Slow Cooked Short Ribs with Sweet Potatoes
- large baking dish
- Chef's knife
INGREDIENTS
- 9 pounds/4 kilograms beef short ribs, cubed
- 2 medium onions, sliced
- 2 medium sweet potatoes, peeled and sliced
- 10.5 ounces/300 grams chestnuts, peeled
- 1 head garlic, halved
- 2 cups water
- 2 teaspoons fresh thyme
Sauce:
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin seeds
- 2 tablespoons date syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
INSTRUCTIONS
- Preheat the oven to 320°F/160°C.
- Combine salt, pepper, cumin, date syrup, mustard, and olive oil to make the sauce.
- Arrange the onions, sweet potatoes, chestnuts, and short ribs in a baking dish.
- Pour the sauce, water, and thyme evenly over the ingredients. Cover with parchment paper and then aluminum foil.
- Bake for 3 to 3.5 hours, until the meat is tender.
- Remove the cover and bake for an additional 20 to 30 minutes to brown the top. Serve warm.
FAQ
What is the best cut of beef for slow cooked short ribs?
The ideal cut is the bone-in beef short rib itself, which comes from the plate or chuck section of the cow. These ribs have a generous amount of connective tissue and marbling, which break down during long, low-temperature cooking to produce rich, tender meat. Boneless short ribs can also be used but may lack some depth of flavor provided by the bones. When selecting, look for uniform thickness and well-marbled pieces to ensure consistent cooking. Avoid ribs that are overly lean or have excessive sinew, as they can dry out or remain tough despite extended cooking. Proper trimming of excess fat can help prevent flare-ups if searing before braising.
How long should I cook slow the ribs for optimal tenderness?
Short ribs require low and slow cooking to become tender and flavorful. Typically, they are braised in the oven or slow cooker for 3 to 4 hours at around 160 degrees Celsius/320 degrees Fahrenheit, or until the meat easily pulls away from the bone. Cooking too quickly or at high heat can result in tough, dry ribs because the collagen does not have time to convert into gelatin. Check periodically for tenderness, and if using a slow cooker, 6 to 8 hours on low is often ideal. Resting the meat for 10 to 15 minutes before serving allows juices to redistribute, ensuring every bite is moist.
What type of liquid should I use for braising slow cooked short ribs?
When braising slow cooked short ribs, the liquid should provide flavor and moisture without overpowering the meat. Water, beef stock, wine, or a combination of these can be used. Adding aromatic vegetables, herbs, and condiments such as date syrup, mustard, or tomato paste enhances richness. The liquid should cover at least half of the ribs in the pan, allowing for even cooking and tenderization. Avoid using thin liquids alone, as they may not yield a concentrated, flavorful sauce. During cooking, some liquid will evaporate, so it’s important to monitor and top up if necessary to maintain braising conditions and prevent drying out.
Difference between slow cooked short ribs and regular oven-baked ribs
Slow cooked short ribs differ from standard oven-baked ribs in technique, temperature, and desired outcome. Regular oven-baked ribs, often pork, are cooked at higher temperatures for shorter times, producing a firmer texture suitable for glazing or broiling. Slow cooked short ribs are typically beef ribs braised at low temperatures for extended periods, allowing collagen and connective tissue to convert into gelatin, resulting in meltingly tender meat. This method emphasizes depth of flavor, juiciness, and rich sauce development. Unlike quick baking, slow cooking transforms tougher cuts into succulent, fall-apart pieces, which cannot be replicated with fast, high-heat methods.
What vegetables pair best with slow cooked short ribs?
Root vegetables are ideal companions for slow cooked short ribs because they cook at the same rate as the meat and absorb the braising liquid. Sweet potatoes, carrots, and parsnips provide natural sweetness that balances the savory richness of the ribs. Onions, leeks, and shallots add aromatic depth, while chestnuts contribute a tender, nutty texture. These vegetables not only complement the flavor but also enhance the visual appeal of the dish. When adding vegetables, cut them into uniform pieces to ensure even cooking, and place them strategically around the ribs to allow the sauce to circulate and coat all ingredients.
How do I achieve a perfect sauce with the short ribs?
A perfect sauce for slow cooked short ribs requires proper braising and finishing techniques. Begin by combining flavorful liquids, aromatics, and seasonings in the baking dish so they meld with the meat during cooking. The long, low-temperature braise allows collagen to break down, enriching the sauce naturally. Once the meat is tender, remove the cover and allow the liquid to reduce slightly in the oven, concentrating flavors and thickening the sauce. Skimming off excess fat can prevent greasiness while maintaining richness. A final whisk of date syrup or a touch of mustard enhances shine, complexity, and balance, making the sauce both flavorful and visually appealing.
Can these slow cooked short ribs be made without the oven?
Yes, slow cooked short ribs can be prepared without an oven using a stovetop, slow cooker, or pressure cooker. On the stovetop, use a heavy pot with a lid, sear the ribs first, then cover with liquid and aromatics, and simmer gently for several hours until tender. In a slow cooker, combine all ingredients and cook on low for 6 to 8 hours or high for 4 to 5 hours, checking periodically for tenderness. A pressure cooker reduces the cooking time significantly to about 45 to 60 minutes under high pressure, though care must be taken to avoid overcooking. Each method ensures flavorful, tender meat if the proper liquid and seasoning are used.
