How to Cook Beef Short Ribs & Beef Shanks Together

Beef short ribs and beef shanks are versatile for a home-cooked meal.

Beef short ribs and beef shanks can be tough if they are not cooked slowly over low heat. Slow cooking helps to break down the meat slightly, tenderizing it as it cooks. If you want to cook short ribs and beef shanks together for the same meal, braising is the ideal approach so that both cook at the same temperature for a similar time. Season the beef liberally with herbs and spices that complement your meal. Does this Spark an idea?

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3 to 4 pounds of beef short ribs
3 to 4 pounds of beef shanks
Olive oil
Dutch oven
Preferred beef seasonings
Flour
4 to 6 ounces beef or vegetable stock
Meat thermometer

Instructions

- 1
  
  Add enough olive oil to coat the bottom of a heavy duty Dutch oven. Heat the oil over medium-high heat. Coat the beef short ribs and beef shanks with salt, pepper and any other seasonings you desire. Garlic, rosemary and thyme are ideal flavors.
- 2
  
  Coat the ribs and shanks with a thin layer of flour then sear the outside in the olive oil. Turn them every two to three minutes to brown each side. Searing the outside before cooking will help seal in the natural moisture in the meat.
- 3
  
  Add the vegetable or beef stock. Vegetable stock will help infuse additional flavor while beef stock will simply intensify the underlying beef flavor.
- 4
  
  Cover the dutch oven and turn the heat down to medium low to simmer, or place it in a oven set to 300 degrees F. Let the meat braise for two to three hours, checking it after 2 1/2 hours. Cook the beef until it registers 160 degrees F on a meat thermometer inserted into the thickest part of the meat.