How to Cook Short Ribs in Cast Iron

Cast iron fortifies the ribs with iron.

Short ribs are sections of beef rib bones with the meat attached to them. Not known for their tenderness if prepared in short order, short ribs are best slow cooked in liquid, or braised, to break down the toughness of the meat. Use a cast iron skillet or dutch oven to cook your short ribs to increase the iron content in your ribs and help meet your daily vitamin needs.

Things You'll Need

• 3 tbsp. olive oil
• Cast iron skillet
• Butcher's twine
• 1 tbsp. salt
• 1 tbsp. pepper
• 1 medium onion, chopped
• 1 cup beef stock

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and heat the olive oil over medium-high heat in the cast iron skillet on your stove top.

2. Tie one loop of butcher's twine around each rib to hold the meat on the bone. The meat will tend to fall off the bone as it tenderizes through the slow cooking process.

3. Season your ribs with salt and pepper. Lay the ribs out so they do not overlap each other and sprinkle the salt and pepper over them. Turn the ribs over and season the other side.

4. Brown the ribs in the heated olive oil. Let them develop a crisp crust, then remove and place on a plate lined with paper towels.

5. Add onions to the olive oil and rib juices and saute them until they are tender.

6. Replace the ribs in the skillet and add the beef stock.

7. Cover the skillet with a oven-safe lid or tin foil and bake in the oven for 4 hours.

Tips & Warnings

• Do not use a cast iron skillet with insulated handles.

References

• The Pioneer Woman: Short Ribs in Tomato Sauce
• Food Network; Slow Braised Beef Short Ribs Recipe; Jason Wilson
• The City Cook: Braised Short Ribs
• Ohio University; Chow Line: Cast-Iron Cookware Great For Nutrition; Martha Filipic; November 2003