Braised Short Ribs

Oven-Braised Short Ribs with Pasilla-Tomato Mole
Photo: © Christina Holmes

Enjoy these savory short-ribs recipes using beets, stout, Madeira, and more to slow cook short ribs.

01 of 11

Braised Short Ribs with Root Vegetable Mash

Braised Short Ribs with Root Vegetable Mash
© John Kernick

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.

02 of 11

Soy-Braised Short Ribs

Soy-Braised Short Ribs
© Christina Holmes

Traditional Korean cooking meets French technique in this 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.

03 of 11

Braised Short Ribs

Braised Short Ribs

© Lucy Schaeffer

Chef Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants in New York and Los Angeles. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables. At home, use the same vegetables in the marinade and the braise.

04 of 11

Syrah-Braised Short Ribs

Wine Braised Short Ribs.
© Theo Morrison

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.

05 of 11

Beet-Braised Short Ribs

Beet-Braised Short Ribs
© Nicole Franzen

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

06 of 11

Stout-Braised Short Ribs

Stout-Braised Short Bits
© Christina Holmes

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, and you can use any dark beer.

07 of 11

Braised Short Ribs with Miso Collard Greens

Braised Short Ribs with Miso Collard Greens
© Christina Holmes

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.

08 of 11

Madeira-Braised Short Ribs with Parslied Potatoes

Madeira-Braised Short Ribs with Parslied Potatoes
© Quentin Bacon

Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you.

09 of 11

Braised Short Ribs with Daikon and Glass Noodles

Braised Short Ribs with Daikon and Glass Noodles
© Tina Rupp

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.

10 of 11

Smoked Porter-Braised Beef Short Ribs

Smoked Porter-Braised Beef Short Ribs
© Fredrika Stjärne

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.

11 of 11

Oven-Braised Short Ribs with Pasilla-Tomato Mole

Oven-Braised Short Ribs with Pasilla-Tomato Mole
© Christina Holmes

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.

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