How to Make Tender Short Ribs Without Braising

Ingredients

• 2 lb Boneless Short Ribs (English cut) (Trimmed, fat and silver skin removed, pat dry)
• 1 tbsp Kosher Salt (Seasoning salt)
• 1 tbsp Black Pepper, freshly ground (Seasoning pepper)
• 1 tbsp Vegetable Oil (High‑smoke‑point oil for searing)
• 8 tbsp Unsalted Butter (For browned butter sauce, cut into pieces)
• 2 tbsp Shallot (Minced (about 1 small shallot))
• 1 tsp Garlic (Minced)
• 0.25 cup Worcestershire Sauce (Adds umami depth)
• 2 tbsp Red Wine Vinegar (Bright acidity)
• 1 tbsp Soy Sauce (Prefer low‑sodium)
• 1 tbsp Packed Brown Sugar (Adds sweetness and helps caramelize)
• 1 tbsp Dijon Mustard (Sharp flavor)
• 2 tsp Black Pepper (additional) (For sauce, freshly ground)

Instructions

1. Trim and Dry the Ribs

   Using a sharp chef’s knife, remove excess external fat and the thin silver skin from the short ribs. Pat the meat dry with paper towels.

   Time: PT10M

2. Season and Refrigerate

   Mix 1 tbsp kosher salt and 1 tbsp freshly ground black pepper. Rub the mixture evenly over the ribs, cover loosely with foil, and place in the refrigerator for at least 2 hours (up to 24 hours).

   Time: PT5M

3. Low‑and‑Slow Oven Cook

   Preheat the oven to 275°F. Place the ribs on a rack set over a roasting pan and bake for 50‑60 minutes, or until an internal temperature of 135‑140°F is reached.

   Time: PT1H

   Temperature: 275°F

4. Rest After Oven

   Remove the ribs from the oven, tent loosely with foil, and let rest for 5 minutes.

   Time: PT5M

5. Reverse Sear

   Heat 1 tbsp vegetable oil in a cast‑iron skillet over medium‑high until it just begins to smoke. Sear the ribs 1‑2 minutes per side until a deep brown crust forms.

   Time: PT5M

6. Second Rest

   Transfer the seared ribs to a cutting board and let rest 5 minutes before slicing.

   Time: PT5M

7. Browned Butter Sauce

   In a small saucepan over medium heat, melt 8 tbsp butter. Whisk continuously for 3‑5 minutes until it turns a nutty amber color. Add minced shallot and garlic; cook 30 seconds until fragrant, then remove from heat. Whisk in Worcestershire sauce, red wine vinegar, soy sauce, brown sugar, Dijon mustard, and 2 tsp black pepper until smooth.

   Time: PT10M

8. Slice and Serve

   Thinly slice the rested ribs against the grain. Arrange on a platter, drizzle with the browned‑butter sauce, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g