment:

• Large Dutch oven or braising pan
• Wooden spoon
• Tongs

Step-by-Step Instructions

1. Prepare the Short Ribs:

• Season the short ribs liberally with salt and pepper.
• Heat the olive oil in the Dutch oven over medium-high heat.
• Sear the short ribs on all sides until browned.

2. Sauté the Vegetables:

• Remove the short ribs from the pan and set aside.
• Add the onion, carrots, celery, and garlic to the pan.
• Sauté until softened and browned, about 5-7 minutes.

3. Deglaze the Pan:

• If using red wine, add it to the pan and bring to a boil.
• Scrape up any browned bits from the bottom of the pan.

4. Add the Short Ribs and Liquids:

• Return the short ribs to the pan.
• Add the beef broth, tomato paste, thyme, and bay leaf.
• Bring to a simmer.

5. Braise the Short Ribs:

• Reduce heat to low and cover the pan.
• Simmer for 2-3 hours, or until the meat is fall-off-the-bone tender.

6. Remove the Short Ribs:

• Once the short ribs are done, remove them from the pan and set aside.

7. Thicken the Sauce:

• Strain the braising liquid into a saucepan.
• Bring to a boil and simmer until reduced and thickened, about 10-15 minutes.

Serving Suggestions

Serve the braised short ribs over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley and enjoy.

Tips

• For a richer flavor, braise the short ribs for longer, up to 4-5 hours.
• If you don’t have a Dutch oven, you can use a large skillet or braising pan.
• To make the dish ahead of time, braise the short ribs and let them cool. Then, refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.

Variations

• BBQ Short Ribs: Add barbecue sauce to the braising liquid for a smoky flavor.
• Italian Short Ribs: Use white wine, rosemary, and sun-dried tomatoes in the braising liquid.
• Asian Short Ribs: Add soy sauce, ginger, and garlic to the braising liquid for an umami-rich flavor.

Wrapping Up: The Joy of Braised Short Ribs

Whether you’re a seasoned home cook or a culinary novice, braising short ribs on the stovetop is a rewarding experience. The rich flavors, fall-off-the-bone texture, and versatility of the dish make it a perfect addition to any dinner menu. So next time you crave a hearty and comforting meal, give stovetop braising a try and savor the delicious results.

What You Need to Know

1. Can I use bone-in short ribs for this recipe?

Yes, you can use bone-in short ribs. However, the cooking time may vary depending on the size and thickness of the ribs.

2. What can I substitute for red wine?

If you don’t have red wine, you can use beef broth, vegetable broth, or water.

3. Can I make this dish in a slow cooker?

Yes, you can transfer the braising ingredients to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.