If you're on the hunt for the 10 best beef short rib recipes, you've hit the jackpot! Envision this: classic braised short ribs that melt in your mouth, or maybe you're buzzing over red wine braised ones that are rich and flavorful. Don't forget garlic and herb short ribs for an aromatic kick! Trying a slow cooker or Instant Pot version means tasty results with less fuss. Feeling adventurous? Go for Asian-style or smoky BBQ short ribs—both are epic! No matter which you choose, each recipe guarantees a delicious dinner that'll impress everyone. Stick around for more epic ideas!
Main Points
- Explore classic braised short ribs for a comforting dish with melt-in-your-mouth tenderness, pairing well with creamy mashed potatoes or polenta.
- Try red wine braised short ribs to infuse robust flavors while searing creates a rich, caramelized crust for depth.
- For a smoky twist, consider smoky BBQ short ribs cooked low and slow, enhanced with a flavorful dry rub and BBQ sauce.
- Asian-style short ribs marinated in soy sauce and sesame oil offer a juicy, tender option, perfect for grilling or slow cooking.
- Utilize slow cooker or Instant Pot methods for easy preparation and consistent results, ensuring fall-off-the-bone texture with rich flavors.
Classic Braised Beef Short Ribs
Classic braised beef short ribs are a comforting and indulgent dish that highlights the succulent flavors of the beef while allowing it to become incredibly tender during the cooking process. This traditional recipe involves browning the short ribs to develop a deep, savory crust, followed by a slow simmer in a rich braising liquid that infuses the meat with aromatic herbs and spices. The result is a dish that's hearty enough to be the centerpiece of a special occasion, yet simple enough to enjoy as a weekday dinner.
In this recipe, we'll prepare the short ribs using a combination of classic aromatics and a robust braising liquid that amplifies the natural flavors of the meat. As the short ribs cook low and slow, their connective tissues will break down, resulting in melt-in-your-mouth tenderness. Served alongside creamy mashed potatoes or polenta, this dish is sure to please anyone at the table and create a wonderful dining experience.
Ingredients:
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bottle (750ml) red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
To prepare the classic braised beef short ribs, begin by preheating your oven to 325°F (160°C). In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides in the pot, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
In the same pot, sauté the onion, garlic, carrots, and celery until soft and fragrant, about 5-7 minutes. Stir in the tomato paste, followed by the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, bay leaves, and thyme, then return the short ribs to the pot, ensuring they're submerged in the liquid. Cover the pot and place it in the oven, braising the ribs for 2.5 to 4 hours until they're tender and falling off the bone.
When cooking braised short ribs, keep in mind that the quality of the ingredients matters. Choose a good bottle of red wine that you'd enjoy drinking, as this will greatly impact the depth of flavor in the final dish. Additionally, don't rush the cooking process—allow ample time for the ribs to become tender and the flavors to meld.
If you have leftover braised beef short ribs, they taste even better the next day, and they can be easily reheated for a delicious meal later on.
Red Wine Braised Short Ribs
Red wine braised short ribs are a true culinary delight that brings together the robust flavors of red wine and tender beef to create a comforting, soul-satisfying dish. The process begins with searing the short ribs to develop a rich, caramelized crust, which is then followed by a slow braising that allows the meat to absorb the savory notes from aromatics and the braising liquid.
As the beef cooks low and slow, the connective tissues break down, resulting in incredibly tender, fall-off-the-bone short ribs that are sure to impress family and friends at any gathering. To achieve the best flavor, it's essential to use a good-quality red wine that you enjoy drinking, as it will greatly influence the complete taste of the dish.
Additionally, the timing and technique involved in braising are vital; patience is key, as the lengthy cooking time allows the flavors to meld together beautifully. Once finished, chilling the short ribs overnight helps you remove excess fat from the sauce, enhancing the richness of the dish when it's served the next day.
Ingredients:
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Cooking Instructions:
Preheat your oven to 275°F. In a large Dutch oven, heat olive oil over medium-high heat and season the short ribs with salt and pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
In the same pot, add the chopped onion and minced garlic, cooking until softened. Deglaze the pot with red wine, scraping up the browned bits from the bottom. Stir in the beef stock, tomato paste, fresh thyme, and the seared short ribs. Bring the mixture to a simmer, cover, and transfer to the preheated oven. Braise for 3½ to 4 hours, or until the meat is fork-tender.
Extra Tips:
For a more complex flavor, consider adding vegetables like carrots and celery during the braising process. If you don't have fresh herbs, dried thyme or Italian seasoning can be a suitable alternative.
It's also helpful to monitor the liquid level throughout cooking; if it looks too low, add a bit more beef stock or wine as needed. Finally, this dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Enjoy!
Garlic and Herb Short Ribs
If you're looking to create a comforting and flavorful dish, Garlic and Herb Short Ribs are an excellent choice. The slow braising process allows the rich flavors of garlic, fresh herbs, and red wine to meld beautifully with the meat, resulting in incredibly tender and flavorful short ribs that practically fall off the bone. This recipe emphasizes the use of bone-in short ribs, which not only contribute to the richness of the sauce but also improve the overall taste of the dish.
To start, it's essential to take your time with the preparation and cooking of the short ribs. Browning the ribs before braising them creates a caramelized crust that adds depth to the overall dish, while sautéing aromatics like onions and garlic provides an aromatic base. After braising, you can raise the dish further by garnishing it with fresh herbs and a touch of lemon zest, offering a bright contrast to the savory richness of the meat.
Ingredients:
- 4 bone-in short ribs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Zest of 1 lemon
- Fresh chopped herbs (parsley or basil) for garnish
Cooking Instructions:
Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and black pepper. In a Dutch oven, heat the olive oil over medium-high heat and brown the short ribs on all sides, then remove them and set aside.
In the same pot, sauté the chopped onion and minced garlic until softened and fragrant. Return the short ribs to the pot, add the red wine and beef broth, and nestle in the fresh rosemary and thyme. Bring to a gentle simmer, cover, and transfer the pot to the oven. Braise for 3.5 to 4 hours or until the meat is tender and easily pulls away from the bone.
Extra Tips:
When selecting your short ribs, look for ones with good marbling as the fat improves the flavor and tenderness. For a more concentrated sauce, you can remove the meat towards the end of the cooking time and allow the liquid to reduce on the stove for a few minutes before serving.
Additionally, consider pairing the dish with creamy mashed potatoes or crusty bread to soak up the delicious sauce. Garnishing with fresh herbs and a sprinkle of lemon zest right before serving will brighten the dish and add an appealing visual touch.
Slow Cooker Short Ribs
Slow cooker short ribs are a delicious and comforting dish that brings rich flavors and tender meat to the table. These fall-off-the-bone short ribs are perfect for a cozy dinner, and the slow cooking process allows the meat to become richly infused with the flavors of the braising liquid. You can easily prepare this dish with minimal effort, making it a great choice for those busy weekdays or special occasions.
To achieve the best results, start by seasoning the short ribs with salt and pepper and dredging them in flour. This not only improves the flavor but also helps thicken the sauce that forms during the cooking process. The inclusion of a robust red wine, along with a mix of aromatics and vegetables, transforms this simple cut of beef into a mouthwatering meal that your family and friends will love.
Ingredients:
- 4 pounds beef short ribs
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup robust red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Instructions:
Heat the vegetable oil in a large skillet over medium-high heat. Season the short ribs generously with salt and pepper, then dredge them in flour, shaking off any excess.
Sear the short ribs in the hot skillet until browned on all sides, about 5-6 minutes. Remove the ribs and set them aside.
In the same skillet, add the onion, carrots, celery, and garlic, sautéing until softened. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes, then transfer the mixture to a slow cooker along with the short ribs, beef broth, tomato paste, thyme, and bay leaves.
Cook on low for 5-6 hours until the ribs are tender.
Extra Tips:
For maximum flavor, consider preparing the short ribs a day in advance. After cooking, let the dish cool in the slow cooker, then refrigerate overnight.
The next day, you can easily skim off the excess fat that rises to the surface, allowing for a cleaner and more refined sauce. Additionally, serving the short ribs with creamy mashed potatoes or crusty bread can help soak up the rich sauce, making for a complete and satisfying meal.
Instant Pot Short Ribs
Instant Pot short ribs are a game changer for those who want tender, delicious beef without spending all day in the kitchen. The pressure cooking method greatly reduces the cooking time, while still allowing the flavors to develop beautifully. By browning the ribs first and incorporating aromatic vegetables and wine, you enhance the dish to restaurant-quality, all in the comfort of your home.
This method not only guarantees that the meat becomes fork-tender, but also creates a rich, savory sauce that can be served alongside mashed potatoes, polenta, or crusty bread for sopping.
To start, you'll need an Instant Pot, which combines the functionality of multiple kitchen appliances into one. This is particularly handy for browning the meat and finishing the sauce in the same pot. With the right ingredients on hand, you'll find that making short ribs in the Instant Pot is an achievable and rewarding culinary experience that will impress your family and guests alike.
Ingredients:
- 2-3 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
Cooking Instructions:
Season the short ribs generously with salt and pepper. In the Instant Pot, select the sauté function and heat the olive oil. Add the short ribs in batches, browning each side for about 4-5 minutes until they develop a nice crust.
Remove the browned ribs and set them aside. Add the onions, garlic, and carrots to the pot and sauté for a couple of minutes until softened. Pour in the red wine, scraping up any browned bits from the bottom of the pot, then add the beef broth, soy sauce, Worcestershire sauce, thyme, and bay leaf.
Return the ribs to the pot, seal the lid, and set the Instant Pot to cook on high pressure for 45 minutes. Once finished, allow for a natural release for about 10 minutes before carefully releasing any remaining pressure.
Extra Tips:
For the best results, choose well-marbled short ribs, as the fat will render and melt into the meat during cooking, adding flavor and moisture.
If you prefer a thicker sauce, after pressure cooking, you can remove the ribs and set the Instant Pot to sauté again to reduce the sauce further. Also, consider experimenting with different types of aromatic vegetables or herbs to customize the dish to your tastes.
Stout Beer Braised Ribs
Stout Beer Braised Ribs
Stout beer braised short ribs are the epitome of comfort food, combining the rich flavors of beef with the deep, malty notes of stout beer. The slow cooking process transforms tough cuts of meat into tender, fall-off-the-bone bites that are infused with layers of flavor. As the short ribs simmer in the braising liquid, they absorb the essence of the stout, beef stock, and aromatics, yielding a sauce that's perfect for drizzling over a bed of creamy mashed potatoes or polenta.
To make this dish, you'll want to start with bone-in short ribs, which not only improve the flavor but also contribute a silky richness to the sauce. The cooking method involves browning the meat first to develop a caramelized crust before deglazing the pot with stout beer. This process will create a depth of flavor that's irresistible and will have your kitchen smelling divine.
Perfect for a cozy dinner or special occasion, stout beer braised short ribs are a sure way to impress your guests.
Ingredients:
- 4 pounds bone-in short ribs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 bottle (12 ounces) stout beer
- 4 cups beef stock
- Salt and pepper, to taste
- Fresh herbs (such as thyme or rosemary), optional for garnish
Cooking Instructions:
In a large, heavy pot or Dutch oven, heat the olive oil and butter over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches until browned on all sides. Remove the ribs and set aside.
In the same pot, add the chopped onion and garlic, sautéing until softened. Deglaze with the stout beer, scraping up any browned bits from the bottom of the pan. Once the beer has reduced slightly, add the beef stock and bring to a simmer.
Return the short ribs to the pot, cover, and cook on low heat for about 2 hours, or until the meat is tender and the flavors have melded beautifully.
Extra Tips:
For even more flavor, consider marinating the short ribs in the stout beer overnight before cooking. This will help improve the taste and tenderness of the meat.
Additionally, feel free to add root vegetables such as carrots or parsnips to the pot during the last hour of cooking to create a heartier dish.
And remember, the braised short ribs can be prepared a day in advance; just reheat gently before serving to allow the flavors to fully develop!
Asian-Style Short Ribs
Asian-style short ribs are a delightful fusion of savory and sweet flavors that make them a standout dish in any gathering. These tender and juicy ribs are marinated in a rich concoction of soy sauce, sesame oil, garlic, ginger, and brown sugar, allowing the meat to absorb the aromas and flavors that are characteristic of Asian cuisine.
When cooked, the short ribs aren't only full of umami taste but also boast a glossy finish that's visually appealing and appetizing.
Flanken cut short ribs, sliced across the bone, are ideal for this recipe as they allow for quicker cooking and improved uptake of the marinade. Whether you choose to grill, braise, or slow cook the ribs, this dish promises an explosion of flavor that's further accentuated when paired with traditional sides like steamed rice and kimchi.
Garnishing with sesame seeds and fresh herbs improves both the presentation and the taste of the dish.
Ingredients:
- 2 pounds flanken cut short ribs
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Cooked steamed rice (for serving)
- Kimchi or pickled vegetables (for serving)
In a large bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, rice vinegar, and black pepper to create the marinade. Add the short ribs to the bowl, ensuring that they're fully coated in the marinade.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor infusion. Preheat your grill or oven to a high temperature; grill the short ribs for about 4-5 minutes on each side until nicely charred and cooked to your preferred doneness, or braise in a covered pot with beef broth and marinade mixture for about 2 hours at low heat until tender.
For the best results, consider marinating the short ribs overnight to allow the flavors to deeply penetrate the meat. Experiment with additional ingredients in your marinade, such as crushed red pepper for a touch of heat or orange juice for a hint of fruitiness.
When serving, sprinkle sesame seeds and green onions on top to improve the presentation, and don't forget to pair your dish with steamed rice and a tangy side like kimchi to balance the rich flavors of the ribs. Enjoy your culinary experience!
Smoky BBQ Short Ribs
Smoky BBQ Short Ribs
If you're looking for a deliciously smoky and tender cut of meat, smoky BBQ short ribs are a perfect choice. These beef short ribs are seasoned with a flavorful dry rub and slow-cooked to perfection, yielding meat that falls off the bone with every bite.
The key to achieving that rich, smoky flavor lies in choosing the right wood for smoking and maintaining the ideal cooking temperature. Smoking short ribs requires patience, but the results are well worth the effort.
By cooking low and slow, you allow the connective tissues to break down, resulting in moist, succulent ribs. Whether you're serving them at a summer barbecue or enjoying them on a cozy night in, your guests will be begging for seconds once they taste the savory, sticky goodness draped over these meaty delights.
Ingredients
- 3-4 pounds beef short ribs
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 cup BBQ sauce (homemade or store-bought)
- Hickory, oak, or mesquite wood chips
Cooking Instructions
Begin by preparing the beef short ribs; pat them dry and apply the dry rub mixture—combining all the spices in a bowl and rubbing them evenly over the meat.
Preheat your smoker to a temperature between 225-250°F, and soak the wood chips for about 30 minutes, then drain. Place the wood chips in the smoker tray, and arrange the short ribs bone-side down on the grill grates.
Close the lid and smoke the ribs for about 3-4 hours, maintaining the temperature while adding wood chips as needed for smoke. Afterward, wrap the ribs tightly in aluminum foil with a splash of apple juice for added moisture.
Continue to smoke for an additional 3-4 hours. In the final 30 minutes of cooking, unwrap the ribs and brush them generously with BBQ sauce, allowing the sauce to caramelize for a sticky finish.
Extra Tips
For the best results, consider letting your short ribs rest for 15-20 minutes after cooking, as this helps the juices redistribute throughout the meat, enhancing flavor and moisture.
Using a meat thermometer can also help verify that the internal temperature has reached a safe and tender point, generally around 195-205°F for maximum tenderness.
Mushroom and Shallot Ribs
Indulge in the rich, savory goodness of Mushroom and Shallot Ribs, a dish that brings together the hearty flavors of beef short ribs with the delightful earthiness of mushrooms and the subtle sweetness of shallots. This recipe not only raises the classic short rib dish but also transforms your kitchen into a warm, comforting haven, filling the air with irresistible aromas as the meat braises.
Perfect for family gatherings or cozy weeknight dinners, this dish is all about slow cooking to maximize flavor and tenderness. Searing the short ribs first adds depth to the flavor, while sautéing shallots and mushrooms improves the sauce with a robust umami profile. The deglazing step is essential, as it captures all those brown bits of goodness left in the pot from searing, turning them into a luscious braising liquid.
Whether you opt for a traditional cooktop method or your trusty slow cooker, this Mushroom and Shallot Rib recipe guarantees an impressive main course that will leave your guests asking for seconds.
Ingredients:
- 4 lbs beef short ribs
- 2 cups mushrooms, sliced (cremini or button)
- 1 cup shallots, sliced
- 2 cups red wine or beef stock
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides. Remove the short ribs from the pot and set them aside.
In the same pot, add shallots and mushrooms, cooking until they're tender and golden. Stir in the minced garlic, cooking for an additional minute before deglazing the pot with red wine or beef stock, scraping up the brown bits from the bottom.
Return the short ribs to the pot, add thyme and enough liquid to cover the ribs halfway, then bring to a simmer. Cover the pot, reduce the heat to low, and braise for 2.5 to 3 hours, or until the ribs are tender and the flavors meld beautifully.
Extra Tips: For a more intense flavor, consider marinating the short ribs in the wine and herbs overnight before cooking. If you're short on time, using a pressure cooker can greatly reduce the cooking time while still producing tender meat.
Just be sure to adjust the liquid levels accordingly, as pressure cooking requires less liquid than traditional braising. Finally, always let the ribs rest for a few minutes after cooking to retain their juices when cutting into them. Enjoy your Mushroom and Shallot Ribs with a side of creamy mashed potatoes or a crusty bread to soak up the delightful sauce!
Spicy Chipotle Short Ribs
Spicy chipotle short ribs offer a delightful fusion of smoky, spicy flavors that will tantalize your taste buds. The process begins with marinating the beef short ribs in a zesty mixture featuring chipotle peppers in adobo sauce, garlic, onion, beef broth, and a splash of lime juice. This not only infuses the ribs with incredible flavor but also helps to create a rich sauce that complements the meat's natural richness.
Slow-cooking the ribs breaks down the collagen, resulting in melt-in-your-mouth tenderness that's perfect for a cozy family dinner or a gathering with friends.
To prepare these mouthwatering short ribs, you'll need to set aside time for slow cooking, allowing the flavors to meld beautifully. Whether you use a slow cooker or a Dutch oven, you'll find that both methods yield outstanding results. The addition of versatile sides, such as cilantro-lime rice or roasted vegetables, can further improve the experience, balancing the dish's heat and savoriness with fresh flavors and textures.
Ingredients:
- 3 to 4 pounds of beef short ribs
- 2-3 chipotle peppers in adobo sauce, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
In a large bowl, combine the chopped chipotle peppers, diced onion, minced garlic, beef broth, lime juice, ground cumin, oregano, salt, and pepper to create a marinade.
Place the beef short ribs in a large resealable bag or shallow dish, pouring the marinade over them, and allowing them to marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
When ready to cook, transfer the marinated short ribs along with the marinade to a slow cooker or a Dutch oven. If using a slow cooker, cook on low for 4-6 hours; if using a Dutch oven, cover and bake at 275°F (135°C) for 3-4 hours, or until the meat is tender and easily pulls apart.
Extra Tips:
Be sure to skim off any excess fat from the braising liquid before serving for a cleaner taste.
If you prefer a spicier kick, you can increase the number of chipotle peppers or add extra adobo sauce.
For a richer sauce, consider puréeing some of the braising liquid and serving it over the ribs.
Leftovers can be refrigerated for up to 4 days, making them a great option for meal prep or a delicious lunch the next day!