Short ribs cook faster when cut into smaller pieces and braised in a covered Dutch oven. If you’re wondering how to cook beef short ribs fast, the key is to break the process into manageable steps that save time without sacrificing flavor. This guide will show you a practical method to get tender, juicy short ribs on the table in under two hours.
Traditional braising can take three to four hours. But with a few smart adjustments, you can cut that time in half. The secret lies in the cut, the heat, and the cooking vessel.
Let’s get started with the basics. You don’t need fancy equipment or rare ingredients. Just a sharp knife, a heavy pot, and a bit of patience.
How To Cook Beef Short Ribs Fast
This method focuses on speed without sacrificing tenderness. You’ll use smaller pieces, higher heat, and a covered pot to trap steam. The result is meat that pulls apart easily, with a rich sauce that develops quickly.
Choose The Right Cut Of Short Ribs
Not all short ribs are equal for fast cooking. Look for flanken-style ribs, which are cut across the bone into thin strips. These cook much faster than English-style ribs, which are cut between the bones.
- Flanken-style: About 1/2 to 1 inch thick, cook in 45-60 minutes
- English-style: About 2-3 inches thick, need 2-3 hours
- Boneless short ribs: Cut into 1-inch cubes, cook in 30-40 minutes
If you can only find English-style ribs, ask your butcher to cut them into smaller pieces. Or do it yourself at home with a sharp knife.
Prep Your Short Ribs For Speed
Proper preparation is crucial for fast cooking. Start by patting the ribs dry with paper towels. This helps them brown better and faster.
- Cut the ribs into individual pieces if they’re connected
- Trim excess fat, but leave some for flavor
- Season generously with salt and pepper
- Let them sit at room temperature for 15 minutes
Don’t skip the resting step. Cold meat takes longer to cook and browns unevenly.
Use A Heavy Pot For Even Heat
A Dutch oven or heavy-bottomed pot is ideal. It distributes heat evenly and holds temperature well. This prevents hot spots that can burn the meat.
If you don’t have a Dutch oven, use a deep skillet with a tight-fitting lid. The lid is essential for trapping steam and speeding up cooking.
Sear The Ribs Quickly
Searing adds flavor, but it doesn’t have to take long. Heat a tablespoon of oil over medium-high heat until it shimmers. Add the ribs in a single layer, not overcrowding the pot.
Sear each side for 2-3 minutes until deeply browned. Work in batches if needed. Overcrowding lowers the pan temperature and steams the meat instead of browning it.
Once seared, remove the ribs and set them aside. Don’t clean the pot—the browned bits are flavor gold.
Build A Fast Braising Liquid
The braising liquid adds moisture and flavor. For speed, use ingredients that don’t need long simmering. Avoid thick sauces that take time to reduce.
- Beef broth or stock: 2 cups
- Red wine or dry sherry: 1/2 cup (optional)
- Soy sauce: 2 tablespoons for depth
- Tomato paste: 1 tablespoon for richness
- Garlic and onion: minced, for aroma
Combine these in the pot after searing. Scrape up the browned bits from the bottom. Bring the liquid to a simmer.
Return The Ribs And Cover
Place the seared ribs back into the pot. They should be mostly submerged in the liquid. If not, add a bit more broth or water.
Cover the pot tightly with a lid. This traps steam and creates a moist environment that breaks down connective tissue faster.
Cook At A Gentle Simmer
Bring the liquid to a gentle simmer, not a rolling boil. Boiling can make the meat tough. Adjust the heat to maintain small bubbles.
Cook for 45-60 minutes for flanken-style ribs, or 60-90 minutes for thicker cuts. Check tenderness by piercing with a fork. The meat should be tender but not falling apart.
If you’re using a pressure cooker, cut the time to 25-30 minutes at high pressure. Natural release for 10 minutes before opening.
Thicken The Sauce Quickly
Once the ribs are tender, remove them from the pot. Let them rest while you finish the sauce.
For a fast thickener, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk this slurry into the simmering liquid. Cook for 1-2 minutes until thickened.
Alternatively, simmer the sauce uncovered for 5-10 minutes to reduce it naturally. This works best if you started with less liquid.
Serve Immediately
Short ribs are best served hot. Spoon the sauce over the meat and add a garnish like chopped parsley or green onions.
Pair with quick sides like mashed potatoes, rice, or crusty bread to soak up the sauce. Steamed vegetables or a simple salad round out the meal.
Tips For Even Faster Short Ribs
If you’re really short on time, try these shortcuts. They sacrifice a bit of flavor but save significant minutes.
Use A Pressure Cooker Or Instant Pot
Pressure cooking is the fastest method for short ribs. It cuts braising time by more than half. Follow the same searing and liquid steps, then cook at high pressure.
- Flanken-style: 20 minutes at high pressure
- English-style: 35 minutes at high pressure
- Natural release for 10 minutes, then quick release
The meat comes out tender and the sauce is ready in minutes.
Cut Ribs Into Smaller Pieces
Smaller pieces cook faster. Cut boneless short ribs into 1-inch cubes. For bone-in ribs, separate them into individual bones and cut the meat into chunks.
This reduces cooking time by 20-30 minutes. The trade-off is slightly less dramatic presentation, but the flavor remains.
Skip The Searing Step
If you’re in a hurry, you can skip searing. The meat will be less browned, but it still cooks tender. Add a bit of soy sauce or Worcestershire sauce for depth.
This saves about 10 minutes. Not ideal for special occasions, but fine for a weeknight dinner.
Common Mistakes To Avoid
Even with a fast method, a few errors can ruin the dish. Here’s what to watch out for.
Overcrowding The Pot
Too many ribs in the pot lower the temperature. This leads to steaming instead of browning. Always sear in batches if needed.
Using Too Much Liquid
More liquid means longer simmering time. Stick to the amounts listed. The ribs should be mostly submerged, not swimming.
Lifting The Lid Too Often
Each time you lift the lid, steam escapes. This slows cooking and dries out the meat. Check tenderness only after 45 minutes.
Not Resting The Meat
After cooking, let the ribs rest for 5 minutes. This allows juices to redistribute. Cutting into them immediately makes them dry.
Flavor Variations For Fast Short Ribs
You can adapt this method to different cuisines. Here are three quick variations.
Asian-Inspired Short Ribs
Use soy sauce, ginger, garlic, and a splash of rice vinegar. Add a teaspoon of sesame oil at the end. Serve over steamed rice with scallions.
Mexican-Style Short Ribs
Replace wine with beer or broth. Add cumin, chili powder, and a chipotle pepper in adobo. Serve with warm tortillas and salsa.
Herb And Garlic Short Ribs
Use chicken broth and white wine. Add fresh rosemary, thyme, and lots of garlic. Finish with a pat of butter for richness.
Frequently Asked Questions
Can I Cook Short Ribs In A Slow Cooker For Faster Results?
Slow cookers are not faster. They take 6-8 hours on low. For speed, use a pressure cooker or stovetop method.
How Do I Know When Short Ribs Are Done?
Insert a fork into the thickest part. It should slide in easily with little resistance. The meat should be tender but not falling off the bone.
Can I Freeze Cooked Short Ribs?
Yes. Cool them completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop or in the oven.
What If My Short Ribs Are Still Tough After An Hour?
Continue cooking in 15-minute increments. Toughness means the connective tissue hasn’t broken down yet. Check again after 15 minutes.
Is It Okay To Use Water Instead Of Broth?
Water works, but the sauce will be less flavorful. Add extra seasonings like soy sauce, tomato paste, or herbs to compensate.
Final Thoughts On Fast Short Ribs
Cooking beef short ribs quickly is possible with the right technique. Smaller cuts, a covered pot, and a gentle simmer are your best friends. Don’t skip the searing step if you can help it—it adds layers of flavor that make the dish special.
Experiment with different liquids and seasonings to find your favorite combination. The method is flexible, so feel free to adapt it to what you have on hand.
With practice, you can have tender, flavorful short ribs on the table in under an hour and a half. That’s fast enough for a weeknight dinner but impressive enough for guests.
Remember, the key is to start with the right cut and keep the pot covered. Follow these steps, and you’ll master how to cook beef short ribs fast without compromising on taste.