I attempted the Zuni Cafe's short ribs braised in Chimay ale yesterday. The recipe calls for braising at low heat for 2-2 1/4 hours. I have a hard time getting my stove low enough, so cooked it in a 300 degree oven (which the recipe blesses). I had to take it out after 2 hours due to poor planning on my part, and the short ribs were not even close to fork tender. I think that they needed at least another hour of cooking to get there, probably more. While I'm usually pretty good with a braise, I have had the same issue every time I have made short ribs. I cook them for 2-3 hours, but they never have the fall-apart tenderness that they have when I order them out.
Is it just a cooking time issue, or am I doing something else wrong (possibly not browning enough)?
For disclosure purposes, I will say that I had them sliced an inch thick across the bone, when the recipe called for slicing them 2 inches thick.
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