Tyler Florence Short Ribs Recipe - Everyday Southwest (2024)

FAQs

Why do you soak short ribs? ›

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.

More than half of the calories in braised short ribs come from its fat content. A 3.5-oz. serving contains 14 g of total fat, 6.5 g of saturated fat and 105 mg of cholesterol.

The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

Are Short Ribs Healthy? Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium. Protein boosts bone health and metabolism, aids digestion, supports muscle growth and helps promote satiety after eating a meal.

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.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Beef Ribs Keep You Full Longer

The best part about beef ribs is that the protein content forces your body to take longer to digest them, leaving you feeling full for longer. This benefits those trying to lose weight and maintain a healthy lifestyle.

You will often see them sold trimmed “St. Louis Style” to make the rack of ribs easier to deal with. Overall, baby backs win out as the lowest in fat and calories, plus they're more tender and quick-cooking.

Like most meats, a rack of ribs is incredibly low in carbs and fiber; it's all protein and fat. So as long as you're not slathering on that sticky sweet barbecue sauce all the time, ribs (especially nutrient-dense Ibérico pork ribs like St. Louis Ribs or a 4-Rib Rack) are ideal for keeping carbs to a minimum.

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

What are short ribs called in the grocery store? ›

Other names which Beef Short Ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs. Short Beef Ribs: This is most common cut that you will see at a big box store or grocery store, not ideal for smoking great for braising.

I serve the braised short ribs with some beautiful, simply roasted root vegetables – using carrots, red and golden beets, and turnips here, but feel free to throw in whatever you like or have on hand.

Trim off the thicker, fat parts and discard them. Similar to pork ribs, there's a firm membrane positioned on the bony side of the ribs, which will prevent the flavors from penetrating the meat if left on the ribs.

Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food.

Short ribs are tender and have a lot more flavor than some other cuts. It has the bone in it, so when you serve it, it has a nice look to it. It looks really substantial.

The water will soak up all that delicious pork flavor, which will be more intense the longer you simmer.

Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them. Plan on marinating the ribs for at least 12 hours or overnight for the best flavor. Offering a combination of sweet and spicy, this recipe includes honey as well as cayenne pepper.

Braising allows the ribs to tenderize while bathing in a flavorful liquid, absorbing the flavors as they also melt their connective tissue and release their own meaty essences into the mix. You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty.

Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.