Imagine sinking your teeth into the most tender, fall-apart beef short ribs that are so succulent, they'll make your taste buds dance with joy! Our Magpies Molasses Short Ribs are not just a meal; they're a flavor explosion that transforms an ordinary dinner into an extraordinary dining experience. With a perfect balance of sweet molasses and savory soy sauce, these ribs are about to become the star of your kitchen and the talk of your dinner table.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds beef short ribs
- 1 cup molasses
- 1/2 cup soy sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground ginger
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 300°F (150°C). This low and slow cooking method will help tenderize the short ribs while infusing them with flavor.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef short ribs generously with salt and pepper.
- Once the oil is hot, add the short ribs to the pot in batches, searing them on all sides until they are browned. This should take about 3-4 minutes per side. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant. Stir in the minced garlic and ground ginger, cooking for an additional minute until the garlic is fragrant.
- Pour in the molasses and soy sauce, stirring to combine with the onion and garlic mixture. Scrape the bottom of the pot to deglaze, incorporating any browned bits from the seared ribs.
- Return the short ribs to the pot, ensuring they are submerged in the sauce. If necessary, you can add a splash of water to help cover the ribs.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the short ribs to cook for about 3 hours, or until they are tender and easily pull apart with a fork.
- Once the cooking time is complete, carefully remove the pot from the oven. Let the short ribs rest for about 10 minutes before serving.
- Serve the short ribs with the sauce spooned over the top. They pair wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Tips
- Choose the right cut: Look for well-marbled beef short ribs for maximum tenderness and flavor.
- Searing is crucial: Take your time browning the ribs to develop a rich, deep flavor base.
- Low and slow is the key: Patience is essential - the 3-hour cooking time ensures melt-in-your-mouth texture.
- Don't skip the resting time: Letting the ribs rest allows the juices to redistribute, keeping the meat incredibly moist.
- Make ahead friendly: These ribs actually taste even better the next day, so consider preparing them in advance.
- Sauce hack: If the sauce is too thin, remove the ribs and reduce it on the stovetop for a more concentrated flavor.
- Garnish options: Fresh chopped parsley or green onions can add a bright, fresh touch to the finished dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
