Fall off the bone Short Ribs (or shank)

Short ribs are often overlooked but they are hearty and delicious. I use this same recipe for short ribs, shanks, and soup bones. When it comes to cooking short ribs, achieving that perfect fall-off-the-bone tenderness can be a real challenge. But fear not, with the technique of brazing, you can unlock the secret to mouthwatering, succulent short ribs every time.

What is Brazing?

Brazing is a cooking method that involves searing the meat at high heat and then simmering it in a flavorful liquid at a lower temperature for an extended period. This slow cooking process allows the collagen in the meat to break down, resulting in incredibly tender and juicy short ribs.

Why Choose Short Ribs for Brazing?

Short ribs are the perfect cut of meat for brazing due to their high collagen content. This tough connective tissue transforms into gelatin during the brazing process, creating that melt-in-your-mouth texture that short ribs are famous for.

Steps to Brazing the Best Short Ribs

1. Start by seasoning your short ribs with salt and pepper, then sear them in a hot pan to develop a rich, caramelized crust.

2. Add aromatics such as onions, garlic, and herbs to the pan for extra flavor.

3. Pour in a braising liquid like beef broth, red wine, or a combination of both to cover the short ribs halfway.

4. Cover the pan with a lid or foil and transfer it to a low oven or stovetop to simmer gently for several hours until the meat is tender.

5. Once the short ribs are done, remove them from the liquid and let them rest before serving.

Tips for Perfect Short Ribs

- Use a heavy-bottomed pan or Dutch oven to ensure even heat distribution.

- Don't rush the cooking process; low and slow is the key to tender short ribs.

- Skim off any excess fat from the braising liquid for a cleaner, more flavorful sauce.

By mastering the art of brazing, you can elevate your short rib game to new heights. Impress your family and friends with these delectable fall-off-the-bone short ribs that are sure to be a hit at any gathering.

Brazed Short Ribs Recipe

Ingredients 

• Salt and Pepper to taste
• 8 Beck Ranch short ribs or 4 Beck Ranch shanks
• 1/4 c flour
• 2 Tbs butter
• 1 whole onion, diced
• 3 large carrots, diced
• 2 cloves minced garlic
• 2 cups cooking wine (red or white)
• 2 cups beef or chicken broth
• 2 bay leaves (optional) or
• 1 Tbsp mixed Italian herbs

Directions

1. Preheat oven to 350°

2. Cut the rack of short ribs into individual ribs. Salt and pepper the ribs, then dredge in flour. Set aside.

3. Add the butter to a large Dutch oven and heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.

4. Add the onion, carrot, and garlic to the pan and cook for 2 minutes. Add in the wine and cook while scraping the bottom of the pan. This gets all the tasty bits off the bottom of the pan. Bring to a boil and cook for 2 minutes. 

5. Add the broth, 1 teaspoon salt, and plenty of pepper. Add the ribs to the liquid; they should be almost completely submerged. Add the herbs of your choice to the liquid. 

6. Cover the Dutch oven with the lid and place the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone.

7. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

8. Serve 2 ribs or 1 shank on mashed potatoes, with a little juice over the top.