Oh, angus beef short ribs, let me tell ya, they’re somethin’ special, alright. You know, these ribs come from the part of the cow near the chuck and rib, so they got this real nice mix of flavors. They’re rich, tender, and when cooked right, melt in your mouth like butter. Folks like to call ’em “braising ribs” or “English short ribs” too, but no matter what name they got, they sure are delicious.
Now, if you’re wonderin’ how to cook ’em, well, it ain’t too complicated, but you gotta be patient. These ribs love to take their time. You start by gettin’ a skillet real hot, throw a bit of olive oil in there, and sear them ribs on both sides. You’ll want ’em to get nice and brown. Don’t rush this part, ’cause this is where the flavor starts. Once they’re browned up, go ahead and set ’em aside in a little container or dish.
Next, in that same skillet, don’t be wastin’ those tasty bits stickin’ to the pan! Toss in some chopped onions, celery, carrots, and garlic. You want these to soften up a bit, maybe about 10 minutes or so, and then add a dollop of tomato paste to give it all a rich base. Stir that around until it smells just right. This is the good stuff.
Now, here’s where you can get creative with what you add for the braisin’ liquid. Some folks swear by beef stock, and that’s fine, but if you wanna really give it a twist, use somethin’ like Dr. Pepper. Yeah, that soda! It adds this deep sweetness that works wonders when you cook these ribs nice and slow. Just pour it in till it covers about half of the ribs, and then cover the whole thing up with foil.
Pop the whole setup into a low oven, somewhere around 300°F, and let it go for a few hours. I ain’t talkin’ quick here, I mean slow cookin’. You’re gonna want those ribs to braise for about 3 hours or so until they’re fall-off-the-bone tender. Trust me, once they’re done, you’ll be pickin’ at ’em before they even hit the plate.
These ribs got that rich marbling from the rib side, and that deep beefy flavor from the chuck side, so they’re kinda like the best of both worlds. They’re indulgent, and they sure do stick to your ribs, if you catch my drift. They’re the kinda meal that makes ya sit back and rub your belly when you’re done. Folks’ll be askin’ for seconds, maybe even thirds, if you let ‘em!
If you’re servin’ ’em up, they look real fancy on a plate too, like somethin’ you’d get at one of those high-end restaurants. But the truth is, it ain’t hard to make ’em at home. Just takes some time, and a bit of love. Oh, and don’t forget to serve ’em with some mashed potatoes or a hunk of crusty bread to soak up all those juices. That’s the way to do it right.
So, if you’ve got some angus beef short ribs sittin’ around, give this a try. You’ll be glad you did, and everyone else will be too. Just remember, slow and steady wins the race when it comes to these beauties. No rushin’, no fussin’, just good, hearty cookin’ that’ll warm ya up from the inside out.
Tags：[angus beef short ribs, braising, slow cooking, seared ribs, tender ribs, chuck ribs, Dr. Pepper ribs, comfort food]
