Yes, short ribs can be cooked to medium rare, and in some cases, it's even recommended.
While the term "ribs" can refer to various cuts of meat, including short ribs, the answer depends on the specific type of rib being discussed. The reference material focuses on short ribs specifically.
Short Ribs and Medium-Rare
The reference suggests cooking short ribs to medium-rare, around 130°F (54°C), which is against the common belief that ribs must be well-done.
- The Reasoning: The intramuscular fat in short ribs needs to render properly for the meat to be juicy and tender. If cooked cooler than medium-rare, the fat remains solid and waxy, resulting in a less desirable texture.
Considerations for Other Types of Ribs
While the reference speaks to short ribs, consider the following for other types of ribs:
- Traditional Ribs (e.g., Spare Ribs, Baby Back Ribs): Typically, these are cooked low and slow to break down the connective tissue and tenderize the meat, which usually results in a "well-done" state. Aiming for a medium-rare internal temperature may not allow enough time for this process and could result in tough meat.
- Safety: Always ensure that the internal temperature reaches a safe level to eliminate harmful bacteria, especially for ground or mechanically tenderized meats.
Summary
| Rib Type | Recommended Doneness | Temperature | Reason |
|---|---|---|---|
| Short Ribs | Medium-Rare | ~130°F (54°C) | Render intramuscular fat for optimal juiciness and texture. |
| Other Ribs | Well-Done | Varies, but typically higher | Break down connective tissue and ensure tenderness. |
