Braised Short Ribs
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.
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.
Braised Short Ribs
Syrah-Braised Short Ribs
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.
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.
Stout-Braised Short Ribs
Braising short ribs in beer makes them supertender and adds a slight bitter note. Sarah Simmons cooks her ribs in Brooklyn Brewery Black Chocolate Stout, but you can use any dark beer.
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.
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.
Madeira-Braised Short Ribs with Parslied Potatoes
Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you.
Braised Short Ribs with Daikon and Glass Noodles
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.
Oven-Braised Short Ribs with Pasilla-Tomato Mole
Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.