Caveman Short Ribs

Caveman Short Ribs on a tray on a countertop.

At some point, you’re going to eat beef, right? I don’t get to share this very often, but my father was a butcher. So it is safe to say that we ate well, but my father had some rules. There were some things that he just would not eat, or bring home for the family. These were things that he considered, allow me to paraphrase graciously here, “lesser cuts of meat.”

Plated Caveman Short Ribs

Don’t get me wrong; this worked in my favor quite a bit when I was a child because it included things like liver, kidney, and tongue. However, there was a downside as well. My father would never bring home chuck steak… that includes any chuck, so we never had pot roast either. He would never touch skirt steak. Most of all, he would never, ever bring home short rib.

Oddly enough, times change. Modern pressure cookers brought back classic pot roast, as well as a chuck roast’s greatest aspiration, “Beef Bourguignon.”

Skirt Steak grew in popularity as a hot appetizer. And short ribs? Well, short ribs went from being the cheapest cut of meat in the market to being the most expensive, most sought after prize in the meat counter.

Caveman Short Ribs Preparation - Short Ribs Placed in Baking TrayCaveman Short Ribs Preparation - Short Ribs Seasoned in Baking Tray

American and European Cuisines deal with this rather tough cut of meat by cooking it for a very, very long time. Braising it until the meat is not just falling off the bone, but soft. Soft enough to serve with a spoon as a ragu. And while that is heavenly, Asian cuisines embrace the chewiness and fattiness by slicing short rib very thinly, bone and all, on a butcher’s band saw, to make slices that grill in seconds and can be cut with a pair of scissors.

Caveman Short Ribs Preparation - Short Ribs Placed in SHARP Countertop Steam Oven

When given a choice, take both. I found these amazing short ribs and knew that I had to try them in the Sharp Superheated Steam Countertop Oven. The best part is that there is no recipe to speak of. Salt, Pepper, a spritz of olive oil and some garnish. Then 40 minutes later, you have rich, delicious, beefy goodness.

These are definitely toothsome. A gentleman would use a knife and fork. I… on the other hand, tear into them like a caveman coming off a hunger strike.

I used my favorite pan liners on the broiler tray. Seasoned both sides, but cooked them bone-side-up. You want the flavors from the bones to baste the meat, and since the cooking time is so long, you want to protect the meat from the upper heat source a little.

Caveman Short Ribs Preparation - Short Ribs Baking in Tray

I set the oven to 485oF for 40 minutes. I really set it for 60 and decided that they were done at the 40-minute mark, but judge for yourself. If your meat was in the fridge, you may need to cook it longer. My short ribs pretty much came out of the grocery bag and into the oven, so 40 min was right for me. Whatever your desired done-ness, you are looking for this.

The extended cooking time allows more fat to be rendered out of the meat. The superheated steam is hot enough to start the Maillard reaction on the proteins in the meat and produce the deep browning and complex flavors. Mouthwatering. A little chopped green onion (cut on the bias, please) is all that you need.

Caveman Short Ribs Served with Green Onions

The wine must be red, and it must be bold. It may be time to revisit that Merlot that fell out of fashion. It may be time to break out the deep red blends from Puglia, Italy or Argentina. It may also be time to floss and have a nap.

Caveman Short Ribs

Satisfy your cravings for beef with this salty, chewy, and indulgent recipe. Eat with your hands!
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: beef, short ribs
Servings: 2 people
Author: Matthew Vecera

Equipment

  • Sharp Superheated Steam Countertop Oven

Ingredients

  • 14 Pieces Short Ribs Bone-in, square sections.
  • 2 Tbsp Green onion, chopped on a bias.
  • 1 Tsp Sesame seeds Optional

Instructions

  • Using aluminum foil or a tray liner, season both sides of the short ribs with a generous amount of salt, and coarse black pepper. Turn all of the pieces bone-side-up and spray with olive oil.
    Caveman short ribs in a tray.
  • Bake at 450 degrees F for approximately 40 minutes. Cook to your desired doneness.
    Caveman short ribs in a pan entering a Sharp Supersteam Oven.
  • Garnish with chopped green onion and a sprinkle of sesame seeds.
    Caveman Short Ribs on a tray on a countertop.

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Superheated Steam Countertop Oven

The Sharp(R) Superheated Steam Countertop Oven is the start of a cooking revolution. The innovation is simply that steam can be hotter, cook better, and promote healthy living. The combination of superheated steam and conventional, radiant heat in all cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

The Sharp(R) Superheated Steam Countertop Oven is a powerful, low-profile, pizzeria-style oven. Roomy enough for a 12″ pizza or 9 slices of toast, the included Broiling Pan and Crisper Tray (12.5″x12.5″) give you more cooking area than a standard quarter-size sheet pan.

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SHCA is the U.S. Consumer Products Group of Sharp Electronics Corporation, the U.S. sales subsidiary of Sharp Corporation, a worldwide developer and manufacturer of one-of-a-kind premium technology products. SHCA includes the manufacturing of certain Home Appliances in Memphis, TN, together with the sales & marketing and servicing of Home Electronics in the United States.  Leading products include Sharp Carousel(R), Microwave DrawerTM, SuperSteam+TM ovens, and Plasmacluster(R) Ion air purifiers. Sharp Corporation was named one of the 20 Most Loved Companies globally, received a 2018 Thomson Reuters TOP 100 Global Technology Leader Award, and appears on the Forbes America’s Best Employers 2017 list.1

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1 Sources: Buyology Inc., 2012; APCO Worldwide, 2013; Forbes, 2017; thomsonreuters.com

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