Short ribs are a beef cut taken from the plate primal of the cow. They consist of a short section of rib bone surrounded by meat. Short ribs are a tough, collagen-rich cut that benefits greatly from long, slow cooking to break down the connective tissue and tenderize the meat. So yes, the longer you cook short ribs, the softer and more tender they will become.
What are short ribs?
Short ribs come from the rib primal cut on the cow. They contain layers of fat and collagen-rich connective tissue sandwiched between the ribs and layers of beef. This makes them a flavorful yet challenging cut to cook properly.
There are two main types of short ribs:
- English-style short ribs: Taken from nearer the chuck end of the rib primal, these short ribs have more meat between each rib bone.
- Flanken-style short ribs: Taken from the plate end of the ribs, flanken ribs have a thinner cut of meat between each rib bone.
Both styles of short rib benefit from braising, stewing, or barbecuing low and slow to break down the connective tissues. English style short ribs are better for traditional braising due to their thicker cuts of meat. Flanken ribs work well for Korean-style barbecue.
Why do short ribs get more tender with longer cooking?
Short ribs contain a high amount of collagen in their connective tissues. Collagen is a tough protein that requires moist heat over an extended period of time to break down into gelatin.
As the collagen slowly hydrolyzes during the cooking process, it transforms from tough fibers into silky, unctuous gelatin. This tenderizes the meat and gives it a meltingly soft, spoon-tender texture.
The high collagen content is also why recipes recommend cooking short ribs for 2-3 hours or more to make them tender. The prolonged cooking time gives the collagen plenty of time to fully convert to gelatin.
What temperature and cooking methods work best?
For the collagen in short ribs to convert into gelatin, it’s important to use moist cooking methods and temperatures between 160-190°F. Methods like braising, stewing, and slow barbecue work well.
Some guidelines for cooking tender short ribs:
- Braise on the stove or in the oven at 300-325°F for 2-3 hours until fork tender.
- For stovetop braising, bring the liquid to a gentle simmer and cook low and slow.
- For oven braising, use a Dutch oven with a tight fitting lid and cook low and slow.
- For barbecue, use indirect heat around 225-250°F and cook for 4+ hours.
The prolonged cooking time at moderate temperatures give the collagen time to break down fully.
Higher temperatures can cause the meat to seize up and squeeze out moisture. Cooking too quickly doesn’t allow enough time for the collagen to convert to gelatin.
What happens at 1 hour, 2 hours, and 3+ hours?
Here is a timeline of what happens to short ribs during different stages of cooking:
At 1 hour
– The meat has begun to get tender and the collagen starts breaking down.
– The ribs are still quite tough and chewy.
– A fork inserted meets a lot of resistance.
– The meat has likely not reached the collagen conversion temperature yet.
At 2 hours
– Collagen is breaking down more significantly, beginning to tenderize the ribs.
– The meat is tender enough to bite through with some chewiness.
– A fork inserted meets a moderate amount of resistance.
– The ribs are nearly at the ideal collagen conversion temperature.
At 3+ hours
– Collagen has fully broken down into gelatin.
– The meat is very soft, fall-off-the-bone tender.
– A fork or spoon slides easily in and out with no resistance.
– The ribs are spoon-tender and ready to serve.
So in summary, after 1 hour the ribs are still quite tough. At 2 hours, they are getting tender but still have some chew. It takes a full 3+ hours for the collagen to fully convert to gelatin for meltingly tender short ribs.
What internal temperature should short ribs reach?
For tender, pull-apart short ribs, they should reach an internal temperature of at least 195°F when cooked low and slow. At this temperature range:
- The collagen will have fully converted to gelatin.
- The fat and connective tissue will have melted.
- The meat fibers have relaxed and become tender.
Aim for an internal temperature between 195-205°F for the most tender results. Use an instant-read meat thermometer to check doneness if your recipe doesn’t specify a cooking time.
For food safety, short ribs should reach at least 160°F internally to pasteurize the meat. But they won’t be fully tender yet at this point.
Tenderness tips
Here are some extra tips for ensuring tender short ribs every time:
- Trim excess fat: Too much external fat can prevent the collagen from fully breaking down. Trim off any thick layers of fat before cooking.
- Sear before braising: Browning the ribs through searing adds layers of flavor.
- Use acidic braising liquid: Wine, vinegar, or tomato paste help tenderize through the acid.
- Let rest before serving: Letting the ribs rest in the braising liquid allows them to reabsorb moisture.
Following a proven recipe and giving the ribs sufficient time is the number one rule. But these tips can take them to the next level of tenderness.
Conclusion
Short ribs require time and the right technique to become fork-tender. Their high collagen content means they need moist, gentle heat around 160-190°F for 2-3 hours. This gives the tough collagen time to fully convert to softened gelatin. While 1 hour may start to tenderize short ribs, it takes a full 3 hours or more for them to reach the peak of tenderness. Use a meat thermometer to check for an internal temperature of at least 195°F when cooking short ribs low and slow. With the right time, temperature, and method, short ribs transform from chewy to succulently tender.