To sear short ribs, use high heat and hot oil, turning frequently for about 10 minutes until nicely browned on all sides, according to the provided video reference.
Step-by-Step Guide to Searing Short Ribs
Here's a detailed approach, combining the video's simple method with best practices for achieving a great sear:
| Step | Description |
|---|---|
| 1. Prepare the Ribs | Pat the short ribs dry with paper towels. This step is crucial for getting a good sear, as moisture will cause steaming, not browning. |
| 2. Heat the Oil | Use a heavy-bottomed pan and add high heat with enough oil to lightly coat the bottom of the pan. The oil should shimmer before adding the ribs. This ensures the ribs won't stick and will sear properly. |
| 3. Sear the Ribs | Carefully place the short ribs into the hot pan, leaving enough space between each so they don't steam. Do not overcrowd the pan; sear in batches if needed. |
| 4. Turn Frequently | Turn the ribs frequently, about every 2-3 minutes, to ensure all sides are evenly browned. According to the reference video, the entire process should take about 10 minutes, total. |
| 5. Achieve Browning | The goal is to achieve a deep, rich brown color on all sides. This will build flavor that carries into braising or cooking. |
Key Tips for the Best Sear
- High Heat is Crucial: Make sure your pan and oil are hot enough before adding the short ribs. This is essential for browning.
- Don't Crowd the Pan: Overcrowding the pan will lower the temperature and cause the ribs to steam instead of sear. Cook in batches if needed.
- Patience is Key: Resist the urge to move the ribs too early. Allow each side to develop a good crust before flipping.
- Proper Oil: Use a high-smoke-point oil such as canola, vegetable, or grapeseed oil. Olive oil is not recommended for high-heat searing.
Why Searing is Important
Searing short ribs is not just for aesthetics; it's a crucial step in building flavor. The Maillard reaction, which occurs when the meat hits the hot pan, creates complex and savory flavors that enhance the final dish, especially when braising.
