Time-saving miracle: how to cook fall-off-the-bone short ribs in 30 minutes or less

Indulge in the delectable flavors of fall-off-the-bone short ribs without spending hours in the kitchen. This comprehensive guide will unveil the secrets of how to cook short ribs fast, ensuring you savor tender and juicy ribs in no time. Whether you prefer traditional braising or the convenience of an Instant Pot, we’ve got you covered.

Braising: The Classic Method

Ingredients:

• 3-4 lbs boneless short ribs
• 1 cup beef broth or red wine
• 1 cup chopped vegetables (carrots, celery, onions)
• Herbs and spices (thyme, rosemary, salt, pepper)

Instructions:

1. Season short ribs with salt and pepper.
2. Brown ribs in a large skillet over medium heat.
3. Transfer ribs to a Dutch oven or slow cooker.
4. Add broth or wine, vegetables, and herbs.
5. Braise on low for 4-6 hours, or until ribs are tender.

Instant Pot: The Time-Saving Wonder

Ingredients:

• 3-4 lbs boneless short ribs
• 1 cup water or beef broth
• 1 cup chopped vegetables (carrots, celery, onions)
• Herbs and spices (thyme, rosemary, salt, pepper)

Instructions:

1. Season short ribs with salt and pepper.
2. Place ribs and vegetables in the Instant Pot.
3. Add water or broth.
4. Cook on high pressure for 30-45 minutes, or until ribs are tender.

Tips for Faster Cooking

• Use boneless short ribs: These cook significantly faster than bone-in ribs.
• Cut ribs into smaller pieces: This increases the surface area for faster cooking.
• Brown ribs before braising: This adds flavor and reduces cooking time.
• Use a pressure cooker: Instant Pots and other pressure cookers dramatically reduce cooking time.
• Add a bit of acid: A splash of wine or vinegar tenderizes ribs and speeds up cooking.

Variations

• Korean Short Ribs: Marinated in soy sauce, brown sugar, and garlic, these ribs are grilled or pan-seared for a flavorful and quick meal.
• BBQ Short Ribs: Slather ribs with your favorite barbecue sauce and grill or roast until tender and caramelized.
• Bourbon Short Ribs: Braised in bourbon, beef broth, and herbs, these ribs offer a unique and sophisticated flavor profile.

Serving Suggestions

• Mashed Potatoes: Creamy mashed potatoes provide the perfect base for tender short ribs.
• Roasted Vegetables: A medley of roasted vegetables, such as carrots, parsnips, and Brussels sprouts, complements the richness of the ribs.
• Red Wine: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with the earthy flavors of short ribs.

Next-Day Delights

• Short Rib Tacos: Leftover short ribs can be shredded and used as a flavorful filling for tacos, topped with salsa, cheese, and cilantro.
• Short Rib Soup: Simmer leftover ribs in beef broth with vegetables for a hearty and comforting soup.
• Short Rib Hash: Combine chopped short ribs, potatoes, onions, and peppers for a savory and satisfying hash.

FAQ

Q: How can I speed up the braising process even more?
A: Use a pressure cooker or slow cooker on high settings.

Q: Can I cook short ribs without browning them first?
A: Yes, but browning adds flavor and helps create a crispy exterior.

Q: What is a good substitute for red wine in the braising liquid?
A: Beef broth, tomato juice, or even a combination of both.

Q: Can I freeze leftover short ribs?
A: Yes, let them cool completely before freezing in an airtight container for up to 3 months.

Q: How do I reheat short ribs?
A: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave on low power for 2-3 minutes per rib.