Mary Berry's Sticky Short Beef Ribs and Lemon Coleslaw (2024)

FAQs

How do you make Patti Labelle short ribs? ›

Heat the grapeseed oil in a large stockpot or Dutch oven over high. Add the short ribs and sear until browned on both sides, 2 minutes per side. Add the beef stock, carrots, celery and green pepper. Turn the heat to low, cover, and cook until the meat is falling off the bone, 2 1/2 hours.

To prepare the meat for braising, the traditional way halmonis and ummas would make it is to soak the meat in water for a minimum of an hour. This way, you remove the iron which sometimes turns into impurities and has a metallic odor when cooked.

What is the best way to cook ribs so that they are tender and not tough or chewy? Low and slow is the key. 250 degrees to 275 for 4 to 5 hours. Baste or squirt them with apple juice every 30 minutes.

At this point, if you want any additional thickening, you can add a small amount of cornstarch slurry to get you the rest of the way there, just enough to ensure your sauce coats the back of a spoon but not so much that it's obvious cornstarch has been used.

Beef ribs come in two varieties: short ribs and back ribs. Short ribs are taken from the chuck or plate primal cuts, whereas back ribs are obtained from the loin primal cut. These are the most frequent beef rib types that come from, including what we find at grocery stores and order in a restaurant.

When cut along the bone into 1” slices, we call this “Beef Spare Ribs, typically about 6” long. When cut across the bone about 3” thick and then cut again between each bone, we call this “Short Ribs” shown below center.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Do you have to brown short ribs before cooking? ›

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

How long does it take to braise beef short ribs? The time it takes for the beef to become fall apart tender varies depending on what cooking method you use: Oven – 3 hours at 160C/325F. Stove – 2.5 hours.

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

The good thing about beef short ribs is they are packed with connective tissue and intramuscular fat that is going to make the meat beautifully moist and tender, without the need for the fat cap, so we can be ruthless in removing that (see more details about the science of meat, connective tissue and fat here).

Short ribs are quite dense and marbled with fat, so it takes time to tenderize. The meat on short ribs is marbled with fat. Don't be put off by this, because there won't be much of it left after cooking: the fat will slowly dissolve and spread through the beef. This results in super tender and succulent meat.

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.