<\/span><\/h2>\n\n\n\nAfter the bone-in beef short ribs have cooled to room-temperature, store leftovers in an airtight container in the refrigerator <\/strong>for 3-4 days. Reheat in the microwave, on the stovetop, or in the oven until an internal temperature of 165\u00b0F is reached.<\/p>\n\n\n\nLeftovers can also be frozen<\/strong> in an air-tight, freezer safe container up to 2-3 months. When you're ready to use the frozen braised beef short ribs, thaw them safely in the refrigerator or using the cold water thawing method.<\/p>\n\n\n\n<\/span>FAQs<\/span><\/h2>\n\n\n\nHow long should you cook beef short ribs in the oven for?<\/strong> The cooking time for oven baked short ribs can vary depending on the recipe, the size of the ribs, and the desired level of tenderness. However, a common guideline for braising beef short ribs in the oven is to cook them at a low temperature usually around 300-350\u00b0F for approximately 2.5 to 3.5 hours. My recipe calls for 350\u00b0F for approximately 3 hours.<\/p> <\/div>
Should I braise short ribs covered or uncovered?<\/strong> The braised short ribs should not be covered until they\u2019re ready to be placed in the oven.<\/p> <\/div>
What is the best temperature to cook short ribs?<\/strong> A common guideline for braising beef short ribs in the oven is to cook them at a low temperature usually around 300-350\u00b0F for approximately 2.5 to 3.5 hours. <\/p> <\/div>
How much liquid do you use to braise short ribs?<\/strong> When braising short ribs, the liquid should only come halfway up the ribs. This recipe has 57 ounces of liquid.<\/p> <\/div>
What kind of wine do you use for braised short ribs?<\/strong> It\u2019s best to use a red wine that is robust, full-bodied, and has good acidity. These qualities will complement the rich and hearty flavors of the meat. Some red wine options that work well are Cabernet Sauvignon, Merlot, Zinfandel, Shiraz\/Syrah, Malbec or a red blend. You don't need to use an expensive bottle. A good-quality, moderately priced red wine will work just fine.<\/p> <\/div>
If I don\u2019t want to use red wine in this recipe, what could I use instead?<\/strong> If you prefer not to use red wine or don't have any on hand for braising beef short ribs, you can use beef broth or stock, non-alcoholic red wine or beef consomm\u00e9.<\/p> <\/div>
Can this short ribs recipe be made in a Crockpot?<\/strong> Yes. Follow steps 1-4 the same. Add the stock and wine, and scrape up any solid bits from the bottom of the pan. Transfer the mixture in the pan to a Crockpot. Submerge the ribs and cook on low for 7-8 hours. Time can vary with slow-cookers, so adjust according to model. The beef should be fall apart tender.<\/p> <\/div> <\/div>\n\n\n\n