Monthly Archives: August 2011

Short ribs, coming from the ”short plate” (lower middle rib area) on a steer, contain a considerable amount of connective tissue and tendon that can result in tough and chewy meat if not prepared correctly.  There are, however, a number of ways to prepare and cook these tasty (and less expensive) cuts of meat to ensure they finish tender and juicy; braising is one of those.  Simply find a combination of liquid ingredients and spices or herbs that will complement the signature beefy flavor of the short ribs, and cook “low and slow” for several hours until things are ready to fall off the bone.

Another trait of short ribs is the noticeable amount of fat that is usually present between the different layers of muscle.  When cooked for a long time at low temperatures, this fat will melt to add flavor to the meat.  On the barbecue, the excess will simply drip off and collect in the drip bucket.  When braising, however, the excess will become part of the stewing liquid and will result in too  oily of a finished meal if not removed before serving.  For that reason, we turned this recipe into a two-day process – completing the primary cooking on the first day, followed by an overnight stay in the refrigerator to separate and solidify the extra fat, and then finishing up the cooking and preparing a stew from the braising liquid on the second day (or even several days later).

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