how long to cook short ribs on stove

3 min read 05-02-2025

Short ribs, with their rich marbling and deep flavor, are a culinary treasure. While often associated with slow cooking methods like braising or using a slow cooker, achieving tender, fall-off-the-bone short ribs on the stovetop is entirely possible. It just requires a bit more attention and a slightly different approach. This guide will walk you through the process, ensuring your short ribs are perfectly cooked every time.

Preparing Your Short Ribs for Stovetop Cooking

Before you even think about turning on the burner, proper preparation is key.

Selecting the Right Cut:

Look for bone-in short ribs, ideally English-style. These have a greater surface area and will benefit from the stovetop searing.

Trimming the Excess Fat:

Trim away any excess fat, but don't remove it all! A little fat adds flavor and helps keep the meat moist.

Seasoning:

Generously season your short ribs with salt, pepper, and any other desired spices. Garlic powder, onion powder, paprika, and even a touch of cayenne pepper can elevate the flavor profile.

The Stovetop Short Rib Cooking Process: A Step-by-Step Guide

This method combines searing for flavor and then braising for tenderness.

1. Searing for Flavor (10-15 minutes):

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon or two of high-smoke-point oil (like canola or grapeseed).
Sear the short ribs on all sides until deeply browned. This step creates a delicious crust and enhances the flavor. Work in batches if necessary to avoid overcrowding the pot. Don't rush this step!

2. Braising for Tenderness (2-3 hours):

Reduce the heat to medium-low. Add your aromatics (onions, carrots, celery) to the pot and cook until softened, about 5 minutes.
Pour in your braising liquid. This could be beef broth, red wine, or a combination. The liquid should come about halfway up the sides of the short ribs.
Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Simmer gently for 2-3 hours, or until the short ribs are incredibly tender and easily fall off the bone. You'll want to check for tenderness after about 2 hours. Use tongs to gently pull on a rib to check for doneness.

3. Rest and Serve:

Once the short ribs are cooked, remove them from the pot and let them rest for at least 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Skim off any excess fat from the braising liquid. Thicken the liquid, if desired, by simmering it uncovered until it reduces slightly.
Serve your succulent short ribs with the reduced braising liquid, mashed potatoes, polenta, or your favorite sides.

How to Tell if Your Short Ribs are Done

Tenderness is the ultimate indicator. The meat should easily pull away from the bone with minimal effort. A meat thermometer can be used, but it's not entirely reliable with short ribs due to connective tissue. Aim for an internal temperature of 190-205°F (88-96°C), but tenderness is more important.

Troubleshooting Common Stovetop Short Rib Issues

Short ribs are tough: You likely didn’t braise them long enough. Next time, extend the braising time. Low and slow is key here.
Short ribs are dry: Make sure to use enough braising liquid, and avoid over-browning or overcooking them.
Braising liquid is too watery: Simmer the liquid uncovered for a longer period to reduce it and thicken the sauce.

Variations and Flavor Enhancements

Red wine reduction: Use a good quality red wine for the braising liquid and reduce it further after cooking for a richer sauce.
BBQ short ribs: After braising, brush the short ribs with your favorite BBQ sauce and broil them for a few minutes for a sweet and smoky finish.
Mushroom short ribs: Add sliced mushrooms to the pot during the braising process for an earthy flavor.

By following these steps, you can create incredibly tender and flavorful short ribs on your stovetop. It might take a little longer than some methods, but the result is worth the effort. Enjoy!