When you think about cooking short ribs, you might picture a hearty, comforting meal that warms the soul. You're not alone; these cuts offer an extraordinary depth of flavor that can be showcased in various ways. From classic braising techniques to exciting international flavors, there's a recipe here for every occasion. Whether you prefer a simple slow cooker option or something a bit more adventurous, you'll find something that strikes a chord. So, which of these five standout recipes will you try first? The answer might surprise you.
Classic Braised Short Ribs
Classic Braised Short Ribs are a comforting and flavorful dish that brings warmth to any table. The slow cooking process allows the meat to become incredibly tender, while the rich sauce complements the beef beautifully. This recipe captures the essence of classic braising, infusing the short ribs with aromatic herbs and vegetables, resulting in a hearty meal perfect for any occasion.
Ingredients:
- 4 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
Cooking Instructions:
Preheat your oven to 350°F (175°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until they're browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half. Then, add the beef broth, tomato paste, thyme, and bay leaves.
Return the short ribs to the pot, making sure they're submerged in the liquid. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Extra Tips:
For the best flavor, let the short ribs marinate in the seasoning for a few hours or overnight before cooking.
This dish can also be made a day in advance; the flavors deepen as it sits, and the fat can be easily skimmed off after refrigerating.
Pair the short ribs with creamy mashed potatoes or crusty bread to soak up the delicious sauce. Don't forget to garnish with fresh herbs before serving for an added touch!
Korean BBQ-Style Short Ribs
Korean BBQ-style short ribs, also known as galbi, are a flavorful and tender cut of beef marinated in a delicious mixture of soy sauce, sesame oil, garlic, and a hint of sweetness from brown sugar and fruit juices.
Grilling these marinated ribs brings out a smoky flavor that perfectly complements the rich, savory marinade. This dish is often served with rice and a variety of side dishes, making it a perfect centerpiece for any gathering or family meal.
Ingredients:
- 3 pounds beef short ribs (flanken cut)
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup minced garlic
- 1/4 cup grated pear or apple (for sweetness)
- 2 tablespoons minced ginger
- 2 tablespoons green onions (chopped)
- 1 tablespoon black pepper
- 1 tablespoon sesame seeds (for garnish)
Cooking Instructions:
Begin by preparing the marinade by whisking together the soy sauce, brown sugar, sesame oil, minced garlic, grated pear or apple, minced ginger, chopped green onions, and black pepper in a bowl.
Place the short ribs in a large zip-top bag or a shallow dish and pour the marinade over them, making sure all the ribs are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat. Remove the ribs from the marinade and grill them for about 5-7 minutes on each side or until they're nicely charred and cooked to your desired doneness.
Once done, let the ribs rest for a few minutes before slicing and serving, garnished with sesame seeds.
Extra Tips:
For the best results, verify that you marinate the short ribs for at least four hours, but overnight is ideal for deeper flavor.
If you don't have access to a grill, you can also cook the ribs in the oven or on a stovetop grill pan. Just remember to keep an eye on them to avoid burning, as the sugar in the marinade can caramelize quickly.
Pair your Korean BBQ-style short ribs with steamed rice and kimchi for a traditional meal, and feel free to adjust the sweetness or spice level of the marinade to suit your taste preferences!
Red Wine-Braised Short Ribs
Red wine-braised short ribs are a classic comfort dish that showcases the rich flavors of slow-cooked beef, improved by the depth of red wine and a medley of aromatic vegetables. This recipe results in tender, fall-off-the-bone short ribs that are perfect for a cozy dinner. The combination of herbs and spices infuses the meat with an irresistible taste, making it a crowd-pleaser for any occasion.
Ingredients:
- 4 pounds beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Optional: chopped parsley for garnish
Instructions:
Preheat your oven to 350°F (175°C). Season the short ribs generously with salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.
Add the beef broth, tomato paste, thyme, bay leaves, and the browned short ribs back into the pot. Cover and transfer to the oven, braising for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Extra Tips:
For the best flavor, use a good quality red wine that you'd enjoy drinking.
Letting the dish rest for about 30 minutes after cooking will improve the flavor as the juices redistribute.
You can also prepare this dish a day in advance; the flavors will deepen further when reheated.
Serve your red wine-braised short ribs over creamy mashed potatoes or polenta to soak up the delicious sauce, and don't forget to garnish with fresh parsley for a pop of color!
Short Rib Tacos With Salsa
Short rib tacos with salsa are a delicious and hearty meal that combines the rich, tender flavor of slow-cooked short ribs with fresh, vibrant toppings. These tacos are perfect for gatherings or a cozy family dinner, offering a beautiful harmony of flavors and textures.
To make the most of this dish, it's essential to season the meat well and allow it to cook slowly, which will yield perfectly tender and flavorful short ribs. Once assembled with your favorite salsa and toppings, these tacos are sure to impress.
Ingredients:
- 2 lbs beef short ribs
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in the skillet until browned on all sides.
Remove the short ribs and set them aside. In the same skillet, add the chopped onion and garlic, cooking until softened. Return the short ribs to the skillet, add the beef broth, cumin, smoked paprika, and chili powder, and bring to a simmer.
Cover and reduce the heat to low, allowing the ribs to cook for about 2-3 hours, or until they're tender and easily fall off the bone. Once cooked, shred the meat and serve it in warm tortillas, topped with your favorite salsa, cilantro, and a squeeze of lime.
Extra Tips:
For an added depth of flavor, consider marinating the short ribs overnight with spices and a splash of lime juice before cooking.
You can also experiment with different types of salsa—such as pineapple or mango salsa—for a unique twist on the dish. If you want to save time, you can use a slow cooker to prepare the short ribs; just adjust the cooking time accordingly.
Additionally, serving the tacos with a side of pickled red onions or jalapeños can enhance the flavor profile and add a nice crunch. Enjoy your flavorful short rib tacos!
Slow Cooker Short Rib Stew
Slow Cooker Short Rib Stew is the perfect dish for a cozy evening, combining tender, flavorful short ribs with hearty vegetables and a rich broth. This hands-off recipe allows you to set it and forget it while the slow cooker works its magic, transforming humble ingredients into a comforting and satisfying meal.
Ideal for busy weeknights or leisurely weekends, this stew is sure to become a favorite in your household.
Ingredients:
- 3 pounds bone-in short ribs
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 pound potatoes, diced
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large skillet over medium-high heat, add the olive oil and sear the short ribs on all sides until browned, about 4-5 minutes per side.
Transfer the seared short ribs to the slow cooker. In the same skillet, add the onion, carrots, celery, and garlic, sautéing until the vegetables begin to soften, about 3-4 minutes.
Add the sautéed vegetables to the slow cooker along with the beef broth, red wine, tomato paste, thyme, bay leaves, salt, and pepper.
Ultimately, add the diced potatoes, cover, and cook on low for 8-10 hours or on high for 4-6 hours until the short ribs are tender and the meat easily falls off the bone.
Extra Tips:
For a richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon or Merlot, which will improve the stew's depth.
If you prefer a thicker stew, you can remove the lid during the final hour of cooking to allow some of the liquid to evaporate or thicken it with a cornstarch slurry.
Also, feel free to customize the vegetables based on your preferences or what you have on hand; mushrooms, parsnips, or green beans can all make delicious additions.
Additionally, this stew tastes even better the next day, so don't hesitate to make it ahead of time!