Hi everyone, it’s April from Relax Lang Mom!
There are those days when you just want something different from your usual meals, right? That’s how I was feeling the other day – I was craving beef but wasn’t feeling like our regular Filipino beef dishes. Bulalo, Nilaga, and Mechado just weren’t hitting the spot.
I thought about doing a beef roast but didn’t have any wine in my pantry for braising. That’s when I came across this simple beef short ribs recipe from AllRecipes. I figured it would be perfect since all the ingredients are staples I usually have on hand, except for the beer. Luckily our little sari-sari store carries the basics.
Short ribs (or tagiliran/tadyang) if you’re buying from the butcher at the market, are so fall-off-the-bone tender and juicy when braised. That’s because they have a lot of fat and connective tissue that slowly renders down during the long, slow cooking process. This makes them incredibly rich and flavorful. They also tend to be more affordable than steaks or roasts.
Another plus is that short ribs are very forgiving – it’s hard to over or undercook them since they continue cooking in the braising liquid. This makes them a good hands-off weeknight option. The bone also adds great textural variety.
Some potential cons to be aware of though – short ribs can be messy to eat since you have to contend with the small bones. This might not make them ideal for a fancy dinner party.
The smaller size of short ribs can also make portioning and serving a little tricky compared to a big roast. You’ll likely only get a few portions from a pound.
The bone can also sometimes be a bit of a choke hazard for little ones, so I’d keep short rib dishes reserved for older kids and adults.
They also require low and slow cooking for a minimum of two to four hours, so it’s not a quick meal. Which is why I use my slow cooker when cooking beef.
The hands-off nature of slow cooking makes it an ideal method for preparing short ribs. With a slow cooker, you can simply toss in all your ingredients, set it, and forget it until dinnertime. This allows you to prep the ribs in the morning before work or school, then come home to an incredibly fragrant and tender meal ready to serve.
No need for constant monitoring on the stovetop. The low, slow heat of a crockpot gently simmers the ribs all day in their flavorful sauce till fall-off-the-bone tender. It’s perfect for those busy weeknights when you don’t want to spend hours at the stove cooking. The set-it-and-forget-it convenience of slow cooking with short ribs is hard to beat. It frees you up to focus on other tasks without sacrificing deliciously moist, braised ribs. Definitely take advantage of your slow cooker if you want an easy, hands-off approach to cooking short ribs.
How to Cook the Beef Short Ribs
The preparation is really easy – just season and dredge the short ribs in flour before searing them in a Dutch oven. Once browned, remove the ribs and cook the onions until softened. Then add the ribs back along with beer and beef broth. That’s it!
Once covered and left to simmer for a couple hours, the ribs become fall-off-the-bone tender in the rich, flavorful sauce. The beer adds a nice bit of depth without being overwhelming. It was so satisfying on a chilly evening here.
I served the ribs with steamed rice on the side, but they’d also be great over mashed potatoes or egg noodles. The sauce makes everything so tasty. I might have to make a double batch next time so there’s leftovers!
Give this simple beef short ribs recipe a try if you’re looking for something cozy, comforting but different from your regular lineup. Let me know if you do – I’d love to hear how yours turns out! Don’t forget to sign up for my newsletter below for more easy recipes straight from my Filipino kitchen. Mabuhay!
Ingredients
Shopping List:
- 450g beef short ribs
- 1 tablespoon butter
- 1 can beer
Pantry Items:
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- Cooking oil
- 1 white Onion sliced
- 3 cloves Garlic pressed
- 1 beef cube
- 1 cup water
Tools Needed:
- Dutch oven or large skillet
- Measuring spoons/cups
- Slow Cooker
Instructions
- Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
- Heat oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
- Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in water and beef cubes.
- Cover and simmer over low heat until ribs are very tender, about 3 hours.
- Alternatively, use the slow cooker and set it on low for 6 hours.
- Serve ribs with mashed potatoes or rice. Enjoy!
Notes
Tips:
For enhanced flavor, add thyme sprigs to the braising liquid.
Sherry can be substituted for beer.
Add potatoes and carrots for a whole meal!
Leftovers: Refrigerate for up to 4 days or freeze for 2-3 months. Reheat covered in a saucepan with a splash of water or stock.
