Boneless beef short ribs
Exploring the world of boneless beef short ribs is akin to going on a gourmet journey, with the reward being succulent, soft flesh that virtually melts in your tongue. Though they lack flavour and bone, these boneless beef short ribs are the unsung superstars of the barbecue world; they can steal the show just as much as their bony counterparts can. They have a depth of talent that is just waiting to be recognised, much like the quiet student in class who becomes a rock star on the guitar.
INGREDIENTS
FOR THE RIBS
- 4 pounds boneless beef short ribs, cut into 4-inch long pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
FOR THE BBQ SAUCE
- 1 cup ketchup
- ¾ cup dark brown sugar, packed
- 1½ tablespoons cider vinegar
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 1½ teaspoons chili powder
- ¾ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
How to make Boneless beef short ribs
Season the Ribs
Take your ribs and give them a good rub with salt and pepper. Imagine you’re giving them a mini massage, ensuring they’re fully seasoned and ready for their spa day in the oven.
Sear the Ribs
- Heat a dash of oil in a large skillet or Dutch oven over medium-high heat.
- Sear the ribs on all sides until they’re beautifully browned. This should take about 2-3 minutes per side.
- Think of this as giving the ribs a quick tan before their main event.
Sauté the Veggies
- In the same pan, add the chopped onions, carrots, and garlic.
- Cook them until the onions are translucent and everything smells amazing, around 5 minutes.
- This is the part where your kitchen starts to smell like a professional chef’s domain.
Bath Time for the Ribs
- Return the boneless beef short ribs to the pan with the veggies.
- Pour in enough red wine to just cover the ribs, then add a generous splash of barbecue sauce.
- Stir everything together, bringing it to a gentle simmer.
The Oven Slow Dance
- Cover the pan with a lid (or transfer everything to a baking dish if your pan isn’t oven-safe) and place it in a preheated oven at 325°F.
- Let the boneless beef short ribs cook slowly for about 2.5 to 3 hours. You’re looking for the meat to be so tender it nearly falls apart when you whisper to it.
- This slow cooking is like the ribs are enjoying a long, relaxing soak in a hot tub.
Time Required to make Boneless beef short ribs
Difference between Flanken and English boneless beef short ribs Cuts
Flanken Short Ribs
Imagine taking a saw to a rack of ribs horizontally, across the bones, resulting in a strip of meat dotted with a series of bones, each like a little meaty island in a bony archipelago. Flanken boneless beef short ribs are cut thin, usually about half an inch thick, making them look like they’re ready for a quick grill session rather than a long, slow date with a pot or oven. They’re the kind of rib you throw on the BBQ for a fast, flavorful feast, absorbing marinades like a sponge and cooking up faster than you can say “Where’s the barbecue sauce?” Think of them as the sprinters of the short rib world quick, delicious, and ready to party.
English Short Ribs
Now, picture a more traditional cut, where the boneless beef short ribs are sectioned off into thick, hearty blocks, each with a bone hugged by a generous amount of meat. This is your English cut, akin to cutting down vertically between the bones, giving you a rib that’s all about depth and volume. These are the marathon runners of the rib world, built for endurance. They’re perfect for those slow-cooked, tender delights where the meat falls off the bone, and every bite is like a warm hug for your stomach. English short ribs ask for a little patience, but they reward you with deep, complex flavors that a quick grill can’t quite achieve.
NUTRITION INFORMATION
Per serving (4 servings)
- Calories:1,320
- Fat:87g
- Saturated fat:37g
- Carbohydrates:59g
- Sugar:54g
- Fiber:1g
- Protein:80g
- Sodium:2327mg
- Cholesterol:331mg
Expert Tip
1. Marinate for Greatness
Let’s face it, marinating meat is like sending it on a spa day before the big cook-off. For boneless beef short ribs, a good soak in a marinade overnight can turn them from good to “Where have you been all my life?” levels of delicious. Use a mix of acid (like wine or vinegar), oil, and your favorite herbs and spices. It’s not just about flavor; it’s about giving those ribs the tender love they deserve.
2. Low and Slow is the Way to Go
If boneless beef short ribs had a dating profile, it would say, “Looking for someone who appreciates taking things slow.” These cuts of meat are rich in connective tissues that need time to break down and become tender. A slow cooker, Dutch oven, or a low oven are your best friends here. Patience will reward you with meat so tender, it practically sighs when you cut into it.
3. Browning is Key
Cook these beauties lightly in a hot pan before slow cooking them. It’s like locking in the flavour so it doesn’t leak out during the long cook, so it’s not just for show. Your goal is to have a golden, rich crust that will reveal a flavorful interior. Consider it the ribs’ method of making an impression.
4. Make Sure You Use Enough Seasoning
Beef short ribs without bones are like empty canvases just awaiting your creative touch. Add some salt and pepper, to start. Use as much or as little garlic, rosemary, sage, or other herbs as your imagination pleases. Remember that you should not hold back when it comes to flavour with these boneless beef short ribs.
5. Give Them a Break
Give those boneless beef short ribs a brief break after their lengthy, slow cooking before savouring them. It’s not only a matter of being courteous; it’s also about allowing the digestive juices to reallocate and make every mouthful as delicious as the last. Imagine it as the ribs inhaling deeply before they give a standing ovation.
Finish
Discovering the world of boneless beef short ribs is similar to unearthing a culinary secret that is kept out of the public eye for those with the courage to slow cook their way to fame. Taken out of their brittle confines, these meaty marvels are the hidden heroes of comfort cuisine, eager to absorb flavours like a gossip blogger at a red carpet wedding. Cooking them is like a lengthy dance in the kitchen; if you are patient, the tenderness will melt in your tongue and make you feel proud.
Frequently Asked Questions: Describe boneless short ribs of beef.
How long should boneless short ribs be cooked?
Cooking these beauties requires patience, much like waiting for your favourite band to play live. Bake them at 325°F for about 2.5 to 3 hours, or until they are so soft that a sharp look will almost make them crumble.
Can I use a slow cooker to cook boneless beef short ribs?
It’s like giving boneless beef short ribs a spa day when you put them in a slow cooker. After putting your slow cooker on low, simmer them for around eight hours. When you return, the ribs will be so tasty and tender that your kitchen may erupt into a slow clap.
Which seasoning works best for them?
Here’s your opportunity to shine: season these ribs. Don’t stop at the traditional salt and pepper, though. Use your inner spice guru to incorporate garlic powder, onion powder, or any other flavour that catches your attention.
Can you overcook short ribs of boneless beef?
There’s a thin line between “perfectly tender” and even though it’s difficult to overcook them, particularly if you’re aiming for that fall-apart tenderness. Around 2.5 hours, keep a watch on them and feel for that ideal sensitivity.
