How to make Beef Short Ribs

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork and chicken are generally less expensive and can be more readily available.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often less expensive.

Soak beef short ribs in cold water to remove blood, changing the water three times.

Add white distilled vinegar to the water and soak the ribs for another 7 to 10 minutes.

Drain the ribs and rinse them until the water is clear.

Pat the ribs dry with a paper towel.

Rub olive oil on the ribs to help the spices adhere.

Season the ribs with herbs de Provence, seasoning salt, garlic powder, onion powder, and black pepper on all sides.

Let the seasoned ribs sit at room temperature for 25 to 30 minutes before cooking to avoid tough meat.

Dredge each rib in flour, ensuring they are well coated.

Heat oil in a pan over medium heat.

Sear the short ribs a few at a time in the hot oil, avoiding overcrowding the pan.

Cooking Techniques

Equipment Needed

Spice Level: