Short Ribs

By Food & Wine
Updated September 12, 2017
Credit: © Christina Holmes
Terrific short rib recipes, from Indian-spiced short ribs to short rib farrotto with carrots and parsnips.
Start Slideshow

1 of 23

Vinegar-Marinated Beef Yakitori

Credit: Abby Hocking / Food & Wine
Go to Recipe

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.

Advertisement
Advertisement

2 of 23

Sweet-and-Spicy Grilled Beef Short Ribs

Credit: © Eva Kolenko
Go to Recipe

F&W's Justin Chapple quickly grills flanken-cut short ribs (cut across the bones) until they're juicy and delectably charred.

3 of 23

Short Ribs with Serrano Chimichurri and Jicama-Radish Salad

Credit: © Tara Pearce
Go to Recipe

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.

Advertisement

4 of 23

Braised Short Ribs with Root Vegetable Mash

Credit: © John Kernick
Go to Recipe

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.

5 of 23

Beet-Braised Short Ribs

Credit: Photo © Nicole Franzen
Go to Recipe

Chef Erin French cooks her ultra-tender short ribs with beets, then serves them with buttery pureed parsnips, horseradish cream and pickled onions.

6 of 23

Braised Short Ribs

Credit: © Lucy Schaeffer
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 23

Braised Short Ribs with Miso Collard Greens

Go to Recipe

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.

8 of 23

Smoked Porter-Braised Beef Short Ribs

Go to Recipe

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.

9 of 23

Grilled Apple-Marinated Short Ribs

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 23

Short Rib Stew with Caramelized Kimchi

Credit: © Line Klein
Go to Recipe

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.

11 of 23

Easy Short Ribs Braised in Red Wine

Credit: © Tina Rupp
Go to Recipe

"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.

12 of 23

Grilled Short Ribs with Anchovy Vinaigrette

Go to Recipe

"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.

Advertisement
Advertisement
Advertisement

13 of 23

Braised Short Ribs with Daikon and Glass Noodles

Go to Recipe

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.

14 of 23

Short Ribs with Mushrooms and Carrots

Go to Recipe

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.

15 of 23

Indian-Spiced Short Ribs

Credit: © Peden + Munk
Go to Recipe

Try a full-bodied, peppery Zinfandel from California to pair with this fragrant dish.

Advertisement
Advertisement
Advertisement

16 of 23

Slow-Braised Short Ribs with Spinach

Credit: © Lucy Schaeffer
Go to Recipe

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.

17 of 23

Slow Cooker Beef Goulash

Go to Recipe

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

18 of 23

Short Rib Stew

Credit: © Kana Okada
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

19 of 23

Five-Spice Short Ribs with Udon Noodles

Credit: © Quentin Bacon
Go to Recipe

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.

20 of 23

Syrah-Braised Short Ribs

Credit: © Theo Morrison
Go to Recipe

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.

21 of 23

Fragrant South Indian Beef Curry

Go to Recipe

This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal.

Advertisement
Advertisement
Advertisement

22 of 23

Short Rib Farrotto with Carrots and Parsnips

Go to Recipe

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.

23 of 23

Soy-Braised Short Ribs

Credit: © Christina Holmes
Go to Recipe

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.

Replay gallery

Share the Gallery

Up Next

By Food & Wine