A method of preparing beef ribs, specifically the shorter cuts, involves braising or simmering them directly on a cooking range. This culinary technique typically combines searing the meat for initial color and flavor development followed by a long, slow cooking process in liquid until tender. The liquid, often a combination of stock, wine, and aromatics, both tenderizes the meat and creates a rich sauce.
This cooking method offers several advantages, including accessibility for home cooks without specialized equipment like slow cookers or pressure cookers. The ability to monitor the cooking process closely on the range allows for precise control over the final texture and flavor. Historically, braising tougher cuts of meat on the stovetop was a common way to transform inexpensive ingredients into flavorful and satisfying meals.
