Video:Tips for Cooking Short Ribswith David Knupp
Short ribs are a delicious, savory meal when cooked right. Watch this video for tips on cooking short ribs.See Transcript
Transcript:Tips for Cooking Short RibsHi guys, David Knupp here for About.com. You know, the summer months are a great time of year to spend with friends and family socializing and eating great food. Short ribs often appear on the summer menu.
Prep the Short Ribs by Cleaning and Trimming Some FatShort ribs are a less commonly used cut of the animal due to the high amount of connective tissue that is present. Because of this, do not worry too much about finding an optimal amount of marbelization of meat and fat in the short ribs you decide on. When you bring your short ribs home it is a good idea to give them a quick rinse under a slow stream of lukewarm water. This will wash away any bone particles left over when the ribs were cut, and will also rinse away any amount of dried blood and other unpalatable juices that were trapped after being vacuum packed.
After rinsing, be sure to give your short ribs a chance to dry and pat them lightly with a paper towel to remove excess amounts of water. You will probably want to remove any large collections of fat that are present around the cut of meat. Remember that a lot of flavor comes from the fat during the braising process and the amount that you cut off is entirely up to you.
Flavor Ribs with a Dry RubBefore you begin cooking, a good idea to enhance the flavor of the ribs is to add a dry rub. You can find many great recipes for different dry rubs online that range from Oriental to Jamaican inspired, or you can just apply a simple mix of kosher salt and pepper. If you decide to apply a dry rub, put your ribs in a plastic container, cover, and place in the refrigerator for a few hours or overnight if you want to do your preparations the day before. Remember to always was your hands after handling raw meat and don't let your other ingredients touch the same surfaces as the meat.
Searing Ribs Lightly Helps Retain Their StructureIt is recommended that you sear the outside edges. This will give the ribs more structure after cooking as braising can easily make the rib meat too soft and juicy to stay together. Only allow a minute or two for each side of the meat. Keep in mind, the amount and degree of searing you do is completely optional, while searing will give your ribs more structure, and can lock in flavor, heavy searing will also lock flavors out.
Braising Ribs is a Popular Cooking MethodBraising is one of the preferred methods of cooking as it helps break down the connective tissues. Tin foil is a cheap and easy alternative to using a dutch oven or crock pot. Lay out 2-3 layers of aluminum foil and place your ribs in the middle. Fold the edges over, sealing the foil along the top at the seam. Before sealing the long end of the foil, you will want to add your braising ingredients. A little water, and something acidic like tomato or orange juice, or vinegar to break down the meat and make it soft will work great. Add any additional spices to your desired taste.
After you have added your wet and dry ingredients, loosely roll the long end of the foil to seal it, but allow it to be reopened after cooking to drain all of the drippings. Gently shake the closed bag to mix the ingredients. Once your oven is preheated place in for approximately one hour, until the meat is tender and falls apart easily. After removing the ribs, unroll the loose end of the foil and drain your juices. Strain any large chunks from the drippings and put in a sauce pan to simmer at low heat.
By adding thickening agents like ketchup and honey to bring your sauce to a desired texture and sweetness. After removing the ribs from the foil, tear the meat apart and mix with the sauce you made. Or leave the bones and pour the sauce over them to make a tasty finger food. Serve with your favorite grilled vegetable or barbecue side
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