Braised beef short ribs are a fancy dish. The meat falls off the bone, and the pan sauce is thick and tasty. The catch is that you should start cooking the short ribs at least four hours before you want to eat them for the best results.
The good news is that braised short ribs can be a make-ahead meal. The beef is braised until it’s fully cooked. It is then left to cool in the pan and put in the fridge overnight while it’s still liquid. The next day, the solidified fat is scraped off the top, and the pot is slowly heated through over a low flame.
Serve these beef short ribs with mashed potatoes or creamy polenta for a delicious and comforting meal.
When you have leftover beef short ribs from a previous meal, don’t let them go to waste! Properly reheated beef short ribs can be just as delicious as when they were first prepared. With the right techniques you can revive the tender juicy meat and mouthwatering flavors.
In this comprehensive guide, I’ll walk you through the best practices for reheating beef short ribs using the oven slow cooker or stovetop. Follow these simple instructions to enjoy leftover beef short ribs that taste amazingly fresh and flavorful.
Why Proper Reheating is Crucial for Beef Short Ribs
Beef short ribs require careful reheating methods to bring out their best texture and taste. These meaty ribs have a tendency to dry out, toughen up or lose flavor if carelessly reheated.
With the proper temperature control and techniques you can transform leftover refrigerated or frozen short ribs back into a melt-in-your-mouth meal. Well-reheated beef short ribs will have a fork-tender meat interior infused with rich beefy juices.
How to Reheat Beef Short Ribs in the Oven
The oven allows for very even, gentle reheating to warm the beef through without drying it out. Low, consistent heat is key.
What You’ll Need:
- Leftover beef short ribs
- Rimmed baking sheet or oven-safe dish
- Aluminum foil
Instructions:
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Preheat oven to 275°F.
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Place short ribs in a single layer in a baking dish.
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Cover tightly with foil to seal in moisture.
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Heat for 20-25 minutes until warmed through.
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Check temperature and doneness.
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Remove from oven and rest 5 minutes before serving.
Tips for Oven Reheating:
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Use a low temp between 250-300°F to prevent meat from drying out.
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Place ribs so they aren’t stacked for even heating.
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Allow extra time if reheating ribs straight from the fridge.
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Check for doneness early to avoid overcooking.
The low steady oven heat brings out the innate flavors of the beef.
How to Reheat Beef Short Ribs in a Slow Cooker
For fall-off-the-bone tender short ribs, a slow cooker is ideal. The moist, ambient heat tenderizes the meat.
What You’ll Need:
- Leftover beef short ribs
- Slow cooker
- Beef broth or sauce
Instructions:
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Add 1 cup beef broth or sauce to the slow cooker.
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Nestle short ribs into the slow cooker insert.
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Cook on Low heat setting for 4-6 hours.
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Use tongs and a spoon to remove ribs.
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Turn heat to High to reduce remaining juices into a sauce.
Tips for Slow Cooker Reheating:
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Add barbecue sauce, broth or gravy to infuse moisture and flavor.
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Cook on Low to gently bring ribs up to temperature.
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Allow ribs to rest after slow cooking before serving.
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Slice or shred beef once tender for pulled short rib dishes.
The ambient moist heat of the slow cooker renders the meat fork-tender.
How to Reheat Beef Short Ribs on the Stovetop
For quick reheating, braising on the stovetop with a little liquid works well to add moisture.
What You’ll Need:
- Leftover beef short ribs
- Large skillet or pan
- 1 cup beef broth or wine
- Spoon or tongs
Instructions:
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Add broth or wine to a skillet. Bring to a simmer.
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Nestle short ribs into the liquid in a single layer.
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Cover and cook over medium-low heat for 15-20 minutes.
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Flip ribs halfway through.
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Check doneness and remove ribs from skillet.
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Let rest 5 minutes before serving.
Tips for Stovetop Reheating:
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Add sauce, stock or wine to braise ribs and add flavor.
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Flip ribs gently halfway through for even reheating.
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Use medium or medium-low heat to prevent burning.
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Add more liquid if skillet becomes dry.
The braising liquid infuses moisture and allows for quick stovetop reheating.
How to Store and Reheat Leftover Beef Short Ribs
Proper storage and reheating keeps short ribs safe to eat while maintaining quality:
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Refrigerate leftover cooked short ribs within 2 hours of cooking.
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Store ribs in an airtight container up to 4 days.
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Freeze for up to 4 months for longer storage.
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Thaw frozen ribs overnight in the fridge before reheating.
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Bring ribs up to temperature within 2 hours of taking them out of the fridge.
Following food safety guidelines keeps leftovers fresh and ready for reheating whenever you crave them!
Serving Reheated Beef Short Ribs
Serve your reheated beef short ribs with sides and sauces to enhance the flavors:
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Pair short ribs with roasted or mashed potatoes.
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Add a fresh salad or roasted vegetables.
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Offer barbecue sauce, chimichurri or gravy for dipping.
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Garnish with chopped parsley or green onions.
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Add crusty bread to soak up the delicious juices.
With the right accompaniments, your leftovers will feel like a whole new dining experience!
Troubleshooting Reheated Beef Short Ribs
If your reheated beef short ribs turn out over or underdone, try these troubleshooting tips:
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Dry or tough meat – Use lower oven temp (250°F) or add more liquid.
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Not hot enough – Increase oven time or finish on stovetop.
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Falls off the bone – Don’t cook ribs as long next time.
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Bland taste – Add extra spices, sauce or seasonings.
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Unevenly cooked – Allow ribs to rest before serving to redistribute juices.
With a few simple adjustments, you can achieve fork-tender, mouthwatering leftover short ribs.
Enjoy Short Rib Perfection with Proper Reheating
With the right reheating techniques, leftover beef short ribs can be transformed into a meal just as delectable as the original:
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Use the oven or slow cooker to tenderize ribs without drying them out.
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For stovetop reheating, braise in broth, wine or sauce for added moisture.
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Allow ribs to rest before serving so juices redistribute evenly.
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Pair with roasted veggies, creamy mashed potatoes or bread to soak up juices.
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Add extra sauce or seasonings if needed to boost flavor.
Now you can confidently reheat those beefy short rib leftovers and enjoy tasty rib perfection all week long.
Steps to Make It
- Gather the ingredients. Preheat the oven to 300 F. The Spruce Eats / Qi Ai .
- Cut the celery and carrots into chunks about 1 inch long and quarter the shallots. The Spruce Eats / Qi Ai .
- Use paper towels to dry the ribs completely, and then sprinkle them with a lot of kosher salt. The Spruce Eats / Qi Ai .
- Warm the oil up in a big Dutch oven or a heavy soup pot that can go in the oven until it’s very hot. Over high heat, add the beef and brown it well on all sides. It might get smoky, so ventilate well. People will have to work in groups because the ribs won’t brown if the pan is too full. Remove the ribs and set aside. The Spruce Eats / Qi Ai .
- Turn down the heat and add the garlic, shallots, carrots, and celery. Sauté them in the beef juices until they get a little brown. The Spruce Eats / Qi Ai .
- Remove just the carrots and set them aside. The Spruce Eats / Qi Ai .
- Add the wine and use a heat-safe wooden spoon or spatula to scrape up all the tasty bits from the bottom of the pan. The Spruce Eats / Qi Ai .
- Put in the browned beef, bay leaves, a few sprigs of thyme, and the tomatoes. The Spruce Eats / Qi Ai .
- Add the stock. Adding water until the ribs are almost submerged will cover the meat if there isn’t enough already. The Spruce Eats / Qi Ai .
- Add kosher salt and freshly ground black pepper to taste and stir the liquid. Heat until it starts to boil. Then, put a tight-fitting lid on top and put the pot in the oven. Let the beef braise untouched for 3 hours. The Spruce Eats / Qi Ai .
- Add the carrots and braise for another 30 minutes. The Spruce Eats / Qi Ai .
- Take the pot out of the oven and let it cool for 30 minutes. Then, cover it half way and put it in the fridge overnight. Once the meat is completely cold, you can put a lid on top of it. The Spruce Eats / Qi Ai .
- Take the fat off the top of the ribs when you’re ready to serve. Warm it up slowly over a low flame for 20 to 30 minutes. The Spruce Eats / Qi Ai .
- Serve and enjoy.
More Ways to Cook Beef Short Ribs
Even though beef short ribs are usually thought of as a warm, comforting dish for the winter, there are two ways to make them without heating up the kitchen all the way through the summer:
- Even though it takes longer to cook, you can start this dish in the morning and have it ready for dinner by dinnertime. You can also put it in the fridge overnight and serve it the next day.
- Keep the heat low (250 F to 300 F) and put a cast-iron Dutch oven right on the grill. This will let you braise food. As with braising in the oven, the cooking time should be the same. Use an instant-read thermometer to make sure the meat is done.
- How the ribs are cut affects how many short ribs are served to each person. Sometimes the ribs are very short, and other times they are very long. A little more than 1 pound of bone-in short ribs should be enough for each person. Measure by weight.
- Make sure you only take out the fat and not the cooking liquid that has turned into gelatin. It is the key to this dishs unctuousness.
- If you put the browned ribs back into the pot, make sure the meat on the top layer is facing down and the bones are facing up.
Reheating beef ribs
FAQ
How do you reheat ribs without drying them out?
Do short ribs taste better the next day?
What temperature do you reheat beef ribs in the oven?
How do you reheat braised short ribs in the Dutch oven?
How do you reheat beef ribs?
Here, foolproof steps that save you time and ensure a delicious result! To reheat beef ribs in the oven: Preheat your oven to 250 degrees Fahrenheit. Take your leftover ribs out of the fridge and let them sit on the counter until they come to room temperature.
Can You reheat cooked ribs in a slow cooker?
The best way to reheat cooked ribs is in a slow cooker or in the oven. Place the cooked ribs in a slow cooker on low heat for 4-6 hours, or in the oven on low heat for 2-3 hours. When reheating ribs, be sure to add moisture to prevent them from drying out. Add water, broth, or sauce to the ribs before reheating.
Can You reheat ribs in the microwave?
Preheat your oven to 400 degrees Fahrenheit and place the ribs on a baking sheet. Cover the ribs with foil and heat them for about 10-15 minutes, or until they are heated through. You can also reheat ribs in the microwave, but this will cause them to dry out and lose some of their flavor.
Can You reheat leftover ribs?
If you want to achieve that fresh-off-the-grill taste, the best option is to reheat the leftovers in the oven. When it comes to reheating ribs, may they be store-bought or homemade, low and slow is the way to go. Think about it: it takes hours for ribs to achieve that perfect flavor and texture.