Short ribs do get more tender the longer you cook them, as long as the short ribs are cooked low and slow.
Cooking the short ribs low and slow allows the tough connective tissue and collagen in the short ribs to break down into gelatin and create a nice tender, succulent texture.
Rushing the cooking process of cooking the short ribs results in tough and chewy meat.
Braising the short ribs takes around 2.5 to 3 hours at 275 F to 300 F.
Smoking or slow cooking short ribs can take 5 hours to 6 hours to get them tender.
For maximum tenderness of the short ribs you should aim for an internal temperature of 195 F to 205 F.
And although the short ribs can get more tender the longer you cook them, they can also eventually dry out if the short ribs are cooked far beyond the point of the meat falling off the bone.
The reason why you want to cook the short ribs low and slow is because low temperatures of 225 F to 300 F are crucial for breaking down the collagen in the meat without squeezing out all the meats natural juices.
The best temp for short ribs is to cook the short ribs at a temperature of 300 F for about 3 to 4 hours in the oven and aim for an internal temperature of 200 F to 205 F for optimal tenderness.
For smoking the short ribs, maintain pit temperature of between 225 F to 285 F.
When smoking or BBQing the short ribs smoke or BBQ the short ribs at 225 F to 250 F for 6 hours to 8 hours and wrap the short ribs in butcher paper when the bark is set, which around 165 F to 180 F internal temperature.
If cooking the short ribs in a crock pot, you should slow cook the beef short ribs for around 6 to 8 hours or until they are tender enough for your liking.
You don't have to brown short ribs before cooking although it's highly recommended that you brown or sear the short ribs before cooking to develop a savory and deep flavor through the Maillard reaction and to also provide a rich color and texture.
Browning short ribs is not strictly required for slow cooking or cooking short ribs in general, but not browning or searing the short ribs before cooking can result in a less flavorful and gray colored short rib meat.
When browning short ribs before cooking, pat the short ribs dry completely with paper towels to ensure you get a proper sear instead of steaming.
And use a heavy bottomed pot or a Dutch oven over medium high heat with a little oil and sear the short ribs for around 3 to 4 minutes per side until a dark crust forms.
And also sear the short ribs in batches and don't overcrowd the pan, to keep the pan hot and prevent the meat from steaming.
You can also brown the short ribs in a 400 F to 450 F oven for 15 to 20 minutes.
The preferred method for cooking short ribs is braising, which is slow cooking the short ribs in liquid to achieve a tender and fall apart texture.
Other methods of cooking short ribs are smoking at 225 F to 275 F or even grilling the short ribs over hot coals for faster cooking similar to steak.
For the braising method of short ribs, sear the short ribs in a hot skillet or Dutch oven, then cook the short ribs in the oven at 300 F to 350 F, with broth or red wine for 2 hours to 3 hours.
For the grilling and smoking method of the short ribs, cook the short ribs at 225 F to 275 F on the grill or smoker until tender or to an internal temperature of 130 F to 140 F for a chewier, steak like texture.
You can also cover the short ribs, and braise them in the oven at 350 F for around 2 1/2 hours until they are fork tender.
Another method for cooking short ribs is the 3/2-1 method for short ribs which is a mostly pork focused, smoking technique that is designed for achieving tender, fall off the bone short ribs.
The 3/2-1 method for short ribs consists of smoking the short ribs for 3 hours, then wrapping the short ribs in foil with liquid for 2 hours and then unwrapping the short ribs to sauce for 1 hour at 225 F to 250 F.
For beef short ribs the 3/2-1 method tenderizes the beef short ribs, although you may need to adjust times for the beef short ribs to prevent the beef short ribs from becoming too mushy.
The steps of the 3/2-1 method include.
For 3 hours the seasoned short ribs are smoked, often with the bone side down, to develop bark and a smoke ring.
Then for 2 hours, the short ribs are wrapped tightly in foil or butcher paper and sometimes with a liquid like broth or apple juice to braise and tenderize the short ribs.
Then the short ribs are unwrapped, then slathered with BBQ sauce, and then returned to the smoker for 1 hour to set the glaze and finish them.
The 3/2-1 method was originally for pork spare ribs, but the 3/2-1 method can also be adapted for beef short ribs or beef ribs in general by ensuring your smoker remains at a consistent 225 F to 250 F temperature.
For thicker meatier beef ribs, some pitmasters also recommend the use of butcher paper instead of foil to help preserve the bark.