Short ribs are short ribs with large chunks of meat still attached. This is a tough cut of meat from the front of the cow, but it transforms into wonderfully tender bites when the ribs are braised. Beef ribs are similar to pork ribs, except that they tend to be larger and meatier; and, of course, they come from a cow rather than a pig. As they are simmered in the oven, the ribs become ridiculously tender and the meat practically falls off the bone.
Because of the toughness of the meat, the ribs require a long and slow stew, which is perfect for bringing out their rich meat flavor. According to the USDA, ribs are “cooked” when they have an internal temperature of 145°F, but they can still be tough, since ribs need a little more cooking to be tender. That said, I haven't made these ribs in an instant pot, so I can't 100% tell you that they taste that strong. Beef ribs are best cooked braised, stewed, or simmered in simmered liquid for tender meat.
Remember that you'll need to buy more bone-in ribs for this recipe, since bones are heavier, up to 50% more. When the animal is cut into sections, the first 5 ribs are short ribs, so those ribs are left with the mandrel section instead of the rib section. You can use a microwave, which will sacrifice some texture, or you can reheat the ribs by simmering them in a saucepan with the braising liquid until they recover the temperature. Bok choy and Asian vegetables are especially good side dishes, as they add a clean and slightly bitter note to accompany the rich and greasy ribs.
Stir everything together, then cover and place in a 325-degree oven for 2 and a half hours, or until the ribs are tender. My Mexican beef ribs are first seared in a Dutch oven to improve texture and flavor, and then braised in a savory combination of tomato sauce, beef broth, chipotles, and Mexican condiments. Leftover beef ribs can be stored in an airtight container in the refrigerator with the braising liquid to keep the meat moist. These amazingly tender Mexican ribs are slowly cooked in a boldly seasoned sauce that infuses intense flavor into every bite.
Mexican ribs are cooked with onions, tomatoes, poblano peppers and aromatic spices to create an exciting meal. Beef ribs in a slow cooker should be cooked on high heat for 4-5 hours or on low heat for at least 7 hours.