braised beef short ribs (for Tacos)

braised beef short ribs (for Tacos)

Short ribs, (UK cut; Thin Ribs) also referred to as Jacobs ladder, the key to great short ribs is low and slow cooking to break down the tough connective tissues and render the fat. This is a simple uncomplicated recipe anyone can make.

Quite often they are served whole and one rib per person but I want more versatility from the recipe. In this beef short recipe I am going to shred the meat so I can portion it up and freeze for other dishes. It is a uncomplicated easy recipe with minimum effort with deep rich beefy intense flavours. This ribs have basic seasoning in the initial cook so I can change the flavour profile when I get my batched portions out from the freezer.

Braised Beef Short Ribs

A uncomplicated easy recipe with minimum effort with deep rich beefy intense flavours
5 from 2 votes
Prep Time 15 minutes
Cook Time 5 hours
Course Main Course
Cuisine European
Servings 1 person
Calories 369 kcal

Equipment

Ingredients
  

  • 1 kg beef short ribs
  • 2 large carrots roughly chopped
  • 1 large onion roughly chopped
  • 100 g celery stalks roughly chopped
  • 300 g beef stock homemade or shop bought
  • 3 bay leaves
  • seasoning (salt & pepper)
  • 1 bulb of garlic cut in half

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • Season the ribs then sear in a hot frying pan (don't overcrowded the pa, cook in batches if need be, you want the charred caramelised edges for flavour)
  • once seared/ browned on all sides add the ribs to the casserole dish
  • now cook the onions, celery and carrot in the frying pan with the leftover rendered fat from the short ribs
  • cook until caramelised on the edges, ensure if there are any juices left in the frying pan it goes into the casserole dish. Also add the garlic at this point
  • now add the beef stock, if the ribs are not covered then top it up with boiling water
  • add the bay leaves
  • cover casserole dish with a sheet of tin foil and then place the lid on (this is to keep all the moisture in the casserole dish and to stop the beef ribs from drying out
  • cook for around 4 to 5 hours, do check to make sure the liquid is not reducing to much. If it is then to up with water

Portion Up The Beef Short Rib For Tacos

  • Once the ribs are cooked (should be ready to fall off the bone) remove them from the casserole dish into a large saucepan or a large bowl
  • Once it has cooled down, with a colander strain of the beef stock and vegetables (throw away the vegetables once you have squeezed all the juice from them)
  • pull off the beef from the bones and shred the meat into the stock
  • divide the shredded beef into 5 containers and then top up with the beef stock. (if you have any stock leftover just freeze it (around 300g)

Cooking The Shredded Beef Short Ribs

  • grab a portion of your shredded beef and place in your small saucepan
  • make sure it is on a gentle heat (stops the beef drying out) heat until warm, or keep heating intel the stock / sauce has become your ideal consistency
  • DO NOT season until towards the end of cooking because the more you reduce it the saltier it becomes

Notes

Additions 

Bone marrow, if you have available add to the casserole dish the same time as the vegetables. The bone marrow will add a depth of flavour and a different mouth feel  to the whole dish.

Benefits of Bone Marrow

  • It’s a rich source of:
    • Proteins
    • Vitamins A and E
    • Niacin
    • Riboflavin
    • Pantothenic acid
    • Thiamine
    • Biotin
    • Iron
    • Phosphorus
    • Magnesium
    • Calcium
    • Zinc
    • Potassium
    • Chondroitin
    • Glucosamine
    • Glycine
  1. Low in Calories:
    • Consuming bone marrow as part of a hearty broth provides only 50-60 calories per cup.
    • The richness of the soup leaves you satiated, helping you consume fewer calories and stay full until your next meal.
    • Bone broth can be a handy snack for those on weight loss diets.
  2. Health-Promoting Compounds:
    • While research specifically on bone marrow is limited, compounds found in it have been associated with health benefits:
      • Collagen
      • Conjugated linoleic acid
      • Glycine
      • Glucosamine
    • These compounds may contribute to:
      • Decreased inflammation
      • Improved skin health
      • Better joint function

The Stock 

To add more depth of flavour to the dish try using 100ml of red wine and just use 200ml of beef stock 

 

Nutrition

Serving: 1300gCalories: 369kcalCarbohydrates: 8gProtein: 42gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 162mgSodium: 463mgPotassium: 827mgFiber: 1.8gSugar: 1.6gVitamin A: 5240IUVitamin C: 4mgCalcium: 54mgIron: 5mg
Keyword Braised Beef Short Ribs
Tried this recipe?Let us know how it was!

Cost Of Beef Short Rib

In the UK Beef short ribs are available from Sainsbury’s at £8.50 a kilo, (not always in stock). Morrison at £11.99 per kilo and are usually always in stock. I always wait and get mine at a reduce cost because people are unsure how to cook them there are often bargains to be had. I just buy them when they are cheap and keep them in the freezer until I have a batch to cook. The best buy I have ever had was from Morrison and I bought 4 packs and 1 pack of bone marrow for a tenner (£10).

Time needed: 5 hours

How To Cook Beef Short Ribs

  1. Sear the short ribs

    Season and then add the short ribs to a hot frying pan, once seared remove from the frying pan into the casserole dish

  2. Pre Cook the veg

    Add the carrot, onion and celery to the frying pan and cook in the beef fat until golden brown. Once caramelised add to the casserole dish along with any of the leftover cooking fat

  3. Add the stock

    At this point you want to add the beef stock to the casserole dish along with the garlic and bay leaves

  4. Cooking

    Cover with tin foil and a lid and place into the oven for 4/5 hours

  5. Strain

    remove the ribs and place into a bowl, once cooled shred the beef. When to cooking stock has cooled strain over the shredded beef and squeeze as much juice from the vegetables

  6. Portion

    divide the mixture into 5 freezer safe containers (around 300g) allow to cool before freezing

  7. Reheating

    Add a portion to a small saucepan and gently reheat reducing the stock to a thicker consistency. Taste and season if needed

  8. Serve

    Serve with tacos and the usual sides, I went for high protein and served mine on parmesan omelette then dressed with chimchuri and roasted shallots.

Dishes I Have Made with Short Rib

Beef Short Rib Broth (with pork for added protein)

References Bone Marrow Benefits

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