Farm-Fresh Tips for Tender Beef Short Ribs
Beef short ribs are rich, meaty, and deeply satisfying—perfect for slow braises or low-and-slow grilling. When cooked right, the meat becomes fork-tender with incredible flavor. Here’s how we prepare them at Fields of Athenry.
Pat Dry & Season – Dry the ribs well, then season generously with kosher salt, cracked pepper, and your favorite herbs or rub.
Sear for Flavor – Brown all sides in a hot skillet or Dutch oven to build a deep, savory base.
Braise Low & Slow – Cover with broth, wine, or tomatoes, and add aromatics like onion, garlic, and carrots. Cook gently at 275–300°F for 3–4 hours.
Cook Until Tender – Short ribs are ready when the meat easily pulls away from the bone.
Rest & Serve – Let them rest briefly, then serve over mashed potatoes, polenta, or rice with the rich braising liquid.
For Grilling – Use indirect heat and cook low and slow until tender, then finish over high heat for a smoky char.
From Farm to Feast—happy cooking!