Braised Short Ribs
I've been relying on this recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days.
I've been relying on this recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days.
- Carbohydrate 11.8563050085788 g
- Cholesterol 152.925471428571 mg
- Fat 30.6402284048607 g
- Fiber 0.999746454357813 g
- Protein 50.9827341678061 g
- Saturated Fat 11.5580416904919 g
- Serving Size 1 1 (343g)
- Sodium 792.617690606632 mg
- Sugar 10.856558554221 g
- Trans Fat 2.94948523812783 g
- Calories 548 calories
Step-by-step
- In a large resealable plastic bag, combine the flour, salt, paprika and mustard. Add ribs in batches and shake to coat. In a large skillet, brown ribs in oil; drain.
- Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender.
- Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
The Evolution of Braising Tough Cuts
Braising transforms heavily exercised muscle fibers containing dense collagen into succulent meat by employing a sustained low-temperature moist-heat environment. Culinary historians note that this method originated from necessity, as cooks discovered that submersing tough cuts in liquid inside sealed heavy pots over extended periods broke down connective tissues efficiently. When heat reaches between 160 degrees and 180 degrees Fahrenheit internally over several hours, insoluble collagen melts completely into gelatin, enriching the surrounding cooking liquid naturally.
Mastering Doneness Without a Thermometer
Testing doneness accurately in slow-cooked beef requires tactile and visual inspection rather than electronic probes. Piercing the thickest part of the meat with a wooden skewer should yield zero physical resistance, indicating that the muscular bundles have fully separated. Furthermore, the bone itself will visibly recede by a quarter-inch or more as the shrinking muscle tissue pulls away during the cooking cycle.
Building a Proper Pan Sauce
Finishing the dish requires skimming excess rendered fat from the surface of the braising liquid before reducing it over direct heat. Introducing a cold slurry made from equal parts flour and water prevents clumping when added to boiling liquids due to starch molecules expanding evenly at 212 degrees Fahrenheit. Stirring this mixture continuously for two full minutes cooks out the raw flour taste and gelatinizes the starches completely.
