Step-by-Step Instructions
- 1Season ribs generously with salt and pepper
- 2Heat Dutch oven over medium-high heat with oil
- 3Sear ribs on all sides until golden brown, 8-10 minutes
- 4Remove ribs and set aside
- 5Sauté onions, carrots, celery until softened
- 6Add garlic, tomato paste, cook 1 minute
- 7Deglaze with wine, scraping up browned bits
- 8Add stock, herbs, return ribs to pot
- 9Cover and braise in 345°F / 175°C oven
- 10Cook 2.5-3 hours until fork tender
Expert Tips for Braising
- Don't skip the searing - it adds crucial flavor
- Liquid should come halfway up the ribs
- Low temperature is essential for tenderness
- Ribs are done when meat pulls apart easily
Beef Short Ribs Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F / 50°C | Cool red center, very soft texture |
| Medium Rare | 130°F / 55°C | Warm red center, tender and juicy |
| Medium | 140°F / 60°C | Warm pink center, slightly firmer texture |
| Medium Well | 150°F / 65°C | Light pink center, firm texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Beef Short Ribs Safety Guidelines
Important food safety practices when handling and cooking beef short ribs.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your beef short ribs is safely cooked and delicious.
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