Short ribs help

[Anonymous]

I got boneless short ribs yesterday on a whim but didn’t have a chance to put them on slow cooker before leaving for work today. Is there any decent way to cook them in less than 3 hours? I don’t have a pressure cooker.

Alternatively, will they still be okay by Saturday? They were frozen but I defrosted them yesterday.

[Anonymous]

Sure. Season them, seal them in aluminum foil, and cook them low and slow — or as close as you can get to that given your time constraints. So maybe 325 instead of 350. Then run them under the broiler if you want the edges crispy. I usually use garlic and smoked paprika.

[Anonymous]

My face is about 3 hrs in a Dutch oven in the oven at 3:25. With a mirepoix and some prunes first and a tiny bit of tomato paste. Then add the ribs, beef broth and red wine. Cover and cook in the oven for 3 hrs. Turn out amazing.

[Anonymous]

Anonymous wrote:I got boneless short ribs yesterday on a whim but didn’t have a chance to put them on slow cooker before leaving for work today. Is there any decent way to cook them in less than 3 hours? I don’t have a pressure cooker.

Alternatively, will they still be okay by Saturday? They were frozen but I defrosted them yesterday.

Good lord yes.
Cooking them more than 45 min is just WRONG.
Wrap in foil and bake at 400F for about 45 min. Put some onion or potatoes etc. in with them if want.

[Anonymous]

Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

[Anonymous]

Anonymous wrote:Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

This isn’t true. Slow braises, soups and stews have been around for centuries. Slow braising breaks down the connective tissues making the meat tender and easier to digest along with releasing flavor.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

This isn’t true. Slow braises, soups and stews have been around for centuries. Slow braising breaks down the connective tissues making the meat tender and easier to digest along with releasing flavor.

Many unhealthy things have been a thing for centuries.
The more you learn, the more you will know.

[Anonymous]

You can just grill them, or you can use them in stir-fry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

This isn’t true. Slow braises, soups and stews have been around for centuries. Slow braising breaks down the connective tissues making the meat tender and easier to digest along with releasing flavor.

Many unhealthy things have been a thing for centuries.
The more you learn, the more you will know.

What are you even talking about? The only thing I could remotely find was talking about crispy meat, ie grilling/bbq, not braising which is low temp for a long time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

This isn’t true. Slow braises, soups and stews have been around for centuries. Slow braising breaks down the connective tissues making the meat tender and easier to digest along with releasing flavor.

Many unhealthy things have been a thing for centuries.
The more you learn, the more you will know.

What are you even talking about? The only thing I could remotely find was talking about crispy meat, ie grilling/bbq, not braising which is low temp for a long time.

English please.

[Anonymous]

short ribs, pot roast, other slow cooked beef--you need to brown it on all sides first to develop a crust. The fond in the pan is then used to flavor the mirepoix. Then boil the broth and wine and then braise (whether in a crock pot or in a braiser in the oven. Putting raw meat into liquid in a crock pot is sub-optimal.

[Anonymous]

short ribs, pot roast, other slow cooked beef--you need to brown it on all sides first to develop a crust. The fond in the pan is then used to flavor the mirepoix. Then boil the broth and wine and then braise (whether in a crock pot or in a braiser in the oven. Putting raw meat into liquid in a crock pot is sub-optimal.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Overcooking meat is what causes cancers and makes meat unhealthy, as it cannot be digested once it's overcooked, so it just putrifies and rots like roadkill in the colon with the bacteria present.

Eating meat rawish-warmed up is best, but many won't do that, so med-rare is good for most cuts, and medium to med well if worried aobut parasites or bacteria being present.

This isn’t true. Slow braises, soups and stews have been around for centuries. Slow braising breaks down the connective tissues making the meat tender and easier to digest along with releasing flavor.

Many unhealthy things have been a thing for centuries.
The more you learn, the more you will know.

What are you even talking about? The only thing I could remotely find was talking about crispy meat, ie grilling/bbq, not braising which is low temp for a long time.

English please.

NP. I understood just fine.