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The type of meat we chose was short ribs because it is easier to cook and because it is delicious to eat. Also, because everybody cannot eat pork.

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Short ribs come from the lower rib cage of the steer called

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The muscle that is found in short ribs is the latissimus dorsi muscle. It is above the serratus ventralis muscle, and is separated from it by a layer of fat. This muscle is usually found in the chuck area and the upper part of the plate.

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When short ribs are taken from a human, it is surrounded by the serratus ventralis muscle. This muscle is found near the second rib and covers the rib cage.

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1 tablespoon packed brown sugar

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon garlic powder

4 pounds beef short ribs (bone-in), trimmed of fat

Ice cubes

1/2 cup barbecue sauce, plus additional for serving

Aluminum Foil

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The temperature would have to be at 185 degrees F in order for it to be safe eat. And 85 degrees C

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According to USDA, ribs are "done" when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy

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Kiwi & Chili-Rubbed Beef Short Ribs - Grilled Beef Short Ribs with Kiwi & Chili Spice Rub

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Kiwi & Chili-Rubbed Beef Short Ribs - Grilled Beef Short Ribs with Kiwi & Chili Spice Rub

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Oven-Baked Short Ribs with Porter Beer Mop

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Get Oven-Baked Short Ribs with Porter Beer Mop Recipe from Food Network

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These braised drunken beef short ribs have a crispy exterior that yields to a tender wine-braised centre.

Texture is a big deal when it comes to food. Take brisket, for example. We all seek to achieve that crusty exterior bark as a contrast to the impossibly soft flesh within. The same holds true for braised meats like these beef short ribs. It's wonderful if you can cook them to extreme tenderness, but even better if you can get a little crunch to the same bite. The trick to making this happen is cooking them twice. Once for the soft and gentle braise, then a blast under the broiler to shock the outsides into a crustified state.

As for the drunken part? When brainstorming this recipe, I considered that most beef short rib recipes used either red wine or sugary soda as the braising liquid. You were forced to make a choice between sweetness or a richer depth of flavor. Until now! I found a way to harness the pleasant sweet notes AND the wine at the same time... and the answer is Manischewitz. If you're not familiar, this difficult-to-spell cheap red wine is outrageously sweet. By wine standards, it's not exactly taken seriously, but by cooking standards, it comes in really handy. I actually used it to create "drunken apples" to go along with this Crown Roast of Pork.

If you prefer, you can substitute the bone-in short ribs with boneless chuck ribs. You'll find the cook time will be a little quicker. Effectively, boneless chuck ribs behave in much the same way - a tougher cut requiring gentle long cooking to get it to break down and transform in tenderness.

The most crucial step of this whole process is the browning phase. Patience is mandatory. Make sure you allow the ribs to brown in the pot at least 10-15 minutes per side to develop proper color and flavor. Any shorter and you'll be doing yourself a disservice.

Print Recipe

Twice-Cooked Drunken Beef Short Ribs

Ingredients

Instructions

1. Preheat an oven to 320f.

2. Season the short ribs well on all sides with a generous amount of kosher salt.

3. Place a dutch oven over high heat and add the olive oil. Working in batches, brown the short ribs, taking time to develop the crust. Set aside once browned.

4. Add the onion and carrot to the pot the ribs were browned in, and reduce the heat to medium. Cook until vegetables have softened and turned translucent, about 5 minutes.

5. Add wine, Worcestershire and thyme, and scrape up any browned bits stuck to the bottom of the pot. Bring to vigorous simmer and reduce liquid by half.

6. Once liquid is reduced, add the stock and bring to the boil. Add in ribs in a single layer, cover and place in the oven for 2-3 hours, until the meat is tender and a knife can be pushed through without any resistance.

7. Remove pot from oven, and turn on broiler to high. Line a baking tray with greaseproof paper, then carefully remove ribs from pot and place onto tray, making sure there are no vegetables stuck to the surface of the meat.

8. Place tray under broiler and brown for 7-10 minutes to create a dark and crusty exterior. Check the ribs every few minutes to ensure they do not burn. If they are burning on the edges without coloring, move to a lower rack or change broiler setting to low.

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Twice-Cooked Drunken Beef Short Ribs - Jess Pryles

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Texture is a big deal when it comes to food. Take brisket, for example. We all seek to achieve that crusty exterior bark as a contrast to the impossibly soft flesh within. The same holds true for braised meats like these beef short ribs.

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There are no bad cuts of meat, just bad chefs. Let me explain, as a teenager I worked as a butcher...I was broke and literally, the only protein in my diet was the scraps and "bad cuts of meat", which I got for free from the job. I learned to cook them slowly, with high heat and bold flavors. Later, after I finished college I got some money and started eating out...I was bitterly disappointed by what passes for top shelf beef in restaurants. A prime cut is just easy to cook beef.
Beef Chuck Image Source
Usually sold as stew meat the chuck muscle gets a lot of work and has a lot of hard rubbery collagen and connective tissue.
7 Bone Roast Image Source
Low and slow is the name of the game. Sear it fast and close in all the juices and then push it and forget it in a lightly warm oven. Strong oriental spices work wonders with the slow cooking and hard flavor and texture of the chuck
Flat Iron Steak Image Source
This is the secret tenderloin. The top blade muscles is a tenderloin with flavor because of all its marbling but lacks the hardness of the rest of the overworked chuck muscles.
Denver Steak Image Source
This small little cut is tender enough to cook on a grill but still has that chuck flavor.
Rib Image Source
The portion in between the 6th and 12 rib is called the rib prime cut. This area has a lot of marbling and flavor but isn't all that worked and can easily be cooked with dry heat.
Standing Rib Roast/Prime Rib Image Source
The classic roast. And for me, the cheap and easy "dad is awesome" meal. It's flavorful so it only needs salt and peper to be perfect, it's easy to do because the marbleing of fat makes it baste it'self and it's scalable. A 8 pound roast that needs 40 minutes can be cut in half and the halfs are done in 20. Just don't ever forget to let it rest after you take it out of the oven.
Ribeye Steak Image Source
My wonder steak. Cut from the upper rib section it has the perfect mix of flavor due to the heavy marbling and tenderness because it's not a very used muscle on the cow. Save this one for that special day of celebration like you do with your old scotch - but don't you dare use anything more than some salt and a little pepper, this beauty needs to be savored free from distractions
Entrecote Image Source
Entrecote means "in-between ribs" in french and it's a thin, boneless ribeye. And this serves a very important purpose...you already know that ribeye is the perfect steak, but that same meat can take on a whole new dimension of yummy if you cut it thinner and cook it medium rare. Try it and thank me later.
Plate Image Source
With great flavor comes a hell of a lot of connective tissue. But to someone that knows how to cook that just means the end results will be golden brown and gloriously savory.
Short Ribs Image Source
This is the perfect cut to use as a condiment. Always have some short ribs around the freezer and elevate everything to a masterpiece. You can not mess with this meat and make it loose it's flavor. On the other hand, it takes time to cook so it's not something you ca make a 5-minute dinner out off.
Skirt Steak Image Source
This is the best meat to train on as a new barbecue pit boss. It's filled with fat and flavor so it can take a lot of direct heat. Bring it to medium as soon as possible and then let it rest. This is the cut that will teach you just how much flavor you can find in a rough cut of beef.
Brisket Image Source
The hardest meat you will need to tame, some briskets are all collagen. But when smoked for 4+ hours with a sweet dry rub the results are unmached by any tenderloin.
Shank Image Source
Have patience with this one and it will reward you 100 fold. Cook low and slow and then spread that butter marrow goodness all over the meat like gravy. All I can say is that it's gonna change your life
Short Loin Image Source
The short loin is a easier to cook version of the ribeye...it's a intermediate area between the fatter and harder rib and softer leaner sirloin cuts.
T-Bone Image Source
The basic cut from the short loin, it has a good mix of flavor and tenderness as it contains a small portion of tenderloin.
Porterhouse Steaks Image Source
Basically, a T-bone that contains a bigger portion of the Tenderloin. It's overpriced but I doubt you can go wrong with it, even the dumbest assistant chef can make perfection out of this.
Strip Steak Image Source
The best value stake you can get. A perfect mix of tederness and flavor for most. But it's already too bland for my tastebuds, give me a skirt steak any day of the week.
Sirloin Image Source
In the top of the Sirloing you can find the most unused muscles on a cow, they are basically just keeping the front and the back from not comming apart. This makes this meat very tender and easy to cook, but this also makes it very overpriced, I would avoid it or better yet sell it and get a good cash back for how much the whole cow set you back.
Tenderloin Image Source
A waste of time unless you own pretentios restaurand and make a killing on the markup on these guys. If you must have it, keep it rare; even medium rare tenderloin tends to be bland taste wise and in terms of texture.
Top Sirloin Image Source
The only part of the top loin that i bother with. Flavor with mild spices and mixes. Sear it on a scorcing hot pan to get the sweetness into it and you're set.
Bottom Sirloin Image Source
A great inexpensive cut, flavor this bad boy to your hearts content. This works on harsh barbcues and low slow pace oven roasts for even more intense deep flavor.
Flank Image Source
Hard texture, deep flavor makes this excell when marinated in acidic rub and then flash cooked to medium rare under high heat - but the result is just incredible.
Round Image Source Rump Roast Image Source
Pure muscle, well worked hind leg muscle. Hardly any fat you need to soak it in it's own flavor. be generous on the flavored butter.
Eye of Round Image Source
My prefered "sandwichic" meat, nothing impressive and is healtier than processed meats.

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There are no bad cuts of meat, just bad chefs. Let me explain, as a teenager I worked as a butcher...I was broke and literally, the only protein in my diet was the scraps and "bad cuts of meat", which I got for free from the job.

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For the Short Ribs

4 pounds boneless beef short ribs, cut into 4-inch long pieces

2 teaspoons kosher salt

1 teaspoon black pepper

For the BBQ Sauce

1 cup ketchup

3/4 cup dark brown sugar, packed

1-1/2 tablespoons cider vinegar

1-1/2 tablespoons Worcestershire sauce

1-1/2 tablespoons Dijon mustard

1-1/2 teaspoons chili powder

3/4 teaspoons garlic powder

1/4 teaspoon cayenne pepper