# Beef short ribs - YUM!

**URL:** <https://boards.straightdope.com/t/beef-short-ribs-yum/352033>\
**Category:** Cafe Society\
**Created:** [April 10, 2006, 2:58am UTC](https://boards.straightdope.com/t/beef-short-ribs-yum/352033 "2006-04-10T02:58:28Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tarragon918](https://avatars.discourse-cdn.com/v4/letter/t/d26b3c/32.png) [@tarragon918](https://boards.straightdope.com/u/tarragon918)\
**Post date:** [April 10, 2006, 2:58am UTC](https://boards.straightdope.com/t/beef-short-ribs-yum/352033/1 "2006-04-10T02:58:28Z")

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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. 🙂