Just imagine coming home to the rich, savory aroma of slow-cooked short ribs filling your kitchen—pure comfort food magic! Whether you’re craving classic braises or creative twists, we’ve gathered 27 irresistible recipes perfect for cozy dinners. Get ready to warm up your evenings with these mouthwatering dishes that’ll have everyone asking for seconds. Let’s dive in!
Braised Beef Short Ribs with Red Wine
Kindly, as autumn’s chill begins to whisper through the evening air, I find myself drawn to the slow, deliberate art of braising—a process that transforms humble cuts into something profoundly comforting and elegant, much like this dish that has become a quiet ritual in my kitchen.
Ingredients
– 3 lbs beef short ribs, bone-in and trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into 1/2-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 2 cups dry red wine, such as Cabernet Sauvignon
– 4 cups beef stock, preferably homemade
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp unsalted butter, chilled and cubed
Instructions
1. Preheat your oven to 325°F.
2. Season the beef short ribs evenly with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Sear the short ribs in batches, browning each side for 3-4 minutes until a deep golden crust forms, then transfer to a plate.
5. Reduce the heat to medium and add the finely diced yellow onion, carrot rounds, and chopped celery to the pot, sautéing for 5-7 minutes until softened.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
8. Return the seared short ribs to the pot along with any accumulated juices.
9. Pour in the beef stock until the short ribs are nearly submerged.
10. Add the fresh thyme sprigs and bay leaf to the liquid.
11. Bring the mixture to a gentle simmer over medium heat.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
14. Remove the pot from the oven and carefully transfer the short ribs to a serving platter, covering loosely with foil to keep warm.
15. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all flavor.
16. Skim off any excess fat from the surface of the liquid.
17. Bring the strained liquid to a simmer over medium heat and reduce by half, about 10-15 minutes, until it coats the back of a spoon.
18. Whisk in the chilled, cubed unsalted butter until the sauce is glossy and emulsified.
19. Season the sauce with additional salt and pepper if needed.
20. Spoon the sauce over the short ribs before serving.
Heirloom potatoes or creamy polenta make a perfect base, their subtle textures embracing the rich, velvety sauce that clings to the fall-apart tender meat, while a hint of red wine lingers—a deep, soulful finish to any gathering.
Korean BBQ Style Short Ribs
Lingering in the quiet kitchen, I find myself drawn to the deep, savory notes of Korean BBQ, a comfort that wraps around the soul like a well-worn blanket. These short ribs, with their rich marinade and tender texture, speak to moments of quiet reflection and shared tables. There’s something timeless in their simplicity, a dish that bridges past and present with every bite.
Ingredients
– 2 pounds bone-in beef short ribs, cut flanken-style
– 1/2 cup low-sodium soy sauce
– 1/4 cup granulated sugar
– 2 tablespoons toasted sesame oil
– 4 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1/4 cup finely chopped Asian pear
– 2 tablespoons mirin
– 1 tablespoon rice vinegar
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons neutral oil (such as grapeseed oil)
– 2 tablespoons thinly sliced scallions
– 1 teaspoon toasted sesame seeds
Instructions
1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup granulated sugar, 2 tablespoons toasted sesame oil, 4 cloves minced garlic, 1 tablespoon freshly grated ginger, 1/4 cup finely chopped Asian pear, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1/4 teaspoon freshly ground black pepper until the sugar dissolves completely.
2. Place 2 pounds bone-in beef short ribs in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each piece is fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight, turning the ribs once halfway through to promote even flavor penetration.
4. Remove the short ribs from the refrigerator 30 minutes before cooking to allow them to come to room temperature for more even cooking.
5. Heat a grill or grill pan to medium-high heat (approximately 400°F), and lightly oil the grates with 2 tablespoons neutral oil to prevent sticking.
6. Grill the marinated short ribs for 3-4 minutes per side, or until well-charred with grill marks and the internal temperature reaches 145°F for medium-rare, using tongs to flip them only once to develop a good crust.
7. Transfer the grilled short ribs to a serving platter, and let them rest for 5 minutes to allow the juices to redistribute.
8. Garnish with 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds before serving.
Perfectly charred and succulent, these ribs offer a tender bite that melts away with each savory-sweet note. Serve them alongside steamed jasmine rice and quick-pickled vegetables for a balanced meal that highlights their robust flavor, or slice them thinly over a bed of crisp greens for a refreshing twist.
Slow Cooker Balsamic Short Ribs
Falling into the rhythm of autumn evenings, there’s something deeply comforting about letting ingredients meld and transform over hours, filling the home with rich, savory aromas that promise warmth and nourishment. This dish, with its tender meat and tangy-sweet glaze, feels like a quiet celebration of patience and simplicity, perfect for a reflective weekday dinner or a cozy weekend gathering.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup beef stock, preferably homemade or low-sodium
– 1/2 cup balsamic vinegar
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– Fresh parsley, finely chopped for garnish
Instructions
1. Pat the bone-in beef short ribs dry with paper towels to ensure a proper sear.
2. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the short ribs for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding the pan.
4. Transfer the seared short ribs to the insert of a 6-quart slow cooker, arranging them in a single layer.
5. In the same skillet, reduce the heat to medium and add the finely diced yellow onion, sautéing for 5 minutes until translucent and lightly caramelized.
6. Add the minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
7. Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen its flavor and remove any raw taste.
8. Deglaze the skillet with 1 cup of beef stock, scraping up any browned bits from the bottom with a wooden spoon.
9. Pour in 1/2 cup of balsamic vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of fine sea salt, stirring to combine.
10. Bring the mixture to a simmer for 2 minutes, then pour it over the short ribs in the slow cooker.
11. Cover and cook on low heat for 8 hours, or until the meat is fork-tender and easily pulls away from the bone.
12. Tip: For optimal tenderness, avoid lifting the lid during cooking to maintain a consistent temperature.
13. Using tongs, carefully transfer the short ribs to a serving platter and cover loosely with foil to keep warm.
14. Skim any excess fat from the surface of the cooking liquid with a spoon.
15. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth to create a slurry.
16. Tip: Always mix cornstarch with cold liquid to prevent clumping when thickening sauces.
17. Pour the slurry into the slow cooker insert, stirring continuously to incorporate it into the liquid.
18. Cover and cook on high heat for 15-20 minutes, or until the sauce has thickened to a glossy, gravy-like consistency.
19. Tip: If the sauce is too thick, thin it with a splash of beef stock; if too thin, cook for an additional 5 minutes.
20. Pour the thickened sauce over the short ribs, and garnish with freshly chopped parsley.
A symphony of flavors unfolds with each bite—the meat falls apart effortlessly, infused with the deep, tangy sweetness of reduced balsamic and the earthy notes of thyme. Serve it over creamy polenta or mashed potatoes to soak up every drop of the rich glaze, or shred the meat for a decadent sandwich filling that elevates any casual meal.
Coffee-Rubbed Grilled Short Ribs
Sometimes the most profound culinary experiences emerge from the simplest rituals, like the slow transformation of humble ingredients over glowing coals. This coffee-rubbed short rib recipe captures that quiet magic, where patience yields deeply flavorful results that comfort both body and soul.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons finely ground dark roast coffee
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon granulated garlic
– ½ teaspoon cayenne pepper
– 2 tablespoons grapeseed oil
Instructions
1. In a small bowl, combine 2 tablespoons finely ground dark roast coffee, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon granulated garlic, and ½ teaspoon cayenne pepper to create the dry rub.
2. Pat 3 pounds bone-in beef short ribs completely dry with paper towels to ensure optimal crust formation.
3. Generously coat all sides of the short ribs with the coffee spice blend, pressing gently to adhere.
4. Allow the rubbed short ribs to rest at room temperature for 45 minutes to temper the meat and deepen flavor penetration.
5. Preheat a gas or charcoal grill to 225°F, establishing indirect heat by turning off burners on one side or banking coals to one side.
6. Lightly brush the grill grates with 2 tablespoons grapeseed oil to prevent sticking.
7. Place the short ribs on the cooler side of the grill, bone-side down, ensuring they are not directly over heat.
8. Close the grill lid and maintain temperature at 225°F for 3 hours, resisting the urge to open frequently to preserve consistent heat.
9. Insert an instant-read thermometer into the thickest part of the meat, checking for an internal temperature of 195°F to confirm collagen breakdown.
10. Transfer the short ribs to a clean cutting board and tent loosely with foil, allowing them to rest for 15 minutes to redistribute juices.
11. Slice between the bones or shred the meat according to preference, serving immediately.
The resulting meat offers a beautifully bark-like crust that gives way to impossibly tender, pull-apart texture beneath. Rich coffee notes mingle with smoky paprika and subtle heat, creating complex layers that stand beautifully alongside creamy polenta or crisp grilled vegetables for contrasting textures.
Sticky Honey Garlic Short Ribs
Sometimes the best meals come from letting time work its magic, transforming humble ingredients into something deeply comforting and rich with flavor. Slowly braised short ribs become meltingly tender, their richness balanced by the sweet and savory notes of honey and garlic in a glaze that clings lovingly to each bite.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 6 cloves garlic, minced
– 1/2 cup raw honey
– 1/4 cup tamari sauce
– 2 tablespoons rice vinegar
– 1 teaspoon freshly grated ginger
– 1/2 teaspoon crushed red pepper flakes
– 2 cups beef stock, preferably homemade
– 2 tablespoons unsalted butter, cold and cubed
– 1 tablespoon fresh cilantro, finely chopped
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, turning to brown all sides deeply, about 4-5 minutes per side; avoid overcrowding to ensure a proper crust forms.
5. Transfer the seared short ribs to a plate and set aside.
6. Reduce the heat to medium and add the finely diced yellow onion to the pot; sauté until translucent and lightly golden, about 5-7 minutes.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added depth of flavor.
9. Stir in the raw honey, tamari sauce, rice vinegar, freshly grated ginger, and crushed red pepper flakes until well combined.
10. Return the short ribs to the pot, along with any accumulated juices, ensuring they are submerged in the liquid.
11. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
12. Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
13. Remove the pot from the oven and carefully transfer the short ribs to a serving platter, covering loosely with foil to keep warm.
14. Skim any excess fat from the surface of the braising liquid using a spoon or fat separator.
15. Place the pot over medium heat and bring the liquid to a simmer; cook until reduced by half, about 10-15 minutes, for a thicker glaze.
16. Whisk in the cold, cubed unsalted butter off the heat until fully emulsified and glossy.
17. Pour the glaze over the short ribs and garnish with finely chopped fresh cilantro.
Lusciously tender and falling off the bone, these short ribs offer a perfect balance of sweet honey and pungent garlic, with a subtle heat that lingers. The sticky glaze clings to each piece, creating a glossy, irresistible finish that pairs beautifully with creamy mashed potatoes or a simple bed of jasmine rice to soak up every last drop of sauce.
Short Rib Ragu with Pappardelle
Just as the evening light begins to soften, there’s something deeply comforting about surrendering to the slow, patient process of transforming humble ingredients into a rich, soul-warming dish. This short rib ragu, with its deep flavors and tender texture, feels like a quiet conversation between time and technique. It’s the kind of meal that invites reflection, each step a gentle unfolding toward something profoundly satisfying.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 cup dry red wine, such as Cabernet Sauvignon
– 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
– 2 cups beef stock, preferably homemade
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper
– 1 pound dried pappardelle pasta
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter, cold and cubed
– Fresh parsley, finely chopped for garnish
Instructions
1. Preheat your oven to 325°F.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs until deeply browned on all sides, about 4-5 minutes per side, working in batches to avoid overcrowding.
5. Transfer the seared short ribs to a plate and set aside.
6. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, scraping up any browned bits from the bottom.
7. Sauté the vegetables until softened and lightly caramelized, about 8-10 minutes.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the dry red wine, using a wooden spoon to deglaze the pot completely.
10. Simmer the wine until reduced by half, about 5 minutes.
11. Add the hand-crushed San Marzano tomatoes, beef stock, rosemary, thyme, and bay leaf.
12. Return the short ribs to the pot, ensuring they are submerged in the liquid.
13. Bring the mixture to a gentle simmer, then cover and transfer to the preheated oven.
14. Braise for 3 hours, or until the short ribs are fork-tender and falling off the bone.
15. Remove the pot from the oven and carefully transfer the short ribs to a cutting board.
16. Discard the herb sprigs and bay leaf.
17. Shred the meat from the bones, discarding any excess fat or connective tissue.
18. Return the shredded meat to the pot and simmer the ragu uncovered over low heat for 20 minutes to thicken slightly.
19. Meanwhile, bring a large pot of generously salted water to a rolling boil.
20. Cook the pappardelle according to package instructions until al dente.
21. Reserve ½ cup of pasta cooking water before draining.
22. Add the drained pasta to the ragu, tossing to coat evenly.
23. Stir in the cold cubed butter and grated Parmigiano-Reggiano until emulsified into a glossy sauce.
24. Adjust consistency with reserved pasta water as needed.
25. Season with additional salt and pepper if desired.
26. Garnish with finely chopped fresh parsley before serving.
But what truly defines this dish is the way the wide, ribbon-like pappardelle cradles the rich, meaty ragu, each bite offering a perfect balance of silky pasta and deeply developed flavors. The shredded short ribs melt into the sauce, creating a texture that is both hearty and refined. For a beautiful presentation, twirl the pasta into neat nests and spoon extra ragu over the top, finishing with a final dusting of Parmigiano-Reggiano and a drizzle of high-quality olive oil.
Spicy Mexican Short Rib Tacos
Sometimes, the most comforting meals emerge from patient, slow transformation—like these tender short ribs, braised until they surrender to the fork, then tucked into warm tortillas with a whisper of heat. Spicy Mexican short rib tacos invite you to linger at the stove, where time deepens flavors and softens even the toughest cuts into something profoundly satisfying.
Ingredients
– 2 pounds bone-in beef short ribs, trimmed of excess fat
– 1 tablespoon avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons ancho chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 cup beef stock, preferably homemade
– 1/2 cup crushed tomatoes
– 2 tablespoons apple cider vinegar
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 8 small corn tortillas
– 1/4 cup fresh cilantro leaves, for garnish
– 1/2 cup crumbled cotija cheese
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs dry with paper towels to ensure a proper sear.
3. Heat the avocado oil in a Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs on all sides until deeply browned, about 4 minutes per side.
5. Remove the short ribs and set aside on a plate.
6. Reduce the heat to medium and add the diced onion to the same pot.
7. Sauté the onion until translucent and lightly golden, about 5 minutes.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the ancho chili powder, cumin, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
10. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
11. Add the crushed tomatoes, apple cider vinegar, sea salt, and black pepper, stirring to combine.
12. Return the short ribs to the pot, nestling them into the liquid.
13. Bring the mixture to a gentle simmer.
14. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
15. Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
16. Remove the pot from the oven and let the short ribs rest in the liquid for 15 minutes.
17. Transfer the short ribs to a cutting board and shred the meat using two forks, discarding any bones and excess fat.
18. Skim any excess fat from the surface of the braising liquid.
19. Return the shredded meat to the pot and stir to coat in the reduced sauce.
20. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
21. Divide the shredded short rib mixture evenly among the warmed tortillas.
22. Garnish each taco with fresh cilantro leaves, crumbled cotija cheese, and a squeeze of lime juice.
Unbelievably tender, the shredded short ribs melt into the warm tortillas, their rich, spicy depth balanced by the bright acidity of lime and the salty crumble of cotija. For a creative twist, serve these tacos with a side of pickled red onions or a dollop of crema to cut through the heat, making each bite a harmonious blend of texture and flavor.
Asian Inspired Ginger Soy Short Ribs
Sometimes, the most comforting meals emerge from the quietest moments in the kitchen, where the rich aroma of ginger and soy fills the air and time seems to slow. This recipe for Asian-inspired short ribs transforms humble ingredients into something deeply satisfying, with each step inviting reflection and care. It’s a dish that feels both nostalgic and new, perfect for a cozy evening at home.
Ingredients
– 3 pounds beef short ribs, bone-in and trimmed of excess fat
– 1/4 cup low-sodium soy sauce
– 2 tablespoons toasted sesame oil
– 3 tablespoons freshly grated ginger root
– 4 cloves garlic, finely minced
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1/2 cup beef stock, preferably homemade or low-sodium
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced for garnish
– 1 teaspoon toasted sesame seeds
Instructions
1. Pat the beef short ribs dry with paper towels to ensure a better sear and season all sides generously with salt and freshly ground black pepper.
2. Heat a large, heavy-bottomed Dutch oven over medium-high heat until hot, about 2 minutes, then add the short ribs and sear for 4–5 minutes per side until deeply browned, working in batches to avoid overcrowding the pan.
3. Reduce the heat to medium and add the toasted sesame oil to the same pot, then sauté the freshly grated ginger root and finely minced garlic for 1 minute until fragrant, being careful not to burn them.
4. Deglaze the pot with the low-sodium soy sauce and rice vinegar, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor into the sauce.
5. Stir in the honey and beef stock, then return the seared short ribs to the pot, arranging them in a single layer and ensuring they are partially submerged in the liquid.
6. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and transfer it to a preheated 325°F oven to braise for 2.5–3 hours, until the meat is fork-tender and easily pulls away from the bone.
7. Remove the pot from the oven and carefully transfer the short ribs to a serving platter, covering them loosely with foil to keep warm while you prepare the sauce.
8. Skim any excess fat from the surface of the braising liquid using a spoon or fat separator, then bring the liquid to a simmer over medium heat on the stovetop.
9. In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry, then gradually whisk it into the simmering sauce and cook for 2–3 minutes until thickened to a glossy, coating consistency.
10. Pour the thickened sauce over the short ribs, garnish with thinly sliced scallions and toasted sesame seeds, and serve immediately.
For a truly immersive experience, the short ribs yield meat that is impossibly tender, falling apart with the slightest touch, while the sauce balances salty, sweet, and umami notes with a subtle heat from the ginger. Pair it with steamed jasmine rice or crisp, blanched greens to soak up every last drop of the rich, aromatic glaze, making each bite a quiet celebration of flavor and texture.
Classic French Style Braised Short Ribs
Unfolding the layers of this dish feels like turning the pages of a well-loved cookbook, where time and patience transform humble ingredients into something profoundly comforting. There’s a quiet magic in how the ribs soften and meld with the aromatics, filling the kitchen with a scent that whispers of rustic French countryside kitchens.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 2 tablespoons tomato paste
– 1 cup dry red wine, such as Cabernet Sauvignon
– 2 cups beef stock, preferably homemade or low-sodium
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat the oven to 325°F.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, browning each side for 3–4 minutes until a deep golden crust forms; avoid overcrowding to ensure proper caramelization.
5. Transfer the seared ribs to a plate and set aside.
6. Reduce the heat to medium and add the diced yellow onion, carrot rounds, and chopped celery to the pot; sauté for 5–7 minutes until the vegetables soften and begin to caramelize.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the tomato paste and cook for 2 minutes to deepen its flavor and remove any raw taste.
9. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom with a wooden spoon; simmer for 3–4 minutes until the wine reduces by half.
10. Pour in the beef stock and bring the mixture to a gentle simmer.
11. Return the seared short ribs to the pot, along with any accumulated juices.
12. Add the fresh thyme sprigs and bay leaf, submerging them in the liquid.
13. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
14. Braise for 2.5–3 hours, until the meat is fork-tender and easily pulls away from the bone.
15. Remove the pot from the oven and carefully skim off any excess fat from the surface using a spoon.
16. Discard the thyme sprigs and bay leaf before serving.
Tender and rich, the short ribs yield to the slightest pressure, their deep umami flavors enhanced by the wine-infused braising liquid. Serve them over creamy mashed potatoes or alongside a crusty baguette to soak up every last drop of the savory jus, perhaps garnished with a sprinkle of fresh parsley for a touch of brightness.
Cajun Smoked Short Ribs
Cradled in the gentle smoke of a late summer afternoon, these ribs whisper of Louisiana bayous and patient hands. Each slice reveals a story of spice and slow transformation, a quiet celebration of depth over haste. Gathering around the table feels like coming home to something ancient and comforting.
Ingredients
– 4 pounds bone-in beef short ribs, trimmed of excess fat
– 3 tablespoons Cajun seasoning blend
– 2 tablespoons dark brown sugar, firmly packed
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/4 cup apple cider vinegar
– 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
1. Pat the short ribs completely dry with paper towels to ensure proper seasoning adhesion.
2. Combine the Cajun seasoning, dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the short ribs, pressing gently to adhere.
4. Let the seasoned ribs rest at room temperature for 45 minutes to allow the flavors to penetrate.
5. Preheat your smoker to 225°F using indirect heat.
6. Drain the hickory wood chips and add them to the smoker box for optimal smoke infusion.
7. Place the short ribs bone-side down on the smoker grate, ensuring they aren’t touching.
8. Smoke the ribs for 5 hours, maintaining a consistent 225°F temperature throughout.
9. Spritz the ribs with apple cider vinegar every hour to keep the surface moist and enhance flavor development.
10. Check the internal temperature with an instant-read thermometer; continue smoking until it reaches 203°F for perfect tenderness.
11. Remove the ribs from the smoker and let them rest uncovered for 20 minutes to redistribute juices.
12. Slice between the bones with a sharp knife, following the natural separations.
Glistening with a mahogany crust that gives way to impossibly tender meat, these ribs carry the deep, complex warmth of Cajun tradition. The smoke-kissed exterior contrasts beautifully with the succulent interior, making them perfect for serving over creamy stone-ground grits or alongside crisp, vinegar-based slaw that cuts through the richness.
Short Rib and Mushroom Stroganoff
Years of autumn evenings have taught me that some dishes cradle the soul more gently than others, their aromas weaving through the kitchen like whispered memories. This short rib and mushroom stroganoff is one such recipe, where time itself becomes the most precious ingredient, transforming humble components into something profoundly comforting. There is a quiet magic in watching beef become tender, mushrooms deepen, and sauce thicken—a slow dance of flavors that rewards patience with richness.
Ingredients
– 2 pounds bone-in beef short ribs, trimmed of excess fat
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 12 ounces cremini mushrooms, sliced
– 1 cup dry white wine
– 4 cups beef stock, preferably homemade
– 1 cup crème fraîche
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1 pound wide egg noodles
– ¼ cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
2. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the short ribs until deeply browned on all sides, approximately 4-5 minutes per side, working in batches to avoid overcrowding.
4. Transfer the seared short ribs to a plate and reduce the heat to medium.
5. Add the diced onion to the pot and sauté until translucent and lightly caramelized, about 8 minutes.
6. Stir in the minced garlic and cook until fragrant, 30 seconds.
7. Add the sliced cremini mushrooms and cook until they release their liquid and begin to brown, 10-12 minutes.
8. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer the wine until reduced by half, about 5 minutes.
10. Return the short ribs to the pot and add the beef stock, ensuring the ribs are nearly submerged.
11. Bring the liquid to a gentle simmer, then cover and transfer to a preheated 300°F oven.
12. Braise for 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
13. Carefully remove the short ribs from the pot and shred the meat, discarding the bones and any excess fat.
14. Skim any visible fat from the surface of the cooking liquid.
15. Stir in the crème fraîche, Dijon mustard, Worcestershire sauce, and smoked paprika.
16. Simmer the sauce over medium-low heat until slightly thickened, 10-15 minutes.
17. Meanwhile, cook the egg noodles in a large pot of generously salted boiling water until al dente, according to package instructions.
18. Drain the noodles and toss them with the stroganoff sauce and shredded short rib meat.
19. Adjust seasoning with additional salt and pepper if needed.
20. Garnish with freshly chopped parsley before serving.
Tip: For deeper flavor, sear the short ribs in batches to ensure proper browning without steaming.
Tip: Deglazing with wine lifts the fond (browned bits) from the pot, building a rich base for the sauce.
Tip: Skimming fat after braising ensures a silky, not greasy, final texture.
Velvety strands of egg noodles cradle the shredded short rib, each bite offering a contrast of tender meat and earthy mushrooms swathed in a luxuriously creamy sauce. The subtle smokiness from paprika and tang from crème fraîche create layers of complexity that unfold slowly, making this dish ideal for a cozy dinner served over buttery mashed potatoes or alongside a simple green salad.
Lemon-Garlic Mediterranean Short Ribs
Evenings like this call for something that simmers slowly, filling the kitchen with aromas that speak of distant shores and simpler times. Lemon-garlic Mediterranean short ribs, with their tender embrace of citrus and herb, feel like a quiet conversation between old friends.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 8 garlic cloves, thinly sliced
– 1 cup dry white wine, such as Sauvignon Blanc
– 2 cups beef stock, preferably homemade
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest, finely grated
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, about 4 minutes per side, until deeply browned; avoid overcrowding to ensure proper caramelization.
5. Transfer the seared short ribs to a plate and reduce the heat to medium.
6. Add the finely diced yellow onion to the pot and sauté for 5 minutes, until softened and translucent.
7. Stir in the thinly sliced garlic cloves and cook for 1 minute, until fragrant.
8. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer the wine for 3 minutes, allowing it to reduce slightly.
10. Pour in the beef stock, fresh lemon juice, lemon zest, dried oregano, and crushed red pepper flakes.
11. Return the short ribs to the pot, ensuring they are submerged in the liquid.
12. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
13. Transfer the Dutch oven to the preheated oven and braise for 2 hours and 30 minutes, until the meat is fork-tender.
14. Remove the pot from the oven and let the short ribs rest, covered, for 15 minutes to allow the juices to redistribute.
15. Skim any excess fat from the surface of the braising liquid with a spoon.
16. Stir in the finely chopped fresh parsley just before serving.
But the true magic lies in how the meat falls away from the bone with the slightest pressure, infused with the bright, aromatic notes of lemon and garlic. Serve these ribs over a bed of creamy polenta or alongside roasted vegetables, letting the rich, tangy sauce meld everything together in a harmonious finish.
Guinness Stout Braised Short Ribs
Wandering through the crisp autumn afternoon, I find myself drawn to the kitchen, where the deep, malty aroma of Guinness stout promises to transform humble short ribs into something profoundly comforting. There’s a quiet magic in braising—the slow surrender of tough fibers to gentle heat, the way flavors deepen and meld into richness. This dish feels like a whispered secret, perfect for a reflective evening when time slows and every scent tells a story.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 2 tablespoons tomato paste
– 2 cups Guinness stout
– 2 cups beef stock, preferably homemade or low-sodium
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 325°F.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, browning each side for 3–4 minutes until a deep golden crust forms, then transfer to a plate.
5. Reduce the heat to medium and add the diced onion, carrot rounds, and chopped celery, sautéing for 5–7 minutes until softened and lightly caramelized.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Deglaze the pot with the Guinness stout, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the beef stock, fresh thyme sprigs, and bay leaf, bringing the liquid to a gentle simmer.
9. Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
10. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
11. Braise for 2.5–3 hours, until the meat is fork-tender and easily pulls away from the bone.
12. Carefully remove the pot from the oven and skim off any excess fat from the surface using a spoon.
13. Discard the thyme sprigs and bay leaf.
14. For a smoother sauce, strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract all flavor, then return the liquid to the pot.
15. Simmer the strained sauce over medium heat for 10–15 minutes until slightly reduced and thickened.
16. Season the sauce with additional salt and pepper if needed.
17. Serve the short ribs hot, spooning the rich sauce over the top.
Delicately falling apart at the touch of a fork, the short ribs offer a melt-in-your-mouth texture, with the Guinness lending a deep, roasty bitterness that balances the sweetness of the carrots and onions. Consider serving them over creamy mashed potatoes or alongside a crusty baguette to soak up every drop of the velvety sauce, perhaps with a sprinkle of fresh parsley for a bright contrast.
Sweet and Spicy Chipotle Short Ribs
Just as the evening light begins to soften, I find myself drawn to the kitchen, where the promise of deeply flavored, falling-apart tender meat awaits. These short ribs, with their perfect balance of smoky heat and subtle sweetness, have become my go-to comfort dish for transitioning seasons. There’s something profoundly satisfying about how the rich, complex sauce clings to each succulent strand.
Ingredients
– 4 pounds bone-in beef short ribs, trimmed of excess fat
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons chipotle peppers in adobo sauce, finely minced
– 1 cup dry red wine
– 2 cups beef stock, preferably homemade
– 2 tablespoons dark brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Kosher salt and freshly ground black pepper
– 2 tablespoons fresh cilantro, chopped for garnish
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Pat the short ribs completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
3. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
4. Sear the short ribs in batches, about 4-5 minutes per side, until deeply browned and caramelized, transferring to a plate as they finish.
5. Reduce heat to medium and add the diced onion, sautéing for 6-7 minutes until translucent and lightly golden.
6. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Stir in the minced chipotle peppers, smoked paprika, and ground cumin, toasting the spices for 30 seconds to release their oils.
8. Deglaze the pot with red wine, scraping up all the browned bits from the bottom with a wooden spoon.
9. Simmer the wine for 3-4 minutes until reduced by half, allowing the alcohol to cook off.
10. Add beef stock, dark brown sugar, and apple cider vinegar, stirring to combine completely.
11. Return the seared short ribs to the pot along with any accumulated juices, ensuring they are mostly submerged in the liquid.
12. Bring the mixture to a gentle simmer, then cover tightly with a lid.
13. Transfer the Dutch oven to the preheated oven and braise for 2.5-3 hours until the meat is fork-tender and easily pulls away from the bone.
14. Carefully remove the pot from the oven and transfer the short ribs to a serving platter, tenting loosely with foil.
15. Skim excess fat from the surface of the braising liquid using a spoon or fat separator.
16. Simmer the remaining sauce over medium heat for 8-10 minutes until slightly thickened and glossy.
17. Season the reduced sauce to taste with additional salt and pepper if needed.
18. Spoon the warm sauce over the short ribs and garnish with freshly chopped cilantro.
Tender beyond words, the meat collapses at the slightest pressure, yielding to the gentle pull of a fork. That glossy, mahogany-colored sauce carries the perfect harmony of smoky chipotle warmth and subtle sweetness, clinging to every crevice of the richly marbled beef. I love serving these over creamy polenta or alongside roasted root vegetables, letting the sauce mingle with their earthy notes for a truly comforting meal.
Herbed and Garlic Oven Braised Short Ribs
Musing quietly in the kitchen as evening light fades, I find comfort in the slow transformation of humble ingredients into something deeply nourishing and rich with memory. There’s a gentle magic in braising, where time and heat conspire to tenderize and deepen flavors, wrapping the home in aromatic warmth that feels like an embrace.
Ingredients
– 3 pounds beef short ribs, bone-in
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 cups dry red wine, such as Cabernet Sauvignon
– 2 cups beef stock, preferably homemade or low-sodium
– 2 tablespoons tomato paste
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 bay leaf
Instructions
1. Preheat the oven to 325°F.
2. Pat the beef short ribs dry with paper towels to ensure a proper sear.
3. Season the short ribs evenly with kosher salt and freshly ground black pepper.
4. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Transfer the seared short ribs to a plate and set aside.
7. Reduce the heat to medium and add the finely diced yellow onion to the Dutch oven, sautéing for 5-7 minutes until translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
10. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the wine for 5 minutes to reduce slightly and cook off the alcohol.
12. Pour in the beef stock and bring the liquid to a gentle simmer.
13. Return the seared short ribs to the Dutch oven, along with any accumulated juices.
14. Add the finely chopped fresh rosemary, fresh thyme leaves, and bay leaf, submerging the herbs in the liquid.
15. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
16. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
17. Remove the Dutch oven from the oven and carefully skim off any excess fat from the surface of the braising liquid.
18. Discard the bay leaf before serving.
Perhaps what I love most is the way the ribs yield effortlessly to the fork, their richness cut by the wine’s acidity and the herbs’ bright notes. Serve them over creamy polenta or alongside roasted root vegetables to soak up every drop of the deeply reduced, velvety sauce, making each bite a quiet celebration of patience and care.
Beer-Braised Short Ribs with Onions
Beneath the quiet hum of the afternoon, there’s something deeply comforting about letting ingredients meld together slowly, almost like a whispered secret between the pot and the flame. Beer-braised short ribs with onions unfold with a patient grace, filling the kitchen with an aroma that feels like a warm embrace on a crisp autumn day.
Ingredients
– 3 pounds bone-in beef short ribs, trimmed of excess fat
– 2 large yellow onions, thinly sliced
– 2 cloves garlic, minced
– 12 ounces dark ale or stout beer
– 2 cups beef stock, preferably homemade or low-sodium
– 2 tablespoons tomato paste
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon unsalted butter
– 1 teaspoon fresh thyme leaves
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat the oven to 325°F and position a rack in the lower third of the oven.
2. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, about 4-5 minutes per side, until deeply browned and a crust forms; transfer to a plate and set aside.
5. Reduce the heat to medium and add the unsalted butter to the Dutch oven, swirling to melt and coat the bottom.
6. Add the thinly sliced yellow onions and cook, stirring occasionally, for 10-12 minutes until softened and lightly caramelized.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor and remove any raw taste.
9. Pour in the dark ale or stout beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Bring the mixture to a simmer and cook for 3-4 minutes to reduce the liquid slightly and cook off the alcohol.
11. Add the beef stock, fresh thyme leaves, and bay leaf, stirring to combine.
12. Return the seared short ribs to the Dutch oven, nestling them into the liquid and onions.
13. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
14. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
15. Remove the Dutch oven from the oven and carefully take out the short ribs; set aside on a serving platter.
16. Skim off any excess fat from the surface of the braising liquid using a spoon or fat separator.
17. Simmer the remaining liquid over medium heat for 5-7 minutes to reduce and thicken slightly into a sauce.
18. Discard the bay leaf and season the sauce with additional salt and pepper if needed.
19. Pour the sauce and onions over the short ribs before serving.
A rich, velvety sauce clings to the fall-apart tender meat, with the sweetness of caramelized onions balancing the deep, malty notes from the beer. Serve this dish over creamy mashed potatoes or alongside a crusty baguette to soak up every last drop of the luxurious braising liquid, making it a centerpiece for a cozy gathering or a solitary evening of reflection.
Conclusion
Now you have 27 irresistible short rib recipes to warm your kitchen and delight your family. We hope you find new favorites among these comforting dishes—give them a try and let us know which ones you love in the comments! Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these cozy dinners too.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
