Stovetop Short Ribs: A Deliciously Tender Alternative to Oven Braising

When it comes to cooking short ribs, many of us immediately think of slow-cooking them in the oven. And for good reason – the low heat and moisture of the oven help to break down the connective tissues in the meat, resulting in tender, fall-off-the-bone ribs. However, what if you don’t have access to an oven, or if you’re short on time and need a quicker alternative? Can you cook short ribs on the stovetop?

The answer is a resounding yes. While stovetop short ribs may not be as traditional as oven-braised ribs, they can be just as delicious and tender. In this article, we’ll explore the benefits of stovetop short ribs, provide some tips for cooking them, and offer a few recipe ideas to get you started.

The Benefits of Stovetop Short Ribs

So why would you want to cook short ribs on the stovetop? Here are a few benefits:

• Faster Cooking Time: Stovetop short ribs cook much faster than oven-braised ribs. While oven-braised ribs can take 2-3 hours to cook, stovetop ribs can be ready in as little as 30-40 minutes.
• Easier to Monitor: When cooking short ribs on the stovetop, it’s easier to monitor their progress and adjust the heat as needed. This can help prevent the ribs from becoming overcooked or tough.
• More Control Over Flavor: Stovetop cooking allows for more control over the flavor of the ribs. You can add aromatics and spices to the pot at different stages of cooking, which can result in a more complex and nuanced flavor profile.

Choosing the Right Cut of Meat

Before we dive into the nitty-gritty of stovetop short ribs, it’s worth discussing the different types of short ribs you can use. There are two main types of short ribs: English-style and flanken-style.

• English-Style Short Ribs: These are the most common type of short ribs and are cut into individual portions. They’re meaty and tender, with a lot of connective tissue that breaks down during cooking.
• Flanken-Style Short Ribs: These are cut into thin strips, with the bone and meat still attached. They’re great for stovetop cooking because they cook quickly and are easy to brown.

Cooking Short Ribs on the Stovetop: A Step-by-Step Guide

Now that we’ve covered the benefits of stovetop short ribs and the different types of short ribs you can use, let’s move on to the cooking process. Here’s a step-by-step guide to cooking short ribs on the stovetop:

Browning the Ribs

The first step in cooking stovetop short ribs is to brown them. This creates a rich, caramelized crust on the outside of the ribs that adds flavor and texture.

• Heat a Large Dutch Oven: Heat a large Dutch oven or heavy pot over medium-high heat. Add a couple of tablespoons of oil to the pot and swirl it around to coat the bottom.
• Add the Ribs: Add the short ribs to the pot and brown them on all sides. This should take about 5-7 minutes, depending on the size of the ribs and the heat of your stovetop.
• Remove the Ribs: Once the ribs are browned, remove them from the pot and set them aside.

Softening the Ribs

After browning the ribs, it’s time to soften them. This involves cooking them in liquid until they’re tender and fall-off-the-bone.

• Add Aromatics: Add some aromatics to the pot, such as onions, carrots, and celery. Cook them until they’re softened and fragrant.
• Add Liquid: Add some liquid to the pot, such as stock or wine. Bring the liquid to a boil, then reduce the heat to low and simmer.
• Return the Ribs: Return the short ribs to the pot and simmer them until they’re tender. This should take about 20-30 minutes, depending on the size of the ribs and the heat of your stovetop.

Reducing the Sauce

Once the ribs are tender, it’s time to reduce the sauce. This involves boiling the liquid until it’s thick and syrupy.

• Remove the Ribs: Remove the short ribs from the pot and set them aside.
• Boil the Liquid: Boil the liquid until it’s reduced and thickened. This should take about 10-15 minutes, depending on the amount of liquid and the heat of your stovetop.
• Return the Ribs: Return the short ribs to the pot and toss them in the reduced sauce.

Recipe Ideas for Stovetop Short Ribs

Here are a few recipe ideas for stovetop short ribs:

• Braised Short Ribs with Red Wine and Mushrooms: This recipe involves cooking the short ribs in red wine and stock, with some sautéed mushrooms added for extra flavor.
• Korean-Style Short Ribs with Gochujang and Soy Sauce: This recipe involves cooking the short ribs in a spicy Korean-inspired sauce made with gochujang and soy sauce.

Braised Short Ribs with Red Wine and Mushrooms

This recipe is a classic take on stovetop short ribs. It involves cooking the ribs in red wine and stock, with some sautéed mushrooms added for extra flavor.

Instructions

1. Heat a large Dutch oven over medium-high heat. Add a couple of tablespoons of oil to the pot and swirl it around to coat the bottom.
2. Add the short ribs to the pot and brown them on all sides. This should take about 5-7 minutes, depending on the size of the ribs and the heat of your stovetop.
3. Remove the ribs from the pot and set them aside.
4. Add some aromatics to the pot, such as onions, carrots, and celery. Cook them until they’re softened and fragrant.
5. Add the red wine and stock to the pot, scraping up any browned bits from the bottom. Bring the liquid to a boil, then reduce the heat to low and simmer.
6. Return the short ribs to the pot and simmer them until they’re tender. This should take about 20-30 minutes, depending on the size of the ribs and the heat of your stovetop.
7. Remove the ribs from the pot and set them aside.
8. Boil the liquid until it’s reduced and thickened. This should take about 10-15 minutes, depending on the amount of liquid and the heat of your stovetop.
9. Return the short ribs to the pot and toss them in the reduced sauce.
10. Serve the short ribs hot, garnished with some fresh herbs and crusty bread on the side.

Korean-Style Short Ribs with Gochujang and Soy Sauce

This recipe is a spicy and flavorful take on stovetop short ribs. It involves cooking the ribs in a Korean-inspired sauce made with gochujang and soy sauce.

Instructions

1. Heat a large Dutch oven over medium-high heat. Add a couple of tablespoons of oil to the pot and swirl it around to coat the bottom.
2. Add the short ribs to the pot and brown them on all sides. This should take about 5-7 minutes, depending on the size of the ribs and the heat of your stovetop.
3. Remove the ribs from the pot and set them aside.
4. Add some aromatics to the pot, such as garlic and ginger. Cook them until they’re softened and fragrant.
5. Add the gochujang, soy sauce, and brown sugar to the pot. Cook for 1-2 minutes, stirring constantly.
6. Add some liquid to the pot, such as stock or water. Bring the liquid to a boil, then reduce the heat to low and simmer.
7. Return the short ribs to the pot and simmer them until they’re tender. This should take about 20-30 minutes, depending on the size of the ribs and the heat of your stovetop.
8. Remove the ribs from the pot and set them aside.
9. Boil the liquid until it’s reduced and thickened. This should take about 10-15 minutes, depending on the amount of liquid and the heat of your stovetop.
10. Return the short ribs to the pot and toss them in the reduced sauce.
11. Serve the short ribs hot, garnished with some toasted sesame seeds and chopped green onions.

In conclusion, stovetop short ribs are a delicious and tender alternative to oven-braised ribs. They’re faster to cook, easier to monitor, and offer more control over flavor. By following the steps outlined in this article and trying out some of the recipe ideas, you can create your own mouth-watering stovetop short ribs at home.

What are the benefits of cooking short ribs on the stovetop?

Cooking short ribs on the stovetop offers several benefits, including faster cooking time and more control over the cooking process. Unlike oven braising, which can take several hours, stovetop cooking allows you to achieve tender and fall-off-the-bone short ribs in under an hour. This method also enables you to monitor the cooking liquid and adjust the seasoning to your taste.

Additionally, stovetop cooking allows for a nice crust to form on the short ribs, which adds texture and flavor to the dish. This crust, also known as the “bark,” is a result of the Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat. The bark is a desirable element in many braised dishes, and stovetop cooking makes it easier to achieve.

How do I choose the right type of short ribs for stovetop cooking?

When choosing short ribs for stovetop cooking, look for ribs that are meaty and have a good balance of fat and lean meat. English-style short ribs, which are cut into a rectangular shape, are ideal for stovetop cooking. They have a good amount of meat on the bone and a decent layer of fat, which helps to keep the meat moist and flavorful.

Avoid using flanken-style short ribs, which are cut into thin strips. These ribs are better suited for grilling or stir-frying, as they can become tough and dry when cooked for an extended period. Instead, opt for English-style short ribs, which are specifically designed for slow-cooking methods like stovetop braising.

What is the best way to brown short ribs for stovetop cooking?

Browning short ribs is an essential step in stovetop cooking, as it creates a rich and flavorful crust on the surface of the meat. To brown short ribs, heat a couple of tablespoons of oil in a large Dutch oven over medium-high heat. Add the short ribs to the pot, being careful not to overcrowd it. Cook the ribs for 2-3 minutes on each side, or until they develop a nice brown crust.

It’s essential to not stir the ribs too much during the browning process, as this can prevent the formation of the crust. Instead, let the ribs cook undisturbed for a few minutes, then stir them gently to promote even browning. Once the ribs are browned, remove them from the pot and set them aside, leaving the drippings behind.

How do I prevent the short ribs from becoming tough during stovetop cooking?

One of the biggest challenges when cooking short ribs is preventing them from becoming tough and chewy. To avoid this, it’s essential to cook the ribs low and slow, using a gentle heat that breaks down the connective tissues in the meat. This can be achieved by reducing the heat to low and simmering the ribs in liquid for an extended period.

Another way to prevent toughness is to use a flavorful liquid that helps to break down the collagen in the meat. A mixture of stock, wine, and aromatics like onions and carrots can help to tenderize the ribs and add flavor to the dish. By cooking the ribs in this liquid, you can achieve tender and fall-off-the-bone results.

Can I use a slow cooker to cook short ribs instead of the stovetop?

While it’s possible to cook short ribs in a slow cooker, the results may not be as tender and flavorful as stovetop cooking. Slow cookers cook food at a very low temperature, which can lead to a mushy texture and a lack of flavor. Stovetop cooking, on the other hand, allows for a nice crust to form on the short ribs, which adds texture and flavor to the dish.

That being said, if you prefer the convenience of a slow cooker, you can still achieve good results. Simply brown the short ribs in a pan, then transfer them to the slow cooker with your chosen liquid and cook on low for 8-10 hours. The results may not be as tender as stovetop cooking, but they’ll still be delicious and flavorful.

How do I serve stovetop short ribs?

Stovetop short ribs can be served in a variety of ways, depending on your personal preference. One popular way to serve them is with the braising liquid spooned over the top, which helps to keep the meat moist and flavorful. You can also serve the ribs with a side of mashed potatoes, polenta, or egg noodles, which helps to soak up the rich and flavorful sauce.

Another way to serve stovetop short ribs is to remove the meat from the bone and serve it in a sandwich or as a topping for a salad. This is a great way to enjoy the tender and flavorful meat in a more casual setting. Simply shred the meat with two forks and serve it on a bun or as a topping for your favorite salad.

Can I make stovetop short ribs ahead of time?

Yes, you can make stovetop short ribs ahead of time, which makes them a great option for busy weeknights or special occasions. To make ahead, simply cook the ribs as instructed, then let them cool to room temperature. Cover the ribs with plastic wrap or aluminum foil and refrigerate them for up to 24 hours.

To reheat the ribs, simply place them in a pot with some of the braising liquid and simmer them over low heat until warmed through. You can also reheat the ribs in the oven, covered with foil, at 300°F (150°C) for about 20-30 minutes. This makes it easy to serve a delicious and flavorful meal with minimal effort.