should you parboil boneless beef ribs?
I'm cooking beef ribs and I am trying to cook oriental ribs and I want to cut the cooking time in half.
Best Answer
If you want tender ribs there's no substitute for time. Ribs are full of connective tissue, which makes them tough. Connective tissue breaks down in the presence of moisture and heat over time. The only way I know of to speed it up is to use a pressure cooker.
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Should I boil beef ribs before baking?
Ribs should be cooked slowly to obtain the optimum tenderness. Often ribs are boiled or oven-steamed before grilling to help tenderize the meat. To oven- steam ribs, place ribs in a large baking pan, fill with about 1 inch of water, cover with aluminum foil and bake for about 50 minutes in a 350-degree oven.Do you Par boil beef ribs?
Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.Is it better to boil beef ribs before grilling?
The best tenderization occurs with the skin resting on the meat. To help tenderize the meat, ribs should often be boiled or steamed prior to grilling. For deep-oven baking, place ribs in a baking pan over the water, cover with aluminum foil, and bake for about 50 minutes at 350 degrees.How do you boil boneless beef ribs?
Place ribs in heavy large pot. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and bring to boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot.Boneless Beef Ribs | Quick Dinner
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Answer 2
You can parboil them with an acid such as vinegar (a technique some use to cook pork ribs) which can reduce your time a bit, but probably not half, and they probably won't be as good as if you simply braised them. Plus, you're leaving some of the flavor in the water you use to boil them.
As GdD notes, a pressure cooker is your best bet to speed up the process. Sear your ribs in it, put in whatever flavoring you want, add your braising liquid, deglaze, and let any alcohol cook out if needed. Bring it to a boil and secure the lid. Turn the heat way down (if using electric, have another burner waiting on low and transfer the cooker). Listen to sounds of valves and boiling going on for 15 minutes. Off the heat, release the pressure using the valve (or run it under water in your sink), open it and there you go - nicely braised ribs.
So essentially, if you get a pressure cooker (they're not expensive these days and they are quite safe now), you cut your cooking time by way more than half.
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