I’ve experimented with cooking short ribs before, and hadn’t had very good results - meat shrunk considerably, was dried out and just not tasty. So tonight, I decided to try braising them. Boy, did they turn out great! I don’t know why I didn’t try braising before, but it’s definitely the way to cook beef short ribs, and works on long ribs too (I had a couple of them too, and just decided to cook all the ribs at the same time).
First, I browned the ribs in a bit of olive oil, first seasoning them with a lemon-pepper and garlic-herb mix. Then I laid them all in a pan that I lined with the non-stick aluminum foil, and added 2 cups of beef boullion (the low sodium kind) and a few shakes of worcestershire sauce. Lastly, I covered the pan with aluminum foil and put it into a 325 degree oven for about 2 hours, basting the ribs occasionally. The meat came out juicy and tender, it was delicious!
I heartily recommend braising as a cooking method for short ribs. 