Seared short rib slices

Searing and sautéing short rib slices to perfection in a cast iron pan requires a few key steps to ensure they are flavorful and have a great texture. Here’s a detailed guide

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Making seared short rib slices

A crackling sound when removed from the oven is the sign that you succeeded in baking the perfect crisp crust for this delicious wholesome loaf.

Serves:

2 people

Time to Prepare:

30 min to get to room temp

Time to cook or cure:

5 min-7

Skill

grilling, sautéeing

Serves:

2 people

Time to Prepare:

30 min to get to room temp.

Time to cook or cure:

5-7 min

Skills:

grilling / sautéing

Ingredients & Tools

Ingredients

Short rib slices (1.5 cm thick)
Salt
Freshly ground black pepper
Tallow

Tools

Cast iron pan
Tongs
Paper towels
Plate

Useful guidelines

Resting your meat

Resting meat after cooking allows muscle fibers to relax and reabsorb juices, which have been pushed to the surface by heat. This process ensures even moisture distribution, enhancing juiciness and flavor. It also accommodates carryover cooking, where the internal temperature continues to rise, ensuring proper doneness. Resting prevents the immediate loss of juices and preserves the meat’s tenderness. Generally, smaller cuts should rest for 5-10 minutes, while larger roasts need 15-30 minutes. This simple step results in a more succulent and flavorful final dish.

Directions

Simply follow these steps in order to make th ebest seared short rib slices:

Preparation

Bring to Room Temperature

Remove the short rib slices from the refrigerator at least 30 minutes before cooking. This ensures even cooking.

Dry the Meat

Pat the short rib slices dry with paper towels. Moisture can hinder the searing process.

Season

Generously season both sides of the short rib slices with salt and freshly ground black pepper.

Preheat the Pan

Place your cast iron pan on the stove over medium-high heat. Allow it to heat up for about 5-7 minutes. A properly preheated pan is crucial for a good sear.

Test the heat by flicking a few drops of water into the pan. If they sizzle and evaporate immediately, the pan is ready.

Add Oil

Add a small amount of high smoke point oil to the pan, about 1-2 tablespoons. Swirl the pan to coat the bottom evenly.

Sear the Short Rib Slices

Place the Meat

Carefully place the short rib slices in the pan, ensuring they are not overcrowded. Leave space between each slice to allow even browning.

Do Not Move

Let the meat sear without moving it for about 2-3 minutes. This allows a crust to form.

Flip and Sear Other Side

Using tongs, flip the slices and sear the other side for another 2-3 minutes. Each side should have a deep, brown crust.

Optional Flavor Enhancements

If you want to add extra flavor, after flipping the meat, you can add a few smashed garlic cloves, sprigs of fresh herbs, and a knob of butter to the pan. Spoon the melted butter and aromatic mixture over the meat for added richness.

Finish Cooking

Depending on the desired doneness and thickness, you may need to reduce the heat to medium and cook for an additional 1-2 minutes per side. Short rib slices should be cooked through but still tender.

Rest the Meat

Remove the short rib slices from the pan and place them on a plate. Let them rest for about 5 minutes. Resting helps the juices redistribute throughout the meat.

Serve

After resting, the short rib slices are ready to serve. They can be enjoyed on their own, or as part of a larger dish such as tacos, sandwiches, or served with sides.