miami ribs recipe – Busy in Brooklyn (2024)

FAQs

What cut of meat is Miami ribs? ›

Miami ribs are a delicious and very easy-to cook-cousin of the large and hearty beef rib. Actually, they are short ribs cut crosswise into thin strips making them the ideal cut for quick cooking. Miami ribs are also knows as Korean short ribs or Kalbi or even flanken-style rib.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Heat the grapeseed oil in a large stockpot or Dutch oven over high. Add the short ribs and sear until browned on both sides, 2 minutes per side. Add the beef stock, carrots, celery and green pepper. Turn the heat to low, cover, and cook until the meat is falling off the bone, 2 1/2 hours.

Miami ribs (also known as flanken-style short ribs) are a delicious cut that can be grilled or cooked in the oven.

It couldn't be simpler to prepare. Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They're about 1/2-inch thick.

One of the best meals to choose when looking for a healthy diet is beef ribs from your local best barbecue restaurant. Not only are cut beef ribs an excellent source of protein, but they also contain iron, which helps keep your energy levels up, allowing you to stay productive throughout the day.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Using a small saucepan heat apple cider and butter and then place it in the grill with the ribs. The steam from the liquid will keep the ribs from drying out. Basting the ribs every 45 minutes to an hour will really help the smoke particles cling to the meat and form a beautiful red mahogany smoke ring.

Do beef ribs get more tender the longer you cook them? ›

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Rinse the Short Ribs

Begin by rinsing the ribs in cold water. These short ribs are cut flanken style, which may mean they have some loose bone fragments on them and extra sediment, which you definitely don't want to eat. Rinse the ribs, drain the water, and set them aside!

Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days.

Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food.

Baby back, sparerib, and St. Louis cut are the most popular of the different types of pork ribs. Pork goes well with a wide range of flavors and seasonings because it is sweet and mild.

Country-style ribs are from the shoulder (or blade) end of the loin. With these, you'll find the most meat per bone and the least amount of fat. You can eat with your fingers but they have enough meat to knife-and-fork them.

Baby back ribs are what's left leading to the spine after the spare ribs have been cut. These ribs are the most expensive and tend to be the most tender and least fatty. Country style ribs are meaty ribs and often come from the sirloin or butt of the pig.