🔕 🔔

My Basket ()

All questions

Boneless Braised Short Ribs

I don't have a Dutch oven so I would like to know what should I use to braise short ribs?

asked by Scottielew over 4 years ago
8 answers 2509 views
Wholefoods user icon
added over 4 years ago

You can do a braise in any heavy-bottomed pot with a tight fitting lid that holds all your ingredients. You can also do it in a slow cooker/crock pot.

401c5804 f611 451f a157 c693981d8eef  mad cow deux

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Actually, if they are boneless I would be more tempted to cook them on a grill. Bone in, yes, a slow braise would be good but for boneless I think a quicker cooking time is more suitable.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you!!!

19f2e275 c635 488f 8322 530158a23e00  food52
added over 4 years ago

Pierino has a good suggestion, but for future reference, you can also accomplish a great braise on the stove top in a heavy pot with a lid. Just keep the heat really low. Everything else is exactly the same.

You can also braise on the stove top and reduce the liquid at the same time by using a circle of parchment paper with a hole in the center for your lid. just be sure to rotate your braise, or baste it every 20-30 minutes.


23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thanks Benny

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Braising can be accomplished on the cooktop or in the oven, the later usually being preferable due to even, regulated heat. The oven also allows you to braise in any covered dish including a baking dish, a disposable aluminum roasting pan covered with foil, even just the foil folded so as to contain the braising liquid.

Despite Pierino's preference for grilling boneless short ribs (an excellent preparation in its own right) and despite my normal preference for bone-in meat, boneless is the way to go with short ribs in a braise. Y-u-m!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Any of the above ways a perfectly fine, however my preferred method would definitely have to be searing them in a heavy bottomed pan then move them to a large baking vessel and in your searing pan keep the fat and caramelize some mirepoix with a little tomato paste and add your stock and some redefine. Then add whatever else you would like to flavor with and pour over the ribs and put in a 275 degree oven for4-5 hours. Patience is awarded greatly with fall apart juicy ribs.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you Ron...that sounds good!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.