Vinegar-Marinated Beef Yakitori
For her addictive short rib and shiitake skewers, Food & Wine’s Laura Rege does a very quick and simple marinade of mirin, vinegar, sake, soy sauce and brown sugar, which imparts a fantastic sweet and salty flavor to the dish.
Sweet-and-Spicy Grilled Beef Short Ribs
F&W's Justin Chapple quickly grills flanken-cut short ribs (cut across the bones) until they're juicy and delectably charred.
Short Ribs with Serrano Chimichurri and Jicama-Radish Salad
Before cooking, these short ribs are rubbed with five-spice salt so they’ve got deep, rich flavor. You can use either six-inch or three-inch ribs for the dish; the cooking time will be the same.
Braised Short Ribs with Root Vegetable Mash
This twist on the British Sunday Roast swaps tender, red-wine-braised short ribs and a root vegetable mash for the traditional roast beef and potatoes.
Beet-Braised Short Ribs
Chef Erin French cooks her ultra-tender short ribs with beets, then serves them with buttery pureed parsnips, horseradish cream and pickled onions.
Braised Short Ribs
Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
Braised Short Ribs with Miso Collard Greens
To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso.
Smoked Porter-Braised Beef Short Ribs
This rich braise is sweet, smoky and pleasantly bitter all at once. It comes from a Food52 member with the screen name hardlikearmour, who uses a smoked porter from the Alaskan Brewing Company. If you can’t find smoked porter, substitute a regular porter or another dark beer. Polenta is the ideal accompaniment for the short ribs and their luscious sauce, but mashed potatoes or egg noodles would also work well.
Grilled Apple-Marinated Short Ribs
Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within.
Short Rib Stew with Caramelized Kimchi
This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.
Easy Short Ribs Braised in Red Wine
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
Grilled Short Ribs with Anchovy Vinaigrette
"This type of dressing is in my blood," Alex Raij says. "It's like the chimichurri I grew up eating when visiting family in Argentina." The thinly sliced short ribs here are perfect for quick grilling. Ask your butcher to cut them flanken-style, or look for them at Asian markets.
Braised Short Ribs with Daikon and Glass Noodles
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
Short Ribs with Mushrooms and Carrots
To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well.
Indian-Spiced Short Ribs
Try a full-bodied, peppery Zinfandel from California to pair with this fragrant dish.
Slow-Braised Short Ribs with Spinach
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.
Slow Cooker Beef Goulash
This warming eastern European short rib stew is best served in deep bowls over buttery noodles.
Short Rib Stew
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
Five-Spice Short Ribs with Udon Noodles
Chewy udon noodles have a mild flavor that's wonderful with the delicate spices in this rich beef broth from chef Nobuo Fukuda of Sea Saw in Scottsdale, Arizona, who was an F&W Best New Chef in 2003. Udon is available at Asian markets and some supermarkets, but if you can't find them, Italian egg noodles are the best alternative.
Syrah-Braised Short Ribs
Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.
Fragrant South Indian Beef Curry
This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal.
Short Rib Farrotto with Carrots and Parsnips
Farro is a chewy, earthy emmer wheat that’s grown in Tuscany, where chef Marco Canora’s mother is from. When cooked risotto-style, as it is here, the grain releases its starch into the broth, making it creamy.
Soy-Braised Short Ribs
Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce.