The Art of Slow Cooking: How to Cook Short Ribs

Short Ribs are one of those cuts that, when cooked properly, can steal the show at any table. Rich in flavor, they are ideal for slow cooking - a method that brings out the best in this cut.

What Are Short Ribs?

Short Ribs come from the lower part of the beef ribs and include portions of the rib and brisket. They are rich in connective tissue and fat - which makes them ideal for slow roasting, as the meat “melts” and becomes incredibly tender over time.

How to Cook Them: The Ultimate Guide to Slow Cooking

Step 1: Preparation

• Take the meat out of the fridge and leave it at room temperature for 30 minutes.
• Season generously with salt and pepper.

Step 2: Searing

• Heat a pot or pan and add a little olive oil.
• Sear the short ribs for 2-3 minutes on each side until golden brown.

Step 3: Slow Cooking

• Add liquid, such as beef stock, red wine, or even beer. The liquid should cover about 2/3 of the meat.
• Add onions, garlic, carrots, thyme, and bay leaves for flavor.
• Cover the pot and place it in a preheated oven at 160°C.
• Roast for 2.5 to 3 hours, until the meat “falls” off the bone.

Step 4: Resting & Serving

• Let the meat “rest” for 10-15 minutes.
• Serve with mashed potatoes or roasted vegetables.